Recent Forum and Blog Comments
- Thank you!itsmerh85on Forum topic20% Whole Wheat Loaf
- Simple and satisfying
aly-hassabelnabyon Blog postThe Breads of Egypt - Eish shamsi - DDT calculationantonon Forum topicExplanation of DDT formula
- Who's who
Our Crumbon Blog postA new bread book looks very promising - a book on bread chemistry/scienceantonon Forum topicIs there a book on bread chemistry/science? Peer reviewed articles?
- Formula for Hydration
Rafeon Forum topicWhite Whole Wheat Sandwich Loaf - Water Temperature Calculationantonon Forum topicIngredient Unit Conversion Tool
- You're Welcome
Rafeon Forum topicGinsberg's Scalded Rye Bread and bread pans
- Very cool!
Precaudon Forum topicI would ❤️ to have this toy! - Roll-upscp3oon Forum topicI would ❤️ to have this toy!
- I have. It's excellent!hlordon Forum topicWestfalen pumpernickel Similarities
- The Rye Baker
alcophileon Forum topicWestfalen pumpernickel Similarities - AFAIK, yes
alcophileon Forum topicMalted Wheat Flakes
- tempercharbonoon Forum topicMilling Combinations
- Go to Germanysemolina_manon Forum topicGerman Type Flours found in the U.S.
- Nomarianaon Blog postBaking bagels
- Try them
Isand66on Forum topicMilling Combinations - i usually go 100% home milledbarryvabeachon Forum topicMilling Combinations
- FYI
Yippeeon Forum topicMilling Combinations - Yet another avenue to explore!
Breadzikon Forum topicAchieving the correct temperature for Berliner Kurzsauer? - Still okmarianaon Forum topicAchieving the correct temperature for Berliner Kurzsauer?
- 40 minutes?
Jibsmanon Forum topicGummy Interior on Sourdough - Nope😃😃😃
Yippeeon Forum topicMalted Wheat Flakes
- For a dough , it's better tonavaon Forum topicGiving Bread a Vanilla Flavor
- Have you try Red vanilla beannavaon Forum topicvanilla bean source ?
- Brad, Thanks. I don't thinkDgrockon Forum topiclosing shape (hydration issue?)
- That's great info about temperature!
Breadzikon Forum topicAchieving the correct temperature for Berliner Kurzsauer?
- Ditto
Yippeeon Forum topicMilling Combinations
- Thanks, Alan!
dmsnyderon Blog postA new bread book looks very promising - Red hard
jo_enon Forum topicMilling Combinations - Red hard
jo_enon Forum topicMilling Combinations
- Thanks for the Auvergne Tourte Videolouiscohenon Forum topicAuvergne Rye Spreading - The Rye Baker
- Milled wheatRickoon Forum topicMilling Combinations
- formulas
jo_enon Forum topicWhite Whole Wheat Sandwich Loaf
- That's just the nature of the beast.Anonymouson Forum topicAuvergne Rye Spreading - The Rye Baker
- A masterful addition to your oeuvre
alfansoon Blog postA new bread book looks very promising - The size of doughmarianaon Forum topicAchieving the correct temperature for Berliner Kurzsauer?
- Interesting note about big batches in bakeries.
Breadzikon Forum topicAchieving the correct temperature for Berliner Kurzsauer?
- Buy whole and grind
suminandion Forum topicGood source for spices? - What's the title of that book
Breadzikon Forum topicUsing cultures from a lab
- 5% looks like a good number to use.
Breadzikon Forum topicUsing cultures from a lab
- I'll take a look at those.
Breadzikon Forum topicUsing cultures from a lab
- I'll try those next!
Breadzikon Forum topicUsing cultures from a lab
- That's a lot of math!
Breadzikon Forum topicGinsberg's Scalded Rye Bread and bread pans
- More detail neededtherearenotenoughnoodlesintheworldon Forum topicHobart
- I normally buy just Red Hardbarryvabeachon Forum topicMilling Combinations
- Looks good
breadforfunon Forum topiclosing shape (hydration issue?) - Excellent Bake
WatertownNewbieon Forum topic20% Whole Wheat Loaf - MillingRickoon Forum topicMilling Combinations
- That's what I do too
JonJon Forum topicGood source for spices?