Recent Forum and Blog Comments
- Hydration varies slightlyAnother Girlon Blog postMy new French starter
- Dough scraper
Dave Ceeon Forum topicTip - a super nice tool, the spatula - lowering hydration = defeat...
UVCaton Forum topicquick autolisation question - Right now it's boiling waterbenjamin163on Forum topicquick autolisation question
- Thank you for your thoughts.benjamin163on Forum topicquick autolisation question
- and steam?
UVCaton Forum topicquick autolisation question
- flour?
UVCaton Forum topicquick autolisation question
- Thank you for the reply.I dobenjamin163on Forum topicquick autolisation question
- Thanks Gavin
albacoreon Blog postMy new French starter - Thanks AG
albacoreon Blog postMy new French starter
- Have you tried shaping twice?
Abeon Forum topicquick autolisation question - your crumb is quite good
squattercityon Forum topicStruggle with tight crumb - Thank you very much Gavin, it
Benitoon Blog postEinkorn Whole Wheat Sourdough Hokkaido Milk Bread - This winter trip to Fort
Benitoon Blog postEinkorn Whole Wheat Sourdough Hokkaido Milk Bread
- To add to this thread,here isbenjamin163on Forum topicquick autolisation question
- freshly milled
jo_enon Forum topicSparse documentation on 100% freshly milled breads... Reason? - Thanks Ian and Benny!
Yippeeon Blog post20230308 Electric and "Semiautomatic" Sieve Shakers - Great recipe!sliggett80on Blog postGolden Saffron and Fennel Loaf
- Wonderful Looking Crumb
WatertownNewbieon Blog postThe German Whole Rye crumb - Love the crumb. Tasty.gavincon Blog postThe German Whole Rye crumb
- Well at least you got a verygavincon Blog postMy new French starter
- Really nice job Benny. Looksgavincon Blog postEinkorn Whole Wheat Sourdough Hokkaido Milk Bread
- Great Job. Looks fabulousgavincon Blog postGerman whole Rye
- Beautiful
Isand66on Blog postEinkorn Whole Wheat Sourdough Hokkaido Milk Bread - Thank youpleveeon Blog postThe German Whole Rye crumb
- Thank you
Isand66on Blog postWhole Wheat Purple Carrot Ricotta Sourdough
- Pretty much idealAnother Girlon Blog postMy new French starter
- Give it a day or two
Abeon Blog postThe German Whole Rye crumb
- Everything UVCat has said!
Abeon Forum topicquick autolisation question
- i've seen recipes where the
UVCaton Forum topicquick autolisation question
- Thank you AG, I’m so pleased
Benitoon Blog postEinkorn Whole Wheat Sourdough Hokkaido Milk Bread
- starting with semolina
UVCaton Forum topicOO Semolina for pasta
- Mine is 6 years old and crackedAnother Girlon Forum topicWill a Komo Classic in Beech last?
- Ah, The New Book
WatertownNewbieon Blog postGerman whole Rye
- 5lb
UVCaton Forum topicOO Semolina for pasta
- Thanks
CrustyJohnon Blog postWhole Wheat Loaf - The preferment
gary.turneron Forum topicInformation on Ankarsrum Mixers - WhoaAnother Girlon Blog postEinkorn Whole Wheat Sourdough Hokkaido Milk Bread
- Austin, I got the set from
DanAyoon Forum topicTip - a super nice tool, the spatula - I like the shallow wideAustinTon Forum topicTip - a super nice tool, the spatula
- Glad you might find the video
Benitoon Blog postEinkorn Whole Wheat Sourdough Hokkaido Milk Bread
- Another beautiful loaf
CalBeachBakeron Blog postEinkorn Whole Wheat Sourdough Hokkaido Milk Bread - I have a Komo Classic in Beech
OldWoodenSpoonon Forum topicWill a Komo Classic in Beech last? - German Whole Ryepleveeon Blog postGerman whole Rye
- Thanks, Lance!
The Roadside Pie Kingon Forum topicPassover/Easter/Ramadan Community Bake - Great idea, Derek!Another Girlon Blog postPullman Sandwich loaf with 16% lupin flour
- Thanks, Ian!
The Roadside Pie Kingon Forum topicPassover/Easter/Ramadan Community Bake
- Thanks, Ian!
The Roadside Pie Kingon Forum topicPassover/Easter/Ramadan Community Bake
- Thanks, Ian!
The Roadside Pie Kingon Forum topicPassover/Easter/Ramadan Community Bake
- Recipe?
WatertownNewbieon Blog postGerman whole Rye