Recent Forum and Blog Comments
- I've learned over the years
Mini Ovenon Blog postRustic loaf - Dad just turned 89 yrs
Mini Ovenon Forum topicNo Margarine! Can I use butter instead?
- http://www.oilsfats.org.nz
PetraRon Blog postBatard - What effect does protease have
Mini Ovenon Forum topicScalding milk is unnecessary? KA says so!
- Thank you, it is not to bad,
PetraRon Blog postBatard
- Out of interest
ElPanaderoon Blog postBatard - Thanks for your input. Yes, Iairam88on Forum topicAlmost given up...ww sourdough
- Sam's Club sells
Antilopeon Forum topicSubstitute active dry yeast? - Looks good
Kisegeron Blog postBatard - RE:ADYPostal Grunton Forum topicSubstitute active dry yeast?
- Yes
TokyoTigeron Forum topicSourdough - Thank you all. Yes it tastedghazion Forum topicDate, Orange and Walnut
- HELP I have
TokyoTigeron Forum topicSourdough
- You can do it! @ BKSinAZ
dmsnyderon Blog postPane Valle del Maggia - FAQ
cerevisiaeon Forum topicSourdough - Here is a breakdown of protein in
Antilopeon Forum topicfrench kneading/stretch and fold problems.. taut dough
- Amazing... I wish one day, IBKSinAZon Blog postPane Valle del Maggia
- yea... since I posted that aBKSinAZon Forum topicfrench kneading/stretch and fold problems.. taut dough
- I agree that walnuts and
emkayon Blog postTartine 70% Whole Wheat with Walnuts - I do love the purple tinge
emkayon Blog postTartine 70% Whole Wheat with Walnuts
- Stellar DABAnonymouson Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage
- The O.P. says (s)he doesn'tdoughookeron Forum topicAlmost given up...ww sourdough
- I see two issues with your
FlourChildon Forum topicfrench kneading/stretch and fold problems.. taut dough - Thank you...nmygardenon Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage
- This is a tricky dough
FlourChildon Forum topicRoux + Autolyse Fail?
- Good link summary, thx forcranboon Forum topicPurpose of salt?
- Lovely
FlourChildon Blog postPain au chocolate
- Great chacon
FlourChildon Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage
- Thank you dabrownman, it
PetraRon Blog postBatard
- I love walnuts and wheat,
FlourChildon Blog postTartine 70% Whole Wheat with Walnuts
- It was
TokyoTigeron Forum topicSourdough
- Is roux + autolyse even a good idea?
BakerNewbieon Forum topicRoux + Autolyse Fail? - WOW!
paleo4everon Forum topicok - It just coudnlt hget mixed with a dough hook.
dabrownmanon Forum topicRoux + Autolyse Fail? - Good luck with the move
dabrownmanon Blog postRustic loaf
- Thanks Petra,
WoodenSpoonon Blog postChocolateStout&FreshCherries&Hazelnut Levain - oh yeah!
WoodenSpoonon Blog postChocolateStout&FreshCherries&Hazelnut Levain
- Thanks Ian.
WoodenSpoonon Blog postChocolateStout&FreshCherries&Hazelnut Levain
- That is a beautiful loaf of bread
dabrownmanon Forum topicDate, Orange and Walnut
- Thanks antilope,
WoodenSpoonon Blog postChocolateStout&FreshCherries&Hazelnut Levain
- You added much more fat with evaporated milk
Antilopeon Forum topicHoney Whole Wheat Bread
- Another thing to possibly consider
Antilopeon Forum topicSubstitute milk?
- Some have probably seen this list before
Antilopeon Forum topicok
- sure
paleo4everon Blog post2nd
- It sure looks good fromt the outside with
dabrownmanon Blog postBatard
- Oh that looks nice and smooth
PetraRon Blog post2nd
- Thank you.
paleo4everon Forum topicok
- 200g is 200g and since you
PetraRon Forum topicSubstitute milk?
- Is there a problem with that approach?
BakerNewbieon Forum topicSubstitute milk?
- oksue cardiffon Forum topicok