Recent Forum and Blog Comments
- Very handsome loaf and a
Benitoon Forum topicThe Falzon Filone (Batard) - If you haven’t made these
Benitoon Blog postCinnamon Maple Pecan Whole Wheat Sourdough Sticky Buns
- Thank you Tony, they were
Benitoon Blog postCinnamon Maple Pecan Whole Wheat Sourdough Sticky Buns
- my try
jo_enon Forum topicBuckwheat Sourdough - Good job👍👍👍
Yippeeon Forum topicLemony Kugelhopf with CLAS - 4 hour included final proof.chnimitzon Forum topicHelp for gummy sourdough bread
- Let me second that WOW! Those
CalBeachBakeron Blog postCinnamon Maple Pecan Whole Wheat Sourdough Sticky Buns - ,.
Anne-Marie Bon Blog postHome, sweet home - Jim, IMO, like many thingsbarryvabeachon Forum topicPercent Rise during bulk fermentation
- Wow!
Isand66on Blog postCinnamon Maple Pecan Whole Wheat Sourdough Sticky Buns - Energy
mwilsonon Forum topicminimizing gluten formation? - Thank you!
Isand66on Blog postMulti-Grain Rice Potato Sourdough
- Bulk fermentation
mwilsonon Forum topicPercent Rise during bulk fermentation
- i would have thought using a
yozzauseon Forum topicminimizing gluten formation? - Still available?
BerlinswhimsyBakeson Forum topicAlmost new Rofco 40 for sale SF Bay Area - $3300 - Mar27th bake - 25% ryedkasakitis@yahoo.comon Forum topicSour Rye - Still no crackle
- Your loaf turned out beautifully!
alcophileon Forum topicPan Ner' di Val d'Aosta Rye - Estella Mixer
the dusted stoneon Forum topicWebstaurant Estella SM20 Spiral Mixer - These were very delicious and
Benitoon Blog postCinnamon Maple Pecan Whole Wheat Sourdough Sticky Buns
- G.M. Sperry brand extra fancy durum wheat.
The Roadside Pie Kingon Forum topicThe Falzon Filone (Batard) - IMHOfoodforthoughton Forum topicNew Guy, Old Questions.
- Thanks. I'm aware of that.JimKazon Forum topicPercent Rise during bulk fermentation
- Looks great! Funny that thesemolina_manon Forum topicThe Falzon Filone (Batard)
- Same issue herericebunnieon Forum topicLune croissant book
- Hazelnut and Fig Levaincarynon Blog postALL POSTS FROM 2022 TO MAY 29, 2025– Click on this title to view. (These posts were written as comments- There are 3 pages.)
- Rising twice - before baking
phazon Forum topicPercent Rise during bulk fermentation - Gorgeous loaves and creative
Benitoon Blog postMulti-Grain Rice Potato Sourdough
- Cool Mini, thanks for sharing
Benitoon Blog postGrating chocolate tip
- Wow those are incredible Sue,
Benitoon Blog postPanettone - pursuing lightness and open crumb
- Overproofed?
breadforfunon Forum topicHelp for gummy sourdough bread - got it, I will try less waterchnimitzon Forum topicHelp for gummy sourdough bread
- For a panned bread,
pmccoolon Forum topicHelp for gummy sourdough bread - None of your loaves look
Mini Ovenon Forum topicSour Rye - Still no crackle - Thanks so much -- and thanks
squattercityon Forum topicPan Ner' di Val d'Aosta Rye - durum sprouted 38 h then steps to mill to flourMikeSKon Blog postCommunity Bake - Semolina/Durum and similar grain breads
- The crumb has a delicate yellow hue and a buttery texture
The Roadside Pie Kingon Forum topicThe Falzon Filone (Batard)
- Hi DudleyThanks for taking aCharlieon Forum topicBread app with baker's percentages calculator and baking journal
- Another tsoureki
Econprofon Forum topicPassover/Easter/Ramadan Community Bake - Looks interestingDudleyRon Forum topicBread app with baker's percentages calculator and baking journal
- Mini - Thanks for posting
CalBeachBakeron Blog postGrating chocolate tip
- Thank you
Isand66on Blog postMulti-Grain Rice Potato Sourdough
- Good point
Econprofon Forum topicLune croissant book
- Interesting
Econprofon Forum topicLune croissant book
- Ian - nice looking loaves.I
CalBeachBakeron Blog postMulti-Grain Rice Potato Sourdough
- Dry flour in winterSueVTon Forum topicLune croissant book
- looking forward to RB
jo_enon Forum topicPan Ner' di Val d'Aosta Rye
- Learn Stuff From Bookslouiscohenon Forum topicPan Ner' di Val d'Aosta Rye
- Thank you!
Isand66on Blog postMulti-Grain Rice Potato Sourdough
- Crust
albacoreon Blog postMulti-Grain Rice Potato Sourdough - Yes, maybe it's the strength
albacoreon Forum topicLune croissant book