Recent Forum and Blog Comments
- Before you can answer the BF
HeiHei29eron Forum topicRatio of BF to final proof - You can delay
HeiHei29eron Forum topicSourdough starter newbie question
- Pineapple DonutM.Henschon Forum topicWanted Aussie pineapple donut !!!
- Pineapple DonutM.Henschon Forum topicWanted Aussie pineapple donut !!!
- that’s an interesting thought Ted
leslierufon Blog postFinally another Emmer bake! - Looks delicious!
HeiHei29eron Forum topicsmoked rye flour
- Thanks Barry. I might have aMatton Forum topicRatio of BF to final proof
- The funny thing is that whenMatton Forum topicFor a given total fermentation time, how bulk and proof times affect bread quality ?
- Matt, no answer for you ,barryvabeachon Forum topicRatio of BF to final proof
- Smoked Malt
alcophileon Forum topicsmoked rye flour - I am totally with you EliottMatton Forum topicFor a given total fermentation time, how bulk and proof times affect bread quality ?
- Very many thanks for this. IMatton Forum topicRatio of BF to final proof
- Thank you for your answer,Matton Forum topicRatio of BF to final proof
- Some answers...
idaveindyon Forum topicRatio of BF to final proof - First a question
rondayvouson Forum topicRatio of BF to final proof - Vanessa Kimbell mentions it
idaveindyon Forum topicsmoked rye flour
- Thanks for the tip!!!IcantbelieveIbakedthison Forum topicNewby with questions
- Adding the egg to the autolyseBob1936on Basic pageBaking FAQ
- Could you share the link once
Ralf Pion Forum topicBlueberry Cheese Pudding Cake｜Blueberry Cheesecake Flan - No-knead book on sale.
idaveindyon Forum topicNewby with questions
- Apparently smoking can be good for you
rondayvouson Forum topicsmoked rye flour
- Sale over: The New Healthy Bread in Five Min/Day.
idaveindyon Forum topicFree or discounted Kindle bread ebooks, #4.
- Thank you Leslie, I was happy
Benitoon Blog postCountry Sourdough - Excellent Bake
WatertownNewbieon Blog postFinally another Emmer bake! - Thanks Benny for the inspiration
GlennMon Forum topicOnion water / Rye - solod by rusbrot
jo_enon Blog post20190404 Great news about homemade red rye malt - Love the blisters Benny!
leslierufon Blog postCountry Sourdough
- lovely looking loaf Abe!
leslierufon Forum topicNever Be Afraid To Substitute Ingredients
- oh yes! I think it is
leslierufon Blog postFinally another Emmer bake!
- you really should try it Benny
leslierufon Blog postFinally another Emmer bake!
- When the crust is cooking faster than the crumb
rondayvouson Forum topicBaking after second rise in fridge
- PM
rondayvouson Forum topicAnkarsrum Mixer
- I have one still available.KristinRon Forum topic2 Rofco B40 ovens for sale
- I’m sorry. I had a coupleKristinRon Forum topic2 Rofco B40 ovens for sale
- No shipping. SorryKristinRon Forum topic2 Rofco B40 ovens for sale
- Ankarsrum 6220Harleyellen05on Forum topicAnkarsrum Mixer
- Oh my!Cellarvieon Blog postFinally another Emmer bake!
- Wow that is super duper for a
Benitoon Blog postFinally another Emmer bake!
- Beautiful crumb and oven
Benitoon Forum topicOnion water / Rye
- Thank you!JayBoLeapson Forum topicPuree?
- Thanks
GlennMon Forum topicOnion water / Rye
- Could there be a little bit of starch
Mini Ovenon Forum topiccourage bagel - Answers
PANEMetCIRCENSESon Blog postLong Cold Sourlyse - I preheat to 465 for 45-50
HeiHei29eron Forum topicOven with steaming tray
- Measuring purée, substituting
Mini Ovenon Forum topicPuree?
- Yes
trailrunneron Blog postBulk pizza crusts - Love playing with 1-2-3 also
Mini Ovenon Forum topicOnion water / Rye
- Looks great and love the
HeiHei29eron Forum topicOnion water / Rye
- Will this recipe work for non
HeiHei29eron Blog postBulk pizza crusts
- Vintage Magic Mill - coarseness adjustmentmkibleron Forum topicMagic Mill stone came off