Recent Forum and Blog Comments
- Welcome!Cutting your strong
Floydmon Forum topicGreetings! I've taken the bread baking plunge! - Working Hard
anandaon Blog postMy new favorite bread and other matters - Ascorbic Acid is Vitamin CYeasty_Beastyon Forum topicFlour in Canada !!
- Translation
hanseataon Forum topicStocking up for Ploetziade 2 - I tooAnonymouson Forum topicGiustos Flours
- No kidding...Jane Doughon Forum topicShort Time Lurker, Long Time Dreamer
- Trimom, yes, the DLX doesbarryvabeachon Forum topicCounter top mixer recommendation
- Yes, organic grains are veryadrion Forum topicStocking up for Ploetziade 2
- Here is the Googletranslation
dabrownmanon Forum topicStocking up for Ploetziade 2 - S&F = stretch and foldLindyDon Forum topicanother disaster
- It rose for about 4.5 hoursMatteKaton Forum topicMy First Loaf, Suggestions?
- Good question.
David Esq.on Forum topicAbout purchasing powdered starters - Unfortunately, googleadrion Forum topicStocking up for Ploetziade 2
- 2. is more "breeded" thanadrion Forum topicStocking up for Ploetziade 2
- Thank you all so much! ITriMomon Forum topicCounter top mixer recommendation
- Stunning breads, I wish we
PetraRon Blog postOnion, Poppy seed and Turmeric - Ah, ok.23 minutes is a very
PetraRon Forum topicMy First Loaf, Suggestions?
- if they start glowing...
Mini Ovenon Forum topicAll Butter Cranbluey Pomegranate Caramel Pecan Maple Walnut Whole White Chocolate Chip Volcanoes! - I kneaded for a few minutesMatteKaton Forum topicMy First Loaf, Suggestions?
- Central Milling...,
Wild-Yeaston Forum topicGiustos Flours - I do like an open crumb, but
PetraRon Blog post36 hours+ sourdough baguette - everything I know in one bread
- Did you knead the Dough by
PetraRon Forum topicMy First Loaf, Suggestions?
- I currently use Central
baybakinon Forum topicGiustos Flours - Maybe "jaw"MisterTTon Forum topicStocking up for Ploetziade 2
- I think any organic flour
dabrownmanon Forum topicStocking up for Ploetziade 2
- It's been a while since I
wassisnameon Forum topicGiustos Flours - Oh yes lol
PetraRon Forum topicStretch / Slap and Fold
- Congratulations
CAphylon Forum topicsome Tartine baking - Gluten and Wheat Flour...?doscoon Forum topicStocking up for Ploetziade 2
- Clarificationproth5on Forum topicCounter top mixer recommendation
- flour choice
ericreedon Forum topicGiustos Flours - From what I can tell
dabrownmanon Forum topicStocking up for Ploetziade 2
- Stand Mixer vs DLX style
Bob S.on Forum topicCounter top mixer recommendation - You are very welcome:)
PetraRon Forum topicSourdough - knead vs. stretch and fold
- Flour water retention/absorptionYeasty_Beastyon Forum topicArva Flour - Anyone using this? Need some help/advice/feedback.
- Using unfed sourdough starterBarbaraKon Forum topicSourdough - knead vs. stretch and fold
- Great job! I will have to
Isand66on Blog post70% wholewheat with BLACK BEANS - Nice Spread of GrainsAnonymouson Forum topicStocking up for Ploetziade 2
- Indeed!
David Esq.on Forum topicStretch / Slap and Fold
- 3rd ultra high protein breadadrion Forum topicUltra high protein bread
- Try the updated tutorial, Dû.
dmsnyderon Blog postBread Scoring Tutorial (updated 1/2/2009) - or one could figure
Mini Ovenon Forum topicQueston about the Hydration of my Rye Starter.
- Welcome!
dmsnyderon Forum topicHi from Italy
- Take a look at the Bosch. Itwspahron Forum topicCounter top mixer recommendation
- I agree
PetraRon Forum topicStretch / Slap and Fold
- Hi David Esq
PetraRon Forum topicStretch / Slap and Fold
- But why?
David Esq.on Forum topicStretch / Slap and Fold
- I soooo want an extra freezer
PetraRon Forum topicStretch / Slap and Fold
- 500g flour?
Mini Ovenon Forum topicQueston about the Hydration of my Rye Starter.
- If you want studies
Mini Ovenon Forum topicEffects of salt on fermentation and proofing