Recent Forum and Blog Comments
- The healthiest flour would beYerffejon Forum topicType of flour
- If the flour is not malted
dabrownmanon Forum topicUsing instant yeast - Lame shape @ Janet Yang
dmsnyderon Forum topicLame for slashing dough - Hi Janet,The curve in theYerffejon Forum topicLame for slashing dough
- Selling
ElPanaderoon Forum topicType of flour - Home milling
Bread and Salton Forum topicType of flour - I'm no pro....
David Esq.on Forum topicProofer combo unit or stand-alone proofer? - Looking good.
David Esq.on Forum topicFirst Forkish
- Alain
ElPanaderoon Forum topicType of flour
- Hey,Of course now I've prettycinnamonshopson Forum topicArva flour problems - pale crust
- Hi David, thank you.hamletcaton Forum topicUsing instant yeast
- Definitely not necessary to mix salt and sugar with water.
David Esq.on Forum topicUsing instant yeast
- Thanks for the update Derek.
Isand66on Blog postRed Lentil Sourdough Bread - Thanks all!
Jennie Bethon Forum topicReheating sourdough bread - Hi GreedybreadAndreiIon Blog postWoo what a mouthful! Ciao Ciao Ciabatta!!
- That looks like yummy bread!kenlklaseron Blog postJewish Corn Rye
- For sourdough, option #1, thedoughookeron Forum topicType of flour
- Arva Flour ProblemsEHSon Forum topicArva flour problems - pale crust
- That makes a lot of sense.kenlklaseron Forum topicWarm versus cold autolyze?
- or two???
Urielon Forum topicCatholic Altar bread...why still white after baking? - hi Andrei
greedybreadon Blog postWoo what a mouthful! Ciao Ciao Ciabatta!! - Reheating sourdough breadjaltscon Forum topicReheating sourdough bread
- Storing
Shaion Forum topicReheating sourdough bread - how about using a crepe pan?
Mini Ovenon Forum topicCatholic Altar bread...why still white after baking? - First of all, sourdough keeps
cerevisiaeon Forum topicReheating sourdough bread - It was always a boule as I remember itbalmagowryon Blog postJewish Corn Rye
- HI Varda,What wonderful
Janetcookon Blog postJewish Corn Rye - Yep, but trying to find a
Urielon Forum topicCatholic Altar bread...why still white after baking?
- Hi again, Ian more good
yozzauseon Blog postRed Lentil Sourdough Bread - slashing
vardaon Blog postJewish Corn Rye - Cold v. Warm Auto
amberartisanon Forum topicWarm versus cold autolyze? - never enough rye
vardaon Blog postJewish Corn Rye
- Varda,Those look great. ISydon Blog postJewish Corn Rye
- I do have some small white sesame seeds
dabrownmanon Blog postCherry Yeast Water Buns.
- There is never enough rye
dabrownmanon Blog postJewish Corn Rye
- nice
vardaon Blog postJewish Corn Rye
- Nice, Varda. May I feature
Floydmon Blog postJewish Corn Rye - Not familiar with Tartine,kenlklaseron Forum topicPoor quality home oven = struggles with Tartine
- Hi MrD,Always room for nuts
Janetcookon Blog postCranberries, Figs,Raisins, Currants and Whole Wheat
- I've made panettone withjkandellon Blog postDoes sourdough make enriched sweet breads better?
- Hi Marcus,You are welcome:
Janetcookon Blog postCranberries, Figs,Raisins, Currants and Whole Wheat
- Hi John,Baking this time of
Janetcookon Blog postCranberries, Figs,Raisins, Currants and Whole Wheat
- You nailed it!
CAphylon Blog postUK baking includes two classic sourdoughs - Might help to look up wafer
Mini Ovenon Forum topicWaffer iron with smooth plates and makes VERY thin waffles
- Thanks, Marcus
CAphylon Blog postUK baking includes two classic sourdoughs
- Nice buns!kenlklaseron Blog postCherry Yeast Water Buns.
- Thanks so much
CAphylon Blog postUK baking includes two classic sourdoughs
- Thanks, Ian
CAphylon Blog postUK baking includes two classic sourdoughs
- We don't eat much beef around here so
dabrownmanon Blog postCherry Yeast Water Buns.
- SourdoughFordon Forum topicpreservative