Recent Forum and Blog Comments
- If we're following the other thread
Yumaramaon Forum topicDiagnose my starter? - I used a portion of the flour and water as a poolishEdith Pilafon Forum topicJason's Quick Coccodrillo Ciabatta Bread
- Commercial yeast is not necessaryEdith Pilafon Forum topicstarter from yeast or not?
- Keep goingEdith Pilafon Forum topicDiagnose my starter?
- Oh you are Chinese?txfarmeron Blog postAlmond Milk Loaf - using Japanese Shirakami-Sanchi natural yeast
- Asian Breads
jennylohon Blog postAlmond Milk Loaf - using Japanese Shirakami-Sanchi natural yeast - Don't know...
Yumaramaon Forum topicBBA New York Deli Rye...SOOOO GOOOOOD!!!!
- Spreadsheet @ Davidhansjoakimon Forum topicNeed help with baker's math in spreadsheet!
- Broccoli in bread
Mini Ovenon Forum topicWhat things can I add to my wheat bread without otherwise altering the recipe? - I find the finer the added ingredient, the more
Mini Ovenon Forum topicWhat things can I add to my wheat bread without otherwise altering the recipe?
- Ash contentbblearneron Blog postBaking with La Milanaise Flours
- delete
mrfroston Forum topicMade Reinhart's amazing wholegrain bagels--loved them! - You are absolutely right!txfarmeron Blog postAlmond Milk Loaf - using Japanese Shirakami-Sanchi natural yeast
- Why not try just adding
Mini Ovenon Forum topicDiagnose my starter?
- HAHA! That did it for a fewLA Bakeron Forum topicBBA New York Deli Rye...SOOOO GOOOOOD!!!!
- Thank you!! They wereLA Bakeron Forum topicBBA New York Deli Rye...SOOOO GOOOOOD!!!!
- How'd they go?LA Bakeron Forum topicBBA New York Deli Rye...SOOOO GOOOOOD!!!!
- Wonderful flours!
SylviaHon Blog postBaking with La Milanaise Flours - Just a couple moreinlovewbreadon Forum topicWhole Wheat soaker
- Yost is fine.
Yumaramaon Forum topicDiagnose my starter?
- Loaves look Great and got me thinking
Mini Ovenon Blog postAlmond Milk Loaf - using Japanese Shirakami-Sanchi natural yeast
- Ah, cool... I use a scale,
breadbakingbassplayeron Blog postThe Perfect Baguette Eludes Me... My Breads are Getting Worse... - Beautiful breadsAnonymouson Blog postBaking with La Milanaise Flours
- Toxic substanceJanknitzon Forum topicperforated bread pan without teflon?
- Valentine's Day cookies
cgmeyer2on Blog postValentine's day cookies. - Poilane miche
Shiao-Pingon Blog postGérard Rubaud Miche - Just curious on where you gotjombayon Blog postBaking with La Milanaise Flours
- If teflon kills birds thenYerffejon Forum topicperforated bread pan without teflon?
- Totally unnecessary to proof active dry or instantJanknitzon Forum topicActive Yeast vs. Instant Yeast
- Apprentice
wallyon Blog postThe Perfect Baguette Eludes Me... My Breads are Getting Worse... - Way to go!althetraineron Blog postBiscotti Success!
- Oooo chocolatelyalthetraineron Blog postDouble Chocolate Walnut Biscotti for Valentines Day
- La Clochemargieluvschazon Forum topicBrand new cloche
- Recount
anandaon Blog postLaminated Yeasted Dough Construction - Chocolate
anandaon Blog postLaminated Yeasted Dough Construction
- I know my difficulties are
breadbakingbassplayeron Blog postThe Perfect Baguette Eludes Me... My Breads are Getting Worse...
- Thanks for the replies. Theuberathleteon Forum topicQuestion on Preservatives and Conditioners
- Thank you, trailrunner.
SylviaHon Blog postStiacciata Alla Fiorentina - Sweet Carnival Pizza
- Same concept, different presentations
Yippeeon Forum topicNeed help with baker's math in spreadsheet! - Experimenting
wallyon Blog postThe Perfect Baguette Eludes Me... My Breads are Getting Worse...
- should one be concerned if itRiverWalkeron Forum topicActive Yeast vs. Instant Yeast
- You Must have 20/10 Vision
flournwateron Forum topicperforated bread pan without teflon? - Oh yes !meteon Blog postStiacciata Alla Fiorentina - Sweet Carnival Pizza
- Do you proof your yeast everyRiverWalkeron Forum topicActive Yeast vs. Instant Yeast
- Mine looked exactly like that for several days until . . .Janknitzon Forum topicDiagnose my starter?
- in pizza less is more yes.Salaheldinon Forum topicpizza with bread dough
- another enzyme questionMsLon Forum topicEnzyme additives listed in flour ingredients?
- AP has plenty of yeasties-keep goingclazar123on Forum topicDiagnose my starter?
- Looks delicious! I will haveFuriousYellowon Forum topicpizza with bread dough
- I work in a large industrialFuriousYellowon Forum topicQuestion on Preservatives and Conditioners