Recent Forum and Blog Comments
- PotMaverickon Blog postThe latest loaves
- I should not be looking at desserts when I am hungry
CAphylon Blog postLucy's Fruit Stupid -Version 2 - Mary, these look perfect!
CAphylon Blog postSeeded sandwich loaf
- Nice Bread!
CAphylon Blog postThe latest loaves
- Looks yummy
CAphylon Blog postSunday Pizza
- Hmm, that is a possibility.sirrithon Forum topicHelp with baguette scores
- Condensationcharbonoon Forum topicWhy is grinding temperature important?
- Very well done.
dabrownmanon Blog post100% Whole Wheat Tartine Bread, Baked in Loaf Pans - That crumb is plenty open
dabrownmanon Blog postA song tasting of new wheat
- the flour is the difference
Mini Ovenon Forum topicwhat went wrong with my baguette ? help ? - If you can't bake it
dabrownmanon Blog postLast weekend's baking, or "Let Ken do it."
- I'm not positiveAnonymouson Forum topicHelp with baguette scores
- Thanks Karin
Kisegeron Blog postEinkorn & Kamut - Sorry for the delay
scoyuon Forum topicLarousse Brioche - Proofing should not be asirrithon Forum topicHelp with baguette scores
- Always cool.
mcson Blog postLast weekend's baking, or "Let Ken do it." - Wohoo!
hanseataon Blog postEinkorn & Kamut - Absolutely right!
Kisegeron Blog postA song tasting of new wheat
- Thank you.
David Esq.on Blog postForkish Saturday 75% Whole Wheat Bread - Oven door
hanseataon Forum topicHard Rolls
- Refrigerating grain before grinding
David Esq.on Forum topicWhy is grinding temperature important?
- Minor Biological point
Our Crumbon Blog postA song tasting of new wheat - Thanks Phyllis
Kisegeron Blog postEinkorn & Kamut
- It could be the level of
MichaelLilyon Forum topicHelp with baguette scores - Love hazelnuts!
CAphylon Blog postEinkorn & Kamut
- Karin, I really appreciate
hodgey1on Forum topicHard Rolls - Looks wonderful
CAphylon Blog postForkish Saturday 75% Whole Wheat Bread
- Thank youiboron Forum topicThe 5 Strand Beta Bread Braid
- Well done. The crust is
Mebakeon Blog post100% Whole Wheat Tartine Bread, Baked in Loaf Pans - Pizza lesson
David Esq.on Blog postThe latest loaves
- they look very niceAnonymouson Blog postTartine Bread: A Classic
- Looks niceAnonymouson Blog post100% Whole Wheat Tartine Bread, Baked in Loaf Pans
- Baguette technique acquisition
RobynNZon Forum topicwhat went wrong with my baguette ? help ? - ThanksKris Hugheson Forum topicProofing with blackstrap molasses
- I don't think I'd say they
Floydmon Blog postThe latest loaves - What kind of mill are youYerffejon Forum topicWhy is grinding temperature important?
- Nice
Doc.Doughon Forum topicThe 5 Strand Beta Bread Braid - After the shaping is done
Mini Ovenon Blog postThe Happy Baker The Sourdough dilema
- 6.6% vs 20%
Doc.Doughon Forum topicMy Tangzhong Roux FAQ
- From what you have described
Janetcookon Blog postThe Happy Baker The Sourdough dilema - Brötchen
hanseataon Forum topicHard Rolls
- Improving technique
RobynNZon Blog postThe Happy Baker The Sourdough dilema
- I get it now!Doughing It my wayon Forum topicWhy is grinding temperature important?
- I think the first thing to
cerevisiaeon Forum topicFirst Batch of the Season of Wild Yeast Bread - It is not supposed to bebarryvabeachon Forum topicBread with milled wheat berries
- Ah, in that case, skip the sweetener
pmccoolon Forum topicProofing with blackstrap molasses - Hard Rolls
hodgey1on Forum topicHard Rolls
- Nope. Not this trip. @ WoodenSpoon
dmsnyderon Blog postLast weekend's baking, or "Let Ken do it." - Hard rolls
hodgey1on Forum topicHard Rolls
- Sounds like
hanseataon Forum topicHard Rolls