Recent Forum and Blog Comments
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Gadjowheatyon Forum topicCommunity Bake - Rye Bread - Wow!
Danni3ll3on Forum topicInconsistent results with levain boules - Thanks for everyone's input.
loafloveon Forum topicspelt and rye - Awesome. I know Hamelman is
Gadjowheatyon Blog postScorched Crust Sour Rye - Gersterbrot (Germany)
- When I read "Bread is too light and fluffy"
Mini Ovenon Forum topicBread is too light and fluffy - One day when I slept in and
loafloveon Forum topicspelt and rye
- Wow, that's beautiful. I've
Gadjowheatyon Forum topicCommunity Bake - Rye Bread
- Thanks Abe, great info to
Gadjowheatyon Forum topicCommunity Bake - Rye Bread
- Have there been temperature changes?
Mini Ovenon Forum topicEAR, I lost my EAR
- Scorched Crust Sour Rye - Gersterbrot (Germany)
CalBeachBakeron Forum topicCommunity Bake - Rye Bread - What you mean, I use bread
margooooon Forum topicEAR, I lost my EAR - Good bread is all in your head-really!clazar123on Forum topicWalnut cranberry bread surprises.
- Thank youmerlieon Blog postWeekend Bakery Semolina Pullman
- Troy, I’m curious. What are
DanAyoon Forum topicSD Flavor as it relates to PFF%, Time, & Temp - Good call Dan! I guess I
HeiHei29eron Forum topicSD Flavor as it relates to PFF%, Time, & Temp - Merlie, the great thing about
DanAyoon Blog postWeekend Bakery Semolina Pullman
- Pullman loavesmerlieon Blog postWeekend Bakery Semolina Pullman
- Troy, you wrote. “ 18g
DanAyoon Forum topicSD Flavor as it relates to PFF%, Time, & Temp
- Easy Peasy would work. I use
DanAyoon Forum topicSD Flavor as it relates to PFF%, Time, & Temp
- A few thoughtsclazar123on Forum topicBread is too light and fluffy
- One thing I do with these
HeiHei29eron Forum topicSD Flavor as it relates to PFF%, Time, & Temp
- I only saw "leaving out oil"Uplanderon Forum topicBread is too light and fluffy
- Hey, Dave
Martadellaon Blog postDeli Rye Bagels - Success with next bake!
Josh_Fon Forum topicInconsistent results with levain boules - Hi Mini Oven!
Martadellaon Forum topicCommunity Bake - Rye Bread
- Yes, I think so. Maybe more
HeiHei29eron Forum topicCommunity Bake - Rye Bread
- Beautiful Loaves
Abeon Forum topicInconsistent results with levain boules - Too much water
Mini Ovenon Forum topicEAR, I lost my EAR
- Liquor stores.
idaveindyon Forum topicRhum Negrita - Not a direct answer, but...
idaveindyon Forum topicsprouted flour
- I would not add more flour and water
Mini Ovenon Forum topicBread is too light and fluffy
- Thanks for the recent posts,Uplanderon Forum topicBread is too light and fluffy
- Oh yum!
Mini Ovenon Forum topicCommunity Bake - Rye Bread
- I agree!
Mini Ovenon Forum topicCommunity Bake - Rye Bread
- Lemony notes?
Mini Ovenon Forum topicCommunity Bake - Rye Bread
- Yes, we on the dark side
Mini Ovenon Forum topicCommunity Bake - Rye Bread
- Clarification
Econprofon Forum topicWalnut cranberry bread surprises. - I am not saying it's
Ilya Flyameron Forum topicCommunity Bake - Rye Bread - looking forward to your results
squattercityon Blog postTourte de seigle - recipe and research - I don't think so.
Mini Ovenon Forum topicCommunity Bake - Rye Bread
- I am unable to reconcile 19%
DanAyoon Blog postExtremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever!
- Toast has a texture similar to Chess Puffs
DanAyoon Forum topicSuper SD Sandwich Bread Formula & Method
- Great bake Dan
JonJon Forum topicSuper SD Sandwich Bread Formula & Method - Martadella, I make what used
Rockon Blog postDeli Rye Bagels - “ it's just that I would just
DanAyoon Forum topicBread is too light and fluffy
- Yes
trailrunneron Forum topicSuper SD Sandwich Bread Formula & Method - Toast is the way to go!
Martadellaon Blog postDeli Rye Bagels
- Yeast metabolism diagram.
idaveindyon Forum topicWalnut cranberry bread surprises.
- Thanks for that ...Uplanderon Forum topicBread is too light and fluffy
- Thanks for the extra info
DanAyoon Forum topicBread is too light and fluffy