Recent Forum and Blog Comments
- Better with ButterFLSandyToeson Forum topicHELP: Beginner with Problem Buns
- Nothing to loseFLSandyToeson Forum topicHELP: Beginner with Problem Buns
- Don't you just dispise
Mini Ovenon Forum topicI had to adapt my baking... - Oh, I quote myself all the time...balmagowryon Forum topicHELP: Beginner with Problem Buns
- All things considered
Edo Breadon Forum topicHayden Mills update. - It's Tangzhong time!
Mini Ovenon Forum topiccrumbs, texture and falling apart
- Sourdough Pizza
David Esq.on Forum topicPizzalicious - This is the pure sourdough
David Esq.on Blog postForkish Double Fed Sweet Levain and Grilled Cheese
- Heat Lamp???Fordon Forum topicHelp! Gluten degradation during bulk fermentation.
- No shame in mixing.
David Esq.on Forum topicI had to adapt my baking...
- Very beautiful bread!!Must
PetraRon Forum topic100% long fermented multi-grain/seed loaf with homemade malted rye - Flour
Kisegeron Blog postCanadian very strong flour - Like KA better, but GM BFB is OK
Felilaon Forum topicI give up on the VWG - water adjustmentsMaverickon Forum topicHELP: Beginner with Problem Buns
- RE: In Search of the Perfect LoafPostal Grunton Blog postMore desire than time
- Love the bread and the viewnmygardenon Blog postMore desire than time
- Hi Kiseger - I didn't think I
emkayon Blog postTartine 80% Whole Wheat, GF Cornbread, Macarons - Hi dab- A while back I made
emkayon Blog postTartine 80% Whole Wheat, GF Cornbread, Macarons
- Hi Cathy - I wish I could
emkayon Blog postTartine 80% Whole Wheat, GF Cornbread, Macarons
- Hi Janet - You're so sweet.
emkayon Blog postTartine 80% Whole Wheat, GF Cornbread, Macarons
- Many thanks to both of youcheftophon Forum topicSeparating endosperm in Durum Wheat for Pasta flour
- Contrary view
Our Crumbon Forum topicSeparating endosperm in Durum Wheat for Pasta flour - Exactomento
Mini Ovenon Forum topicstarter help
- Sounds familiar
rozeboosjeon Forum topicHelp! Gluten degradation during bulk fermentation. - yup, it would.
Mini Ovenon Forum topicHelp needed with shaping loaves please
- Ah, got it. Which is why youdandilionon Forum topicstarter help
- It should not rise
Mini Ovenon Forum topicstarter help
- And I'll keep the originaldandilionon Forum topicstarter help
- Partial answer @cheftoph
pmccoolon Forum topicSeparating endosperm in Durum Wheat for Pasta flour - a lot to chew on
Grouchpotatoon Forum topicLearning the hard way - Okay thanks all. I did pickdandilionon Forum topicstarter help
- First sourdoughMaverickon Forum topicHelp needed with shaping loaves please
- Sourdough?Maverickon Forum topicHelp needed with shaping loaves please
- ScoringMaverickon Forum topicLearning the hard way
- without starting an urban legend
Mini Ovenon Forum topicstarter help
- InoculationMaverickon Forum topicstarter help
- I donlt know about rice starters
dabrownmanon Forum topicstarter help - Thanks for the replies...Wedandilionon Forum topicstarter help
- Stir it.PaddyLon Forum topicstarter help
- Temp
ElPanaderoon Forum topicstarter help - Proofing is the
dabrownmanon Forum topicLearning the hard way
- Nice scoring like that - who cares
dabrownmanon Forum topicLearning the hard way
- HI PhyllisWe're a little way
Liverpoolbakeron Forum topicLaminated dough and pastry sheeters. - Great discussion
lepainSamidienon Forum topicLearning the hard way - Beuatifully scored.
David Esq.on Forum topicLearning the hard way
- And the non-yeasted bread?
David Esq.on Blog postForkish Double Fed Sweet Levain and Grilled Cheese
- Wow!
Kisegeron Blog postTartine 80% Whole Wheat, GF Cornbread, Macarons
- Basically to allow it totchismon Forum topicLearning the hard way
- proofing time
Grouchpotatoon Forum topicLearning the hard way
- If Sour
amberartisanon Forum topicHelp needed with shaping loaves please