Recent Forum and Blog Comments
- Bread vs AP Flour
alschmelzon Forum topicBest Flour For Soft Buns? - I watched the Video but I do
PetraRon Forum topicArtofex diving arm mixers. - Nice Mashine, very gentle,
PetraRon Forum topicArtofex diving arm mixers.
- How about a one armed bandit?
Joyofglutenon Forum topicArtofex diving arm mixers. - Once my * Laugen Bretzel or
PetraRon Forum topicPretzel Buns sticking.. driving me nuts!
- Hi Sondra
PetraRon Forum topicStiff Starters
- Stiff Startersshoshanna673on Forum topicStiff Starters
- I shoot for 60% doughdoughookeron Forum topicSourdough Dough Turned to Soup!
- I found a place out of NewAnonymouson Forum topicArtofex diving arm mixers.
- A plastic clip-lid box for....aromaon Forum topicBest way to store.?
- potting plants, local foods
Mini Ovenon Forum topicBread hits the Poundland culture! - @tchism
BakerNewbieon Forum topicGuess the bread based on ingredients list - UK Wheat Flour Protein / Gluten Content
Antilopeon Forum topicWhich flour is the best? - I would think you could.tchismon Forum topicGuess the bread based on ingredients list
- When you say 2nd build, what
PetraRon Forum topicStiff Starters
- Thank you so much Michael:
PetraRon Blog postRustic loaf
- Beautiful!So glad you like it
PetraRon Blog postSORRY.!
- Beautiful crumb and I am glad
PetraRon Blog postTHE CRUMB.
- Wow, it looks GREAT, love the
PetraRon Blog postCooling
- Hi Shoshana
PetraRon Forum topicStiff Starters
- The soy article in the linkYerffejon Forum topicIs soy dangerous?
- Stiff Startershoshanna673on Forum topicStiff Starters
- Thank you!
RabbiBethon Forum topicIntroducing myself! - Your quark bread looks great.
emkayon Forum topicQuark Bread - hydration of levain is 80 %edroidon Forum topicSourdough Dough Turned to Soup!
- soyPaddyLon Forum topicIs soy dangerous?
- Sourdough 80% Levain: 21.6doughookeron Forum topicSourdough Dough Turned to Soup!
- It usually takes a few feeds
Mini Ovenon Forum topicStiff Starters
- Welcome, Beth!
Floydmon Forum topicIntroducing myself! - I really should add my info,Anonymouson Forum topicWood oven survey.
- Electric vs. Gasdoughookeron Forum topicIs it worth the energy to heat up a baking stone for an hour?
- Slice and Freeze it!tchismon Forum topicBest way to store.?
- Well,proth5on Forum topicGuess the bread based on ingredients list
- I weigh out 200g of Starter
PetraRon Blog postRustic loaf
- As a baker I'm in a grey areaAnonymouson Forum topicArtofex diving arm mixers.
- There is Miss Baker Chef anddoughookeron Forum topicArtofex diving arm mixers.
- Quark dilemma
Ingrid Gon Forum topicQuark Bread - These are the best mechanical
mwilsonon Forum topicArtofex diving arm mixers. - I thought it was well
whoopson Forum topicIs soy dangerous? - alright
paleo4everon Forum topicBest way to store.? - You kow, if we really want to
PetraRon Forum topicIs soy dangerous?
- Oh that is sad that you do
PetraRon Forum topicQuark Bread
- I use 1-2tbsp Oil in my bread
PetraRon Forum topicBest way to store.?
- Oh, I thought it is welljustsayingon Forum topicIs soy dangerous?
- No quark in the US
hanseataon Forum topicQuark Bread - soy
whoopson Forum topicIs soy dangerous?
- Ty
paleo4everon Blog postSORRY.!
- I use Sainsbury's Strong
PetraRon Forum topicWhich flour is the best?
- It is a fav. Summer pudding
PetraRon Forum topicQuark Bread
- No worries!nmygardenon Blog postSORRY.!