Recent Forum and Blog Comments
- SuggestionsCharSiuon Forum topicCan anyone advise what went wrong with my bread please?
- I wasn't being critical
Mini Ovenon Forum topicSourdough + Yeast? - Tasty Brazil!
Kisegeron Blog postSprouted Spelt, Barley, Rye and Wheat Sourdough with 5 Seeds and Brazil Nuts - Hi Mini, You said it better
emkayon Forum topicSourdough + Yeast? - On that same thought
Mini Ovenon Blog postFrozen Dough Tragedy and Triumph
- "So the effect depends on
Mini Ovenon Forum topicSourdough + Yeast?
- Looking forward to Monday!
Kisegeron Forum topicMoving house tomorrow
- Some thoughts
Kisegeron Blog postFrozen Dough Tragedy and Triumph
- House. oveshoshanna673on Forum topicMoving house tomorrow
- Removing rubber
Bread and Salton Blog postMy first sourdough culture - Just remove the rubber sealtchismon Blog postMy first sourdough culture
- depends on the amount
emkayon Forum topicSourdough + Yeast?
- In my opinion, for the worse.doughookeron Forum topicSourdough + Yeast?
- Hi Breadsong,I was just
Janetcookon Blog postFor Santa :^) - In your opinion, for bettersandy2on Forum topicSourdough + Yeast?
- Adding baker's yeast candoughookeron Forum topicSourdough + Yeast?
- Time, Temp, and Shapingmikeortelleon Forum topicDifficult time getting an open crumb..
- Yes, Exactlyedroidon Forum topicWant Steam?
- Hole size, yes hole size is smaller
Doc.Doughon Forum topicMy Tangzhong Roux FAQ - Ed, just wanted to make surebarryvabeachon Forum topicWant Steam?
- Thanks for all of the answerssandy2on Forum topicSourdough + Yeast?
- Doc.Dough, I think what you
valereeeon Forum topicMy Tangzhong Roux FAQ - It was very strange
CAphylon Blog postFrozen Dough Tragedy and Triumph - Yes, totally thawed
CAphylon Blog postFrozen Dough Tragedy and Triumph
- I only tried frozen dough once for pizza
dabrownmanon Blog postFrozen Dough Tragedy and Triumph - How are you thawing out
Mini Ovenon Blog postFrozen Dough Tragedy and Triumph
- I ve used this method for yearstchismon Forum topicNeed Help Containing Steam in Home Gas Oven
- Thank goodness it tastes as good as it looks.
dabrownmanon Blog postSprouted Spelt, Barley, Rye and Wheat Sourdough with 5 Seeds and Brazil Nuts
- Good 'work around' idea fornmygardenon Forum topicNeed Help Containing Steam in Home Gas Oven
- Containing is both the question and answernmygardenon Forum topicNeed Help Containing Steam in Home Gas Oven
- When i was working with a
baybakinon Forum topicNeed Help Containing Steam in Home Gas Oven - Love the look of this bread!
CAphylon Blog postSprouted Spelt, Barley, Rye and Wheat Sourdough with 5 Seeds and Brazil Nuts
- Your recipe may be oksandydogon Forum topicWhat is ideal hydration for soft rolls?
- I know what you mean when you
mwilsonon Forum topicMoving house tomorrow - My Italian Bread, straight
SandSquidon Forum topicunlimited prep time but very limited pre-bake schedule. - Let gas escape
Our Crumbon Blog postMy first sourdough culture - Both are fine looking loaves,
Mebakeon Forum topicLoaves - it depends!Les Nightingillon Forum topicunlimited prep time but very limited pre-bake schedule.
- KA KGM
Our Crumbon Forum topicKitchenaid Mill extension
- 60-65 is certainly dry enough
baybakinon Forum topicWhat is ideal hydration for soft rolls?
- I find that hydration level
gary.turneron Forum topicWhat is ideal hydration for soft rolls? - "no knead"
rozeboosjeon Forum topicHigh Hydration Nightmare - Second time is a charm
CAphylon Blog postSemolina Kamut Porridge Bread
- Great advice, thank you.
rozeboosjeon Forum topicHigh Hydration Nightmare
- If it is more than 80%
dabrownmanon Forum topicHigh Hydration Nightmare
- please explain
Bread and Salton Blog postMy first sourdough culture
- RE: StarterPostal Grunton Blog postMy first sourdough culture
- Just tasted a bit and I'm
rozeboosjeon Forum topicHigh Hydration Nightmare
- I'm baking this
hanseataon Forum topicBaking bread using "farine ble noir" - 70% hydration, eh?
rozeboosjeon Forum topicHigh Hydration Nightmare