Recent Forum and Blog Comments
- thanks for those links.
metropicalon Forum topicGood morning from NYC. - Rye Scalds
alcophileon Forum topicPumpernickel troubleshooting - It is hard to beat the Blonde
Benitoon Blog postLemon Tart - Pie day
MTloafon Blog postLemon Tart - I love a good deal and thank
Benitoon Forum topicFree or discounted Kindle bread ebooks, #3.
- I’m not sure what would cause
Benitoon Forum topicWhat's causing these small holes in the bottom crust of my loaf?
- Thanks for that; yes,Owenon Forum topicSprouted seed sourdough
- Sale over: Rose's Heavenly Cakes, by Beranbaum.
idaveindyon Forum topicFree or discounted Kindle bread ebooks, #3. - Crumb?Paul Ton Forum topicField blend #2
- No idea
MTloafon Forum topicWhat's causing these small holes in the bottom crust of my loaf?
- Looks great!Phoeff99on Forum topicMy Hobart A200 rebuild
- are there pictures missing or
metropicalon Blog postBorodinsky - homemade solod - sprouted rye fresh milled
- With the second bake
Mini Ovenon Forum topicSteam in house oven - Thank you. Looking at the
whoopson Forum topicvery stalled out starter - I can see from the crumb shot
Mini Ovenon Forum topicPumpernickel troubleshooting
- Next time I bake this I would
Benitoon Blog postLemon Tart
- Hydration
Yippeeon Forum topicPumpernickel troubleshooting - Hello Benito, this is
PANEMetCIRCENSESon Forum topicLactociabatta - Bacilli are capsule shaped
Benitoon Forum topicLactociabatta
- If life brings you lemons …..
Benitoon Blog postLemon Tart
- Thank you Caroline. I haven
Benitoon Blog postLemon Tart
- Nicefoodforthoughton Blog postLemon Tart
- You have probably diluted the
Benitoon Forum topicvery stalled out starter
- I'm making a " Grandma Pizza Pie"
trailrunneron Blog postLemon Tart - ThanksHectocotyluson Forum topicPumpernickel troubleshooting
- Good adviceHectocotyluson Forum topicPumpernickel troubleshooting
- Plenty of experienceHectocotyluson Forum topicPumpernickel troubleshooting
- Apparently yes they are.Here
PANEMetCIRCENSESon Forum topicLactociabatta
- Yes that difference in levain
Benitoon Blog postWeekend Experimenting
- Cool. Using an acidifier like
Mingon Forum topicLactociabatta - Yeah, I subscribed to her
Mingon Forum topicStiff sweet levain video
- Just as a followup. The
happycaton Forum topicGood morning from NYC. - 100C is the boiling point forsemolina_manon Forum topicPumpernickel troubleshooting
- Yes I CO2 purged. I hope I
PANEMetCIRCENSESon Forum topicLactociabatta
- Here's a blog about doing a
happycaton Forum topicGood morning from NYC.
- I think it's personal taste.semolina_manon Forum topicPepperoni pizza!
- Hi 'Blues'. You may start
PANEMetCIRCENSESon Forum topicLactociabatta
- Did you exclude oxygen this
GaryBishopon Forum topicLactociabatta - Help with notesBluesLoverInATXon Forum topicLactociabatta
- I was sure you'd like it.
PANEMetCIRCENSESon Forum topicLactociabatta
- Score needs to be deepersemolina_manon Forum topicBaking Soudough on a Pizza stone
- Wow! Great!
GaryBishopon Forum topicLactociabatta
- Kalustyans has been a regular
metropicalon Forum topicGood morning from NYC.
- Thank you Benny. The garlic
HeiHei29eron Blog postWeekend Experimenting - This is how I eat the
HeiHei29eron Blog postWeekend Experimenting
- Thank you!
HeiHei29eron Blog postWeekend Experimenting
- Thanks Ming! I haven't had
HeiHei29eron Blog postWeekend Experimenting
- My Kaiser roll work in progress
The Roadside Pie Kingon Forum topicGood morning from NYC. - These loaves look and sound
Benitoon Blog postWeekend Experimenting
- simmering berries
metropicalon Forum topic2 roasted rye malts: Chocolate, and Red Rye Crystal.