Recent Forum and Blog Comments
- Oh my, so delicate and pretty!Another Girlon Blog postMatcha Mantou Rosettes
- Coolinglouiscohenon Forum topicThe loaf comes out, then you go to bed ... how to cool?
- I think you are absolutelyAnother Girlon Forum topicPentosans, I presume?
- more fondue bread.slightly
squattercityon Blog postEasy sourdough deli rye - Thank you Pal, this method of
Benitoon Blog postCinnamon Raisin Sourdough Milk Bread 50% Whole Wheat - 40%Another Girlon Forum topicPentosans, I presume?
- Nice bake for sure!
PalwithnoovenPon Blog postHazelnut and Fig Levain - Handsome loaves!
PalwithnoovenPon Blog postHazelnut and Fig Levain
- What creative shaping!
PalwithnoovenPon Blog postCinnamon Raisin Sourdough Milk Bread 50% Whole Wheat
- I'm just very surprised sinceSugarowlon Forum topicRecieved a super active bread flour starter over Christmas!
- Thanks Benny!
PalwithnoovenPon Blog postSourdough Bread and some Charcuterie
- Thanks Abe!
PalwithnoovenPon Blog postSourdough Bread and some Charcuterie
- Thanks all three of you for
Benitoon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- It sounds like you have a lotericajohnson3422on Forum topicSpelt Bread Bakers. Do you use a Dough Conditioner?
- Sounds like a great starting
SunnyGailon Forum topicMy never-ending quest for a more open crumb... - That sounds amazing. I've
Ilya Flyameron Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker - Different starters behave
Ilya Flyameron Forum topicRecieved a super active bread flour starter over Christmas!
- Overripe levain with too much
Ilya Flyameron Forum topicPentosans, I presume?
- More likely thiol compounds than pentosans
pmccoolon Forum topicPentosans, I presume? - Yeah no need to keep the
Ilya Flyameron Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- Yes Benny, you can you barley
Ilya Flyameron Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- Weekly BakeAnother Girlon Forum topicPentosans, I presume?
- ABS deck ovenNekoon Forum topicGas Deck Ovens Available in the US
- Wow
trailrunneron Forum topicKoMo, Mockmill, and Salzburger... - m
strawbrookon Forum topicKoMo, Mockmill, and Salzburger... - Thanks! Your encouragement
alcophileon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker - Thanks Benny
WatertownNewbieon Blog postAbe's 100% Emmer (modified) -- My Bake - Starter
Econprofon Blog postChristmas baking - Looks perfect!
Econprofon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- I believe Ginsberg
Econprofon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- One rye…
alcophileon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- I'm no amylase expert, but I
alcophileon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- the only times I've had
squattercityon Blog postChristmas baking
- Good point Rob, I’ll have to
Benitoon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- It is hard to tell from the
Benitoon Forum topicMy never-ending quest for a more open crumb...
- I hope an amylase expert
squattercityon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- Yes we were quite pleased
Benitoon Blog postCinnamon Raisin Sourdough Milk Bread 50% Whole Wheat
- Thank you always for your
Benitoon Blog postNewfoundland Savory Black Pepper Potato Milk Rolls
- Great buns Benny 😉
Isand66on Blog postNewfoundland Savory Black Pepper Potato Milk Rolls - I’m looking at the recipe on
Benitoon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- Beautiful bold bake
Isand66on Blog postCinnamon Raisin Sourdough Milk Bread 50% Whole Wheat
- Thanks so much Benny! The
SunnyGailon Forum topicMy never-ending quest for a more open crumb...
- One rye to rule them all.
squattercityon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- Thanks Gavin.The crumb and
alcophileon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- Benny, this rye's for you!
alcophileon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- Almost at loss for words…
alcophileon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- Does Hamelman's 40% Rye
Abeon Forum topicPentosans, I presume? - Gaëlle, firstly I think your
Benitoon Forum topicMy never-ending quest for a more open crumb...
- Seeing all these wonderful
Benitoon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- Very nice bake Ted, emmer is
Benitoon Blog postAbe's 100% Emmer (modified) -- My Bake