Recent Forum and Blog Comments
- Relationship? No.
harmoon Forum topicChallenger Bread Pan question - I watched those videos too asfornaiaon Forum topicSourdough in a cold climate the saga continues
- Treat your starter andgavincon Forum topicStarter timing for recipes - when to feed?
- Malt color and diastatic power
alcophileon Forum topicDiastatic Malt? - Hi again,Sounds like you're
Mark Stoneon Forum topicSourdough in a cold climate the saga continues - Thank you!
HeiHei29eron Forum topicDiastatic Malt? - Crumb shots.gavincon Blog postHamelman's Pullman Bread
- Yesmarianaon Forum topicDiastatic Malt?
- Country Living Grain MillThe Egg Ladyon Forum topicDIY: Motorizing hand-crank mill Country Living, Grainmaker
- reply to mini ovenThe Egg Ladyon Forum topicfresh yeast
- Finally, no bad smell for
Mingon Forum topicHow I make 'sourwort' - Grease is the word
alcophileon Blog postPumpernickel
- Probably not esp if it doesn
happycaton Forum topicDiastatic Malt? - 👍
HeiHei29eron Blog postHamelman's Pullman Bread
- Thanks. The top picture wasgavincon Blog postHamelman's Pullman Bread
- Looks great Gavin! Perfect
HeiHei29eron Blog postHamelman's Pullman Bread
- Phil,This is a stiff
pulon Forum topic100% semolina rimacinata - I will
trailrunneron Forum topic100% semolina rimacinata - It would work well with YW as
pulon Forum topic100% semolina rimacinata
- You will be pleased with the
pulon Forum topic100% semolina rimacinata
- Yes, you can find an old post
pulon Forum topic100% semolina rimacinata
- Thanks Gavin
pulon Forum topic100% semolina rimacinata
- Well, in terms of the fix,
Gadjowheatyon Forum topic"Rustikale Mischbrot" - closed crumb - Looks awesome! I've been
Gadjowheatyon Forum topicCommunity Bake - Rye Bread
- Pumpernickel—Don't Use Your Favorite Pan!
alcophileon Forum topicCommunity Bake - Rye Bread
- Phil
trailrunneron Forum topic100% semolina rimacinata
- What a great looking loaf.
happycaton Forum topic100% semolina rimacinata
- Beautiful bread
trailrunneron Forum topic100% semolina rimacinata
- Nice workI was surprised, too
happycaton Blog postPumpernickel
- Do you have any relationship
happycaton Forum topicChallenger Bread Pan question
- Sourdough or CY?foodforthoughton Forum topic100% semolina rimacinata
- Great colour and crumb.gavincon Forum topic100% semolina rimacinata
- Thanks for your comments, you
Benitoon Blog postPork Floss Kewpie Mayo 100% Whole Wheat Rolls - I don't know if there is a
Ilya Flyameron Forum topicProtein content, w number and hydration calculation - yes i wonder if folding is anfornaiaon Forum topiccrumb troubleshooting
- Thanks :)It definitelyfornaiaon Forum topiccrumb troubleshooting
- my next rye to try. I've been
squattercityon Blog postLatgalian rye - I was just about to start
slohcookeron Blog postPork Floss Kewpie Mayo 100% Whole Wheat Rolls - Big bubbles at the top of the
greyspokeon Forum topicDough won't hold its shape - Thank you very much! It's one
Martadellaon Blog postLatgalian rye - Beautiful!
Mini Ovenon Blog postLatgalian rye - Another sign of overproofing
Mini Ovenon Forum topicDough won't hold its shape
- Seeing crumb photos along
Benitoon Forum topicDough won't hold its shape
- OK, sure, my starter...I'veBaytreeon Forum topicDough won't hold its shape
- I think some history about your starter
Abeon Forum topicDough won't hold its shape - Thanks for all the feedback .Baytreeon Forum topicDough won't hold its shape
- Agreed
Abeon Forum topicDough won't hold its shape
- It really sounds over
Benitoon Forum topicDough won't hold its shape
- Looks like over-fermented
greyspokeon Forum topicDough won't hold its shape
- Thank you everyone
Abeon Forum topicCommunity Bake - Rye Bread