Recent Forum and Blog Comments
- Bad grains
rondayvouson Forum topicMockmill 200 vs Mockmill 200 Pro - Thanks clazar123
CalBeachBakeron Blog postValais Rye Walliserbrot (Switzerland) - Adapted for the bread machineiluv2bakeon Blog postBillowy Sourdough Cinnamon Rolls with Cream Cheese Icing
- No conditioners but
Mini Ovenon Forum topicSpelt Bread Bakers. Do you use a Dough Conditioner? - Thanks
CalBeachBakeron Blog postValais Rye Walliserbrot (Switzerland)
- Excellent
WatertownNewbieon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker - Diastatic malt powder with no
Ilya Flyameron Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker - I have the same diastatic
Benitoon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker - Thanks, Benny boy!
The Roadside Pie Kingon Forum topicDouble Batch Water Bagels 12/26/2022 - The boiling solution formula
The Roadside Pie Kingon Forum topicDouble Batch Water Bagels 12/26/2022
- Thanks
WatertownNewbieon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- Ha!
The Roadside Pie Kingon Forum topicDouble Batch Water Bagels 12/26/2022
- Thanks Ilya
WatertownNewbieon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- There is no doubt in my mindsuaveon Forum topicCooling/Resting Rye & Wheat Sourdoughs
- Oh, those look good!Another Girlon Forum topicDouble Batch Water Bagels 12/26/2022
- Practice must make perfectAnother Girlon Blog postValais Rye Walliserbrot (Switzerland)
- Wonderful loaf!clazar123on Blog postValais Rye Walliserbrot (Switzerland)
- How about a buckwheat swap?clazar123on Blog postValais Rye Walliserbrot (Switzerland)
- Thank you, MichaelAnother Girlon Forum topicPentosans, I presume?
- I borrowed the book from the
Benitoon Blog postMatcha Mantou Rosettes
- Excellent sesame bagels Will,
Benitoon Forum topicDouble Batch Water Bagels 12/26/2022
- Thanks Rob...
CalBeachBakeron Blog postValais Rye Walliserbrot (Switzerland)
- I will play Lance. For the
Mingon Forum topicFavorite Bread Making Hardware? - Thanks alcophile
CalBeachBakeron Blog postValais Rye Walliserbrot (Switzerland)
- Thanks Benny...
CalBeachBakeron Blog postValais Rye Walliserbrot (Switzerland)
- Your modifications sound good...
CalBeachBakeron Blog postValais Rye Walliserbrot (Switzerland)
- Fantastic and mouthwatering
squattercityon Blog postValais Rye Walliserbrot (Switzerland) - Did the rice you milled have
GaryBishopon Forum topicMockmill 200 vs Mockmill 200 Pro - They look great
Econprofon Blog postMatcha Mantou Rosettes - Nice
Isand66on Forum topicDouble Batch Water Bagels 12/26/2022 - Latgaliešu Maize
alcophileon Forum topicCommunity Bake - Rye Bread - Beautiful loaf!That's another
alcophileon Blog postValais Rye Walliserbrot (Switzerland)
- salton tub yogurt
jo_enon Forum topicFavorite Bread Making Hardware? - Thank you for the compliment.
alcophileon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- That's a very nice loaf. The
alcophileon Forum topicTRB Cumin Rye
- Rye Sour PercentagesSoniaRon Blog postJewish Sour Rye
- Piqued my interest this one...
mwilsonon Forum topicPentosans, I presume? - Tony that looks perfect to me
Benitoon Blog postValais Rye Walliserbrot (Switzerland)
- Even though rye isn't good for me
Abeon Blog postValais Rye Walliserbrot (Switzerland) - The only source of "water"
Mingon Forum topicCooling/Resting Rye & Wheat Sourdoughs
- Rich in the Panlouiscohenon Forum topicCooling/Resting Rye & Wheat Sourdoughs
- Yes, it is a pan loaf. I have
Mingon Forum topicCooling/Resting Rye & Wheat Sourdoughs
- You need a diastatic malt,
Ilya Flyameron Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- Dark and Wetlouiscohenon Forum topicCooling/Resting Rye & Wheat Sourdoughs
- I have been baking a regular
Mingon Forum topicCooling/Resting Rye & Wheat Sourdoughs
- I read your post in the otherbarryvabeachon Forum topicMockmill 200 vs Mockmill 200 Pro
- It's all up to you, there is
Ilya Flyameron Forum topicCooling/Resting Rye & Wheat Sourdoughs
- Veering into a revelation.
Dave Ceeon Forum topicRecieved a super active bread flour starter over Christmas! - Compliments and Questions
WatertownNewbieon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- Thank you AG. I used the
Benitoon Blog postMatcha Mantou Rosettes