Recent Forum and Blog Comments
- Hi Sue,
mwilsonon Blog postStrawberry, Chocolate and Caramel Panettone - If you do bake in a DO
Mini Ovenon Forum topicSave energy by baking bread on top of the stove in a Dutch Oven - Thank you.Sugarowlon Forum topicSourdough is used to reduce phytate though phytase activity
- 2cm is surely a typo
Mini Ovenon Forum topicShrinking Pastry
- Reinhart's sprouted flour book.
idaveindyon Forum topicSourdough is used to reduce phytate though phytase activity - $3: American Sfoglino (pasta making)
idaveindyon Forum topicFree or discounted Kindle bread ebooks, #4.
- Sprouting vs Malting
rondayvouson Forum topicSourdough is used to reduce phytate though phytase activity - Less crumb is goodpittendrighon Blog postAn experiment: a more vs. less open crumb
- Concensus
rondayvouson Forum topicOver proofing in under an hour
- Oh, sprouted flour.
GaryBishopon Forum topicSourdough is used to reduce phytate though phytase activity - Commercial quantities
rondayvouson Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- This is what got me started
rondayvouson Forum topicSourdough is used to reduce phytate though phytase activity
- Thanks for the thoughts. VeryMad_Kiwion Forum topicShrinking Pastry
- I have baked meat pies, butsemolina_manon Forum topicShrinking Pastry
- As far as I know meat pieMad_Kiwion Forum topicShrinking Pastry
- I believe there is a subtle
alcophileon Forum topicSourdough is used to reduce phytate though phytase activity - conc wort for flas refresh
jo_enon Forum topicHow I make 'sourwort' - Does the inspiration photosemolina_manon Forum topicShrinking Pastry
- Oh boy, I was wondering the
loafloveon Forum topicStarter gone bad? - Dosagemarianaon Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- I have found a source if
mwilsonon Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- "Vitamin C blocks thiols,
mwilsonon Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- Thanks Benny! We're looking
justkeepswimmingon Blog postFirst bake at 6000 ft - I'm not sure what the
mwilsonon Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- Actually I haven't, thanksPeternumnumson Forum topicOver proofing in under an hour
- briochehoosier stoneyon Forum topicbrioche issues -- what works and what doesn't
- Hi MarianaThanks for the infoPeternumnumson Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- SueVTon Blog postStrawberry, Chocolate and Caramel Panettone
- Hi Michael,SueVTon Blog postStrawberry, Chocolate and Caramel Panettone
- Do you have air conditioningSugarowlon Forum topicSourdough Bread suddenly tastes disgusting! HELP
- Not a big deal. I wasPeternumnumson Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- Which author and which book?Sugarowlon Forum topicSourdough is used to reduce phytate though phytase activity
- Tops are currently 2cm thick.Mad_Kiwion Forum topicShrinking Pastry
- The reason the pies on theMad_Kiwion Forum topicShrinking Pastry
- Here's what I'm after.Mad_Kiwion Forum topicShrinking Pastry
- Aspects
mwilsonon Blog postStrawberry, Chocolate and Caramel Panettone
- You're fine thenclevinson Forum topicIs this mold or is it a very weird hooch?
- A link please?
GaryBishopon Forum topicSourdough is used to reduce phytate though phytase activity
- What about not using the tray?
Mini Ovenon Forum topicShrinking Pastry
- Red rye malt and other inconsistencies
alcophileon Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- Hundredweight = 100 lbs; also My Bad!
alcophileon Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- Thank you, mariana.That is
Rockon Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour - For future readers.
idaveindyon Blog postFirst bake at 6000 ft
- Lemon juicemarianaon Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- Unfortunately, it is. The
alcophileon Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- You think?
Yiteoton Forum topicIs this mold or is it a very weird hooch? - Delicious
pulon Blog postFresh Garden Pepper and Cheddar Sourdough - ISO RofcosHolmesteadFarmson Forum topic2 Rofco B40 ovens for sale
- Smell
rondayvouson Forum topicStarter gone bad?
- You may have already found this but ...
rondayvouson Forum topicOver proofing in under an hour