Recent Forum and Blog Comments
- bread flourCwilkeon Forum topicBread flour in sourdough
- I think it tastes great and
pain_de_remesyon Blog postPain de Rémésy - Ohh that's interesting! I'mMirrybakes123on Forum topicGummy/unbaked line in my dough - please help!?!
- Butter In DoughGothametteon Forum topicDifference Between Adding Softened Butter And Melted Butter
- Nets!
Our Crumbon Forum topicbritish products - How does it taste?
GaryBishopon Blog postPain de Rémésy - Co-op = C.I. only?
Our Crumbon Forum topicbritish products
- Sorry to hear that the mochi
Benitoon Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker - Nettings
Yippeeon Forum topicbritish products - it didn't work
jo_enon Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker - fun site
jo_enon Forum topicbritish products
- bean nets
jo_enon Forum topicbritish products
- thanks-so many ideas!
jo_enon Forum topicbritish products
- cold butter?
jo_enon Forum topicDifference Between Adding Softened Butter And Melted Butter
- Disappointing outcome
Precaudon Forum topicExperiments to raise bread machine baking temperatures - Of course not
Abeon Forum topicBread flour in sourdough - too much fermentation?
UVCaton Forum topicWhy do my bagels have big holes (in the crumb)? - Butter In DoughGothametteon Forum topicDifference Between Adding Softened Butter And Melted Butter
- Here is the comparison
bottlenyon Forum topicDifference Between Adding Softened Butter And Melted Butter - Granary Bread
Abeon Forum topicbritish products
- Once came across a nice site
Abeon Forum topicbritish products
- Delicious!
cfraenkelon Blog postFreezer Batch N.Y.C. style Pizza Dough (AKA- Kitchen aid Killer) - panettone flourSueVTon Forum topicPanettone made with regular sourdough starter???
- Mixed peel & spices (+ legume trellises!)
Our Crumbon Forum topicbritish products
- Thank you Glenn, no that
Benitoon Blog postYorkville Sourdough Baguettes 76% hydration
- Sorry if I’ve missed some of
Benitoon Blog postSourdough with 10% Lupin Flour – test bake 1.
- I do know that it is verydeedstokeon Forum topicPanettone made with regular sourdough starter???
- These look great!
GlennMon Blog postYorkville Sourdough Baguettes 76% hydration - HI Benny,It's tastesgavincon Blog postSourdough with 10% Lupin Flour – test bake 1.
- We have a new winner. Before
Precaudon Forum topicBaking temperature of bread machines
- Gorgeous loaves Gavin, you
Benitoon Blog postSourdough with 10% Lupin Flour – test bake 1.
- I agree Gavin, these look
Benitoon Blog postYorkville Sourdough Baguettes 76% hydration
- The baguettes definitely lookgavincon Blog postYorkville Sourdough Baguettes 76% hydration
- Have a look on the Bakery
albacoreon Forum topicbritish products - That was my thought too. In
Floydmon Forum topicbritish products - Thanks for finding thatAmeson Forum topicWhat is this frosting?
- Wow :OProfessionalBreadInspectors25on Blog postNot your typical mooncakes
- Not falseProfessionalBreadInspectors25on Forum topicUgly Loaves!
- What the hell is this?!ProfessionalBreadInspectors25on Blog postLucy Goes Rogue With White Bread Sourdough Ciabatta With 15% Whole Kamut
- balance
CrustyJohnon Forum topicHot Hot Heat - The high initial temps
OldWoodenSpoonon Forum topicHot Hot Heat - Divinity Icing?BrianKon Forum topicWhat is this frosting?
- Thanks for your input
Precaudon Forum topicBaking recipe organizer app for Android?
- Any luck with the solution toRiggermanon Forum topicWhy do my bagels have big holes (in the crumb)?
- I’m all in on the metal pie
Benitoon Blog postSpiced Peach Rhubarb Pie
- Hold the phone.
Dave Ceeon Forum topicGummy/unbaked line in my dough - please help!?! - Upon closer examination...
Dave Ceeon Forum topicGummy/unbaked line in my dough - please help!?!
- Start hot
Isand66on Forum topicHot Hot Heat - Thanks!
Breadzikon Forum topicMalt in Hamelman's recipes? - I'm sure there are many
Abeon Forum topicMalt in Hamelman's recipes?