Recent Forum and Blog Comments
- RE: Too SourPostal Grunton Forum topicMy sourdough is too sour!
- It's also interesting how many have the
Antilopeon Forum topicIs soy dangerous? - yes, it is right, there is ayummybakingon Forum topicwhat kind dough can make this kind of bread?
- I kinda assumed that theAnonymouson Forum topicArtofex diving arm mixers.
- Food for thoughtjebon Forum topicIs soy dangerous?
- Super Sproutbaliw2on Forum topicSprouted Grain
- I love to watch these machines knead
Antilopeon Forum topicArtofex diving arm mixers.
- Even before I saw this thread
Antilopeon Forum topicWaffles can be eaten anytime
- Diosnas and Kempers, one armed bandits
Joyofglutenon Forum topicArtofex diving arm mixers. - Mmmmmm
thegrindreon Forum topicWaffles can be eaten anytime - I love waffles and popovers
thegrindreon Forum topicWaffles can be eaten anytime
- I wonder if that has to doAnonymouson Forum topicArtofex diving arm mixers.
- I was also looking at the oneAnonymouson Forum topicArtofex diving arm mixers.
- So it's all about the protein?
BakerNewbieon Forum topicBest Flour For Soft Buns? - Nicenmygardenon Blog postLong fields of barley and rye
- Bread vs AP Flour
alschmelzon Forum topicBest Flour For Soft Buns? - I watched the Video but I do
PetraRon Forum topicArtofex diving arm mixers. - Nice Mashine, very gentle,
PetraRon Forum topicArtofex diving arm mixers.
- How about a one armed bandit?
Joyofglutenon Forum topicArtofex diving arm mixers.
- Once my * Laugen Bretzel or
PetraRon Forum topicPretzel Buns sticking.. driving me nuts!
- Hi Sondra
PetraRon Forum topicStiff Starters
- Stiff Startersshoshanna673on Forum topicStiff Starters
- I shoot for 60% doughdoughookeron Forum topicSourdough Dough Turned to Soup!
- I found a place out of NewAnonymouson Forum topicArtofex diving arm mixers.
- A plastic clip-lid box for....aromaon Forum topicBest way to store.?
- potting plants, local foods
Mini Ovenon Forum topicBread hits the Poundland culture! - @tchism
BakerNewbieon Forum topicGuess the bread based on ingredients list
- UK Wheat Flour Protein / Gluten Content
Antilopeon Forum topicWhich flour is the best?
- I would think you could.tchismon Forum topicGuess the bread based on ingredients list
- When you say 2nd build, what
PetraRon Forum topicStiff Starters
- Thank you so much Michael:
PetraRon Blog postRustic loaf
- Beautiful!So glad you like it
PetraRon Blog postSORRY.!
- Beautiful crumb and I am glad
PetraRon Blog postTHE CRUMB.
- Wow, it looks GREAT, love the
PetraRon Blog postCooling
- Hi Shoshana
PetraRon Forum topicStiff Starters
- The soy article in the linkYerffejon Forum topicIs soy dangerous?
- Stiff Startershoshanna673on Forum topicStiff Starters
- Thank you!
RabbiBethon Forum topicIntroducing myself! - Your quark bread looks great.
emkayon Forum topicQuark Bread - hydration of levain is 80 %edroidon Forum topicSourdough Dough Turned to Soup!
- soyPaddyLon Forum topicIs soy dangerous?
- Sourdough 80% Levain: 21.6doughookeron Forum topicSourdough Dough Turned to Soup!
- It usually takes a few feeds
Mini Ovenon Forum topicStiff Starters
- Welcome, Beth!
Floydmon Forum topicIntroducing myself! - I really should add my info,Anonymouson Forum topicWood oven survey.
- Electric vs. Gasdoughookeron Forum topicIs it worth the energy to heat up a baking stone for an hour?
- Slice and Freeze it!tchismon Forum topicBest way to store.?
- Well,proth5on Forum topicGuess the bread based on ingredients list
- I weigh out 200g of Starter
PetraRon Blog postRustic loaf
- As a baker I'm in a grey areaAnonymouson Forum topicArtofex diving arm mixers.