Recent Forum and Blog Comments
- Seasoningsmarianaon Forum topicHow to think about dry additions with respect to flour?
- Subbing
pmccoolon Forum topicWhole grain sub for oatmeal? - Multiple variables to consider
pmccoolon Forum topicHow to think about dry additions with respect to flour?
- Why not stick with sheet pansDcleonon Forum topicBagels: overnight proofing and condensation issues
- Yes, but those flour enzymes
mwilsonon Forum topicCommon acids - Thanks for watching Benny. I
mwilsonon Forum topicBesuschio - The Definitive Panettone
- what seeds?
UVCaton Forum topicProof is in the crumb - Thanks!
Econprofon Blog postTxfarmer’s baguettes - I’d just watched this video,
Benitoon Forum topicBesuschio - The Definitive Panettone - They look great, you should
Benitoon Blog postTxfarmer’s baguettes
- translation quirks
mwilsonon Forum topicBesuschio - The Definitive Panettone
- Osmotolerant yeast
rondayvouson Blog postCompare 3 Starters, 1 w/sugar - Here’s the post outlining my
Benitoon Blog postAmazing Amazake
- Miso setup
rondayvouson Blog postAmazing Amazake
- Hahaha!whatagigon Forum topicKen Forkish’s new book EVOLUTIONS IN BREAD
- Evolutions in Bread?
Abeon Forum topicKen Forkish’s new book EVOLUTIONS IN BREAD - EIB-STYLE?whatagigon Forum topicKen Forkish’s new book EVOLUTIONS IN BREAD
- Gracias!
rgreenberg2000on Blog postFun with (Basic) Scoring - ClassyAnonymouson Forum topicBesuschio - The Definitive Panettone
- Corrected. 😉It was very nice
HeiHei29eron Blog postAn In Real Life Meet-Up - AckchyuallyAnonymouson Blog postAn In Real Life Meet-Up
- I very much prefer thesuaveon Forum topicScaling Hamelman
- Paul, The pan loaf was
HeiHei29eron Blog postAn In Real Life Meet-Up
- Not sure about the technical
DanAyoon Forum topicFact or Fiction - Bran cuts gluten - Hey Doc!Mostly speed 4 but
DanAyoon Forum topicFact or Fiction - Bran cuts gluten
- Downsizelouiscohenon Forum topicScaling Hamelman
- Kneading and oxidation
rondayvouson Forum topicFact or Fiction - Bran cuts gluten
- I may have
Econprofon Forum topicMesquite Flour Sourdough
- Aesthetic considerations,semolina_manon Forum topicFact or Fiction - Bran cuts gluten
- Exploding oven lights
rondayvouson Forum topicMesquite Flour Sourdough
- Exploded my oven light
Econprofon Forum topicMesquite Flour Sourdough
- Nowadays I typically scalesuaveon Forum topicScaling Hamelman
- Rich the wheat stalk you did
Benitoon Blog postFun with (Basic) Scoring
- 20 minutes at what speed?
Doc.Doughon Forum topicFact or Fiction - Bran cuts gluten - Solod and Mesquite flour
rondayvouson Forum topic6 or 7 Bananas Banana Bread
- Glad you liked it Paul. I’m
HeiHei29eron Blog postAn In Real Life Meet-Up
- Thank you Rich, yes I did use
Benitoon Blog postKamut Semolina Sourdough Hokkaido Milk Bread
- Thank you Ian, after doing
Benitoon Blog postKamut Semolina Sourdough Hokkaido Milk Bread
- enzymes in flour
rondayvouson Forum topicCommon acids
- amylase
rondayvouson Forum topicCommon acids
- Other factors?
rondayvouson Forum topicFact or Fiction - Bran cuts gluten
- If kneading dough with a food
DanAyoon Forum topicFact or Fiction - Bran cuts gluten
- Thank you for the replay, i
Crustyabeon Forum topicHelp, is this Under proofed? Sourdough - Seriously?
rgreenberg2000on Blog postKamut Semolina Sourdough Hokkaido Milk Bread
- I love these ideas, thank youFishbutteron Forum topicBagels: overnight proofing and condensation issues
- That’s actually better than my expectations
pmccoolon Blog postAn In Real Life Meet-Up
- Understood
rondayvouson Forum topicCommon acids
- I think Dabrownman once said
Abeon Forum topicFact or Fiction - Bran cuts gluten
- A comment on a tangent
Abeon Forum topicCommon acids
- I said directly.Redox is
mwilsonon Forum topicCommon acids