Recent Forum and Blog Comments
- 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 - Mix more dough!DavidEFon Forum topicI am such an Idiot, why did I do that ?
- Milling
David Esq.on Forum topicNot tempering and whole grain flour milling - How cold was the water?
David Esq.on Forum topicI am such an Idiot, why did I do that ?
- Is XXXX the same as PillsburyJanet Yangon Forum topicXXXX flour
- XXXX is an old Pillsburysuaveon Forum topicXXXX flour
- charbano:bikeprofon Forum topicNot tempering and whole grain flour milling
- Is there a supermarket equivalent to XXXX flour?Janet Yangon Forum topicXXXX flour
- I'll bet this smelled amazingCatomion Blog postLavender&Honey Levain with Salt Crusted Crust.
- Made these 3 times
lepainSamidienon Forum topicSalted Chocolate Rye Cookies from Tartine 3 - Believe me, it was not what ICatomion Blog postOatmeal porridge bread with extended proof
- I actually added the porridgeCatomion Blog postOatmeal porridge bread with extended proof
- Terrific
ElPanaderoon Forum topicBaguettes a la Bouabsa - The salted chocolate rye
emkayon Forum topicSalted Chocolate Rye Cookies from Tartine 3 - AndAnonymouson Forum topicNot tempering and whole grain flour milling
- Looks GreatAnonymouson Blog postOatmeal porridge bread with extended proof
- BeautifulAnonymouson Blog postLavender&Honey Levain with Salt Crusted Crust.
- Maybe itsAnonymouson Forum topicXXXX flour
- I've used black maltAnonymouson Forum topicHas anyone milled these for bread?
- Believe me, it was slack!!aromaon Forum topictxfarmer 30% rye sourdough sandwich loaf
- The tins are still available in UKaromaon Forum topictxfarmer 30% rye sourdough sandwich loaf
- Wow, 26 hour proof. That is
Floydmon Blog postOatmeal porridge bread with extended proof - Beautiful baguettes indeed.wwon Forum topicBaguettes a la Bouabsa
- I bake daily using freshly
Janetcookon Forum topicNot tempering and whole grain flour milling - If you are askingcharbonoon Forum topicNot tempering and whole grain flour milling
- I have a Covered Baker
Antilopeon Forum topicUsing a Cloche
- Clarification
Wild-Yeaston Forum topicDoughnut Help - Thx for the explanation.Jane Doughon Forum topicBarm vs sponge
- I wouldn't personally attempt that methodmini_maggieon Forum topicUsing a Cloche
- Thank you.Jane Doughon Blog postCrumb shot from Hamelman's Five Grain - June 21 2014
- Bread domeJane Doughon Forum topicUsing a Cloche
- Brioche Dough Beignets
Wild-Yeaston Forum topicDoughnut Help
- 6 x 4!
cerevisiaeon Forum topictxfarmer 30% rye sourdough sandwich loaf - That would be great,
WoodenSpoonon Blog postLavender&Honey Levain with Salt Crusted Crust. - Oooo... that sounds amazing!
Floydmon Blog postLavender&Honey Levain with Salt Crusted Crust.
- Thanks Phyllis!
emkayon Blog postSan Joaquin SD: The good, the bad and the ugly
- Raised fried donuts have acranboon Forum topicBake vs Frying Donuts Shelf Life.
- meat grinderbikeprofon Forum topicMill for sprouted, dried grains?
- Banh Mi BaguetteDirtson Forum topicHow to use up ten pounds of brown rice flour
- Made some todayDirtson Forum topicimprovising
- Good stuff
David Esq.on Forum topicTartine explosion
- Maybe I read the recipe wrongDavidEFon Forum topictxfarmer 30% rye sourdough sandwich loaf
- I never though about using aAZ Chuckon Forum topicimprovising