Recent Forum and Blog Comments
- AP and Bread Flour
Abeon Forum topiceverything went wrong - Altitude adjustment, too.
idaveindyon Forum topicDry to Humid Climate - Huh?600 gr flour + 100 from
Rempejekon Forum topiceverything went wrong - That's a lot of salt
Abeon Forum topiceverything went wrong
- Rofco seals and other issuesJane Copelandon Forum topicRofco experience: difficulty in achieving consistent quality
- Hi both,Thankfully by luck IAndrewon Forum topicRofco experience: difficulty in achieving consistent quality
- Thanks
Rempejekon Forum topicHelp with Baker's Percentage
- These appear to be Ukrainian
Ilya Flyameron Forum topicHow I make 'sourwort' - Thanks
jo_enon Forum topicHow I make 'sourwort' - Yep, this is a very common
Ilya Flyameron Forum topicHow I make 'sourwort'
- ebay solos
jo_enon Forum topicHow I make 'sourwort'
- Can you share which dealers
Ilya Flyameron Forum topicHow I make 'sourwort'
- that looks good Ted!
leslierufon Blog postEmmer Bread (leslieruf) -- My Bake - crockpot
jo_enon Forum topicHow I make 'sourwort'
- repeated
jo_enon Forum topicHow I make 'sourwort'
- Whole buckwheat
Yippeeon Forum topicHow I make 'sourwort' - I have some thoughts
alcophileon Forum topicHow I make 'sourwort' - bw groats -unhulled
jo_enon Forum topicHow I make 'sourwort'
- Exactly as making a rye CLAS
Yippeeon Forum topicHow I make 'sourwort'
- bw clas
jo_enon Forum topicHow I make 'sourwort'
- buckwheat clas formula
jo_enon Forum topicHow I make 'sourwort'
- crockpot for temp
jo_enon Forum topicHow I make 'sourwort'
- Welcome!marianaon Forum topicHey There Fresh Breadies!
- Thanks for the recipe - also another comment on water weight andJmaoon Blog postMontreal Style Bagels
- Any flour works in the uppersemolina_manon Forum topicDry to Humid Climate
- Welcome!semolina_manon Forum topicHey There Fresh Breadies!
- Any small fridge combined
GaryBishopon Forum topicBest fridge for respectus panis ? - I would say wine fridge is abarryvabeachon Forum topicBest fridge for respectus panis ?
- 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