Recent Forum and Blog Comments
- Haha Derek, it is a blessing
Mingon Forum topicPrecision Bassinage - Thank you! Those are the
HeiHei29eron Forum topicReducing sauerkraut fermentation time - Cheese whiz
MTloafon Forum topicPanettone Redux - You could search for used
Petekon Forum topicOld English Breads - Thank you
trailrunneron Blog postYW 86% rye 13" Pullman loaf 1862g TDW - I don’t see why not
trailrunneron Blog postYW 86% rye 13" Pullman loaf 1862g TDW
- YW..
trailrunneron Blog postYW 86% rye 13" Pullman loaf 1862g TDW
- This is on my list to try.
GaryBishopon Blog postYW 86% rye 13" Pullman loaf 1862g TDW - Wow!
Abeon Blog postYW 86% rye 13" Pullman loaf 1862g TDW - Old Traditional English Breads
Abeon Forum topicOld English Breads
- The bake-day smell is already intoxicating, but I suppose
alfansoon Blog postHamelman WW levain w/ Cinnamon & Raisins, 2 ways - Really nice loaf!
pmccoolon Blog postYW 86% rye 13" Pullman loaf 1862g TDW - I've enjoyed Weet-Bix/Weetabix
pmccoolon Blog postWeet-bix sourdough bread
- I know! So many breads in
HeiHei29eron Forum topicCommunity Bake - Rye Bread
- Fender bender
MTloafon Blog postHamelman WW levain w/ Cinnamon & Raisins, 2 ways
- Thank you
Isand66on Blog postSan Joaquin Inspired Whole Wheat-Spelt Sourdough - re: Grande cheese.
idaveindyon Forum topicPanettone Redux - Grande Cheese
The Roadside Pie Kingon Forum topicPanettone Redux - Thank you, HeiHei29er!
Kstbnon Forum topicCommunity Bake - Rye Bread - Thanks Derek. The recipes I
albacoreon Blog postChelsea Buns - Pane Hindenburg
MTloafon Forum topicPanettone Redux
- Mentioned here
Mini Ovenon Forum topicReducing sauerkraut fermentation time - Could try using a narrow
Mini Ovenon Forum topicHelp with rye.
- The bacteria can be killed through baking
Abeon Forum topicRaisin Yeast Water Producing "Yogurty" Levains
- Beautiful loaves, and I
HeiHei29eron Blog postSan Joaquin Inspired Whole Wheat-Spelt Sourdough
- Botulism and fermentation
JonJon Forum topicRaisin Yeast Water Producing "Yogurty" Levains - Interesting! Takes my
HeiHei29eron Blog post20220220 24-Hour Instant Pot Sauerkraut with CLAS
- Thanks Troy
JonJon Blog postWeet-bix sourdough bread
- Bread muse
JonJon Blog postWeet-bix sourdough bread
- Kudos for stretching the
HeiHei29eron Blog postWeet-bix sourdough bread
- They look pretty good it
yozzauseon Blog postChelsea Buns - Attachments for Hl6hsnewmanon Forum topicHobart HL6 on ebay
- Put your pan on the scale and
DanAyoon Forum topicPullman Loaf Pan with Lid - 2D76FC76-FDDB-4D62-B0E0Missmoneypennyon Forum topicSourdough in a cold temperature
- 9058335E-6C1E-4DCB-BE8EMissmoneypennyon Forum topicSourdough in a cold temperature
- Ok, here is a picture of theMissmoneypennyon Forum topicSourdough in a cold temperature
- I can do it in one day😃😃😃
Yippeeon Forum topicReducing sauerkraut fermentation time - Thank you Dan
Abeon Forum topicPullman Loaf Pan with Lid
- WOW Ming that is a stellar
yozzauseon Forum topicPrecision Bassinage
- THANK YOU!!
anmooon Forum topicFlour: protein % differences INTERNATIONALLY? - Now you're talking, Paul -
albacoreon Forum topicPrecision Bassinage
- I'm sure the loaf will have agavincon Forum topicHelp with rye.
- I agree with alcophile. That
Gadjowheatyon Forum topicHelp with rye. - Prove it or provide a counter example
Doc.Doughon Blog postDebunking a wives tale about the value of steam - Looks really good to me
alcophileon Forum topicHelp with rye. - Thanks Mark. I am pleased tomuso12on Forum topicSourdough Starter maintenance temperature vs dough fermentation temperature
- "Still, when I get my mansion
Gadjowheatyon Forum topicPrecision Bassinage
- Abe, you may have read this before
DanAyoon Forum topicPullman Loaf Pan with Lid
- Yes, good observation
GaryBishopon Forum topicMay the Flas be with you...
- Heat transfer
alcophileon Forum topicMay the Flas be with you...