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goodboneson Forum topicOff the Market--Polin Stratos Modular Deck Ovens (Single Phase) and Proofer - Bradford assaysemolina_manon Forum topicCommunity Bake - Gluten Free Bread
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goodboneson Forum topicOff the Market--Polin Stratos Modular Deck Ovens (Single Phase) and Proofer - Quick Tiramisu
mwilsonon Forum topicTiramisu - I have tried two enrichedTracyFon Forum topicTemperature for baking sandwich loaf
- Thank you for the advice!TracyFon Forum topicTemperature for baking sandwich loaf
- Right, why didn't I think ofTracyFon Forum topicTemperature for baking sandwich loaf
- Thanks! I don't have aTracyFon Forum topicTemperature for baking sandwich loaf
- Depends on richness and whole grain percentage.clazar123on Forum topicTemperature for baking sandwich loaf
- …and nybakers.com is no
alcophileon Forum topicSir Galahad or Sir Lancelot - King Arthur flours SourcesRiverdale Bread Bakeron Forum topicSir Galahad or Sir Lancelot
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- Maybe this?
greyoldchiefon Forum topicIdentifying Ingredient P.P.M. - Try tenting with foil
alcophileon Forum topicTemperature for baking sandwich loaf - pH Paper
alcophileon Forum topicCompilation of pH, pH Meter, and other such things - I love my Pullman pangavincon Forum topicTemperature for baking sandwich loaf
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jo_enon Forum topichow to use S-G H-E A-P flour? - Drop the hydration and temps
phazon Forum topicTemperature for baking sandwich loaf - kneading times?
jo_enon Blog post20210629 Le Cordon Bleu Brioche Fromage (100% whole-grain) with CLAS - Thankyou MiniOven the sdbreadmakingon Forum topicDiscarding Sourdough Starter - No Discard Method Help
- Great point. I’ll post achezmeowmeowon Forum topicIdentifying Ingredient P.P.M.
- bound LMjoegranzon Forum topicRebalancing Lievito Madre
- Might help if you post the whole recipe
Abeon Forum topicIdentifying Ingredient P.P.M. - glad to help
trailrunneron Forum topicCan 5-years aged cheddar kill the yeast? - Hi. You have come up with aRichard Lemieuxon Forum topicCan 5-years aged cheddar kill the yeast?
- Update - 2/25/23bliorgon Forum topicProblem with proofing...
- Hi Sue. The salt factor didnRichard Lemieuxon Forum topicCan 5-years aged cheddar kill the yeast?
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- Perfect Loaf for reference
trailrunneron Forum topicCan 5-years aged cheddar kill the yeast? - Hi Michael. It was gratedRichard Lemieuxon Forum topicCan 5-years aged cheddar kill the yeast?
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mwilsonon Forum topicRebalancing Lievito Madre - Dough very wetLink5885on Basic pageStruan Bread
- Dough very wetLink5885on Basic pageStruan Bread
- Salt in CheddarSueVTon Forum topicCan 5-years aged cheddar kill the yeast?
- Pot of gold
mwilsonon Forum topicThis Week in Wine - Undercooked or needs to restsemolina_manon Forum topicGummy, sticky crumb
- Never heard tell.
MichaelLilyon Forum topicCan 5-years aged cheddar kill the yeast? - Looks good
MichaelLilyon Forum topicGummy, sticky crumb - Commercial optionsMike Averyon Forum topicLooking for feedback from home bakers
- Highly recommend with one question
MichaelLilyon Forum topicOff the Market--Polin Stratos Modular Deck Ovens (Single Phase) and Proofer - All that is needed is a pair
phazon Forum topicCompilation of pH, pH Meter, and other such things - Hi Paul,Thanks for the reply,Manta_Lukeon Forum topicGummy, sticky crumb
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JonJon Forum topicSingle score on batards results in teardrop shape - Vins du Cap
JonJon Forum topicThis Week in Wine - Well, mixing and kneading is
Ilya Flyameron Forum topicSour Rye - Still no crackle - Don't stress, Dave K
squattercityon Forum topicSour Rye - Still no crackle