Recent Forum and Blog Comments
- Do I mind if you join in!? Ijoegranzon Forum topicRebalancing Lievito Madre
- Very interesting point, as I
SunnyGailon Forum topicMy never-ending quest for a more open crumb... - Indeed, the texture was much
SunnyGailon Forum topicMy never-ending quest for a more open crumb...
- Buttermilk to improve flavorNewbie23on Forum topicImprove flavor in whole wheat sandwich bread
- Bulk barnmarianaon Forum topicFlour and grains in Ottawa, Canada
- I don’t think you can expect
Benitoon Forum topicPan de Cristal from Martin Philip - Thanks, yes
RichieRichon Forum topicPan de Cristal from Martin Philip - You might be able to, next
Benitoon Forum topicPan de Cristal from Martin Philip
- Not that I know of.
Benitoon Forum topicPan de Cristal from Martin Philip
- Yes I assume that our protein
Benitoon Blog postPan de Cristal - IDY
- Totally agree that you're being too hard on yourselfAnother Girlon Forum topicPan de Cristal from Martin Philip
- Funny story - not this year,
Ilya Flyameron Blog postPan de Cristal - IDY - I use KA Arthur Bread
RichieRichon Forum topicPan de Cristal from Martin Philip
- You are welcome
tothpianopeteron Blog postThe Giorilli Panettone - 12.6%, I assume in Canada
Ilya Flyameron Blog postPan de Cristal - IDY
- I just noticed the Ankarsrum
Benitoon Forum topicPan de Cristal from Martin Philip
- If you followed Martin’s
Benitoon Blog postPan de Cristal - IDY
- Thanks Benito
RichieRichon Forum topicPan de Cristal from Martin Philip
- Delete post
RichieRichon Forum topicPan de Cristal from Martin Philip
- Baking temp?
Abeon Forum topiccrust separation einkorn sourdough - I have this mixed up now
GlennMon Blog postPan de Cristal - IDY - Both are good to avoid. But
Benitoon Blog postPan de Cristal - IDY
- I’m making this now
GlennMon Blog postPan de Cristal - IDY
- Flour
mwilsonon Forum topicRebalancing Lievito Madre - One thing I forgot to mention
MTloafon Forum topicMy never-ending quest for a more open crumb... - Thank you!alicek94on Blog postThe Giorilli Panettone
- Buttermilk would be a great
Benitoon Forum topicImprove flavor in whole wheat sandwich bread
- Thank you Lance
tothpianopeteron Blog postThe Giorilli Panettone
- Converting starter to LM
tothpianopeteron Blog postThe Giorilli Panettone
- LM discourse
mwilsonon Forum topicRebalancing Lievito Madre
- The final proof looks close to the limits
MTloafon Forum topicMy never-ending quest for a more open crumb...
- Maybe buttermilk instead of regular milkNewbie23on Forum topicImprove flavor in whole wheat sandwich bread
- Hi!marianaon Forum topicImprove flavor in whole wheat sandwich bread
- Commercial yeastNewbie23on Forum topicImprove flavor in whole wheat sandwich bread
- 2 cents' worth of LM ideasSueVTon Forum topicRebalancing Lievito Madre
- Also some physical LM maintenance issuesSueVTon Forum topicRebalancing Lievito Madre
- Sounds delicious
The Roadside Pie Kingon Forum topicOven roasted turkey salad sandwiches on fresh - This is all awesomejoegranzon Forum topicRebalancing Lievito Madre
- I have seen this video so.joegranzon Forum topicRebalancing Lievito Madre
- and it is important to use ajoegranzon Forum topicRebalancing Lievito Madre
- Montanari perspective on LM maintenanceSueVTon Forum topicRebalancing Lievito Madre
- Thanks so much Paul. The
Benitoon Blog postPan de Cristal - IDY
- Ah so you’re home now and
Benitoon Blog postPan de Cristal - IDY
- Flavor is such an individual thing
pmccoolon Forum topicImprove flavor in whole wheat sandwich bread - Very nice, Benny.
pmccoolon Blog postPan de Cristal - IDY
- Let me share with you the
Mirkaon Forum topicOven roasted turkey salad sandwiches on fresh - I will try this today
GlennMon Blog postPan de Cristal - IDY
- Thank you Glenn, yes similar
Benitoon Blog postPan de Cristal - IDY
- I another couple of photos,
Benitoon Blog postPan de Cristal - IDY
- Wow-looks great!
GlennMon Blog postPan de Cristal - IDY