Recent Forum and Blog Comments
- How about a hot car?
Mini Ovenon Forum topicThe Aroma Piece - yep.
rondayvouson Forum topicHow to get crispier crust on a bread in clay pot? - Bread Bagsrodripon Forum topicSource for Bread Bags - Gallon Size with Twist Ties
- Six monthsclevinson Forum topicFlour capacity/size question
- A slow cooker and an
alcophileon Forum topicThe Aroma Piece - For what it is worth
RichieRichon Forum topicFlour capacity/size question - Thanks for documenting
Fleaon Blog postBuckwheat Borodinsky w Black Sesame and Solod - Mash chats
Fleaon Forum topicThe Aroma Piece
- Amazing process
Fleaon Blog postMashed malted scald rye buckwheat sourdough baguettes
- hmm, well I suppose as longTurboLoveron Forum topicHow to get crispier crust on a bread in clay pot?
- First clear substitute
trailrunneron Forum topicSource for First Clear Flour? - No color on lid removal
rondayvouson Forum topicHow to get crispier crust on a bread in clay pot?
- First Clear substitute?
alcophileon Forum topicSource for First Clear Flour?
- KA Changes
WatertownNewbieon Forum topicSource for First Clear Flour? - I saw pictures of KA clearSugarowlon Forum topicSource for First Clear Flour?
- Lemon Zest, as with any otherSugarowlon Forum topicBrioche Doughnuts
- Yum...clevinson Forum topicDay 3 starter : best way to proceed ? (Update : baking log ! - Forkish's Overnight country blonde)
- Not bought personally.
idaveindyon Forum topicSource for First Clear Flour? - Pleasure was all mine!
Abeon Forum topicDay 3 starter : best way to proceed ? (Update : baking log ! - Forkish's Overnight country blonde) - Thanks a lot
Eliotton Forum topicDay 3 starter : best way to proceed ? (Update : baking log ! - Forkish's Overnight country blonde) - Excellent!
Abeon Forum topicDay 3 starter : best way to proceed ? (Update : baking log ! - Forkish's Overnight country blonde)
- Second bake : 10% less water
Eliotton Forum topicDay 3 starter : best way to proceed ? (Update : baking log ! - Forkish's Overnight country blonde)
- I have
Econprofon Forum topicSource for First Clear Flour? - Reliable Vendor?
WatertownNewbieon Forum topicSource for First Clear Flour?
- Not at King Arthur
WatertownNewbieon Forum topicSource for First Clear Flour?
- King Arthur Flour
Isand66on Forum topicSource for First Clear Flour? - Thanks, alcophile.Unless I
Mark Sealeyon Forum topicFlour capacity/size question - Yep, that's it! The ring fits
alcophileon Forum topicFlour capacity/size question
- Thanks, alcophile. Understood
Mark Sealeyon Forum topicFlour capacity/size question
- Thanks, clevins!Will see when
Mark Sealeyon Forum topicFlour capacity/size question
- drop the hydrationclevinson Forum topicSourdough too cooked
- drop the hydrationclevinson Forum topicSourdough too cooked
- Even 90 minutes at 190 °C
alcophileon Forum topicSourdough too cooked
- Thank you!
trailrunneron Blog post20% Semola baguettes
- What??? A mini oven!
Mini Ovenon Forum topicSourdough too cooked
- Baker's Authority
idaveindyon Forum topicSource for First Clear Flour?
- Gamma Seal lids are actually
alcophileon Forum topicFlour capacity/size question
- The Baguetteers are here
kendalmon Blog post20% Semola baguettes - Freeze themclevinson Forum topicFlour capacity/size question
- I certainly don't expect to
Mark Sealeyon Forum topicFlour capacity/size question
- it's a single container of 25lbs...clevinson Forum topicFlour capacity/size question
- Other options
alcophileon Forum topicFlour capacity/size question
- Oh yeah, I have heard thatTurboLoveron Forum topicHow to get crispier crust on a bread in clay pot?
- @alcophile Exactly. I bake at
cyberon Forum topicSourdough too cooked - Typical temperatures
alcophileon Forum topicSourdough too cooked
- @rondayvous Thank you for
cyberon Forum topicSourdough too cooked
- Agreed.There is also this…
Mark Sealeyon Forum topicFlour capacity/size question
- Add me to the list. I have astephjohnnyon Forum topicProblems transitioning from rye/whole wheat to white flour.
- Now I'm a bit comfused
RichieRichon Forum topicFlour capacity/size question
- Gamma Seal
Mark Sealeyon Forum topicFlour capacity/size question