Recent Forum and Blog Comments
- That’s awesome Tony, I love
Benitoon Blog postGoat Cheese & Herb Babka - Thank you Floyd, they were my
Benitoon Blog postChar Siu Baozi (BBQ Pork Purple Sweet Potato Sourdough Baozi)
- 35°F. Doesn't vary
metropicalon Forum topiccold rise dough - Depends on the temperature
Mini Ovenon Forum topiccold rise dough - Gorgeous.
Floydmon Blog postChar Siu Baozi (BBQ Pork Purple Sweet Potato Sourdough Baozi) - Excellent bake
Isand66on Blog postLyubitelsky Rye (Russian) - Excellent
Isand66on Blog postRoman Sourdough Pizza with fresh mozarella, Kalamata olives and artichokes
- Deep dish
Isand66on Blog postRoman Sourdough Pizza with fresh mozarella, Kalamata olives and artichokes
- Spreadsheet
Rafeon Forum topicBaker's Percentage of Sourdough Starter - Emozione italian outdoor gas oven
pizza partyon Forum topicEmozione gas fired pizza oven for 2 pizzas - Can you post a photo?semolina_manon Forum topicAnkarsrum roller discolouring?
- You mean to use altus?
Mini Ovenon Forum topicToasted Bread Soaker
- Why so darkmarianaon Forum topicHow is this a black bread?
- we have the same mixerSueVTon Forum topicPanettone gluten breakdown
- I'm glad you are enjoying my bakes
CalBeachBakeron Blog postLyubitelsky Rye (Russian) - me too!alan856on Forum topicHow stiff is too stiff - rye starter
- Ok, I attempted anotherlennykon Forum topicPanettone gluten breakdown
- Thanks! Dave
CalBeachBakeron Blog postGoat Cheese & Herb Babka
- Beautifully done! Bet it
Rockon Blog postGoat Cheese & Herb Babka - I am an excel fanjjcobbie3@gmail.comon Forum topicBaker's Percentage of Sourdough Starter
- hours??
jo_enon Blog postLyubitelsky Rye (Russian) - Hi Kendalm Thankyou for your
yozzauseon Forum topicAussie wheat - Definitely under fermented
Benitoon Forum topicProblem with either fermenting or proofing?
- Well that makes sense now.
Benitoon Forum topicHow is this a black bread?
- Replaced a lot of things
cfraenkelon Forum topicPassover/Easter/Ramadan Community Bake - Thank you
Abeon Forum topicPassover/Easter/Ramadan Community Bake - Okay, thank u!Jupeter24on Forum topicThinking of bringing my sourdough starter w me on an International flight
- okay, thank u.Jupeter24on Forum topicThinking of bringing my sourdough starter w me on an International flight
- Underproofed
albacoreon Forum topicProblem with either fermenting or proofing? - bread comes out great
cfraenkelon Forum topicPassover/Easter/Ramadan Community Bake
- Sounds Good
Abeon Forum topicPassover/Easter/Ramadan Community Bake
- Mystery Solved!
Abeon Forum topicHow is this a black bread?
- 2nd dough breakdownSueVTon Forum topicPanettone gluten breakdown
- Oven Temperature? Over proofed?
cfraenkelon Forum topicProblem with either fermenting or proofing?
- hmm
cfraenkelon Forum topicProblem with either fermenting or proofing?
- Baking in an air fryer
cfraenkelon Forum topicPassover/Easter/Ramadan Community Bake
- Why ice ?
kendalmon Forum topicBagels not getting that shiny glossy crust no matter what I try. - Australian Bread
kendalmon Forum topicAussie wheat
- Yes it matters
kendalmon Forum topicQuestion about induction ranges for baking sourdough
- Thanks
CalBeachBakeron Blog postLyubitelsky Rye (Russian)
- What is in your dough
Doc.Doughon Forum topicBagels not getting that shiny glossy crust no matter what I try. - Nice looking rye! Well done.semolina_manon Blog postLyubitelsky Rye (Russian)
- 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.