Recent Forum and Blog Comments
- Atta Miche
anandaon Blog postPointe-à-Callière Miche using Atta flour - Elegant batard, DA. i'd
Mebakeon Blog postTzitzel – Take 3 with Triple Levain - Great looking breads! I love
Mebakeon Blog postHoney Oatmeal Date
- Backfermentdosalon Forum topicHello from North Augusta, SC
- Bravo
vardaon Blog postCimbalom kalácstésztából fázisfotókkal. - Ok. This one is
dabrownmanon Blog postCimbalom kalácstésztából fázisfotókkal. - Exaggeration or lack of scientific knowledgeDavidEFon Forum topicTweaking Hamelman's Pizza recipe
- Hey David, this blog gave meNanusTon Forum topicTweaking Hamelman's Pizza recipe
- That's It
Sjadadon Blog postITJB Honey Whole Wheat Challah - Those are beautiful loaves
dabrownmanon Blog postHoney Oatmeal Date
- youtube
vardaon Blog postITJB Honey Whole Wheat Challah
- Ilse,If you have a copy ofYerffejon Forum topicHelp again :-)
- Never heard of BackfermentDavidEFon Forum topicHello from North Augusta, SC
- You're welcome. Good luck
Julie McLeodon Forum topicFirst Attempt Kaiser Rolls (& a question about barley malt syrup) - Bulk ferment in refrigeratorDavidEFon Forum topicTweaking Hamelman's Pizza recipe
- ThanksLaviidanon Forum topicSour bread crust
- Terike,
AnnaInNCon Blog postGyönyörű lett! - To reclaim its crusty nature,
AnnaInNCon Forum topicSour bread crust
- Thanks for the comments; YouMaximusTGon Blog postSatan's Sourdough ;)
- Hi, JoshThe Miche has only
Mebakeon Blog postPointe-à-Callière Miche using Atta flour
- Thanks, Zita!Bake sourdough
Mebakeon Blog postPointe-à-Callière Miche using Atta flour
- Good Luck!
Mebakeon Blog postPointe-à-Callière Miche using Atta flour
- No sifting anymore!
Mebakeon Blog postPointe-à-Callière Miche using Atta flour
- Thanks , Robyn!You are bound
Mebakeon Blog postPointe-à-Callière Miche using Atta flour
- Hi, Tom.. and thanks for the
Mebakeon Blog postPointe-à-Callière Miche using Atta flour
- Thanks everyone!
Ilseon Forum topicHow much dry ingredients for a 20lt dough mixer? - Thanks everyone - wish me
Ilseon Forum topicDoes a recipe need to be adapted?
- Thank you Brian!
Ilseon Forum topicHelp again :-)
- Thank you JeffOn the mixer I
Ilseon Forum topicHelp again :-)
- My pleasure, Caroline. It
Mebakeon Blog postPointe-à-Callière Miche using Atta flour
- Thanks Ian! If you found atta
Mebakeon Blog postPointe-à-Callière Miche using Atta flour
- I love beer with sourdough
Isand66on Blog postSatan's Sourdough ;) - Amazing!ehermanon Blog postCimbalom kalácstésztából fázisfotókkal.
- Hopefully
dabrownmanon Blog postHappy Rosh Hashanah – A Holiday Challah
- Well If I was a grower of Basmati rice
Mini Ovenon Forum topicDangers of Rice? - Beautiful LoafAnonymouson Blog postPointe-à-Callière Miche using Atta flour
- Great miche, Khalid, and
bakingbadlyon Blog postPointe-à-Callière Miche using Atta flour - Very nice bake! Zita
bakingbadlyon Blog postSatan's Sourdough ;)
- Crispy crust.papasmurf2525on Forum topicSour bread crust
- This has to be a fine
dabrownmanon Blog postSatan's Sourdough ;)
- I take that back - Basmati IS
Kitchen Barbarianon Forum topicDangers of Rice? - Basmati rice is grown all
Kitchen Barbarianon Forum topicDangers of Rice?
- Wow! I just went and checked
Kitchen Barbarianon Forum topicWhich conducts heat better Iron or Steel
- Thank you! It helps to have
Kitchen Barbarianon Forum topicFirst Attempt Kaiser Rolls (& a question about barley malt syrup)
- Hi David
annie the chefon Blog postTwo more breads from "Flour Water Salt Yeast" - Forkish Poolish Pizza Dough
Sjadadon Forum topicTweaking Hamelman's Pizza recipe
- Your snails
dabrownmanon Blog postKettő kenyeret sütöttem.
- I too
dabrownmanon Blog postPointe-à-Callière Miche using Atta flour
- Thank you Khalid for the heads up.
RobynNZon Blog postPointe-à-Callière Miche using Atta flour - Now i want
dabrownmanon Forum topicGin (but not tonic) brioche