Recent Forum and Blog Comments
- 2 years ago in the UKAnonymouson Forum topicWhat a difference Flour can make...
- What kind of dough hook doesdoughookeron Forum topicYAKASMT (Yet another Kitchen Aid stand mixer thread)
- Chitting
ElPanaderoon Blog postA Sprouting Adventure - Lovely result, Mary! I like
Mebakeon Blog post100% Rye Sourdough - Thanks! I am in India now andNimon Forum topicbaking stone
- NiceAnonymouson Blog post100% Rye Sourdough
- Too simple not to go ahead
gary.turneron Forum topicSteam Oven Owners? - Mine sourdough rye from your recipeJaroslavon Blog postJewish Corn Rye
- Thanks.
Apple Bettyon Forum topicRye Test Week 3 - It surprised the heck out ofdoughookeron Forum topicJust brought a Kitchen Aid Hobart K5SS
- Thanks. Look forward to
Isand66on Forum topicPeter Reinhart's Sprouted Whole Wheat Bread - The combi oven I have is notbarryvabeachon Forum topicSteam Oven Owners?
- Ian, that is a great lookingbarryvabeachon Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- Smart dog, that Lucy….embthon Forum topicWhat a difference Flour can make...
- The very best way is to get abarryvabeachon Forum topicWhat is the best way to tell if your dough is proven ready for baking?
- Thanks. Agreed about
Isand66on Blog postSprouted Wheat Pain Au Levain (Bread Revolution)
- It's a 100% sprouted wheat
Isand66on Blog postSprouted Wheat Pain Au Levain (Bread Revolution)
- 4% could kill the LAB in the SD
dabrownmanon Forum topicWhat a difference Flour can make... - For health reasonsbaliw2on Forum topicWhat a difference Flour can make...
- Proofing, @ purplejam
pmccoolon Forum topicRye Test 3B - Yes, please
pmccoolon Blog postDi Biscotti, di Torte da Forno e di Tradizioni ........
- Send me a private message
JoeVon Forum topicButtertop Honey Whole Wheat - Nice job
ElPanaderoon Blog postSprouted Wheat Pain Au Levain (Bread Revolution)
- You are starting to get there.
dabrownmanon Blog postSprouted Wheat Pain Au Levain (Bread Revolution)
- hobartMaverickon Forum topicJust brought a Kitchen Aid Hobart K5SS
- Ok. Questions of whether orcheftophon Forum topicEndosperm separation
- The k5-a bowl will fit thedoughookeron Forum topicJust brought a Kitchen Aid Hobart K5SS
- I should have made Image of
PetraRon Forum topicWhat a difference Flour can make... - Looking good on the Danish
Isand66on Forum topicRye Test Week 3
- Beautifulbaliw2on Blog post75% Whole Wheat Levain Bread from FWSY
- Thanks Cathy.Actually this
Isand66on Blog postSprouted Wheat Pain Au Levain (Bread Revolution)
- Thank you Apple Betty! I was
Isand66on Blog postSprouted Wheat Pain Au Levain (Bread Revolution)
- Salt retards yeast activity andbaliw2on Forum topicWhat a difference Flour can make...
- I do the gentle poke test,
PetraRon Forum topicWhat is the best way to tell if your dough is proven ready for baking?
- I do tink you are right there
PetraRon Forum topicWhat a difference Flour can make...
- Hi Maverick
PetraRon Forum topicWhat a difference Flour can make...
- I attempted to temper thecheftophon Forum topicEndosperm separation
- State variationsMaverickon Forum topicKA versus Big Box Store flour
- K5Maverickon Forum topicJust brought a Kitchen Aid Hobart K5SS
- Yea! Nice.nmygardenon Blog postSprouted Wheat Pain Au Levain (Bread Revolution)
- Welcome back MichellelLFloyd
Ruralidleon Forum topicHello again, from long ago...a few years anyhow! - HarvestMaverickon Forum topicWhat a difference Flour can make...
- Separationcharbonoon Forum topicEndosperm separation
- Nice Loaf
Apple Bettyon Blog postSprouted Wheat Pain Au Levain (Bread Revolution)
- Third times a charm. I
Isand66on Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- That's a totally reasonablecheftophon Forum topicEndosperm separation
- If you don't mind my asking,suaveon Forum topicEndosperm separation
- Repeat without the yeast.....aromaon Forum topicProblems with Field Blend#2
- Steamed bread
gary.turneron Forum topicSteam Oven Owners?
- Working with teff flourrileyworkson Blog postTeff flour