Recent Forum and Blog Comments
- Thank you
Unofornaioon Forum topicBlind crumb read please - A lovely sheen on these,…
albacoreon Blog postMilk Rolls - IDY version - Thank you, guys! I had read…
BreadAndFriendshipon Forum topicStarting a starter -- discarding half for 10-14 days? - I do!The New Guyon Forum topicHello! New baker looking for "beginner" French T65 based recipe
- It sounds like you are right…tpassinon Forum topicHello! New baker looking for "beginner" French T65 based recipe
- Shio koji starter - sourdough starter marinadeAandAon Forum topicShio Koji
- Higher hydration - wow!The New Guyon Forum topicHello! New baker looking for "beginner" French T65 based recipe
- yumm - thanks!
cfraenkelon Blog postTangzhong icing - hahah
cfraenkelon Forum topicFor today's performance..
- wow, that is a LOT of starter in cookies
cfraenkelon Forum topicSourdough Chocolate Chip Cookies
- Beautiful loaf. I grew up…
Boodaon Blog postNot everybody's darling ... - The sour should provide…suaveon Forum topicAcid whey substitute for Latvian rye?
- It's not uncommon to seetpassinon Forum topicBlind crumb read please
- Thanks for the info…
alcophileon Forum topicAcid whey substitute for Latvian rye? - Dough flow
MTloafon Forum topicBlind crumb read please - That's interesting. I tried…tpassinon Forum topicCan a convection oven produce the same result as a deck?
- Hydration
Unofornaioon Forum topicHow Much More Hydration for Bread Flour vs AP
- It's made with quark whey. …suaveon Forum topicAcid whey substitute for Latvian rye?
- The notes are mine. I added…
Debra Winkon Blog postTangzhong icing - fyi
squattercityon Forum topicHow Much More Hydration for Bread Flour vs AP - That recipe uses powdered…
Moe Con Blog postTangzhong icing - I think you could start with…tpassinon Forum topicHow Much More Hydration for Bread Flour vs AP
- If I had looked up Ermine…
Moe Con Blog postTangzhong icing
- No, that’s not in her cookbook
trailrunneron Blog postTangzhong icing - Is this the one, Caroline?
Debra Winkon Blog postTangzhong icing
- Thanks, Jon. I am having fun…
squattercityon Forum topicvitebsk rye
- A fun read
JonJon Forum topicvitebsk rye - I looked in my Momma’s 1941
trailrunneron Blog postTangzhong icing
- Right -- crust a more…
squattercityon Forum topicvitebsk rye
- Semolina, I did once look…
Moe Con Blog postTangzhong icing
- TR, let me know about the…
Moe Con Blog postTangzhong icing
- Many gluten free breads are quite short
JonJon Blog post100% brown rice bread
- Oooh pan fried rice cubes!
JonJon Blog post100% brown rice bread
- What colour!
ll433on Forum topicvitebsk rye - Diastatic malt and long…sparkfanon Forum topicPizza dough consistency problems
- Interesting thoughts, Moe
ll433on Blog post100% brown rice bread
- That looks excellent, Jon
ll433on Blog post100% brown rice bread
- Looks great. Now up your…semolina_manon Blog postTangzhong icing
- I have that in an old cookbook
trailrunneron Blog postTangzhong icing
- Happy to know it resonates
Debra Winkon Blog postPanettone Progress 24'
- Red Star and Lesaffre
alcophileon Forum topicSan Francisco Sourdough Conclusion
- Another thoughtTDeeon Forum topicPizza dough consistency problems
- Similar to Ermine frosting
Debra Winkon Blog postTangzhong icing
- No, they're not
alcophileon Blog postPanettone Progress 24'
- Just a self taught home bakerImissgoodkaiserrollson Forum topicPizza dough consistency problems
- All TrumpsImissgoodkaiserrollson Forum topicWhat is your typical hydration range?
- All Trumps protein is 14.2%
pmccoolon Forum topicWhat is your typical hydration range? - Exact problems you're havingTDeeon Forum topicPizza dough consistency problems
- If refreshing doesn't fix it…
Davey1on Forum topicBacteria/safety - Thank you! I’ve fed it twice…NurseRatchedon Forum topicBacteria/safety