Recent Forum and Blog Comments
- Wow, Ted! I'm honored thatpnguyen951on Blog postPaul's Simple Spelt -- My Bake
- Troy, it sounds like something you would have made
JonJon Blog postPolenta Porridge Sourdough - I had this happen and...clevinson Forum topicSourdough starter very sour
- Lovely bread, comme d'habitude
JonJon Blog postPolenta Porridge Sourdough
- Brown rice bread
JonJon Blog postPolenta Porridge Sourdough
- David,Those are incrediblepnguyen951on Blog postCracked Grain Sourdough Bread
- Bismarck tip is the winning solutionn03on Forum topicCroissants filled with pastry cream - how to make?
- Please help - my sourdoughbreadmakingon Forum topicSourdough starter very sour
- Looks like too much top heat.
idaveindyon Forum topicAmerican Baking Systems - Thanks for your comments
Benitoon Blog postPolenta Porridge Sourdough - 2021 editionBrianShawon Forum topicGaston Lenotre Book Editions Question
- ... or the 1977 edition?BrianShawon Forum topicGaston Lenotre Book Editions Question
- Need (knead?) I say that it looks great
alfansoon Blog postPolenta Porridge Sourdough - Oh, I also meant to say thatCardinalSpurson Forum topicGozney Dome
- Thanks Benny
WatertownNewbieon Blog postPaul's Simple Spelt -- My Bake - ABSVillageBakeryon Forum topicAmerican Baking Systems
- Hoping for More Answerstroglodyteon Forum topicCan flour with similar protein percentage work the same?
- That's a great looking spelt
Benitoon Blog postPaul's Simple Spelt -- My Bake
- Your advicengdale21on Forum topicUsing Overly Sticky Artisanal Dough for Pizza
- It worked greatngdale21on Forum topicUsing Overly Sticky Artisanal Dough for Pizza
- Thanks for the input Mini!
HeiHei29eron Blog postRice, Oat, and Corn Gluten Free Loaf - I'm no Dan, but...
alfansoon Forum topicKitchen Aid spiral hook is vastly superior to the C hook
- Sounds good, and I think 5%
HeiHei29eron Blog postPolenta Porridge Sourdough
- Thank you Troy. I can't say
Benitoon Blog postPolenta Porridge Sourdough
- It’s always feels good
HeiHei29eron Blog postPolenta Porridge Sourdough
- You could also turn it into
Benitoon Forum topicUsing Overly Sticky Artisanal Dough for Pizza
- Spread it out
Mini Ovenon Forum topicUsing Overly Sticky Artisanal Dough for Pizza - You might want to cover the
Mini Ovenon Forum topicdarker top layer on my starter
- If this were a rye loaf
Mini Ovenon Blog postRice, Oat, and Corn Gluten Free Loaf
- Old Post, but appreciate sortachef
EricNYCon Blog postTest Driving the new Pizza Crust Yeast - A couple more thoughts...clevinson Forum topicdarker top layer on my starter
- Good luck!
Econprofon Forum topicdarker top layer on my starter - I placed its lid on top,seaturtle_Con Forum topicdarker top layer on my starter
- yes it's covered by looselyseaturtle_Con Forum topicdarker top layer on my starter
- It will be great as pizza! I
LittleWolfBakingon Forum topicUsing Overly Sticky Artisanal Dough for Pizza - It will be great as pizza! I
LittleWolfBakingon Forum topicUsing Overly Sticky Artisanal Dough for Pizza
- How is it covered?
Econprofon Forum topicdarker top layer on my starter
- Formula details?clevinson Forum topicAmerican Baking Systems
- Here’s a video where I show
Benitoon Blog postPolenta Porridge Sourdough
- hard to tell with the small image butclevinson Forum topicdarker top layer on my starter
- are these all wheat flours?clevinson Forum topicCan flour with similar protein percentage work the same?
- Thanks for the info and tips!
HeiHei29eron Forum topicCommunity Bake - Gluten Free Bread
- You bet. Looking forward to
HeiHei29eron Forum topicCommunity Bake - Gluten Free Bread
- I will join in, likely at the
Benitoon Forum topicCommunity Bake - Gluten Free Bread
- Lets see if I can paste a Word document recipeclazar123on Forum topicCommunity Bake - Gluten Free Bread
- Wish I could participateclazar123on Forum topicCommunity Bake - Gluten Free Bread
- Looks and sounds delicious
Benitoon Blog postFlax and Sunflower Sourdough (Tartine 3 Modification) - Danni3ll3 @ The Fresh Loaf
- Non-diastatic malted wheat productsmarianaon Forum topicMalted Wheat Flour
- Looks like the top crust
Mini Ovenon Forum topicSpelt Flour Bread - Top of Loaf Leans and Splits
- Rhubarb/apple 50% Rye bread
Mini Ovenon Forum topicRhubarb?