Recent Forum and Blog Comments
- Thank you Lance
tothpianopeteron Blog postThe Giorilli Panettone - Thank you so much
tothpianopeteron Blog postThe Giorilli Panettone
- Thank you Benny
tothpianopeteron Blog postThe Giorilli Panettone
- Thank you so much
tothpianopeteron Blog postThe Giorilli Panettone
- 80% hydration + 30mn more
SunnyGailon Forum topicMy never-ending quest for a more open crumb... - Hello AG. I'm familiar with
mwilsonon Forum topicPentosans, I presume? - That is really beautiful.
Floydmon Blog postThe Giorilli Panettone - Great Panettone!
mwilsonon Blog postThe Giorilli Panettone
- Still available?WickedRootedon Forum topicNero 400 Oven - Rofco B40 but better
- Sold yet?WickedRootedon Forum topicNero 400 Oven w/ Steam Trays for sale (LA)
- Shaping ciabattafoodforthoughton Forum topicJason's Quick Coccodrillo Ciabatta Bread Question.
- Thanks for the comment.sunnyvale_breadon Forum topicCan old flour affect sourdough results?
- Interesting! I just checked
SunnyGailon Forum topicNot sure if it's overproofed...
- They do look pretty solid,
albacoreon Forum topicNot sure if it's overproofed... - Well done
albacoreon Blog postThe Giorilli Panettone
- Thank You!Dave
Rockon Forum topicBaking bread in a tin vs freeform - I usually have a bit more ofgavincon Forum topicBaking bread in a tin vs freeform
- Hi Dave. The stone is a Mielegavincon Forum topicBaking bread in a tin vs freeform
- My results
RichieRichon Forum topicJason's Quick Coccodrillo Ciabatta Bread Question. - For the last 40 or so years
Rockon Forum topicBaking bread in a tin vs freeform
- I’m wondering if I need to
Benitoon Blog postMatcha Mantou Rosettes - I’d like to know the answer, also
DanAyoon Forum topicCan old flour affect sourdough results? - Thank you Benny!
PalwithnoovenPon Blog post"Montanara-Style" Sourdough Pizza - Thank you Ian!
PalwithnoovenPon Blog post"Montanara-Style" Sourdough Pizza
- Now that you've told me, I am
PalwithnoovenPon Blog postMatcha Mantou Rosettes
- Both are great
JonJon Forum topicBaking bread in a tin vs freeform - Congratulations!
PalwithnoovenPon Blog postThe Giorilli Panettone
- Two at a time and loaves "kissing"
JonJon Forum topicBaking bread in a tin vs freeform
- I made it again, as the 1st
squattercityon Forum topic100% sourdough spelt bread - Gavin, that's an interesting
Rockon Forum topicBaking bread in a tin vs freeform
- Good to know Gavin, thanks
Mingon Forum topicBaking bread in a tin vs freeform - I proof my free form loavesgavincon Forum topicBaking bread in a tin vs freeform
- Ugh!
pairs4lifeon Forum topicAnkarsrum help needed - There's no hard and fast rulegavincon Forum topicBaking bread in a tin vs freeform
- Thanks, being an impatient kind of guy
RichieRichon Forum topicJason's Quick Coccodrillo Ciabatta Bread Question.
- Back in the day…foodforthoughton Forum topicJason's Quick Coccodrillo Ciabatta Bread Question.
- short answer, yes, though it
squattercityon Forum topicCan old flour affect sourdough results?
- There is no catalog for this
StevenSenseion Blog postPullman Loaf Pan (Math and other thoughts) - zoji on sticky rye dough
jo_enon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker - how to see majimaya stock
jo_enon Blog postPullman Loaf Pan (Math and other thoughts)
- Yes I use the Instant Pot as
Benitoon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- Oh no, I won't ignore it as
SunnyGailon Forum topicMy never-ending quest for a more open crumb...
- CrockPot
alcophileon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker - Thanks a lot for the useful
Ilya Flyameron Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker - Thanks AG. I always enjoy thegavincon Blog postHazelnut and Fig Levain
- My mistake I am sorry Gaelle,
Benitoon Forum topicMy never-ending quest for a more open crumb...
- Even if the percentage of
SunnyGailon Forum topicMy never-ending quest for a more open crumb...
- One thing to know, the
Benitoon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- Great idea Clazar
Abeon Blog postValais Rye Walliserbrot (Switzerland) - I have been considering it!
Ilya Flyameron Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker