Recent Forum and Blog Comments
- Well, I made this breadDavidEFon Forum topictxfarmer 30% rye sourdough sandwich loaf
- Wet vs. Dry
cerevisiaeon Forum topicHave been trying Ken Forkish recipes. Q about consistency of starter: - Need long rise.PaddyLon Forum topicYet another croissant post
- Oh yes - I'd forgotten that!Theresseon Forum topicAccidentally added pastry flour when feeding my sourdough starter!
- Little Tip:)
PetraRon Forum topicAccidentally added pastry flour when feeding my sourdough starter! - Thank you all. It seemed toTheresseon Forum topicAccidentally added pastry flour when feeding my sourdough starter!
- Hi guys -I'm autolysing someTheresseon Forum topicPics of my first sourdough bread using my first sourdough starter
- Out of the oven...
Mini Ovenon Blog post100% Rye - Liquid starter @ Vic
dmsnyderon Blog postSan Joaquin Sourdough Baguettes - As long as you don't lift
hanseataon Blog postCHALLENGE FOR FELLOW BAKERS - A BREAD FOR THE KNIGHT WITH THE IRON HAND - Depends
hanseataon Forum topicBake vs Frying Donuts Shelf Life.
- WOW!
JoeVon Forum topicProblem with pasta dough that separates - Looks and sounds
hanseataon Blog postLavender&Honey Levain with Salt Crusted Crust.
- Atta Breadvmonikaon Forum topicsome success with atta bread, but suggestions welcome
- I've never used these before,
cerevisiaeon Forum topicHas anyone milled these for bread?
- I will try that, thanks.Catomion Blog postOatmeal porridge bread with extended proof
- After looking at some old Pillsbury flour ads
Antilopeon Forum topicXXXX flour - Distribution
cerevisiaeon Blog postOatmeal porridge bread with extended proof
- Only one factor
cerevisiaeon Forum topicI am such an Idiot, why did I do that ?
- I never watch the clock, I
PetraRon Forum topicI am such an Idiot, why did I do that ?
- I doubt that - AFAIR allsuaveon Forum topicXXXX flour
- Awesome man! Looks great,
bbegleyon Blog postLavender&Honey Levain with Salt Crusted Crust. - I too keep my stiff starter in the fridge
dabrownmanon Forum topicI am such an Idiot, why did I do that ? - Thank you for your reply.I
PetraRon Forum topicI am such an Idiot, why did I do that ?
- Thank you dabrownman.I start
PetraRon Forum topicI am such an Idiot, why did I do that ?
- I have to look in to it.I
PetraRon Forum topicI am such an Idiot, why did I do that ?
- liquid startervstynon Blog postSan Joaquin Sourdough Baguettes
- I have also used cold water
emkayon Forum topicI am such an Idiot, why did I do that ? - Well there you go.
mcson Blog post100% Rye - more good
emkayon Blog postSan Joaquin SD: The good, the bad and the ugly
- Mark's got muscles!
Mini Ovenon Blog post100% Rye
- I mill and sift
dabrownmanon Forum topicNot tempering and whole grain flour milling
- I too use cold tap water run through the
dabrownmanon Forum topicI am such an Idiot, why did I do that ?
- Looks llike the lavender
dabrownmanon Blog postLavender&Honey Levain with Salt Crusted Crust.
- As another experimental point
baybakinon Forum topicI am such an Idiot, why did I do that ? - I beg to differ AZ Chuck, I
PetraRon Forum topicI am such an Idiot, why did I do that ?
- I jused what I had and got
PetraRon Forum topicI am such an Idiot, why did I do that ?
- Water came out of the tap and
PetraRon Forum topicI am such an Idiot, why did I do that ?
- Well, that explains the 'slack' dough!DavidEFon Forum topictxfarmer 30% rye sourdough sandwich loaf
- Milk is only 87%?DavidEFon Forum topictxfarmer 30% rye sourdough sandwich loaf
- Borodinsky
vardaon Forum topicHas anyone milled these for bread? - Thanks for that...aromaon Forum topictxfarmer 30% rye sourdough sandwich loaf
- Thanks folks, Nice challenge once again Karin!
Skibumon Blog postCHALLENGE FOR FELLOW BAKERS - A BREAD FOR THE KNIGHT WITH THE IRON HAND - As a rule of thumb, for dough
gary.turneron Forum topictxfarmer 30% rye sourdough sandwich loaf - Thankslogan24on Forum topicDoughnut Help
- I thinkConjuayon Forum topicYou know you are totally hooked on Baking
- lames, curves and scores...
alfansoon Forum topicBaguettes a la Bouabsa - Cold water temperature does'tAZ Chuckon Forum topicI am such an Idiot, why did I do that ?
- High Extraction vs Blendingcharbonoon Forum topicNot tempering and whole grain flour milling
- This cached Pillsbury page
Antilopeon Forum topicXXXX flour