Recent Forum and Blog Comments
- 5% looks like a good number to use.
Breadzikon Forum topicUsing cultures from a lab - I'll take a look at those.
Breadzikon Forum topicUsing cultures from a lab
- I'll try those next!
Breadzikon Forum topicUsing cultures from a lab
- That's a lot of math!
Breadzikon Forum topicGinsberg's Scalded Rye Bread and bread pans
- More detail neededtherearenotenoughnoodlesintheworldon Forum topicHobart
- I normally buy just Red Hardbarryvabeachon Forum topicMilling Combinations
- Looks good
breadforfunon Forum topiclosing shape (hydration issue?) - Excellent Bake
WatertownNewbieon Forum topic20% Whole Wheat Loaf - MillingRickoon Forum topicMilling Combinations
- That's what I do too
JonJon Forum topicGood source for spices? - oven springDgrockon Forum topiclosing shape (hydration issue?)
- ResultsDgrockon Forum topiclosing shape (hydration issue?)
- The grain you purchase should be based on what you're baking
CalBeachBakeron Forum topicMilling Combinations - Hard white spring wheat
Yippeeon Forum topicMilling Combinations - Indian groceries
Yippeeon Forum topicGood source for spices?
- You might try nuts.com
pmccoolon Forum topicGood source for spices? - Thanks
CalBeachBakeron Blog postBlue (Bloody Butcher) Corn and Caramelized Onion Loaf
- Thank you Ian. Yes they were
Benitoon Blog postScallion Sesame Garlic Sourdough Steamed Bao - You’re very welcome Jo,
Benitoon Blog postScallion Sesame Garlic Sourdough Steamed Bao
- Try a google map searchclazar123on Forum topicGood source for spices?
- Evidence?Karenon Forum topicKomo Questions
- Very interesting
Isand66on Blog postThe Breads of Egypt - Eish shamsi - Beautiful
Isand66on Blog postScallion Sesame Garlic Sourdough Steamed Bao
- Very nice
Isand66on Blog postEasy summer whole wheat
- Nice bake
Isand66on Blog postBlue (Bloody Butcher) Corn and Caramelized Onion Loaf
- lovely photo!
Mini Ovenon Forum topicbagel cracks - Hobartsally cashenon Forum topicHobart
- Sorry, I made a mistake. Irff000on Forum topicUsing cultures from a lab
- A related question - your
Lilaon Forum topicGood source for spices? - A related question Paul, if I
Lilaon Forum topicGood source for spices?
- A related question - your
Lilaon Forum topicGood source for spices?
- A related quotation - your
Lilaon Forum topicGood source for spices?
- Thank you! I dunno is this
Lilaon Forum topicGood source for spices?
- I'm presently after cardamom,
Lilaon Forum topicGood source for spices?
- cardamom
jo_enon Forum topicGood source for spices? - 5% rusbrot
jo_enon Forum topicUsing cultures from a lab
- The recipe I use specifies 3%rff000on Forum topicUsing cultures from a lab
- The recipe I use specifies 3%rff000on Forum topicUsing cultures from a lab
- Ginsberg's Black Rye and Vilnius Rye
alcophileon Forum topicUsing cultures from a lab - Try ethnic grocery storesmarianaon Forum topicGerman Type Flours found in the U.S.
- I got that fermented rye malt (solod) from ebay.
Breadzikon Forum topicUsing cultures from a lab
- Agree with bitcat70. Germansemolina_manon Forum topicGerman Type Flours found in the U.S.
- Tartine No. 3
Breadzikon Forum topicGerman Type Flours found in the U.S.
- I know about brotgost andrff000on Forum topicUsing cultures from a lab
- Amazon has sellers offeringsemolina_manon Forum topicGood source for spices?
- really helpful
jo_enon Blog postScallion Sesame Garlic Sourdough Steamed Bao
- rusbrot on Youtube
jo_enon Forum topicUsing cultures from a lab
- Actually, I went ahead andrff000on Forum topicUsing cultures from a lab
- Danko Rye
wildcaton Forum topicGerman Type Flours found in the U.S. - Bay State Milling
alcophileon Forum topicGerman Type Flours found in the U.S.