Recent Forum and Blog Comments
- central milling seems to be
UVCaton Forum topicIs Malted Barley Still Being Added To Commercial White Flours? - Ruchmehl is high extractionsemolina_manon Forum topicRye Sourdough Bread Recipe - Rye Type 1150
- big thanks
jo_enon Forum topicSergey 4-5 day clas - I do not know which kind oftpassinon Forum topicSergey 4-5 day clas
- Any diastatic maltmarianaon Forum topicSergey 4-5 day clas
- malted barley flourtpassinon Forum topicSergey 4-5 day clas
- Thanks, Mariana!tpassinon Blog post50% Einkorn Take 2
- Looks excellent David. It's
OldWoodenSpoonon Blog postPan de Cristal - success
squattercityon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS - Very good!marianaon Blog post50% Einkorn Take 2
- Rye flour and hoochmarianaon Forum topicStarter Flat-lined: Advice?
- Three groups of CLASesmarianaon Forum topicSergey 4-5 day clas
- Rye and Raisins
Valduson Forum topicStarter Flat-lined: Advice? - You are right. They offerRyeBreadon Forum topicRye Sourdough Bread Recipe - Rye Type 1150
- Mmmmmm! I'm heading to NYC's
squattercityon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS
- FormulaPizzaCalcioon Forum topicBrioche Help
- You are welcome.
Yippeeon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS - Thank you for reading :)
aly-hassabelnabyon Blog postThe Breads of Egypt - Eish senn - Please allow me to thank youtpassinon Blog postThe Breads of Egypt - Eish senn
- Filter
Valduson Forum topicStarter Flat-lined: Advice?
- Once you have a stable culture
Precaudon Forum topicSergey 4-5 day clas - could your water be an issue?
squattercityon Forum topicStarter Flat-lined: Advice?
- Not old
Valduson Forum topicStarter Flat-lined: Advice?
- how old is the flour you are
squattercityon Forum topicStarter Flat-lined: Advice?
- ruchmehl
squattercityon Forum topicRye Sourdough Bread Recipe - Rye Type 1150
- Funny you should ask...
Precaudon Forum topicSergey 4-5 day clas
- 🍍🍍🍍
Yippeeon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS
- Some caution is appropriatetpassinon Forum topicAutolyse link repair
- Interesting question
aly-hassabelnabyon Blog postThe Breads of Egypt - Eish senn
- Day 4
Valduson Forum topicStarter Flat-lined: Advice?
- Max bran recipe?
jo_enon Forum topicSergey 4-5 day clas
- Rye Baking Timeslouiscohenon Forum topicCheck Out My Buns
- one more q
jo_enon Forum topicSergey 4-5 day clas
- Still touring, Simon, eatingZaphodon Forum topicBread is too light and fluffy
- I have not tried that recipe yet but...TundraRoseon Forum topicCheck Out My Buns
- Hi Rob, you can definitelyRyeBreadon Forum topicRye Sourdough Bread Recipe - Rye Type 1150
- Sharing fixed
Doc.Doughon Forum topicAutolyse link repair - For what it's worth, I wenttpassinon Forum topicAutolyse link repair
- I have an account for ChatGPTtpassinon Forum topicAutolyse link repair
- Actually, that is not atpassinon Forum topicAutolyse link repair
- Thanks, Tom!
dmsnyderon Blog postPan de Cristal - "Glass Bread"tpassinon Blog postPan de Cristal
- covering everything with rye
squattercityon Forum topicStarter Flat-lined: Advice?
- I'm with Gary. Wut no
squattercityon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS
- Alas
Valduson Forum topicStarter Flat-lined: Advice?
- did you try the rye flour. I
squattercityon Forum topicStarter Flat-lined: Advice?
- lovely lovely lovely.back
squattercityon Forum topicRye Sourdough Bread Recipe - Rye Type 1150
- End of Day 3 (but into about 2 weeks)
Valduson Forum topicStarter Flat-lined: Advice?
- Acidified clasmarianaon Forum topicSergey 4-5 day clas
- Definitely
Precaudon Forum topicSergey 4-5 day clas