Recent Forum and Blog Comments
- No it's not!
The Roadside Pie Kingon Forum topicLet's argue. - Yes it is!
The Roadside Pie Kingon Forum topicLet's argue.
- I've made sourdough bagels,tpassinon Forum topicGiving bagels a shot
- Let's add things that worktpassinon Forum topicWhy don't we (normally) include salt when making a starter?
- Baking lore is full ofsuaveon Forum topicWhy don't we (normally) include salt when making a starter?
- I was also very please with
Ilya Flyameron Blog postSeeded rye bread - Avoiding bran bricks
Precaudon Blog postMax Bran bread - Excellent bake
Abeon Blog postSeeded rye bread - Categoricality is the name offredsbreadon Forum topicLet's argue.
- Thanks Jo.
Precaudon Forum topicMax Bran bread
- looks so good
jo_enon Blog postMax Bran bread - Thank you
jo_enon Forum topicMax Bran bread
- Oh lekach, I see! I baked it
Ilya Flyameron Forum topicUses for underfermented bread?
- Salt in Starters - Empirical questionstpassinon Forum topicWhy don't we (normally) include salt when making a starter?
- Use dry. Use enough and the
MichaelLilyon Forum topicHerbes de Provence recipe - I think it can get out of
MichaelLilyon Forum topicLet's argue.
- 😊 I meant honig lekaсh,marianaon Forum topicUses for underfermented bread?
- Deli Ryelouiscohenon Forum topicLook what I have created!
- KA Special Patent
mwilsonon Forum topicBlending 00 with KA Special Patent for Cafone? - Ah do you mean пряники by the
Ilya Flyameron Forum topicUses for underfermented bread?
- I have never tried it, but
Ilya Flyameron Forum topicUses for underfermented bread?
- Antimicrobial properties of gingermarianaon Forum topicUses for underfermented bread?
- Like I said
Abeon Forum topicThis Week in Wine
- Fortified
mwilsonon Forum topicThis Week in Wine
- Thanks a lot mariana, very
Ilya Flyameron Forum topicUses for underfermented bread?
- Port is Portuguese?
Abeon Forum topicThis Week in Wine
- Good for you, Ilya!marianaon Forum topicUses for underfermented bread?
- Jerez
mwilsonon Forum topicThis Week in Wine
- OK, it's been close to 24 hrs
Ilya Flyameron Forum topicUses for underfermented bread?
- For the sake
mwilsonon Forum topicLet's argue.
- Nuance
mwilsonon Forum topicLet's argue.
- Wasn't familiar with that one
Abeon Forum topicLet's argue.
- Hmm, I did just say that!
alfansoon Forum topicLet's argue. - Damn you got there before me
Abeon Forum topicLet's argue.
- Your argument time is up.tpassinon Forum topicLet's argue.
- No you don't
Abeon Forum topicLet's argue.
- No it's not
Abeon Forum topicLet's argue.
- I Remembertpassinon Forum topicLet's argue.
- Brilliant yes, and in the same league as
alfansoon Forum topicLet's argue.
- Once in a while I enjoy openRyeBreadon Forum topicLet's argue.
- Argument Sketch
Abeon Forum topicLet's argue.
- Crunchy open crumb bread is
Ilya Flyameron Forum topicLet's argue.
- JP10Abreadman_nzon Forum topicDoes any one have any experience with the JP10 Spiral Doughhook for the Hobart N50?
- I like the cut of your jib.therearenotenoughnoodlesintheworldon Forum topicLet's argue.
- Hundred percent agree
WanyeKeston Forum topicLet's argue. - Depending on the flour used,fredsbreadon Forum topicLet's argue.
- 70% hydration in my estimatetion is a reasonable hydration
The Roadside Pie Kingon Forum topicLet's argue.
- First of all I don't thinktpassinon Forum topicLet's argue.
- I used a dark whole grain rye. Sourced through Amazon.
The Roadside Pie Kingon Forum topicLook what I have created!
- pastrami how to
jo_enon Blog postEric Hanner's favorite N.Y. onion rye