Recent Forum and Blog Comments
- Mmm hazelnut
cerevisiaeon Forum topicUltra high protein bread - Thanks, everyone.crazyknitteron Forum topicmud and silt not available in our neck of woods
- You are right, I didn't think
rolloon Forum topicUltra high protein bread - That's interesting never
rolloon Forum topicUltra high protein bread
- Joe Ortiz's cumin milk and WW
dabrownmanon Forum topicWhole wheat starter - BubblinessDavidEFon Forum topicStill working on the Breadtopia No Knead recipe
- Different WW?
cerevisiaeon Forum topicStill working on the Breadtopia No Knead recipe
- And what about...christinepion Forum topicStill working on the Breadtopia No Knead recipe
- Thanks so much. Looks like Ijluckermierzwaon Forum topicWhole wheat starter
- PK was my first mill. I had
Janetcookon Forum topicNoisy Komo - I use the one from the book
Janetcookon Forum topicWhole wheat starter
- VWG probably not the answerDavidEFon Forum topicStill working on the Breadtopia No Knead recipe
- I'm using bread flour...christinepion Forum topicStill working on the Breadtopia No Knead recipe
- Sorry for the continued troublesDavidEFon Forum topicStill working on the Breadtopia No Knead recipe
- bbga says "include"Les Nightingillon Forum topicWhy is Leaven not calculated in the Hydration Percentage?
- Thank you so much for all
PetraRon Forum topicQueston about the Hydration of my Rye Starter. - Cool
PetraRon Forum topicQueston about the Hydration of my Rye Starter.
- in some cases it makes little differenceLes Nightingillon Forum topicWhy is Leaven not calculated in the Hydration Percentage?
- Your experience with thetgraysonon Forum topicCounter top mixer recommendation
- OatsBarbaraton Forum topicNeed some advise with this recipe
- @mixinatorproth5on Forum topicCounter top mixer recommendation
- Hemp proteinembthon Forum topicUltra high protein bread
- I guess
vardaon Blog postMy new favorite bread and other matters - saw your comment
vardaon Blog postMy new favorite bread and other matters
- "Backe" as noun could beadrion Forum topicStocking up for Ploetziade 2
- Getting used to baker's math
cerevisiaeon Forum topicQueston about the Hydration of my Rye Starter.
- Under proofed?Fordon Forum topicMy First Loaf, Suggestions?
- Why two mills?
David Esq.on Forum topicNoisy Komo - I imagine it is due to the lack of kneading.
David Esq.on Forum topicMy First Loaves
- Ascorbic acid breaks down when baked
johnsankeyon Forum topicFlour in Canada !! - Brot to jaw on
Mini Ovenon Forum topicStocking up for Ploetziade 2 - Adding SD starterDavidEFon Forum topicanother disaster
- I used soy, as it was a multiadrion Forum topicUltra high protein bread
- Best equipment...
David Esq.on Forum topicHi! I'm a newbie to bread baking
- SP5doughookeron Forum topicCounter top mixer recommendation
- That looks amazing!crunchy4on Blog postSan Francisco Country Sourdough
- Wow you rock :) That was my
rolloon Forum topicUltra high protein bread
- Thanks Floydm. I did a bitYeasty_Beastyon Forum topicGreetings! I've taken the bread baking plunge!
- that one again!
anandaon Blog postMy new favorite bread and other matters - 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?