Recent Forum and Blog Comments
- 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
- gluten structure
rondayvouson Forum topicSourdough too cooked - We are doing more with yourBread4Uon Forum topicHi from Ukraine
- Depends
rondayvouson Forum topicHow to get crispier crust on a bread in clay pot?
- Donation Made As Welltucker303on Forum topicHi from Ukraine
- @rondayvous I know but I read
cyberon Forum topicSourdough too cooked
- Soupy?
rondayvouson Forum topicSourdough too cooked
- Thank you Ian. You’re
Benitoon Blog postPane di Altamura - Daniel Leader - Nice bake
Isand66on Blog postPane di Altamura - Daniel Leader
- Found your photo...
idaveindyon Forum topicEric Hanner
- Piggy-backing on Paul's comment
alfansoon Forum topicEric Hanner - @alcophile Thank you for this
cyberon Forum topicSourdough too cooked
- Thank you Bennie
trailrunneron Blog post20% Semola baguettes
- Thanks for sharing both Brad
Benitoon Blog postPane di Altamura - Daniel Leader
- Thank you Caroline, I didn’t
Benitoon Blog postPane di Altamura - Daniel Leader
- Hi Gabrielle, just like Dave
Benitoon Forum topicEric Hanner
- You’re doing such great
Benitoon Blog post20% Semola baguettes