Recent Forum and Blog Comments
- Informative as always
alcophileon Forum topicHelp with Baker's Percentage - Steam escaping from RofcoJane Copelandon Forum topicRofco experience: difficulty in achieving consistent quality
- Strong Texture
WatertownNewbieon Blog postPortuguese Sweet Bread - Sticky for the Initial Shaping
WatertownNewbieon Blog postPortuguese Sweet Bread
- Very nice
Isand66on Blog postPortuguese Sweet Bread - Sounds and looks fantastic
Isand66on Blog postBrioche babka with cream cheese filling
- Appreciate it
Isand66on Blog postCherry Cheese Whole Wheat Bread
- Steam escaping from Rofco B40Carolinaon Forum topicRofco experience: difficulty in achieving consistent quality
- Thank you
Isand66on Blog postCherry Cheese Whole Wheat Bread
- Gray areamarianaon Forum topicHelp with Baker's Percentage
- Confused about grain additives
alcophileon Forum topicHelp with Baker's Percentage
- It looks OK
GaryBishopon Blog postPortuguese Sweet Bread - Thanks for the clarification
Rempejekon Forum topicHelp with Baker's Percentage - Rye in bulk
mredwoodon Forum topicBob's Red Mill Ending On-Line Store - Was it SUPER sticky?
GaryBishopon Blog postPortuguese Sweet Bread
- And the stiff starter itself?
Abeon Forum topicSourdough starter always has hooch - StarterJaden Jinon Forum topicSourdough starter always has hooch
- Still under fermented
Abeon Forum topicSourdough starter always has hooch
- 2nd loafJaden Jinon Forum topicSourdough starter always has hooch
- Hydrationmarianaon Forum topicHelp with Baker's Percentage
- final dough verus total dough.
idaveindyon Forum topicHelp with Baker's Percentage - Loaf looks great and the
HeiHei29eron Blog postCherry Cheese Whole Wheat Bread - Yes, Moist and Soft
WatertownNewbieon Blog postPortuguese Sweet Bread
- Moist and soft
Yippeeon Blog postPortuguese Sweet Bread - Superb Scoring Too
WatertownNewbieon Blog postCherry Cheese Whole Wheat Bread
- The Bob's Red Mill website
Petekon Forum topicBob's Red Mill Ending On-Line Store - I'm getting confused here as
Rempejekon Forum topicHelp with Baker's Percentage
- If the dough feels too wet
Mini Ovenon Forum topicPre-cooked ingredients weight (for Hamelman's potato onion bread) - Adding to the last comments
Mini Ovenon Forum topicDough feels like clay
- Measureclevinson Forum topicDough feels like clay
- Agreed
Isand66on Blog postCherry Cheese Whole Wheat Bread
- A two build levain
Abeon Forum topicA Word About Durum Flour
- Not sure I agree
Isand66on Forum topicA Word About Durum Flour
- That’s huge!
trailrunneron Blog postCherry Cheese Whole Wheat Bread - Thanks
Isand66on Blog postCherry Cheese Whole Wheat Bread
- The mystery liquid is EGG.iboron Forum topicHelp with Baker's Percentage
- The mystery 232 g is EGG.iboron Forum topicHelp with Baker's Percentage
- Fruit and white cheese
idaveindyon Blog postCherry Cheese Whole Wheat Bread
- Beautiful bread
trailrunneron Blog postCherry Cheese Whole Wheat Bread
- Thank you Benny
Isand66on Blog postCherry Cheese Whole Wheat Bread
- Thank you
Isand66on Blog postCherry Cheese Whole Wheat Bread
- Wow, I never considered thatMirveilon Forum topicDough feels like clay
- Yes for the Overall Formula
Abeon Forum topicHelp with Baker's Percentage
- Total flour is 100%marianaon Forum topicHelp with Baker's Percentage
- Never add in a lot of water all at once
Abeon Forum topicDough feels like clay
- Baker's Percentage
Abeon Forum topicHelp with Baker's Percentage
- If you still like your
hello_ruthiejoon Forum topicGrain Mill Choices - What a lovely bake Ian. Nice
Benitoon Blog postCherry Cheese Whole Wheat Bread - Nope
Yippeeon Blog post20220815 Malted sandwich bread with CLAS
- May the power be with you 💪💪💪
Yippeeon Blog post20220815 Malted sandwich bread with CLAS