Recent Forum and Blog Comments
- I was very surprised when I
albacoreon Forum topicBlue Corn Polenta and Rosemary Sourdough - Bosch ovenDenverdogon Forum topicNeed a new wall oven
- Thanks for the update.
idaveindyon Forum topicSOS! New to deck oven baking - MockMill settingsnpautleron Forum topicBlue Corn Polenta and Rosemary Sourdough
- Updated!Baker_In_MEon Forum topicWorking with fresh milled flour
- Update!Baker_In_MEon Forum topicSOS! New to deck oven baking
- my wheat won't sprout no ideadavenashon Forum topicAre my Wheat Berries Sprouted or DROWNED??
- If you get time...
idaveindyon Forum topicWorking with fresh milled flour
- Sale over: Mastering Bread, by Vetri.
idaveindyon Forum topicFree or discounted Kindle bread ebooks, #4.
- Jimmy Buffs
Ileencuccaroon Forum topicAnyone ever make Italian (round) pizza bread,... - Sale over: Perfect Pan Pizza, Reinhart.
idaveindyon Forum topicFree or discounted Kindle bread ebooks, #4.
- dehydrate / rehydrate instructions.
idaveindyon Forum topicReviving frozen starter
- Sad frozen starterTundraRoseon Forum topicReviving frozen starter
- Great video!
Bronzeon Forum topicBaking with 100% Whole Wheat Poolish - Ditto #3
Dave Ceeon Forum topicReviving frozen starter - My concern here is mainlytttt1010on Forum topicDoes longer fermentation create thicker crusts?
- Sorry for late reply. I amtttt1010on Forum topicDoes longer fermentation create thicker crusts?
- Thank you
CrustyJohnon Blog postRouge de Bordeaux tests - Above 70% is very hard tobeccad18on Forum topiccourage bagel
- Rouge de Bordeaux processAnother Girlon Blog postRouge de Bordeaux tests
- Less levain / yeast.
idaveindyon Forum topicWorking with fresh milled flour
- Bread Guide is a great handle
Benitoon Blog postAnis Bouabsa Baguettes (IDY) - I do full rotations
MTloafon Blog postAnis Bouabsa Baguettes (IDY) - thanks AG
leslierufon Blog postJust an every day type of bread - I know, I just didn't get around to posting -
leslierufon Blog postJust an every day type of bread
- I'm wondering, Benny, if your
squattercityon Blog postAnis Bouabsa Baguettes (IDY) - Thank you Rob, I’m feeling
Benitoon Blog postAnis Bouabsa Baguettes (IDY)
- amazing, Benny, amazing!--rob
squattercityon Blog postAnis Bouabsa Baguettes (IDY)
- 1. in my experience, the
squattercityon Forum topicReviving frozen starter
- Extractioncharbonoon Forum topicWorking with fresh milled flour
- That’s great to hear 🤞🏻🤞🏻
Benitoon Blog postSaccharified Polenta Sourdough
- I was actual asking about
Benitoon Blog postAnis Bouabsa Baguettes (IDY)
- You always get a nice open crumb
MTloafon Blog postJust an every day type of bread
- Trying again
Econprofon Blog postSaccharified Polenta Sourdough - slice cross section
The Roadside Pie Kingon Forum topicUnexplained dough weight loss - The toppings/End game
The Roadside Pie Kingon Forum topicUnexplained dough weight loss
- I roll them like a log
MTloafon Blog postAnis Bouabsa Baguettes (IDY)
- AP flour
Yippeeon Forum topicBaking four 1kg-batards at once in a home oven without using dutch ovens/cast iron combo cookers - Can't
Yippeeon Forum topicBaking four 1kg-batards at once in a home oven without using dutch ovens/cast iron combo cookers
- Thank you Benny!
SunnyGailon Forum topicUnderproofed or overproofed?? - The inoculation or seed from
Benitoon Forum topicUnderproofed or overproofed??
- So does this mean that you
SunnyGailon Forum topicUnderproofed or overproofed??
- So I don’t find I can taste
Benitoon Forum topicUnderproofed or overproofed??
- Sold!! :-) I maintained a
SunnyGailon Forum topicUnderproofed or overproofed??
- Thank you Will, I appreciate
Benitoon Blog postAnis Bouabsa Baguettes (IDY)
- I never got comfortable using
Benitoon Blog postAnis Bouabsa Baguettes (IDY)
- Don has a good memory, but
Benitoon Forum topicUnderproofed or overproofed??
- Nice!
The Roadside Pie Kingon Blog postAnis Bouabsa Baguettes (IDY)
- Nice video
MTloafon Blog postAnis Bouabsa Baguettes (IDY)
- Good idea to use the main
SunnyGailon Forum topicUnderproofed or overproofed??