Recent Forum and Blog Comments
- 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
- or one could figure
Mini Ovenon Forum topicQueston about the Hydration of my Rye Starter. - Try the updated tutorial, Dû.
dmsnyderon Blog postBread Scoring Tutorial (updated 1/2/2009) - 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
- Stretch and foldbobkuon Forum topicStretch / Slap and Fold
- I have copied your Answer now
PetraRon Forum topicQueston about the Hydration of my Rye Starter.
- off topicfour_rowon Forum topicNew Wood-fired Pizza Oven
- And I am fortunate enough to
MichaelLilyon Forum topicStretch / Slap and Fold - I was unacquainted with the
MichaelLilyon Forum topicStretch / Slap and Fold
- Yes , in the beginning I kept
PetraRon Forum topicQueston about the Hydration of my Rye Starter.
- Thank you Mini Oven
PetraRon Forum topicQueston about the Hydration of my Rye Starter.
- I do have a Kennwood Chef
PetraRon Forum topicbought a kenwood chef classic, few questions/issues with sourdough
- It depends on what the hydration is
dabrownmanon Forum topicQueston about the Hydration of my Rye Starter.
- Hi Petra
Mini Ovenon Forum topicQueston about the Hydration of my Rye Starter.
- I bake some fine bread in my toaster oven
dabrownmanon Forum topicPlease allow me to introduce myself...
- Mixersproth5on Forum topicCounter top mixer recommendation
- I'd go for the Ankarsrum. IMelesineon Forum topicCounter top mixer recommendation
- Hi dabrowoman
PetraRon Forum topicStretch / Slap and Fold
- Now that is a large amount of
PetraRon Forum topicStretch / Slap and Fold
- You had me LOL
dabrownmanon Forum topicStretch / Slap and Fold
- Switching to the right flours
Bingowingson Forum topicMy First Loaves - Thanks DA...I said the same
Isand66on Blog postSan Francisco Style Sourdough with Increase Whole Wheat
- It all looks so good Guido!
dabrownmanon Forum topicHi from Italy
- Just Beautimous CeciC!
dabrownmanon Blog post70% wholewheat with BLACK BEANS
- Ciao, Guido!
David Esq.on Forum topicHi from Italy
- Ok I usually do 5kg of bread
MichaelLilyon Forum topicStretch / Slap and Fold
- Thanks Syd
vardaon Blog postMy new favorite bread and other matters - Hi Barbara
PetraRon Forum topicSourdough - knead vs. stretch and fold
- Hi Angelo! Thanks! Nice toealielon Forum topicHi from Italy
- Ciao Guidotracker914on Forum topicHi from Italy
- Hi PetraBarbaraKon Forum topicSourdough - knead vs. stretch and fold