Recent Forum and Blog Comments
- You should consider getting
Benitoon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker - My goodness I just ate dinner
Benitoon Blog post"Montanara-Style" Sourdough Pizza
- Wow, that is super impressive
Benitoon Blog postThe Giorilli Panettone
- Definitely increase the
Benitoon Forum topicMy never-ending quest for a more open crumb...
- Sounds perfect! I don't have
Ilya Flyameron Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker - 65C with low in crockpot
jo_enon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker - Fantastic!👏👏
Isand66on Blog post"Montanara-Style" Sourdough Pizza - Thank you flas recipe
jo_enon Forum topicCooling/Resting Rye & Wheat Sourdoughs
- as an impatient baker & eater
squattercityon Forum topicCooling/Resting Rye & Wheat Sourdoughs - Practical choicesclazar123on Forum topicBaking bread in a tin vs freeform
- Yep, I think so too, as at 78
SunnyGailon Forum topicMy never-ending quest for a more open crumb... - They were definitely more
SunnyGailon Forum topicMy never-ending quest for a more open crumb...
- Whatever floats your boat!
phazon Forum topicBaking bread in a tin vs freeform - I think you can still push
Ilya Flyameron Forum topicMy never-ending quest for a more open crumb...
- Looks a little better
MTloafon Forum topicMy never-ending quest for a more open crumb... - It's all up to you. I really
Ilya Flyameron Forum topicBaking bread in a tin vs freeform
- I would be on your camp as
Mingon Forum topicBaking bread in a tin vs freeform - Wouldn't your "freeform" loaf
Mingon Forum topicBaking bread in a tin vs freeform
- Yes! I am firmly in the
GaryBishopon Forum topicBaking bread in a tin vs freeform - Nice Pan Loaflouiscohenon Forum topicCooling/Resting Rye & Wheat Sourdoughs
- This bake looks superb to me,
Mingon Blog postThe Giorilli Panettone
- They said they sourced grainsSugarowlon Forum topicMockmill 200 vs Mockmill 200 Pro
- Minerals maybe?Sugarowlon Forum topicRecieved a super active bread flour starter over Christmas!
- Pan Loaf
Mingon Forum topicCooling/Resting Rye & Wheat Sourdoughs
- Fantastictommywell08on Forum topicRe: Introduction New nember
- Sounds like a great plan!!
SunnyGailon Forum topicMy never-ending quest for a more open crumb...
- I think your loaves look
Benitoon Forum topicMy never-ending quest for a more open crumb...
- When you find the right forumla
Abeon Forum topicNever use your bread machine to bake bread - Thanks Tony. Yes these were
Benitoon Blog postMatcha Mantou Rosettes
- Thank you Pal, have you had
Benitoon Blog postMatcha Mantou Rosettes
- No big difference....
SunnyGailon Forum topicMy never-ending quest for a more open crumb...
- Nice looking buns Benny.
CalBeachBakeron Blog postMatcha Mantou Rosettes - I'm still cracking the code
PalwithnoovenPon Blog postMatcha Mantou Rosettes - Bread machine designmarianaon Forum topicNever use your bread machine to bake bread
- wait for it to cool
rondayvouson Forum topicCooling/Resting Rye & Wheat Sourdoughs - it might take some practise
jo_enon Forum topicNever use your bread machine to bake bread
- I don't know how I missed thisAnother Girlon Blog postHazelnut and Fig Levain
- Not just any Jar spatula
MTloafon Forum topicFavorite Bread Making Hardware?
- Cheers :)gavincon Blog postHazelnut and Fig Levain
- 3-qt InstantPot Duo
alcophileon Forum topicFavorite Bread Making Hardware? - Bad grains
rondayvouson Forum topicMockmill 200 vs Mockmill 200 Pro
- Thanks clazar123
CalBeachBakeron Blog postValais Rye Walliserbrot (Switzerland)
- Adapted for the bread machineiluv2bakeon Blog postBillowy Sourdough Cinnamon Rolls with Cream Cheese Icing
- No conditioners but
Mini Ovenon Forum topicSpelt Bread Bakers. Do you use a Dough Conditioner? - Thanks
CalBeachBakeron Blog postValais Rye Walliserbrot (Switzerland)
- Excellent
WatertownNewbieon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker - Diastatic malt powder with no
Ilya Flyameron Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- I have the same diastatic
Benitoon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- Thanks, Benny boy!
The Roadside Pie Kingon Forum topicDouble Batch Water Bagels 12/26/2022 - The boiling solution formula
The Roadside Pie Kingon Forum topicDouble Batch Water Bagels 12/26/2022