Recent Forum and Blog Comments
- Simple and satisfyingaly-hassabelnabyon Blog postThe Breads of Egypt - Eish shamsi
- DDT calculationantonon Forum topicExplanation of DDT formula
- Who's whoOur 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 HydrationRafeon Forum topicWhite Whole Wheat Sandwich Loaf
- Water Temperature Calculationantonon Forum topicIngredient Unit Conversion Tool
- You're WelcomeRafeon 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 Bakeralcophileon Forum topicWestfalen pumpernickel Similarities
- AFAIK, yesalcophileon 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 themIsand66on Forum topicMilling Combinations
- i usually go 100% home milledbarryvabeachon Forum topicMilling Combinations
- FYIYippeeon 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?
- DittoYippeeon Forum topicMilling Combinations
- Thanks, Alan!dmsnyderon Blog postA new bread book looks very promising
- Red hardjo_enon Forum topicMilling Combinations
- Red hardjo_enon Forum topicMilling Combinations
- Thanks for the Auvergne Tourte Videolouiscohenon Forum topicAuvergne Rye Spreading - The Rye Baker
- Milled wheatRickoon Forum topicMilling Combinations
- formulasjo_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 oeuvrealfansoon 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 grindsuminandion Forum topicGood source for spices?
- What's the title of that bookBreadzikon 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 goodbreadforfunon Forum topiclosing shape (hydration issue?)
- Excellent BakeWatertownNewbieon Forum topic20% Whole Wheat Loaf
- MillingRickoon Forum topicMilling Combinations
- That's what I do tooJonJon Forum topicGood source for spices?
- oven springDgrockon Forum topiclosing shape (hydration issue?)