Recent Forum and Blog Comments
- I gave all four away, uber fresh!
The Roadside Pie Kingon Forum topicBaguettes - Seriously addicting December 2022 Bake #4 - Good point
albacoreon Forum topicI am missing idaveindy - Flour sounds good. Just check
albacoreon Forum topicDough Temp vs Wet Loaf
- Mixing with Dough hookselenawon Forum topicHelp! Ankarsrum for Panettone. In what order do you put ingredients in for the first dough to avoid lumpy pasta madre?
- Coming to terms
MTloafon Blog postParolees Porridge Bread - Haha
trailrunneron Blog postParolees Porridge Bread - I will say that they do look great
MTloafon Forum topicBaguettes - Seriously addicting December 2022 Bake #4
- Don't know
Yippeeon Forum topicI am missing idaveindy - Termsabjfisheron Blog postParolees Porridge Bread
- Gorgeous baguettes
carawayon Forum topicBaguettes - Seriously addicting December 2022 Bake #4 - Thanks Caroline
MTloafon Blog postParolees Porridge Bread
- I had one bad experience.barryvabeachon Forum topicDo you grind FROZEN wheat berries in your stone mill (Mockmill, KoMo)?
- Thanks AG
MTloafon Blog postParolees Porridge Bread
- Thanks Benny
MTloafon Blog postParolees Porridge Bread
- FWIWfoodforthoughton Forum topicQuestion about croissant
- Neat, inventive, but not optimal.
The Roadside Pie Kingon Forum topicBaguettes - Seriously addicting December 2022 Bake #4
- Neat!Anonymouson Forum topicBaguettes - Seriously addicting December 2022 Bake #4
- Albacore, The recipe isAzcalon Forum topicDough Temp vs Wet Loaf
- today's bakedesem dujouron Blog postGreetings Fresh Loaf
- I’ve kept it for years
rondayvouson Forum topicPeasant bread fell flat - Thanks for the suggestion. I
Possum-Pieon Forum topicPeasant bread fell flat - So many answers!
albacoreon Forum topicDough Temp vs Wet Loaf
- Thank you!
Isand66on Blog postSourdough Buttermilk WW Cherry English Muffins - Ypu're probably rightlouiscohenon Forum topicBread Code 100% WW @ 85% Hydration
- You make my day!
Yippeeon Blog post20221020 Simple 100% whole-wheat bread with CLAS
- CaptivatingAnother Girlon Blog postParolees Porridge Bread
- Amazing crumb for a porridge
Benitoon Blog postParolees Porridge Bread - Wow!! That crumb is awesome,
Benitoon Blog postPanettone Classico Progress
- These are amazing and first
Benitoon Blog postSourdough Buttermilk WW Cherry English Muffins
- Wow! Thanks for all theAzcalon Forum topicDough Temp vs Wet Loaf
- Beautiful bread Rob
trailrunneron Blog postJail Break bread with a twist
- I tried the brilliant jail
squattercityon Blog postJail Break bread with a twist - My .02clazar123on Forum topicBread Code 100% WW @ 85% Hydration
- Boiling water in a paper cup.
rondayvouson Forum topicDough Temp vs Wet Loaf
- LM
albacoreon Blog postPanettone First Steps
- Mixing and Proofing 85% Hydration WWlouiscohenon Forum topicBread Code 100% WW @ 85% Hydration
- Darker Bakeslouiscohenon Forum topicFrisian Black Bread TRB
- Definitely a free spirit
trailrunneron Blog postParolees Porridge Bread
- Another, related question:
oniparon Forum topicAre Oven Bread Proof Temps too Hot for Panettone? - Length of bakemarianaon Forum topicDough Temp vs Wet Loaf
- I think the bread looks quitecarynon Forum topicBread Code 100% WW @ 85% Hydration
- Crust, not crumb, very dark
alcophileon Forum topicFrisian Black Bread TRB - My experience often differs from Hamelman
alcophileon Forum topicDough Temp vs Wet Loaf
- That could be part of the
justkeepswimmingon Forum topicPeasant bread fell flat - Mockmill user
justkeepswimmingon Forum topicDo you grind FROZEN wheat berries in your stone mill (Mockmill, KoMo)?
- when to stop bakingmarianaon Forum topicDough Temp vs Wet Loaf
- I maintain my stiff ryegavincon Forum topicSourdough maintainance with minimum starter
- Ahh okay, so did you noticesarahvecserion Forum topicButter Cracking
- Nice. That's a verygavincon Forum topicSourdough maintainance with minimum starter
- Also do you make your doughsarahvecserion Forum topicButter Cracking