Recent Forum and Blog Comments
- I also use stainless steel
threedogson Forum topicNo Knead bread.Why a wooden spoon? - Lovely bread, Salome
pmccoolon Forum topicJason's Quick Coccodrillo Ciabatta Bread - No oven springshuttervectoron Forum topicNo Good Oven Spring on Reinhardt Whole Grain Hearth
- Thanks! Dough wasn't reallyvenkitacon Forum topicSourdough success (almost) at last!
- 8 hourssmaxsonon Forum topicPhytic Acid: Digging Deep
- Unclear - I'm really not surevenkitacon Forum topicDoes sifting whole wheat flour produce the equivalent of high extraction flour, with wheat germ?
- Great salad idea
Soundmanon Blog postTom Jaine's Barley Bread - Hi Hansjoakim,I'm using thevenkitacon Forum topicElasticity of sourdough dough - light at the end of the tunnel?
- I will take photos of thevenkitacon Forum topicElasticity of sourdough dough - light at the end of the tunnel?
- high extraction flourrayelon Forum topicDoes sifting whole wheat flour produce the equivalent of high extraction flour, with wheat germ?
- Argh! I was reading it thevenkitacon Forum topicDoes sifting whole wheat flour produce the equivalent of high extraction flour, with wheat germ?
- ThanksMotoJackon Forum topicHydration? Seam side down? No knead bread.
- Except that Hamelman suggestssuaveon Forum topicDoes sifting whole wheat flour produce the equivalent of high extraction flour, with wheat germ?
- Right, my logic is thisvenkitacon Forum topicDoes sifting whole wheat flour produce the equivalent of high extraction flour, with wheat germ?
- Chemistry Challenged - it's been a long time.
flournwateron Forum topicNo Knead bread.Why a wooden spoon? - It has 10% of original bransuaveon Forum topicDoes sifting whole wheat flour produce the equivalent of high extraction flour, with wheat germ?
- Beautiful photos! Your
SylviaHon Blog postEdouard Loubet - Look, I won't mince words -suaveon Forum topicPhytic Acid: Digging Deep
- Let's Get Wet
flournwateron Forum topicHydration? Seam side down? No knead bread.
- Class report
dmsnyderon Blog post100% Sourdough Pain de Tradition with 85% Hydration - Miche, Pointe-a-Calliere or Pain Poilane? - That math works if you go byvenkitacon Forum topicDoes sifting whole wheat flour produce the equivalent of high extraction flour, with wheat germ?
- Absolutely
SallyBRon Forum topicDevil's in the Details - Swimming against the current here... :-)
SallyBRon Forum topicIs it worth the energy to heat up a baking stone for an hour?
- High extraction flour hassuaveon Forum topicDoes sifting whole wheat flour produce the equivalent of high extraction flour, with wheat germ?
- Nice bread, Terri!
Soundmanon Forum topicDevil's in the Details
- whip cream?
makebreadneton Blog post20090300 65C Japanese Style White Sandwich Bread - Water Roux Starter / Sponge - Taking someone's temp
ClimbHion Forum topicUsing an IR Thermometer - Good point, Lindy
Soundmanon Forum topicIs it worth the energy to heat up a baking stone for an hour?
- YumMylissa20on Forum topicPhytic Acid: Digging Deep
- OT too
Soundmanon Forum topicIs it worth the energy to heat up a baking stone for an hour?
- Thank you for asking this. Idrhowarddrfineon Forum topicCan I use flour milled from seeds in a coffee grinder?
- Lop Cheung?
Shiao-Pingon Blog postBaguette - Hi Larry
Shiao-Pingon Blog post100% Sourdough Pain de Tradition with 85% Hydration - Miche, Pointe-a-Calliere or Pain Poilane?
- Russ, thanks! The big batchtoymanon Forum topicmixer speeds DLX
- Hi monzy
Shiao-Pingon Blog postVan Morrison - a Celtic Sourdough for a Celtic New Year
- The simple answer isYerffejon Forum topicPhytic Acid: Digging Deep
- Coccodrillo Crumb shotsSalomeon Forum topicJason's Quick Coccodrillo Ciabatta Bread
- correction
Shiao-Pingon Blog postVan Morrison - a Celtic Sourdough for a Celtic New Year
- would you start a new topic and tell us more about that class?
wallyon Blog post100% Sourdough Pain de Tradition with 85% Hydration - Miche, Pointe-a-Calliere or Pain Poilane? - the taste ...
Shiao-Pingon Blog postCurry Rustic Bread
- Great jobavatrx1on Forum topicDevil's in the Details
- HARD CRUST POUND CAKEavatrx1on Forum topicPound Cake
- Sourdough changing dough rheologyhansjoakimon Forum topicElasticity of sourdough dough - light at the end of the tunnel?
- My tested and universally loved recipedolfson Blog postPR's challah
- fresh wheat berries
yozzauseon Forum topicAround 25 pounds of fresh wheat berries....now what? - Is there any evidence thatDragonboneson Forum topicNo Knead bread.Why a wooden spoon?
- Whisk is bestJanknitzon Forum topicNo Knead bread.Why a wooden spoon?
- ChallahChavion Blog postPR's challah
- sourdough successAnnieTon Forum topicSourdough success (almost) at last!
- Wow!
dmsnyderon Blog post100% Sourdough Pain de Tradition with 85% Hydration - Miche, Pointe-a-Calliere or Pain Poilane?