Recent Forum and Blog Comments
- Thanks Caroline for your nice
Mingon Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread - Another thought
DanAyoon Forum topicFrench Bread—Reinhart - Those are very tall loafs
Mingon Forum topicMaurizio's 30% Spelt
- Very cool loafs with a 3D
Mingon Blog postSteakhouse Rye with rye sourdough
- Very nice pan loaf Doc. I
Mingon Blog post100% Whole Wheat Sourdough Shokupan
- Yeap I know what you are
Mingon Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- Thanks Alan for all the tips.
Mingon Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- Thank you David, I am a
Benitoon Blog post100% Whole Wheat Sourdough Shokupan - Sorry, yes you're right and I
Gadjowheatyon Blog postRuchmehl bread - Steakhouse Rye with rye sourdough
The Roadside Pie Kingon Forum topicCommunity Bake - Rye Bread - Very normal
Abeon Forum topicStalled out - not rising - Thank you Paul!I don't think
Ilya Flyameron Blog postRuchmehl bread - It's ripe!
Yippeeon Forum topicCandied cider - So David, I can therefore goQuietLifeon Forum topicNon-Diastic Malt Confusion
- fresh yeastThe Egg Ladyon Forum topicfresh yeast
- Wow, that's gorgeous, Ilya!
Gadjowheatyon Blog postRuchmehl bread
- Recommended mixer sizeEisernMMVon Forum topicRecommended Mixer size?
- Glorious crust as usual. Much
happycaton Blog post100% Whole Wheat Sourdough Shokupan - Sprayers
alcophileon Forum topicOil Sprayer Advice - In the interest of clarity
Gadjowheatyon Forum topic"Rustikale Mischbrot" - closed crumb
- OK thanks, Mini. I'd always
Gadjowheatyon Forum topic"Rustikale Mischbrot" - closed crumb
- Agreed about the wonderful crumb
alfansoon Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread - Nice! You are a true pizza aficionado!
The Roadside Pie Kingon Forum topicDowntown N.Y.C. Greenwich Village special
- TypoNot baked in a banneton,semolina_manon Forum topic"Rustikale Mischbrot" - closed crumb
- Looks good. I haven't gottensemolina_manon Forum topic"Rustikale Mischbrot" - closed crumb
- Thank you, Gina
pmccoolon Forum topic24-hour San Fransisco Style Sourdough Method - Alas, NYBakers, Stanley
alcophileon Forum topicRed rye malt (Old) How to incorporate into a formula
- you didn't ask me but...
cfraenkelon Forum topicDowntown N.Y.C. Greenwich Village special - Thanks Benny. I think this is
happycaton Blog postRegent Buns (a citrusy riff on Chelsea Buns)
- FredMeyer
Abeon Forum topicfresh yeast
- Thanks for posting
cfraenkelon Forum topicRed rye malt (Old) How to incorporate into a formula
- Thanks Alan.I hope you have
happycaton Blog postRegent Buns (a citrusy riff on Chelsea Buns)
- Starter Coil Rewindnickelmoreon Forum topicHobart N50 need help (a bit urgent)
- Thanks for noticing that
Benitoon Blog post100% Whole Wheat Sourdough Shokupan
- Ha ha yup. It's a privilege
happycaton Blog postRegent Buns (a citrusy riff on Chelsea Buns)
- Thanks Gavin I find writing
happycaton Blog postRegent Buns (a citrusy riff on Chelsea Buns)
- Answersmartinoon Forum topicFrench Bread—Reinhart
- Nice bake Benny. It suregavincon Blog post100% Whole Wheat Sourdough Shokupan
- Wanda, there is a fair amountbarryvabeachon Forum topicNo Knead Bread with Miele Combi-Steam Oven
- It’s doing great!
Danni3ll3on Forum topicRecommended Mixer size? - 7 qt pro lineEisernMMVon Forum topicRecommended Mixer size?
- Call up Italian shops
Mini Ovenon Forum topicfresh yeast - More Qs.
idaveindyon Forum topicFrench Bread—Reinhart - Pizzeria suppliers.
idaveindyon Forum topicfresh yeast
- Specialty grocers?
alcophileon Forum topicfresh yeast
- Seam side down
Mini Ovenon Forum topic"Rustikale Mischbrot" - closed crumb
- Actually
trailrunneron Blog postYW 86% rye 13" Pullman loaf 1862g TDW - Yeh pretty flat but
trailrunneron Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- Yes, I missed that. Too many
GaryBishopon Blog postYW 86% rye 13" Pullman loaf 1862g TDW - No read again
trailrunneron Blog postYW 86% rye 13" Pullman loaf 1862g TDW