Recent Forum and Blog Comments
- Thanks alot. Where did you
rolloon Forum topicUltra high protein bread - Thanks that was also what I
rolloon Forum topicUltra high protein bread
- Thanks so much
CAphylon Blog postSourdough with rye and soaker in covered baker - Kamut question
CAphylon Blog postSourdough with rye and soaker in covered baker
- Not meant to be a value propositionmini_maggieon Forum topicPizza flour (00) - too old?
- Good luck!
CAphylon Blog postSourdough with rye and soaker in covered baker
- I wish!mini_maggieon Forum topicPizza flour (00) - too old?
- A good techniqueFordon Forum topicPain de campagne troubleshooting
- tartine v desemjkandellon Blog postXXV – A Tale of the Unfaithful : My Take on Tartine’s Basic Country Bread……4 months ago!
- Shelf storedmini_maggieon Forum topicPizza flour (00) - too old?
- 8$ for a 1kg bag of flour.adrion Forum topicPizza flour (00) - too old?
- Freezing doughgmabakingon Blog postSourdough with rye and soaker in covered baker
- Well, the more wet the dough
PetraRon Forum topicPain de campagne troubleshooting - Thank yougmabakingon Forum topicWe 3 gmas grilled/baked naan and flatbread!
- 1 kg bag
Mini Ovenon Forum topicPizza flour (00) - too old? - Looks deliciousAnonymouson Forum topicsome Tartine baking
- Although unprooven theory
Mini Ovenon Forum topicNon sour natural yeast?
- non-sour levain
ericreedon Forum topicNon sour natural yeast? - Thanks DAB
gmagmabaking2on Forum topicWe 3 gmas grilled/baked naan and flatbread! - Will tryCharSiuon Forum topicNon sour natural yeast?
- Storage
cerevisiaeon Forum topicPizza flour (00) - too old? - Okay, let's see here...DavidEFon Forum topicNon sour natural yeast?
- Not $2mini_maggieon Forum topicPizza flour (00) - too old?
- Re. S. and FBarbaraKon Forum topicPain de campagne troubleshooting
- Hi Ford,I do a 65 % Hydration
PetraRon Forum topicPain de campagne troubleshooting
- Hi Barbara
PetraRon Forum topicPain de campagne troubleshooting
- Better to work with wet doughBarbaraKon Forum topicPain de campagne troubleshooting
- Forced extended proofing timeBarbaraKon Forum topicSourdough - knead vs. stretch and fold
- They look wonderful.
David Esq.on Forum topicsome Tartine baking - Thanks for your kind words
Isand66on Blog postKamut-Type 00 with Rye - Thank you CC. I hope you get
Isand66on Blog postKamut-Type 00 with Rye
- Just beautiful Varda! All
Isand66on Blog postMy new favorite bread and other matters
- Thanks, Adrian!DavidEFon Forum topicUltra high protein bread
- Great efforts, Varda! Love
Mebakeon Blog postMy new favorite bread and other matters - mixing process
mwilsonon Forum topicNeed some advise with this recipe - The temptation to get a flaker is great....
David Esq.on Blog postGiddy with anticipation and a little nervous....
- Thanks, Janet!
David Esq.on Blog postGiddy with anticipation and a little nervous....
- Milled flour for feeding starter
David Esq.on Blog postGiddy with anticipation and a little nervous....
- Has anyone here tried
andychriston Forum topicUltra high protein bread - Thanks :)
Mebakeon Blog postT65 flour Miche
- Thanks, CeciliaIt differs
Mebakeon Blog postT65 flour Miche
- You summarized it very welladrion Forum topicUltra high protein bread
- Flour for less than 2$ isadrion Forum topicPizza flour (00) - too old?
- Oh, forgot to mentionDavidEFon Forum topicUltra high protein bread
- Gluten IS the "strong" in flourDavidEFon Forum topicUltra high protein bread
- You need to burn only
andychriston Forum topicNew Wood-fired Pizza Oven
- wow Varda, you are a busy
yozzauseon Blog postMy new favorite bread and other matters - Wow... I can almost imagine
bakingbadlyon Blog postMy new favorite bread and other matters - Your frozen-baked breads are
bakingbadlyon Blog postSourdough with rye and soaker in covered baker
- :( Aww, I really want to try
bakingbadlyon Blog postKamut-Type 00 with Rye