Recent Forum and Blog Comments
- Thanks
CalBeachBakeron Blog postLyubitelsky Rye (Russian) - Photos for above post:New Hampshire Bakeron Forum topicProblem with either fermenting or proofing?
- Laminated tart crust
Debra Winkon Forum topicChinese egg tart and other Chinese flaky pastries - I see a bread pan and I want it to turn black
Precaudon Forum topicExperiments to raise bread machine baking temperatures - You may be overthinking
GlennMon Forum topicQuestion about induction ranges for baking sourdough - I'm sure if you emailed them
yozzauseon Forum topicAussie wheat - Another interesting farming post from Australia
JonJon Forum topicAussie wheat - Hey thank you for the advice!Samtro345on Forum topicBagels not getting that shiny glossy crust no matter what I try.
- Look pretty good actually
Doc.Doughon Forum topicBagels not getting that shiny glossy crust no matter what I try. - Hi Patsy i dont know yet
yozzauseon Forum topicAussie wheat
- Looks like a starter issue -
phazon Forum topicPanettone gluten breakdown - Great initiative and looksgavincon Forum topicAussie wheat
- I really like that looks of
jo_enon Blog postLyubitelsky Rye (Russian) - High amylose wheatpleveeon Forum topicAussie wheat
- I’m not sure I’ve ever had
Benitoon Blog postRoman Sourdough Pizza with fresh mozarella, Kalamata olives and artichokes - do you add anything to your
squattercityon Forum topicBagels not getting that shiny glossy crust no matter what I try. - Chicago Deep Dish
CalBeachBakeron Blog postRoman Sourdough Pizza with fresh mozarella, Kalamata olives and artichokes
- Thanks Benny
CalBeachBakeron Blog postLyubitelsky Rye (Russian)
- I haven't used it withsphereon Forum topicAnkarsrum roller discolouring?
- I actually don’t worry about it
GlennMon Forum topicBaker's Percentage of Sourdough Starter
- Another beautiful rye bake
Benitoon Blog postLyubitelsky Rye (Russian)
- What pizza do you not like
Benitoon Blog postRoman Sourdough Pizza with fresh mozarella, Kalamata olives and artichokes
- Discards
alcophileon Forum topicHow stiff is too stiff - rye starter - These are at 48%. As you canSamtro345on Forum topicBagels not getting that shiny glossy crust no matter what I try.
- Another option!jjcobbie3@gmail.comon Forum topicBaker's Percentage of Sourdough Starter
- add durum flour not sure ofCliffon Forum topicEnglish muffins, for the millionth time (I suppose)
- You had me at pizza
CalBeachBakeron Blog postRoman Sourdough Pizza with fresh mozarella, Kalamata olives and artichokes
- My experience -- 3 things
squattercityon Forum topicHow stiff is too stiff - rye starter
- The Crumb
WatertownNewbieon Forum topicBread in Portugal (Porto and Lisbon) - Bread in Porto
WatertownNewbieon Forum topicBread in Portugal (Porto and Lisbon)
- Thank you Tony, I enjoyed
Benitoon Blog postRoman Sourdough Pizza with fresh mozarella, Kalamata olives and artichokes
- That‘s very odd for a new
Benitoon Forum topicAnkarsrum roller discolouring?
- Nice bake Benny
CalBeachBakeron Blog postRoman Sourdough Pizza with fresh mozarella, Kalamata olives and artichokes
- Roller discolorationAnother Girlon Forum topicAnkarsrum roller discolouring?
- discount code pizza oven
pizza partyon Forum topicEmozione gas fired pizza oven for 2 pizzas - Double bag itclazar123on Forum topicThinking of bringing my sourdough starter w me on an International flight
- OR
Rafeon Forum topicBaker's Percentage of Sourdough Starter - However it is expressed
Abeon Forum topicBaker's Percentage of Sourdough Starter - % of total
GlennMon Forum topicBaker's Percentage of Sourdough Starter
- 24-48 hours is best
GlennMon Forum topiccold rise dough
- 24-48 hours is best
GlennMon Forum topiccold rise dough
- hydrationalan856on Forum topicHow stiff is too stiff - rye starter
- It was tasty!
CalBeachBakeron Blog postLyubitelsky Rye (Russian)
- That looks absolutely delicious!
alcophileon Blog postLyubitelsky Rye (Russian)
- My (limited) experience
alcophileon Forum topicHow stiff is too stiff - rye starter
- This made a delicious dinner
Benitoon Blog postRoman Sourdough Pizza with fresh mozarella, Kalamata olives and artichokes
- 1 and 4 Percentage wise
Rafeon Forum topicBaker's Percentage of Sourdough Starter
- You’re too kind
Econprofon Blog postFrom the Txfarmer files - different things
UVCaton Forum topicBaker's Percentage of Sourdough Starter - What are you talking about
Benitoon Blog postEasy sourdough deli rye