Recent Forum and Blog Comments
- Gluten isn’t always the villan
rondayvouson Forum topicWhat is sourdough, and why bother? - steam in APOSueVTon Blog postCaramel Apple Panettone
- That happened to the last
Mini Ovenon Forum topicButter Cracking - Legumes vs rye
alcophileon Forum topicWhat is sourdough, and why bother? - No. Yes.marianaon Forum topicQuestion on bulk fermenting with cold room temperatures
- sift % at 40?
jo_enon Forum topicWhat type of fineness should be expected? - wow I missed this clas-sy one
jo_enon Blog post20200521 Ms. Yvonne Chen's Ham & Cheese Toast
- Thanks AG!Dough handled
HeiHei29eron Blog post15% Teff Flour with Teff Flour Levain - Thanks Benny!
HeiHei29eron Blog post15% Teff Flour with Teff Flour Levain
- Thanks Abe and all of those
HeiHei29eron Blog post15% Teff Flour with Teff Flour Levain
- Thanks!Another Girlon Blog postJail Break Bake
- Very nice!Another Girlon Blog post15% Teff Flour with Teff Flour Levain
- Self Steaming
rondayvouson Blog postCaramel Apple Panettone
- This
rondayvouson Forum topicWhat is sourdough, and why bother?
- Excellent baking Troy,
Benitoon Blog post15% Teff Flour with Teff Flour Levain - matcha bread like cake?
jo_enon Blog post20200611 Moashikisaikan(もあ四季彩館) Matcha Red Bean Bread with CLAS
- Mockmill 200
Isand66on Forum topicWhat type of fineness should be expected? - Welcome! I visited yoursemolina_manon Forum topicGreetings from Tux, Austria
- Nice!
Isand66on Forum topicBialys Test bake #1 Source, The Jewish Bakery
- Easy accessAnother Girlon Forum topicFourneau Bread Oven Grande
- I was zoomed in looking atAnother Girlon Blog postAnova Precision Oven as bread baker: My Impressions
- recipe?
jo_enon Forum topicFourneau Bread Oven Grande
- milling dust
jo_enon Forum topicRefining home milled flour to T80 / T85
- Yes, white wheat. I havebarryvabeachon Forum topicFourneau Bread Oven Grande
- Thanks Troy
MTloafon Blog postFree the Hostages - Very old bake. Sourdough part whole grain
The Roadside Pie Kingon Forum topicBialys Test bake #1 Source, The Jewish Bakery - sz 20 and 50
jo_enon Forum topicWhat type of fineness should be expected?
- These look so pretty!Another Girlon Blog postNew toys
- Oven spring!Another Girlon Forum topicFourneau Bread Oven Grande
- In Winter
Abeon Forum topicQuestion on bulk fermenting with cold room temperatures - Very nice, Troy
Abeon Blog post15% Teff Flour with Teff Flour Levain
- Use what you haveclazar123on Forum topicQuestion on bulk fermenting with cold room temperatures
- Welcomegavincon Forum topicGreetings from Tux, Austria
- Just wanted to update, thatbarryvabeachon Forum topicFourneau Bread Oven Grande
- What mill are you looking at?barryvabeachon Forum topicWhat type of fineness should be expected?
- These all look great Don! I
HeiHei29eron Blog postFree the Hostages
- Wow! I’d say you nailed that
HeiHei29eron Blog postJail Break Bake
- Great job with the first
HeiHei29eron Blog postSemolina Bread
- I use a KoMo Fidibus Classic mill
pmccoolon Forum topicWhat type of fineness should be expected? - Just Wonderful!Mike Averyon Blog postSourdough Discard Molasses Cookies
- Lag phasemarianaon Forum topicMalted Wheat Flour
- Thank you Troy, they were
Benitoon Blog postRosemary Black Pepper Potato Milk Rolls
- I sift outside, it takesKookyon Forum topicRefining home milled flour to T80 / T85
- Those are a beautiful golden
HeiHei29eron Blog postRosemary Black Pepper Potato Milk Rolls
- Loaf and Crumb
HeiHei29eron Blog post15% Teff Flour with Teff Flour Levain
- That hollow thump...
HeiHei29eron Blog post15% Teff Flour with Teff Flour Levain
- Looks tasty
Isand66on Forum topicBialys Test bake #1 Source, The Jewish Bakery
- Rye is a high FODMAP grain
Abeon Forum topicWhat is sourdough, and why bother?
- Oligosaccharides
rondayvouson Forum topicWhat is sourdough, and why bother?
- flas/clas labs have a role?
jo_enon Forum topicMalted Wheat Flour