Recent Forum and Blog Comments
- You'll get used to the signs…
Davey1on Blog postInitial proof - Results
RedPentacleBon Forum topicTaste testing wheat question - Yeah, I think this might be the difference
Floydmon Forum topicmilling buckwheat - At 73% hydration with bread…tpassinon Forum topicHelp with No-Knead Loaf
- loaves can be made with…tpassinon Forum topicHelp with No-Knead Loaf
- Thanks for your comment! …
AdrianeSon Forum topicHelp with No-Knead Loaf - The Usain Bolt of Danish ryes, maybe
pmccoolon Blog postDanish Rye, a la Ginsberg - Wow! 45 minutes is very fast
JonJon Blog postDanish Rye, a la Ginsberg - Appreciatedfrankstrawberryon Blog postInitial proof
- Oh no! I feel for you!A…
mwilsonon Blog postPromising panettone weekend ... - "However, it can be…
mwilsonon Forum topic50% hydration starter is tripling in size every 24 hour refresh, but when I use it in a recipe it fails to work
- Hmmm ... thinking now about…sparkfanon Blog postPromising panettone weekend ...
- I used the Callebaut white…sparkfanon Blog postPromising panettone weekend ...
- Thanks!Yes, the (remaining)…sparkfanon Blog postPromising panettone weekend ...
- Would love to know how they turn out
ll433on Blog postSakadane Country Bread - Oh no!
stellaron Blog postPromising panettone weekend ... - Breakfast
stellaron Blog postSakadane Country Bread
- Thanks Lin!
stellaron Blog postSakadane Country Bread
- I'm greedyThe New Guyon Forum topicHello! New baker looking for "beginner" French T65 based recipe
- I don't know what more you…tpassinon Forum topicHello! New baker looking for "beginner" French T65 based recipe
- Appreciate it!
Isand66on Blog postTangzhong plus Corn Flour Scald Multigrain SD - Kashacharbonoon Forum topicmilling buckwheat
- I agree with your assessment
pmccoolon Blog postDanish Rye, a la Ginsberg
- Masienda masa
trailrunneron Blog postTangzhong plus Corn Flour Scald Multigrain SD - Thanks, Tony
pmccoolon Blog postDanish Rye, a la Ginsberg
- Thanks Paul.
Isand66on Blog postTangzhong plus Corn Flour Scald Multigrain SD
- Thanks, Debra
pmccoolon Blog postDanish Rye, a la Ginsberg
- Can’t wait to read about it!
Isand66on Blog postTangzhong plus Corn Flour Scald Multigrain SD
- Beautiful
Isand66on Blog postDanish Rye, a la Ginsberg
- That's a whole lot going on, Ian
pmccoolon Blog postTangzhong plus Corn Flour Scald Multigrain SD
- Dang…
trailrunneron Blog postTangzhong plus Corn Flour Scald Multigrain SD
- Thank you
Isand66on Blog postTangzhong plus Corn Flour Scald Multigrain SD
- I milled the Oaxacan too
trailrunneron Blog postTangzhong plus Corn Flour Scald Multigrain SD
- Previously...
albacoreon Forum topicSan Francisco Sourdough Conclusion - Thank you
Abeon Forum topicAnybody make Gluten Free Rice Shokupan ? - Fermented rice products
ll433on Forum topicAnybody make Gluten Free Rice Shokupan ?
- How does it hold together?
Abeon Forum topicAnybody make Gluten Free Rice Shokupan ?
- The crumb looks really nice,…
Debra Winkon Blog postDanish Rye, a la Ginsberg - The loaf I baked above
ll433on Forum topicAnybody make Gluten Free Rice Shokupan ?
- Oh nooo!
Debra Winkon Blog postPromising panettone weekend ...
- These recipes and recommendations are all over the placeclazar123on Forum topicAnybody make Gluten Free Rice Shokupan ?
- When googling polished rice
Abeon Forum topicAnybody make Gluten Free Rice Shokupan ?
- Good job!
Yippeeon Blog post80 percent Sourdough Rye with a Rye-Flour Soaker - Apparently polishe rice is a thingclazar123on Forum topicAnybody make Gluten Free Rice Shokupan ?
- "Family" photo...The New Guyon Forum topicHello! New baker looking for "beginner" French T65 based recipe
- I don't wish to make more work for you Floyd
Abeon Forum topicPrivate messages to be cleared on February 1
- An offload facility?
alfansoon Forum topicPrivate messages to be cleared on February 1 - Cross section photo!The New Guyon Forum topicHello! New baker looking for "beginner" French T65 based recipe
- Gotcha!The New Guyon Forum topicHello! New baker looking for "beginner" French T65 based recipe
- One ugly crumb
The Roadside Pie Kingon Forum topichypothesis: how to create a viable in taste, crust and crumb baguette in one day