Recent Forum and Blog Comments
- I killed my 6qt. pro
The Roadside Pie Kingon Forum topicEver wonder about the upper limit of the Bosch Universal? - Deffo too hot for me! Yes the
albacoreon Blog postQUEST for red in the WEST - All we ever see of Hebden
yozzauseon Blog postQUEST for red in the WEST - Tar Heels
GaryBishopon Forum topicPizza stone - 8.5 pounds!foodforthoughton Forum topicEver wonder about the upper limit of the Bosch Universal?
- This is a handsome loaf,
Benitoon Blog postTorte de Seigle (100% rye bread) - Beautiful plaited loaf. The
Benitoon Forum topicLattice Loaf
- Thank you Richard. My frozen
Benitoon Blog postQuick Hokkaido Milk Bread Buns
- You’re very right Don about
Benitoon Blog postQuick Hokkaido Milk Bread Buns
- Thank you David, I hope your
Benitoon Blog postQuick Hokkaido Milk Bread Buns
- Have done it both waysfoodforthoughton Forum topicPizza stone
- You’re so lucky to have found
Benitoon Blog postMaking baguettes with french T65 flour
- The shaping is a bit wonky
The Roadside Pie Kingon Forum topicThe Provincial Italian baker feeds the goats, then he starts the bread
- Can you post an image?
DanAyoon Forum topicBlack / brown specks in plain flour? - The only reason to use
DanAyoon Forum topicPizza stone
- These look amazing.
alfansoon Blog postChoc cakes with molten citrus ganache centres - Very niceEikon Blog postTorte de Seigle (100% rye bread)
- Small World!
albacoreon Blog postQUEST for red in the WEST
- Thank you Abe. Best wishes.iboron Forum topicLattice Loaf
- Preferment looks
Mini Ovenon Forum topicBassinage of an Italian flour that turns to soup - They looked like fine
yozzauseon Blog postQUEST for red in the WEST
- Ha ha! I have fond memories
albacoreon Blog postQUEST for red in the WEST
- Awesome
Isand66on Blog postWhole Wheat Toasted Corn Sweet Potato Ricotta Bread - He did also mention that the
yozzauseon Blog postQUEST for red in the WEST
- Today's attempt
JonJon Forum topicBassinage of an Italian flour that turns to soup - Faulty formula
mwilsonon Forum topicBassinage of an Italian flour that turns to soup - Thanks Derek - that's crazy
albacoreon Blog postQUEST for red in the WEST
- Large preferment
JonJon Forum topicBassinage of an Italian flour that turns to soup
- Tim tells me that the wheat
yozzauseon Blog postQUEST for red in the WEST
- Fantastic, thanks very much.
Gadjowheatyon Forum topicDifficulty bolting home-milled spelt flour. - I'm impressed, Benny.
Boodaon Blog postQuick Hokkaido Milk Bread Buns - bolting tipsheadupincloudson Forum topicDifficulty bolting home-milled spelt flour.
- Since I don't grind my own flour, yet!
Abeon Forum topicDifficulty bolting home-milled spelt flour. - That makes sense. I also
Gadjowheatyon Forum topicDifficulty bolting home-milled spelt flour.
- Can't remember where i saw it
Abeon Forum topicDifficulty bolting home-milled spelt flour.
- I don't mill my own flour
Abeon Forum topicDifficulty bolting home-milled spelt flour.
- Thanks Abe. You remind me -
Gadjowheatyon Forum topicDifficulty bolting home-milled spelt flour.
- Bakation
MTloafon Blog postQuick Hokkaido Milk Bread Buns - Perfect!
Abeon Forum topicLattice Loaf
- Whoops, don't know how I
Gadjowheatyon Forum topicCommunity Bake - Rye Bread
- Not sure if it's just me butMarlaynaon Blog postMontreal Style Bagels
- A bagel bakery is bornMarlaynaon Blog postMontreal Style Bagels
- They look puffy! Glad you can
happycaton Blog postQuick Hokkaido Milk Bread Buns - Clearly, you're getting
Mark Stoneon Forum topicSourdough bread without ear - Glad to be of some help. Tom
Mark Stoneon Forum topicFINALLY! Oven spring!
- Thanks Benny. Yeah, I was
happycaton Blog postFluffy altus bread
- Thanks for the comment. I
happycaton Blog postFluffy altus bread
- Thanks for Barton Mill referral
trailrunneron Blog postWhole Wheat Toasted Corn Sweet Potato Ricotta Bread - Wet grinding is usually notbarryvabeachon Forum topicWet grinder for wheat berries?
- Thank you
Isand66on Blog postWhole Wheat Toasted Corn Sweet Potato Ricotta Bread