Recent Forum and Blog Comments
- Thanks to all that replied!DW in Austinon Forum topicStarter timing for recipes - when to feed?
- KA Site says NoBrianKon Forum topicStainless steel or chrome plated beaters for KA Pro600?
- I use simple ingredients,
Martadellaon Blog post13” Pullman Danko Rye with YW levains - H Lance, it was quite funny
yozzauseon Blog postto the memory of school cream buns - Should work OK
albacoreon Forum topicDiastatic Malt? - So sorry for the late
Martadellaon Blog postEasy and tasty whole rye and wheat
- G'day mate!
idaveindyon Forum topicChallenger Bread Pan question - So sorry for the late
Martadellaon Blog postEasy and tasty whole rye and wheat
- Great retro bake, Derek! I
albacoreon Blog postto the memory of school cream buns
- thank you
trailrunneron Blog post13” Pullman Danko Rye with YW levains - i was looking at various
yozzauseon Blog postto the memory of school cream buns
- Of course you can! You
Martadellaon Blog post13” Pullman Danko Rye with YW levains
- When I was in Trail, BC
Mini Ovenon Forum topicfresh yeast - Bagels
wallyon Forum topicMass baking bagels - Nutritional labelmarianaon Forum topicDiastatic Malt?
- New or used, this machine is
Camarieon Forum topicTAKEN THANKS... Hobart N50, free--plus shipping-- to good home (almost works) - Jiggle test.
idaveindyon Forum topicHow reliable is the fingertip test?
- Less than 1% added sugar
alcophileon Forum topicDiastatic Malt? - Ah, back to the land of FamiliarSkipIIon Forum topicHow reliable is the fingertip test?
- Thank you
trailrunneron Blog post13” Pullman Danko Rye with YW levains
- Same as last one
trailrunneron Blog post13” Pullman Danko Rye with YW levains
- Great looking pumpernickel!!
Martadellaon Blog postPumpernickel
- Great looking bread.
Martadellaon Blog post13” Pullman Danko Rye with YW levains
- very reliablemarianaon Forum topicHow reliable is the fingertip test?
- Difference between grain and extractfour_rowon Forum topicDiastatic Malt?
- hydration calculationmarianaon Forum topicProtein content, w number and hydration calculation
- It dependsmarianaon Forum topicStarter timing for recipes - when to feed?
- added sugar in diastatic maltmarianaon Forum topicDiastatic Malt?
- Is this 100% rye? It is very
Mingon Blog post13” Pullman Danko Rye with YW levains - Thank you Benny! I already
Martadellaon Blog postLatgalian rye
- The taste is really good. I
Martadellaon Blog postLatgalian rye
- Temperature has a big impact.
happycaton Forum topicStarter timing for recipes - when to feed? - Glad to help when I can. I
Benitoon Forum topicMaurizio's 30% Spelt - Thank you so much for your
SunnyGailon Forum topicMaurizio's 30% Spelt - Thank you!
alcophileon Blog postPumpernickel
- That is a great way to add it
Benitoon Forum topicMaurizio's 30% Spelt
- Thanks!!I've already kneaded
SunnyGailon Forum topicMaurizio's 30% Spelt
- Gaelle, no problem, add it
Benitoon Forum topicMaurizio's 30% Spelt
- Good Idea, Don
DanAyoon Forum topicCast Iron Cooker vs. Granite Ware -Thermal Data- - Mariana, I thought you had me
DanAyoon Forum topicDiastatic Malt?
- Blisters
MTloafon Forum topicCast Iron Cooker vs. Granite Ware -Thermal Data- - Scientific: sugar tastes sweetmarianaon Forum topicDiastatic Malt?
- This is not scientific, BUT…
DanAyoon Forum topicDiastatic Malt?
- Harmo, the Brunswick looks
DanAyoon Forum topicChallenger Bread Pan question
- I just prepared the scald but
SunnyGailon Forum topicMaurizio's 30% Spelt
- Wow those look deliciousG Pizzaon Blog postto the memory of school cream buns
- Hi Benny i guess i was just
yozzauseon Blog postto the memory of school cream buns
- Well don’t those just look so
Benitoon Blog postto the memory of school cream buns
- Beautiful crust and crumb,
Benitoon Blog postLatgalian rye
- Perfect sandwich loaf Gavin.
Benitoon Blog postHamelman's Pullman Bread