Recent Forum and Blog Comments
- Yes, even the difference of two degrees
Mini Ovenon Forum topicRetard Sourdough rye Bulk Fermentation or Proof - Good Insightslouiscohenon Forum topicRetard Sourdough rye Bulk Fermentation or Proof
- It may look dormant but
Mini Ovenon Forum topicRetard Sourdough rye Bulk Fermentation or Proof
- Comment on Rye Fermentation in BreadAnother Girlon Forum topicRetard Sourdough rye Bulk Fermentation or Proof
- If loaf is not getting enough spring
Mini Ovenon Forum topicFlour Water Salt Yeast recipe troubleshooting and book recommendations
- Sounds like a contradiction
Mini Ovenon Basic pageBaking FAQ
- Looking good!
Mini Ovenon Forum topicHappy Thanksgiving!
- In my limited experience...clazar123on Forum topicPanettone / Pandoro / Brioche
- Thank you
Isand66on Blog postDurum-Quanah (Whole Wheat) Grits Bread - Let me know.
Grigioon Forum topicDon't be a Bread Hostage - Great open crumb!
Grigioon Forum topicDon't be a Bread Hostage
- First Attempt!
albacoreon Forum topicBesuschio - The Definitive Panettone - Nice!
albacoreon Forum topicHappy Thanksgiving!
- Reciperockinvton Blog postCamp Chef 14" Deluxe for 2 kg Miche, and Red Hen comparison
- Looks good and tasty.Tony
CalBeachBakeron Blog postDurum-Quanah (Whole Wheat) Grits Bread - Nice!
Isand66on Forum topicHappy Thanksgiving!
- Scoring the doughBob1936on Basic pageBaking FAQ
- I had some orange juice in
CalBeachBakeron Blog postOrange & Vanilla Sourdough
- Thanks - I think it is about
CalBeachBakeron Blog postOrange & Vanilla Sourdough
- Retarded Ryelouiscohenon Forum topicRetard Sourdough rye Bulk Fermentation or Proof
- Slow Sourdoughlouiscohenon Forum topicRetard Sourdough rye Bulk Fermentation or Proof
- Thanksgiving bakescarynon Blog postALL POSTS FROM 2022 TO MAY 29, 2025– Click on this title to view. (These posts were written as comments- There are 3 pages.)
- I did add additional YW in
HeiHei29eron Blog postLithuanian Black Rye and 40% Emmer and Einkorn - Thanks
Isand66on Blog postOrange & Vanilla Sourdough
- Gotcha
Isand66on Blog postLithuanian Black Rye and 40% Emmer and Einkorn
- Thank you
Isand66on Blog postDurum-Quanah (Whole Wheat) Grits Bread
- Thanks Ian!Yep. Total
HeiHei29eron Blog postLithuanian Black Rye and 40% Emmer and Einkorn
- Happy Thanksgiving Ian!Loaves
HeiHei29eron Blog postDurum-Quanah (Whole Wheat) Grits Bread
- Tony, Great looking loaves
HeiHei29eron Blog postOrange & Vanilla Sourdough
- Thanks
CalBeachBakeron Blog postOrange & Vanilla Sourdough
- 350-375 F
Isand66on Forum topicFlour Water Salt Yeast recipe troubleshooting and book recommendations
- Beautiful bakes
Isand66on Blog postMy first pumpkin pumpkin bread and einkorn sandwich bread
- I'm no expert. I mostly bake
GaryBishopon Forum topicFlour Water Salt Yeast recipe troubleshooting and book recommendations - Beautiful bakes
Isand66on Blog postLithuanian Black Rye and 40% Emmer and Einkorn
- In theory it should work the
Mingon Forum topicSourdough retard - Not me, I havent heard that
Mini Ovenon Basic pageBaking FAQ
- Fresh yeast cubes can be frozen
Mini Ovenon Forum topicFresh Yeast
- Yes!cranboon Forum topicSourdough retard
- Try denotenshopTonyBakeson Forum topicFlour (in the Netherlands) has become weaker??
- Pizza steel - 10 years latercranboon Forum topicSteel sheet instead of pizza stone?
- Good to be here!cranboon Blog postTIPS: dough ball sizes and weights for common bread shapes
- Thanks Gary, I tried that forRyan85on Forum topicFlour Water Salt Yeast recipe troubleshooting and book recommendations
- Another thing to consider is
yozzauseon Forum topicReducing oxidization in fresh milled flour - An unenviable choiceAnother Girlon Blog postMy first pumpkin pumpkin bread and einkorn sandwich bread
- Milk
Isand66on Forum topicHow to bake Soft Crusted Rolls
- Very nice
Isand66on Blog postOrange & Vanilla Sourdough
- Common problem when first
HeiHei29eron Forum topicStrange activity from starter
- I try not to, because itsuaveon Forum topicRetard Sourdough rye Bulk Fermentation or Proof
- Thanks DonNicozon Forum topicAny thoughts about the crumb?
- You may find that
MTloafon Forum topicAny thoughts about the crumb?