Recent Forum and Blog Comments
- Congrats on the loaf. It
HeiHei29eron Blog postHOME MILLED AUSSIE RED WHEAT(spring variety) Beaufort - Holly cow, that must be more
Mingon Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread - Thanks for sharing, Lance!
dmsnyderon Blog postVienna Bread - I have three second hand
Martadellaon Blog postRomertopf - Hi Deb thanks for your
yozzauseon Blog postHOME MILLED AUSSIE RED WHEAT(spring variety) Beaufort - Nice video, Mini!
albacoreon Blog postVienna Bread - Gary made great mountain
HeiHei29eron Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- Latvian inspired 100% rye
Martadellaon Forum topicCommunity Bake - Rye Bread
- You're very kind. As always
Gadjowheatyon Forum topic"Rustikale Mischbrot" - closed crumb - A higher inoculation means
Benitoon Forum topicStarter to levain, seems slugish - Congratulations on a
Benitoon Blog postMy first CLAS loaf!
- Brad is correct, cinnamon has
Benitoon Blog postCinnamon raisin bagel fail!!!!!! Help
- I’m going to go for itFost9508on Forum topicStarter to levain, seems slugish
- Thank you, Mini
alcophileon Forum topicCommunity Bake - Rye Bread - Seems to be a breeze to make!
SunnyGailon Blog postEasy and tasty whole rye and wheat - Getting there
Mini Ovenon Forum topicStarter to levain, seems slugish - Big thanks, David. This does
squattercityon Blog postSourdough Bread with 31% Freshly-milled Whole Wheat Flour - Read the recipe and comments
Mini Ovenon Blog postSchwarz(roggen)brot mit Buttermilch
- Thanks Troy for your nice
Mingon Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- Crumb
Mini Ovenon Forum topicCommunity Bake - Rye Bread
- Spreading loaves @ Rob
dmsnyderon Blog postSourdough Bread with 31% Freshly-milled Whole Wheat Flour
- I tried this wonderful formula again ...
squattercityon Blog postSourdough Bread with 31% Freshly-milled Whole Wheat Flour
- Loaf looks great! Nice
HeiHei29eron Blog postMy first CLAS loaf!
- Wow this is great!! Thank you
feygiloon Blog postCinnamon raisin bagel fail!!!!!! Help - Looks like loads of promise
Debra Winkon Blog postHOME MILLED AUSSIE RED WHEAT(spring variety) Beaufort - Current picFost9508on Forum topicStarter to levain, seems slugish
- Indeed my flours seem to be
SunnyGailon Forum topicMaurizio's 30% Spelt
- Your bread flour seems to be high protein
MTloafon Forum topicMaurizio's 30% Spelt - ThanksFost9508on Forum topicStarter to levain, seems slugish
- Cinnamon
breadforfunon Blog postCinnamon raisin bagel fail!!!!!! Help - Hardcopy price now $45.
idaveindyon Forum topicHamelman's bread, third edition is coming. - Thank you for your insight
SunnyGailon Forum topicMaurizio's 30% Spelt
- Hi Paul, i used a hair dryer
yozzauseon Blog postHOME MILLED AUSSIE RED WHEAT(spring variety) Beaufort
- If your flour stress test is
Benitoon Forum topicMaurizio's 30% Spelt
- Can do! Work travel for a
HeiHei29eron Forum topicYW ratio for Levain or Bread Dough
- How are you cleaning the wheat, Derek?
pmccoolon Blog postHOME MILLED AUSSIE RED WHEAT(spring variety) Beaufort - Depending on customer and legal requirements,
pmccoolon Forum topicMilling High Protein Soft Wheat
- Can you measure pH right
Benitoon Forum topicYW ratio for Levain or Bread Dough
- I will be doing some more
HeiHei29eron Forum topicYW ratio for Levain or Bread Dough
- I found a good flour in India...
Ashishon Forum topicHigh protein flour in India - Beautiful whole grain
HeiHei29eron Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- Now that looks like a good
HeiHei29eron Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- I am perplexed by people in
SunnyGailon Forum topicMaurizio's 30% Spelt
- Make sure you use your levain
Benitoon Forum topicMaurizio's 30% Spelt
- I don't think so...but I'm
SunnyGailon Forum topicMaurizio's 30% Spelt
- I'd love to see the pH of the
Benitoon Forum topicYW ratio for Levain or Bread Dough
- To my eye it would appear
Benitoon Forum topicMaurizio's 30% Spelt
- High Percentage of Pre-fermented Flour
DanAyoon Forum topicYW ratio for Levain or Bread Dough - Wait for it to peak
Mini Ovenon Forum topicStarter to levain, seems slugish
- Sounds interesting , gladbarryvabeachon Forum topicDIY: Motorizing hand-crank mill Country Living, Grainmaker