Recent Forum and Blog Comments
- Regarding WW and tangzhongclazar123on Forum topicMy Tangzhong Roux FAQ
- I don't remember
dabrownmanon Blog postLucy’s Sorta Tzitzel Like Sprouted Sourdough - Here are directions for baking Brown N Serve Rolls
Antilopeon Forum topicHow to par-bake, freeze, and do final baking? - Another fine looking bread DA
Isand66on Blog postLucy’s Sorta Tzitzel Like Sprouted Sourdough - Seems very technical (which I
BakerNewbieon Forum topicHow to par-bake, freeze, and do final baking? - Troubleshooting
Tatjanicaon Blog postBuckwheat-Apple-Cider Sourdough - One big nasty T-Rex!
Kisegeron Blog postLucy’s Sorta Tzitzel Like Sprouted Sourdough - A Known Progression for Mixing...,
Wild-Yeaston Forum topicDoes Bread Dough Need Less Liquid When Mixed In A Stand Mixer - Another loaf that is one of my favorites
Antilopeon Blog postBrown Bread
- Perfect loaf!marianaon Blog postBrown Bread
- For those that can't read the link here's the text
Antilopeon Forum topicHow to par-bake, freeze, and do final baking?
- the dough is stretched and foldedmarianaon Forum topicSourdough Crumb/TEXTURE
- Partially Baked Goods
Antilopeon Forum topicHow to par-bake, freeze, and do final baking?
- I concur with the 64%
MichaelLilyon Forum topicSourdough Crumb/TEXTURE - Very Nice General GuideGregSon Forum topicMy Tangzhong Roux FAQ
- I have a Kennwood Chef
PetraRon Forum topicDoes Bread Dough Need Less Liquid When Mixed In A Stand Mixer - I just measure a total amountsirrithon Forum topicWhat happened to my dough?
- another factorLes Nightingillon Forum topicSourdough Crumb/TEXTURE
- I think your final hydration is still 64%Les Nightingillon Forum topicSourdough Crumb/TEXTURE
- no matter what you call it
vardaon Blog postLucy’s Sorta Tzitzel Like Sprouted Sourdough - Water - Bertinet recipe
prof_fron Forum topicDoes Bread Dough Need Less Liquid When Mixed In A Stand Mixer - Glad you liked th post prof!
dabrownmanon Blog postLucy’s Sorta Tzitzel Like Sprouted Sourdough
- Some parts of Phoenix got over 2" of rain in an
dabrownmanon Blog postLucy’s Sorta Tzitzel Like Sprouted Sourdough
- I had a typo, the 66% should
Bruce28on Forum topicSourdough Crumb/TEXTURE - bread, sunset, Dachshund
prof_fron Blog postLucy’s Sorta Tzitzel Like Sprouted Sourdough
- couple of ideasLes Nightingillon Forum topicSourdough Crumb/TEXTURE
- banneton bugs
Joyofglutenon Forum topicFirst Post + Banneton Question - Impressive!
CAphylon Blog postLucy’s Sorta Tzitzel Like Sprouted Sourdough - Beautiful Bake!
CAphylon Blog postSan Joaquin Sourdough
- I meant to say....Nettie Bakeron Forum topicChinese Bread Recipe Question
- I own a Kitchenaid 5qt spiral mixer and Zo bread machine
Antilopeon Forum topicMixers (Horizontal, Spiral & Planetary)
- Understanding the conceptsNettie Bakeron Forum topicChinese Bread Recipe Question
- Perfection is the enemy of good enough.Anonymouson Forum topicMixers (Horizontal, Spiral & Planetary)
- I think you are right... therisenshineon Forum topicIs the writing on the wall for the future of commercial mixers for home use?
- Technology changes.Anonymouson Forum topicIs the writing on the wall for the future of commercial mixers for home use?
- Bowing backclazar123on Forum topicChinese Bread Recipe Question
- Try this
alschmelzon Forum topicWhat happened to my dough? - 1:55 AM?DavidEFon Blog post50 % hydration Starter
- Thanks for the replies. Whenkah22on Forum topicDoes Bread Dough Need Less Liquid When Mixed In A Stand Mixer
- Oh I see, that is great help:
PetraRon Blog postRustic loaf
- Berinet's recipe is good - So is his methodsandydogon Forum topicDoes Bread Dough Need Less Liquid When Mixed In A Stand Mixer
- Now that sounds great!!!I
PetraRon Blog postRustic loaf
- Chinese Bread RecipesNettie Bakeron Forum topicChinese Bread Recipe Question
- Loaf weightspdurusauon Forum topicTwo-Dough Bread from When French Women Cook - Measurement Caution
- Oh I see, I think I saw a
PetraRon Blog postRustic loaf
- Technique
hanseataon Forum topicDoes Bread Dough Need Less Liquid When Mixed In A Stand Mixer - Bread is a matrixclazar123on Forum topicChinese Bread Recipe Question
- A pity
hanseataon Blog postWorthy of a Knight - Götzenburg Bread
- How creative108 breadson Forum topicReusable covering for doughs
- Beautiful
Kisegeron Blog postSan Joaquin Sourdough