Recent Forum and Blog Comments
- HI Benny,It's tastesgavincon Blog postSourdough with 10% Lupin Flour – test bake 1.
- We have a new winner. Before
Precaudon Forum topicBaking temperature of bread machines - Gorgeous loaves Gavin, you
Benitoon Blog postSourdough with 10% Lupin Flour – test bake 1. - I agree Gavin, these look
Benitoon Blog postYorkville Sourdough Baguettes 76% hydration
- The baguettes definitely lookgavincon Blog postYorkville Sourdough Baguettes 76% hydration
- Have a look on the Bakery
albacoreon Forum topicbritish products - That was my thought too. In
Floydmon Forum topicbritish products - Thanks for finding thatAmeson Forum topicWhat is this frosting?
- Wow :OProfessionalBreadInspectors25on Blog postNot your typical mooncakes
- Not falseProfessionalBreadInspectors25on Forum topicUgly Loaves!
- What the hell is this?!ProfessionalBreadInspectors25on Blog postLucy Goes Rogue With White Bread Sourdough Ciabatta With 15% Whole Kamut
- balance
CrustyJohnon Forum topicHot Hot Heat - The high initial temps
OldWoodenSpoonon Forum topicHot Hot Heat - Divinity Icing?BrianKon Forum topicWhat is this frosting?
- Thanks for your input
Precaudon Forum topicBaking recipe organizer app for Android?
- Any luck with the solution toRiggermanon Forum topicWhy do my bagels have big holes (in the crumb)?
- I’m all in on the metal pie
Benitoon Blog postSpiced Peach Rhubarb Pie
- Hold the phone.
Dave Ceeon Forum topicGummy/unbaked line in my dough - please help!?! - Upon closer examination...
Dave Ceeon Forum topicGummy/unbaked line in my dough - please help!?!
- Start hot
Isand66on Forum topicHot Hot Heat - Thanks!
Breadzikon Forum topicMalt in Hamelman's recipes? - I'm sure there are many
Abeon Forum topicMalt in Hamelman's recipes? - That's what Hamelman calls it.
Breadzikon Forum topicMalt in Hamelman's recipes?
- british products
mwilsonon Forum topicbritish products - br see post
jo_enon Forum topicQuintessentially British - Seeds
Abeon Forum topicMalt in Hamelman's recipes?
- O nice!
Breadzikon Forum topicMalt in Hamelman's recipes?
- The Rye Baker
Abeon Forum topicMalt in Hamelman's recipes?
- Conduction
CrustyJohnon Forum topicHot Hot Heat
- It depends
breadforfunon Forum topicHot Hot Heat - The crust
Breadzikon Forum topicMalt in Hamelman's recipes?
- Thank you for yourMirrybakes123on Forum topicGummy/unbaked line in my dough - please help!?!
- Thank you Dave for yourMirrybakes123on Forum topicGummy/unbaked line in my dough - please help!?!
- Interesting and worthgavincon Blog postSourdough with 10% Lupin Flour – test bake 1.
- Manhandling thought
Mini Ovenon Forum topicMalt in Hamelman's recipes? - Thanks for the suggestion Abe
yozzauseon Blog postSourdough with 10% Lupin Flour – test bake 1. - Manhandling my loaf?
Breadzikon Forum topicMalt in Hamelman's recipes?
- I appreciate it!
Breadzikon Forum topicMalt in Hamelman's recipes?
- Thank you!
Breadzikon Forum topicMalt in Hamelman's recipes?
- Gumminess
Breadzikon Forum topicMalt in Hamelman's recipes?
- Thank you all!
Breadzikon Forum topicMalt in Hamelman's recipes?
- Lovely looking loaves
Abeon Blog postSourdough with 10% Lupin Flour – test bake 1.
- Looks right, and tasty!semolina_manon Blog postThe German Whole Rye crumb
- recipe scaling spreadsheet organizer
Rafeon Forum topicBaking recipe organizer app for Android? - Hi Fergie51i don't know what
yozzauseon Forum topicWhy crumb colour variation?
- :)
Mini Ovenon Forum topicComic relief
- When looking at the crumb
Mini Ovenon Forum topicMalt in Hamelman's recipes?
- Try reducing the water %
Mini Ovenon Forum topicGummy/unbaked line in my dough - please help!?!
- Are you baking from a hot or cold "start"?
Dave Ceeon Forum topicGummy/unbaked line in my dough - please help!?!
- Aussie to American oven temps, convection or otherTucsonKaton Forum topicLune croissant book