Recent Forum and Blog Comments
- Any pot big enough will work fine.
dabrownmanon Forum topicNo more excuses to avoid convection baking - My researchproth5on Blog postRoggenbauer (German Farmer's Rye)
- There you
dabrownmanon Forum topic5-Seed Multigrain Bread
- indeed!
nicodvbon Forum topicNo more excuses to avoid convection baking - what if
nicodvbon Forum topicNo more excuses to avoid convection baking
- Next time feed it
dabrownmanon Forum topicNew starter still feeble
- If you are forming hooch that
dabrownmanon Forum topicRehydrated frozen starter
- The "massive heat loss" istgraysonon Forum topicNo more excuses to avoid convection baking
- Very nice breads! They lookMaximusTGon Blog post8/24 Bake
- They look very nice! WhatMaximusTGon Blog postMarket bread
- @David, someone else's schedules
Frankoon Blog postPizza Bliss - You make fair points,MisterTTon Forum topicNo more excuses to avoid convection baking
- Nice save @ Franko
dmsnyderon Blog postPizza Bliss - Help me out here, please...DavidEFon Forum topicWhy is my dough getting stickier while kneading?
- Beautiful pizzas! I usually
Isand66on Blog postPizza with Levain and High Extraction Flours - I wonder if seniors get
SylviaHon Forum topicWith jaw dropped open - Dough deteriorationDavidEFon Forum topicWhy is my dough getting stickier while kneading?
- dessert pizza
Frankoon Blog postPizza with Levain and High Extraction Flours
- "That is an hour's worth oftgraysonon Forum topicNo more excuses to avoid convection baking
- If it works....
Darwinon Forum topicNo more excuses to avoid convection baking - amazing crumb!
Frankoon Blog postFarmer's Market Week 13 Sprouted Wheat Levain w/ Barley and Rye
- @David,signs of life!
Frankoon Blog postPizza Bliss
- Not the same
hanseataon Blog postRoggenbauer (German Farmer's Rye) - Great learning experiment!
Mini Ovenon Forum topicWhy is my dough getting stickier while kneading? - Inspiring
breadforfunon Blog postTartine Country, and 80% rye with soaker - Thanks, FlourChild.Maybe it'sianbon Forum topicNew starter still feeble
- You do save money,MisterTTon Forum topicNo more excuses to avoid convection baking
- It's not really clear to metgraysonon Forum topicNo more excuses to avoid convection baking
- not sure what caused it...
trailrunneron Blog postPizza with Levain and High Extraction Flours - The recipe
Abelbreadgalleryon Forum topicPa de pagès / typical Catalan bread - Substituting Milk & Lemon Juicebreadman1015on Forum topicCalling out to bakers from Kampen, netherlands - Vikornbrood
- Seeds in this bread
Vicious Babushkaon Forum topic5-Seed Multigrain Bread - Thanks Karinproth5on Blog postRoggenbauer (German Farmer's Rye)
- I've thought the same thing.SCChrison Forum topicMill ideas.
- Relax and breath108 breadson Forum topicPLEASE HELP. ON THRID ATTEMPT. Questions about Beth Hensperger's Classic Sourdough Starter
- Thank you!
Abelbreadgalleryon Forum topicRustic loaf. 70% bread flour, 20% whole wheat, 10% kamut.
- Inspiring108 breadson Forum topic5-Seed Multigrain Bread
- Congratulations
Abelbreadgalleryon Forum topic100% Khorasan wheat bread (K***T)
- My strident requestclazar123on Forum topicNeed info on hydration levels in GF bread
- For now-I believe it was the flourclazar123on Forum topicGuess its time to learn about enzyme problems
- Bermalineqahtanon Forum topicThis time it"s Bermaline bread
- It may be that your timing is
FlourChildon Forum topicNew starter still feeble - Spreading like goopDavidEFon Forum topicWhy is my dough getting stickier while kneading?
- hi abel,just wanted to say Iwwon Forum topic100% Khorasan wheat bread (K***T)
- Okay, ran a little experimentDavidEFon Forum topicWhy is my dough getting stickier while kneading?
- Par baking sounds like a
FlourChildon Blog postPizza with Levain and High Extraction Flours
- Pizza party sounds amazing,
FlourChildon Blog postPizza with Levain and High Extraction Flours
- Thank you, David! The photos
FlourChildon Blog postPizza with Levain and High Extraction Flours
- Mixing process
hkooremanon Blog postPanettone Paradiso - maybe fan speed?
nicodvbon Forum topicNo more excuses to avoid convection baking