Recent Forum and Blog Comments
- I think moistness may ben theCarl Bergensison Forum topicFlat bagel problem
- We're not prosLindyDon Forum topicFlat bagel problem
- Group C Week 7
RobynNZon Forum topicJewish Baking Testers question - Reinhart's Whole Grain Methodcharbonoon Forum topicEnzyme activity vs. yeast/bacterial activity vs temparature
- Yes I can see that nowKingudaroadon Forum topicInconsistent grigne
- still hereflourgirl51on Forum topicBulk white whole wheat flour where to get and how to store?
- use bagel boards
Elaginson Forum topicFlat bagel problem - Welcome
Candangoon Blog postNeo-Homesteading - Just posted here
anandaon Forum topicEnzyme activity vs. yeast/bacterial activity vs temparature - No longer in productionLindyDon Forum topicHammarplast Bowl
- Lots of complexity here
anandaon Forum topicAmylase activity during baking - serious doubts
- Check page 11 of "Bread"LindyDon Forum topicStand mixer / spiral mixer mixing time
- That was made with a lot of love :)
AnnaInNCon Blog postOver acheiving Eric's Fav Rye - NOW I understand the
SallyBRon Forum topicNYBakers/Norm's Book - Recipe Tests - Thanks, Wally!
SylviaHon Blog postFarmstead Sourdough Bread - scoring
benjaminon Forum topicInconsistent grigne - Cutting angle I guess.
Masonon Forum topicInconsistent grigne - preferment and soaker?
wassisnameon Forum topicToo hot for rising bread - doubling in 20 minutes! - Dough rising to fastknudon Forum topicToo hot for rising bread - doubling in 20 minutes!
- This will help you calculate
Frankoon Forum topicToo hot for rising bread - doubling in 20 minutes! - Sharing is for the birds!Paddyscakeon Blog postPizza with Fresh Figs and Goat Cheese
- Beautiful sandwich loaf Sylvia!
wallyon Blog postFarmstead Sourdough Bread - So you answer to my questionKingudaroadon Forum topicInconsistent grigne
- They are very soft...
BettyRon Forum topicCinnamon Rolls from 1945 Doughnut Recipe - Yummy !!
AnnaInNCon Forum topicUkrainian Black Bread from Laurel's
- Ha! And naive-me thought
SallyBRon Forum topicGood bread in Washington DC???
- are they soft? and what about the ingredients?tmarzon Forum topicCinnamon Rolls from 1945 Doughnut Recipe
- So, the sponge was...
BellesAZon Blog post20090300 65C Japanese Style White Sandwich Bread - Water Roux Starter / Sponge - Have a look here
pmccoolon Forum topicInconsistent grigne - they look great!maiasimonon Forum topicBarbequed Philadelphia Soft pretzels
- or...maiasimonon Forum topicToo hot for rising bread - doubling in 20 minutes!
- starting starters...Anonymouson Forum topicIs summer a bad time to start a starter?
- 45 second boilLindyDon Forum topicFlat bagel problem
- Welcome, Cat
hanseataon Blog postNeo-Homesteading - Similar question
Masonon Forum topicSlashing advice--no grigne
- Same question
Masonon Forum topicInconsistent grigne
- Bread Making is a ScienceAnonymouson Forum topicEnzyme activity vs. yeast/bacterial activity vs temparature
- This goes over my head at the moment
Mini Ovenon Forum topicEnzyme activity vs. yeast/bacterial activity vs temparature - Welcome Aboard!
longhornon Blog postNeo-Homesteading - Welcome Neo-Homesteading!
joyfulbakeron Blog postNeo-Homesteading - I started my starter in the
Neo-Homesteadingon Forum topicIs summer a bad time to start a starter? - If the air humidity is reasonably low
davidg618on Forum topicToo hot for rising bread - doubling in 20 minutes! - Just make adjustments for temperatureppschafferon Forum topicIs summer a bad time to start a starter?
- Thanks!
Neo-Homesteadingon Blog postNeo-Homesteading
- Flat Bagels
mrosen814on Forum topicFlat bagel problem - you should use much less yeast
nicodvbon Forum topicToo hot for rising bread - doubling in 20 minutes! - Extra starter
SylviaHon Blog postFarmstead Sourdough Bread
- RE: Hammarplast BowlAnonymouson Forum topicHammarplast Bowl
- lol, I agree, the bread wasirfan11on Forum topicGood bread in Washington DC???
- Thanks Andy
nicodvbon Forum topicEnzyme activity vs. yeast/bacterial activity vs temparature