Recent Forum and Blog Comments
- Both of them look top notch
HeiHei29eron Blog postCheese, herb & Chilli Bread - Test 1: 2-stage Blueberry Yeast Water Build
HeiHei29eron Forum topicWhat makes a rye sour function?
- Challenger v brisbane sourdoughWattzaton Forum topicChallenger Bread Pan question
- Happy New Year!
mwilsonon Blog postThe Giorilli Panettone - You are welcome Peter.Sure,
mwilsonon Blog postThe Giorilli Panettone
- One omission from Sam’s steps
HeiHei29eron Forum topicWhole Wheat Sourdough Starter
- i guess my current one would
yozzauseon Forum topicFavorite Bread Making Hardware? - Thank Youdoughookeron Forum topicWhole Wheat Sourdough Starter
- Hmm, I don't think cold
Debra Winkon Forum topicWhole Wheat Sourdough Starter - I’d say compared with your
Benitoon Forum topicMy never-ending quest for a more open crumb... - Gaelle, I do think there is a
Benitoon Forum topicNot sure if it's overproofed...
- Thanks so much
tothpianopeteron Blog postThe Giorilli Panettone - Oven Spring
tothpianopeteron Blog postThe Giorilli Panettone
- Happy New Year!
tothpianopeteron Blog postThe Giorilli Panettone
- Thank you Jeff, thanks for
Benitoon Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker
- The fastest starter i've ever made
Abeon Forum topicWhole Wheat Sourdough Starter - Yes, Lance, I usually have a
SunnyGailon Forum topicNot sure if it's overproofed... - Looking good, Benny!
alcophileon Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker - Thank you Tony, I hope we
Benitoon Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker
- Options
albacoreon Forum topicNot sure if it's overproofed... - Ash Contentdoughookeron Forum topicWhole Wheat Sourdough Starter
- Overproofingdoughookeron Forum topicWhole Wheat Sourdough Starter
- Ash values for KA flours
Debra Winkon Forum topicWhole Wheat Sourdough Starter
- Looks really nice Benny
CalBeachBakeron Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker - So impressiveAnother Girlon Blog postThe Giorilli Panettone
- Wow, Michael, you've goneAnother Girlon Forum topicPentosans, I presume?
- Yeah so I guess the outside
Ilya Flyameron Forum topicUneven crumb - In my experience, the symptomdoughookeron Forum topicUnderproofed or overproofed
- Excellenet input from Michael W.SueVTon Blog postThe Giorilli Panettone
- The further 15-30mn final
SunnyGailon Forum topicMy never-ending quest for a more open crumb...
- Thanks again Michael.Happy
Benitoon Blog postThe Giorilli Panettone
- Yes. I bulk fermented at roomJimbobon Forum topicUneven crumb
- Thank you Rob, your excellent
Benitoon Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker
- Panettone moulds / forms
mwilsonon Blog postThe Giorilli Panettone
- Great, it does seem like the
Ilya Flyameron Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker
- Fantastic, Benny! Even the
squattercityon Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker - Thanks again Peter, and once
Benitoon Blog postThe Giorilli Panettone
- Thank you Ilya, The crust
Benitoon Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker
- And you too, wow! I am just
Ilya Flyameron Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker
- Did you have a cold proof
Ilya Flyameron Forum topicUneven crumb
- I think it does
tothpianopeteron Blog postThe Giorilli Panettone
- OK, thanks Benny! I'll be
SunnyGailon Forum topicMy never-ending quest for a more open crumb...
- Hi Peter that is very helpful
Benitoon Blog postThe Giorilli Panettone
- Mold Size
tothpianopeteron Blog postThe Giorilli Panettone
- I will wait until tomorrow to
Benitoon Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker
- Peter, what size molds did
Benitoon Blog postThe Giorilli Panettone
- Thank you so much
tothpianopeteron Blog postThe Giorilli Panettone
- Thank you so much Michael.
tothpianopeteron Blog postThe Giorilli Panettone
- That is a handsome Pullman
Benitoon Blog postSandwich Loaf in a Pullman pan
- I’d say back off on the
Benitoon Forum topicMy never-ending quest for a more open crumb...