Recent Forum and Blog Comments
- 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
- @ Mini Oven After
cyberon Forum topicSourdough too cooked
- @clevins I make a sponge
cyberon Forum topicSourdough too cooked
- @rondayvous My dough is more
cyberon Forum topicSourdough too cooked
- Gamma Seal Lids
alcophileon Forum topicFlour capacity/size question
- Another search.
idaveindyon Forum topicEric Hanner
- Thanks, @RichieRich… I like
Mark Sealeyon Forum topicFlour capacity/size question
- Long Term Storage
RichieRichon Forum topicFlour capacity/size question
- Avoiding rancidityclevinson Forum topicFlour capacity/size question
- This is a nice tribute
Econprofon Forum topicEric Hanner - Lord, that's a truth! Tell meTurboLoveron Forum topicHow to get crispier crust on a bread in clay pot?
- 🇺🇦🥖
Floydmon Forum topicHi from Ukraine - There was a lot of chatter
alfansoon Blog postPane di Altamura - Daniel Leader
- Hello, Gabrielle!
pmccoolon Forum topicEric Hanner - Eric
Floydmon Forum topicEric Hanner
- A thousand thanks for those
ghanneron Forum topicEric Hanner