Recent Forum and Blog Comments
- to be totally correct....
anandaon Forum topicA recipe from Sally Clarke's in Kensington, London - Too good to be truelarryparis10on Forum topicBe VERY CAREFUL when buying a Hobart N50 or other used mixer or equipment on eBay
- Stone Buhr FlourEvaGalon Forum topicStone-Buhr Flour
- Terminology
Ruralidleon Forum topicA recipe from Sally Clarke's in Kensington, London - Espresso?
hanseataon Forum topicRussian Black Bread - no difference
anandaon Forum topicA recipe from Sally Clarke's in Kensington, London
- ways to check for doneness...Chuckon Forum topicsmaller loaves, cooking time and oven temperature
- Wholewheat / wholemeal
Ruralidleon Forum topicA recipe from Sally Clarke's in Kensington, London
- I have the same flourdantortoricion Forum topicPoilane Grey Flour
- They have flax seed inkampon Forum topicI have made 200 bread and now the recipe fails.. help!
- Another set of eyes might helpleucadianon Forum topicI have made 200 bread and now the recipe fails.. help!
- somewhere on the bag
Elaginson Forum topictrouble with Italian Artisan Bread - Starting with starter - an optionsphealeyon Forum topicWhere to start?
- ALMOST IDENTICALalabubbaon Forum topicI have made 200 bread and now the recipe fails.. help!
- Once againproth5on Forum topicKneading or Stretch an Fold or both
- Impressive Larry!ehanneron Blog postTwo Ryes: More Variations on Hamelman
- not sure where you're going -amolitoron Blog postRye Sourdough with Roasted Cracked Wheat - Take II
- A Linkproth5on Forum topicHelp with KA stand mixer
- bubbly on the surface -amolitoron Blog postRye Sourdough with Roasted Cracked Wheat - Take II
- Ya Got Me...Trishinomahaon Blog postMy Pizza D'Oh! (Or, Holey Crumb, Batman!)
- Not trying to be facetious...copyuon Forum topicwhole wheat tortillas
- Wonderful Bread!ehanneron Blog postSourdough Walnut Bread
- Resizing Imagesehanneron Forum topicpicture help
- Try also using a tiny weensycsimmo64on Forum topicColorado HELP!!
- Kneading in the mixer or bycsimmo64on Forum topicKneading or Stretch an Fold or both
- Savory Sweet Potato Bread
dablueson Forum topicSavory Sweet Potato Bread - Resizing picutres
jysloueyon Forum topicpicture help - trouble with Artisan Italian Breaddolcebakeron Forum topictrouble with Italian Artisan Bread
- trouble with Artisan Italian Breaddolcebakeron Forum topictrouble with Italian Artisan Bread
- italian bread troublesdolcebakeron Forum topictrouble with Italian Artisan Bread
- Could be other reasonsLuciferon Forum topicsmaller loaves, cooking time and oven temperature
- Ditto on the trained partner
Mini Ovenon Forum topicColorado HELP!! - Now that's a walnut loaf!
Mini Ovenon Blog postSourdough Walnut Bread
- This start to get verykampon Forum topicI have made 200 bread and now the recipe fails.. help!
- 50% Whole Wheat Tortilla recipeApplePieon Forum topicwhole wheat tortillas
- Thank you CountryBoy
jysloueyon Forum topicHoney Whole Wheat Bread
- I would go so far as to leave it covered
Mini Ovenon Forum topicSide by side comparison of two different steaming techniques -- photos!
- electric
bnomon Forum topicSide by side comparison of two different steaming techniques -- photos! - I've always been leery abouttananaBrianon Forum topicBe VERY CAREFUL when buying a Hobart N50 or other used mixer or equipment on eBay
- my pleasure Glenn
Elaginson Blog postMy Pizza D'Oh! (Or, Holey Crumb, Batman!)
- Thanks, Stan.
GSnydeon Blog postMy Pizza D'Oh! (Or, Holey Crumb, Batman!) - Where's the crumb shot?
GSnydeon Blog postMy Pizza D'Oh! (Or, Holey Crumb, Batman!)
- another bad e-bay storypattycakeson Forum topicBe VERY CAREFUL when buying a Hobart N50 or other used mixer or equipment on eBay
- Starting Point
flournwateron Forum topicWhere to start? - Delicate Durumrayelon Forum topicDurum flour handled too much?
- look for a 40 lb postal scale
Elaginson Forum topicI Need A New Scale
- total empathy
Pabloon Forum topicHelp with KA stand mixer - Looks delicious, Glenn, but ...
dmsnyderon Blog postMy Pizza D'Oh! (Or, Holey Crumb, Batman!) - check the age of your flour
Elaginson Forum topictrouble with Italian Artisan Bread
- KA 6 is a great way to burn out your mixer
Elaginson Forum topicHelp with KA stand mixer