Recent Forum and Blog Comments
- I have an electric range kinddoughookeron Forum topicsteam rig
- Sounds like recovery
Mini Ovenon Blog postgetting one's mojo back - So true
Mini Ovenon Forum topicsteam rig
- Sticky dough rolled into
Mini Ovenon Forum topicEinkorn Bread Overnight Sponge
- In addition to the safetydoughookeron Forum topicsteam rig
- Thanks
thedoughycoedon Blog postHokkaido "Kamikaze" Bread - That's a good catch. I'vesuaveon Forum topicNo Love for Kitchenaid mixers?
- Facts are cold, but I hardlysuaveon Forum topicHeat and milling
- Lovelynmygardenon Blog postRye Levain
- or, steam is not visible
Mini Ovenon Forum topicsteam rig
- Interesting setupnmygardenon Forum topicsteam rig
- I would find an experiencedYerffejon Forum topiccommon injuries for bakers
- I have not dealt with yourYerffejon Forum topicDeck Oven Woes
- To turn the steam on and off
Stubbson Forum topicsteam rig - So clever!BobBouleon Forum topicsteam rig
- KitchenAid should havedoughookeron Forum topicNo Love for Kitchenaid mixers?
- I've not startedBobBouleon Forum topicFresh milled einkorn
- Your loaf turned out very nice!
hanseataon Blog post100% Sourdough German-Style Many Grain Bread - Nice!
WoodenSpoonon Forum topicsteam rig - Attachemnts by modeljoecox2on Forum topicNo Love for Kitchenaid mixers?
- Thanks for the suggestion
AlanGon Forum topicNo Love for Kitchenaid mixers? - It's a shame they did notYerffejon Forum topicHeat and milling
- In Italy, where the word farro comes from
dabrownmanon Forum topicEinkorn Bread Overnight Sponge - Your calculations for % of how much starter
dabrownmanon Forum topicSourdough percentage to a mix
- It's CommercialRobaronion Forum topicNo Love for Kitchenaid mixers?
- Thanks TomSTUinlouisaon Forum topicFresh milled einkorn
- No doubt there is some theresuaveon Forum topicSourdough percentage to a mix
- I use 9% or total flour by weight
ArieArieon Forum topicSourdough percentage to a mix - Cast gears or machined gearsdoughookeron Forum topicNo Love for Kitchenaid mixers?
- The mixer has arrived,Robaronion Forum topicNo Love for Kitchenaid mixers?
- I wish they would let us work
dohoon Forum topiccommon injuries for bakers - 10% & 20% einkorn recently
Our Crumbon Forum topicFresh milled einkorn - Machines are made for this,gerhardon Forum topiccommon injuries for bakers
- Sounds LikeAnonymouson Forum topiccommon injuries for bakers
- Yeast is my friendBobBouleon Forum topicEinkorn Bread Overnight Sponge
- Too white
v's sison Blog postgetting one's mojo back - Wonderful description!
v's sison Blog postgetting one's mojo back
- Retarding Einkorn in the fridgeshastaflouron Forum topicEinkorn Bread Overnight Sponge
- That makes sense. The loaf
Janetcookon Blog post100% Sourdough German-Style Many Grain Bread - steel toed shoes
Mini Ovenon Forum topiccommon injuries for bakers
- Leaving steam in the oven
dabrownmanon Forum topicTroubleshooting BBA Pain de Campaigne
- hot stuff :)
drogonon Forum topiccommon injuries for bakers - Nothing like oats and potato in
dabrownmanon Blog postgetting one's mojo back
- work smarter, not harder...
drogonon Forum topiccommon injuries for bakers
- Put YW Primer into
dabrownmanon Forum topicSluggish starter
- The key to the crumb for this enriched bread is
dabrownmanon Blog postHokkaido "Kamikaze" Bread
- 100% SOURDOUGH (not 100% whole wheat)
GWRosson Blog post100% Sourdough German-Style Many Grain Bread - yes
Mini Ovenon Forum topicvery dark crust with rye bread
- I'm always
dabrownmanon Forum topiccommon injuries for bakers
- I suggest reading about RSIrichkaimdon Forum topiccommon injuries for bakers