Recent Forum and Blog Comments
- I am confusingMBaadsgaardon Forum topicProofing a must?
- Here it is... Sort of...MBaadsgaardon Forum topicWhy do some knead the bread so extensively?
- WelcomeFordon Forum topicHi! Greeting
- I believe the edit button
Floydmon Forum topicKneading for open crumb? - Wow! i love the brown/ blue
Mebakeon Blog postLucy’s Take on Adri’s Westphalian Rye - Yes you are correct 2:1:1
MANNAon Blog postThis mornings bake - If you smell the bread right
MANNAon Blog postThis mornings bake
- Edit button??MBaadsgaardon Forum topicKneading for open crumb?
- Todays bakingMBaadsgaardon Forum topicKneading for open crumb?
- I will drop the prefermented
MANNAon Blog postThis mornings bake
- AwesomeMBaadsgaardon Forum topicKneading for open crumb?
- Guistos and Central Milling
OldWoodenSpoonon Forum topicWhole grain suppliers in San Francisco bay area? - Yes it wasMBaadsgaardon Forum topicKneading for open crumb?
- Biga = Poolish?MBaadsgaardon Forum topicKneading for open crumb?
- Here's one exampleDavidEFon Forum topicWhy do some knead the bread so extensively?
- My suggestion is: Just make aadrion Forum topicWhy do some knead the bread so extensively?
- Punching downDavidEFon Forum topicProofing a must?
- If you sift flour
dabrownmanon Forum topicSpelt flour extraction for Tartine 3 - Proofing is required
OldWoodenSpoonon Forum topicProofing a must?
- What you want to do is
dabrownmanon Forum topicProofing a must?
- I do believe the posterMisterTTon Blog postThis mornings bake
- Panettone and many other highky enriched
dabrownmanon Forum topicWhy do some knead the bread so extensively?
- It won't look like this
dabrownmanon Blog postLucy’s Take on Adri’s Westphalian Rye
- If you don't give the dough
mwilsonon Forum topicProofing a must? - What speedAnonymouson Forum topicWhy do some knead the bread so extensively?
- It sure looks great and well done
dabrownmanon Blog postThis mornings bake
- Lovely LoafAnonymouson Blog postThis mornings bake
- What temperatures do you have available?
Doc.Doughon Forum topicNeed an overnight sourdough - Have you checked the temperture of your oven
dabrownmanon Blog postAnother take on Josh and Franco's Pane Maggiore
- btw: Crumb shot is excellent
kensbread01on Blog postSpelt Bread with Sprouted Kamut Berries - First off. love little Lexi!
dabrownmanon Blog post36 Hour Multi-Grain with Caramelized Onions Sourdough
- Question about sprouting....
kensbread01on Blog postSpelt Bread with Sprouted Kamut Berries
- %CJRomanon Forum topicTrouble incorporating sugar
- Very nice !
trailrunneron Blog post36 Hour Multi-Grain with Caramelized Onions Sourdough - Trying to visualze
kensbread01on Forum topicSpelt flour extraction for Tartine 3
- I tend to use one or the other
Mini Ovenon Forum topicTrouble incorporating sugar - I too had the same experiencescottvon Forum topicOvernight Country Gloop
- could youfotomat1on Forum topicSteaming a FULL oven
- Wow! What an inventive
Isand66on Blog postArtisan Pizza - Good news!
David Esq.on Blog postSourdough lean Belgian waffles - You can try Biga. It makesshopkins1994on Forum topicKneading for open crumb?
- Wow, thank you for that videoshopkins1994on Forum topicKneading for open crumb?
- How much diastatic malt extract (powder)
Antilopeon Forum topicTrouble incorporating sugar - SAF Yeast rocks
Nickisafoodieon Forum topicBread made from flour I've milled smells bad initially; what to do? - TurmericXenophonon Blog postRoasted Onion Sourdough with Turmeric and Quinoa
- That does look veryMisterTTon Forum topicMulti-grain bread
- I'm intrigued by the lavaproof419on Forum topicSteaming a FULL oven
- time change :)
trailrunneron Blog postAnother take on Josh and Franco's Pane Maggiore
- Nice take on the bread,
Mebakeon Blog postAnother take on Josh and Franco's Pane Maggiore
- I might have been mixing upMBaadsgaardon Forum topicKneading for open crumb?