Recent Forum and Blog Comments
- we have the same mixerSueVTon Forum topicPanettone gluten breakdown
- I'm glad you are enjoying my bakes
CalBeachBakeron Blog postLyubitelsky Rye (Russian) - me too!alan856on Forum topicHow stiff is too stiff - rye starter
- Ok, I attempted anotherlennykon Forum topicPanettone gluten breakdown
- Thanks! Dave
CalBeachBakeron Blog postGoat Cheese & Herb Babka
- Beautifully done! Bet it
Rockon Blog postGoat Cheese & Herb Babka - I am an excel fanjjcobbie3@gmail.comon Forum topicBaker's Percentage of Sourdough Starter
- hours??
jo_enon Blog postLyubitelsky Rye (Russian) - Hi Kendalm Thankyou for your
yozzauseon Forum topicAussie wheat - Definitely under fermented
Benitoon Forum topicProblem with either fermenting or proofing? - Well that makes sense now.
Benitoon Forum topicHow is this a black bread?
- Replaced a lot of things
cfraenkelon Forum topicPassover/Easter/Ramadan Community Bake - Thank you
Abeon Forum topicPassover/Easter/Ramadan Community Bake - Okay, thank u!Jupeter24on Forum topicThinking of bringing my sourdough starter w me on an International flight
- okay, thank u.Jupeter24on Forum topicThinking of bringing my sourdough starter w me on an International flight
- Underproofed
albacoreon Forum topicProblem with either fermenting or proofing? - bread comes out great
cfraenkelon Forum topicPassover/Easter/Ramadan Community Bake
- Sounds Good
Abeon Forum topicPassover/Easter/Ramadan Community Bake
- Mystery Solved!
Abeon Forum topicHow is this a black bread?
- 2nd dough breakdownSueVTon Forum topicPanettone gluten breakdown
- Oven Temperature? Over proofed?
cfraenkelon Forum topicProblem with either fermenting or proofing?
- hmm
cfraenkelon Forum topicProblem with either fermenting or proofing?
- Baking in an air fryer
cfraenkelon Forum topicPassover/Easter/Ramadan Community Bake
- Why ice ?
kendalmon Forum topicBagels not getting that shiny glossy crust no matter what I try. - Australian Bread
kendalmon Forum topicAussie wheat
- Yes it matters
kendalmon Forum topicQuestion about induction ranges for baking sourdough
- Thanks
CalBeachBakeron Blog postLyubitelsky Rye (Russian)
- What is in your dough
Doc.Doughon Forum topicBagels not getting that shiny glossy crust no matter what I try. - Nice looking rye! Well done.semolina_manon Blog postLyubitelsky Rye (Russian)
- Thanks
CalBeachBakeron Blog postLyubitelsky Rye (Russian)
- Photos for above post:New Hampshire Bakeron Forum topicProblem with either fermenting or proofing?
- Laminated tart crust
Debra Winkon Forum topicChinese egg tart and other Chinese flaky pastries - I see a bread pan and I want it to turn black
Precaudon Forum topicExperiments to raise bread machine baking temperatures - You may be overthinking
GlennMon Forum topicQuestion about induction ranges for baking sourdough - I'm sure if you emailed them
yozzauseon Forum topicAussie wheat
- Another interesting farming post from Australia
JonJon Forum topicAussie wheat - Hey thank you for the advice!Samtro345on Forum topicBagels not getting that shiny glossy crust no matter what I try.
- Look pretty good actually
Doc.Doughon Forum topicBagels not getting that shiny glossy crust no matter what I try.
- Hi Patsy i dont know yet
yozzauseon Forum topicAussie wheat
- Looks like a starter issue -
phazon Forum topicPanettone gluten breakdown - Great initiative and looksgavincon Forum topicAussie wheat
- I really like that looks of
jo_enon Blog postLyubitelsky Rye (Russian)
- High amylose wheatpleveeon Forum topicAussie wheat
- I’m not sure I’ve ever had
Benitoon Blog postRoman Sourdough Pizza with fresh mozarella, Kalamata olives and artichokes
- do you add anything to your
squattercityon Forum topicBagels not getting that shiny glossy crust no matter what I try. - Chicago Deep Dish
CalBeachBakeron Blog postRoman Sourdough Pizza with fresh mozarella, Kalamata olives and artichokes
- Thanks Benny
CalBeachBakeron Blog postLyubitelsky Rye (Russian)
- I haven't used it withsphereon Forum topicAnkarsrum roller discolouring?
- I actually don’t worry about it
GlennMon Forum topicBaker's Percentage of Sourdough Starter
- Another beautiful rye bake
Benitoon Blog postLyubitelsky Rye (Russian)