Recent Forum and Blog Comments
- I enjoyed reading yourgavincon Blog postMy Best Sprouted (or malted?) Spelt Sourdough with a touch of Rye
- Excellent! I love the colourgavincon Blog post94% Whole Wheat Sourdough
- big improvementtherearenotenoughnoodlesintheworldon Forum topicLoaf in loaf pan struggles to rise after overnight proof in fridge
- Designed for gluten developmenttherearenotenoughnoodlesintheworldon Forum topicSweet Dough Paddle?
- It is 8 inches in diameter
GaryBishopon Forum topicBread girdle? - Careful with the staples
GaryBishopon Forum topicBread girdle?
- I love that shape
GaryBishopon Blog post94% Whole Wheat Sourdough
- Wunderbar.
idaveindyon Blog post94% Whole Wheat Sourdough - Fabulous!
WatertownNewbieon Blog post94% Whole Wheat Sourdough - Corset?
Mini Ovenon Forum topicBread girdle? - Perfect! Not sure I'm ready
HeiHei29eron Blog postCountry Blonde with Feta Cheese and Crushed Cumin Seed - $5: Elements of Pizza. By Forkish.
idaveindyon Forum topicFree or discounted Kindle bread ebooks, #3.
- Sale over: Crumb by Bertinet.
idaveindyon Forum topicFree or discounted Kindle bread ebooks, #4.
- Tomato plants are doing great!
Mini Ovenon Blog postSchüttelbrot, "shake it 'n' bake it"
- re: shapingAnonymouson Blog postCountry Blonde with Feta Cheese and Crushed Cumin Seed
- The Golden Bread of Altamura
The Roadside Pie Kingon Blog postPane Tipo di Altamura - March 31, 2016 - Oh, hmmm
Mini Ovenon Forum topicWheat flour 15.78%
- The bag decoration says spelt
Mini Ovenon Forum topicWheat flour 15.78%
- despelta is the company name
idaveindyon Forum topicWheat flour 15.78%
- I have never...
The Roadside Pie Kingon Forum topicBagels... Everything you wanted to know.
- Sash, belt?
idaveindyon Forum topicBread girdle?
- Thanks! Sliced it this
HeiHei29eron Blog postCountry Blonde with Feta Cheese and Crushed Cumin Seed
- Just for you Dave…I have
HeiHei29eron Blog postCountry Blonde with Feta Cheese and Crushed Cumin Seed
- Wow Troy, that looks amazing.
Benitoon Blog postCountry Blonde with Feta Cheese and Crushed Cumin Seed - It won't go to wasteNigele2on Forum topicWheat flour 15.78%
- 80% extractionNigele2on Forum topicWheat flour 15.78%
- 94% WW Sourdough
HeiHei29eron Blog postCountry Blonde with Feta Cheese and Crushed Cumin Seed
- Oster Toaster Oven..jpg
Camarieon Forum topicNew Bread Oven! The cost is $8,000 to $9,000 atPleasent Hill Grains!! Expensive! - You left off a zerodeblacksmithon Forum topicNew Bread Oven! The cost is $8,000 to $9,000 atPleasent Hill Grains!! Expensive!
- With Thanks To A Neighbour
Abeon Forum topicCommunity Bake - Gluten Free Bread - Price of Einkorn Berries
SabineGrandmaon Blog postSpelt, Rye, Einkorn & Organic AP - The ongoing Fenugreek Saga
SabineGrandmaon Blog postSchüttelbrot, "shake it 'n' bake it"
- Thanks for that Lance, I
Benitoon Blog postSeven Grain Whole Wheat Sourdough Hokkaido Milk Bread
- Quick answer: No.
idaveindyon Forum topicGrain Mill Questions
- Right Click
albacoreon Blog postSeven Grain Whole Wheat Sourdough Hokkaido Milk Bread - Ok.
idaveindyon Forum topicWheat flour 15.78%
- Higher gluten flours allow
cterzison Forum topicWheat flour 15.78% - Time to digestNigele2on Forum topicWheat flour 15.78%
- Great so farNigele2on Forum topicWheat flour 15.78%
- Come to the dark side!
idaveindyon Blog postCountry Blonde with Feta Cheese and Crushed Cumin Seed
- Would citric acid help?
idaveindyon Blog postLime Chocolate Tart
- I’ve never tried adding
Benitoon Blog postLime Chocolate Tart
- Welcome.
idaveindyon Forum topicWheat flour 15.78%
- Thank you I’ll have a look at
Benitoon Blog postLime Chocolate Tart
- Yes I’d say it would work as
Benitoon Blog post50% Whole Wheat Sourdough Hokkaido Milk Buns
- Sound Advicelouiscohenon Forum topicHigh Fermentation/Proof Temp Needed w/ Rye Starter
- Before you take the plunge,
pmccoolon Forum topicGrain Mill Questions - Not a bad problem at all...I
HeiHei29eron Blog post50% Whole Wheat Sourdough Hokkaido Milk Buns
- Looks great! Bruno Albouzesemolina_manon Blog postLime Chocolate Tart
- Make it a two part
Mini Ovenon Forum topicHigh Fermentation/Proof Temp Needed w/ Rye Starter