Recent Forum and Blog Comments
- Has anyone ever tried using Bio-Kinetics flours?
Cher504on Forum topicMill for sprouted, dried grains? - No problem!Btw, I justSimon280586on Blog postMy first quality Ciabatta, and questions about proper crust/dough formation without a mixer!
- Thanks!balmagowryon Forum topicHigh gluten flour or just add vwg to ap?
- Very nice open crumb!kenlklaseron Forum topicA good whole wheat bread - 3 days in the making
- I use diastatic white malt at 0.6% the weight
dabrownmanon Forum topicMalt powder - I thnk you would enjoy
dabrownmanon Forum topicHigh gluten flour or just add vwg to ap?
- Diastatic vs Non-diastatic Malt
Bob S.on Forum topicMalt powder - Bulk Fermentationstephen101bon Blog postShepherd's Bread
- Nice,
WoodenSpoonon Blog postTartine-ish loaf, or not really - hanseata, I prefer the flavorjkandellon Forum topicHigh gluten flour or just add vwg to ap?
- Awesome!
ashleymariethomon Blog postMy first quality Ciabatta, and questions about proper crust/dough formation without a mixer! - Link fixedjkandellon Forum topicHere are Specs on trader Josef's all purpose flour
- Dried starter - how much time?108 breadson Forum topicWhy do I even freeze my sourdough starter when I go away?
- I revived dried desem I'djkandellon Forum topicStoring sourdough starter short & long term
- It translates. :)balmagowryon Forum topicHigh gluten flour or just add vwg to ap?
- I went through the same
Janetcookon Forum topicMalt powder - They say, can't remember who, spelt
dabrownmanon Blog postBroken Nose Bread
- Looks grand and
dabrownmanon Blog postHoney and Almond
- Dry not Freeze.Fordon Forum topicWhy do I even freeze my sourdough starter when I go away?
- StarterAlamaron Forum topic16 times, and my Tartine's loaf is still a disaster!! Why???!
- LevainAlamaron Forum topic16 times, and my Tartine's loaf is still a disaster!! Why???!
- S&FAlamaron Forum topic16 times, and my Tartine's loaf is still a disaster!! Why???!
- How sweet of you
vardaon Blog postBroken Nose Bread - DependsRoost 12on Forum topicDifferences between starters
- As myproth5on Forum topicHigh gluten flour or just add vwg to ap?
- Great news! I'll buy the book
Mebakeon Blog postCranberries, Figs,Raisins, Currants and Whole Wheat - Here you go: Meyers pumpernickeljkandellon Blog postLooking for a recipe from 'Frelkins'!
- Sorry, the file you haveYerffejon Forum topicHere are Specs on trader Josef's all purpose flour
- Potato Loaf Garlic Breadgmabakingon Forum topicWe 3 gmas made "Rustic Potato Loaves"
- Totally agree with you, Proth
hanseataon Forum topicHigh gluten flour or just add vwg to ap? - Can't see a reason
hanseataon Forum topictartine starter question
- using a double edge razor blade as a lame
alfansoon Forum topicLame for slashing dough - It's not political - it's economic.
dabrownmanon Forum topicPrice of whole wheat berries/kernels?
- I simply mean that if you
cerevisiaeon Forum topicPain de campagne hydration... - Without question
vardaon Blog postJewish Corn Rye
- Thanks for jumping in here
Janetcookon Blog postJewish Corn Rye
- Perfect!Bhamsteron Basic page10 Minute Banana Bread
- Cornstarch consistancy
dmsnyderon Blog postJewish Corn Rye - Funny you should mentionbalmagowryon Blog postJewish Corn Rye
- Hi David,Don't mean to hijack
Janetcookon Blog postJewish Corn Rye
- small starter
metropicalon Forum topictartine starter question - Shiny Kornbrot
dmsnyderon Blog postJewish Corn Rye
- The weather here is very nice
CAphylon Blog postPane Integrale from Della Fattoria - 3 days!
Kisegeron Blog postPane Integrale from Della Fattoria - Yes!
Kisegeron Forum topictartine starter question
- Hi Khalid,Thank you for your
Janetcookon Blog postCranberries, Figs,Raisins, Currants and Whole Wheat
- Hee....balmagowryon Blog postJewish Corn Rye
- Fascinating stuff!balmagowryon Forum topicHigh gluten flour or just add vwg to ap?
- Beautiful
CAphylon Blog postCherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts
- Well thanks very much. Ihamletcaton Forum topicPrice of whole wheat berries/kernels?