Recent Forum and Blog Comments
- Translationa.peabodyon Blog postTourte de Seigle
- Nice work Derek. I'd be keengavincon Blog postExperiment - Effect of the levain on 100% Whole-Wheat Sandwich Bread
- Hi Gavin hot off the press i
yozzauseon Blog postExperiment - Effect of the levain on 100% Whole-Wheat Sandwich Bread - You are rightmarianaon Forum topicspelt and rye
- 1. your bakes look great. I'd
squattercityon Forum topicCommunity Bake - Rye Bread - 🤩❤️
Isand66on Blog post20220129 Backstube Zopf - Flocken Sesam - Rye
Isand66on Forum topicspelt and rye
- I’m with Al
Isand66on Forum topicSD Flavor as it relates to PFF%, Time, & Temp
- Merely the result of rolling the loaf in the seeds.
alfansoon Blog postWeekend Bakery Semolina Pullman - I take all suggestions,
alfansoon Blog postWeekend Bakery Semolina Pullman
- Thanks, and clearly
alfansoon Blog postWeekend Bakery Semolina Pullman
- You were right! Cream cheese
HeiHei29eron Blog post70% Rye with a Rye/Barley Mash - Great Loaf!
DanAyoon Blog postWeekend Bakery Semolina Pullman - 👍👍👍marianaon Forum topicMohn Masse
- Ordered!
Yippeeon Forum topicMohn Masse - The recipemarianaon Forum topicMohn Masse
- So, post got nuked, Probably
Gadjowheatyon Forum topicCommunity Bake - Rye Bread - Prepare in Thermomix
happycaton Forum topicCommunity Bake - Rye Bread - 👍👍👍
Yippeeon Blog postTourte de seigle - recipe and research
- Poppy seed fillingmarianaon Forum topicMohn Masse
- We had a discussion (with Doc
Ilya Flyameron Forum topicSD Flavor as it relates to PFF%, Time, & Temp - There are different kinds of
Ilya Flyameron Forum topicMohn Masse
- Weaker flourmarianaon Forum topic"Stronger" v. "Weaker" Flours and Fermentation durations
- Thanks Jon for pointing out
Benitoon Forum topicSD Flavor as it relates to PFF%, Time, & Temp - Good research; I look forward
albacoreon Blog postTourte de seigle - recipe and research - Proteins are slowly denaturedalistairon Forum topic"Stronger" v. "Weaker" Flours and Fermentation durations
- It doesn't seem like there'salistairon Forum topicHoley top, dense bottom (overproofing?)
- It dependsmarianaon Forum topicspelt and rye
- Aliquot jar and rye
JonJon Forum topicCommunity Bake - Rye Bread - This approach seems to treat
happycaton Forum topicSD Flavor as it relates to PFF%, Time, & Temp
- Sweet stiff levain
JonJon Forum topicSD Flavor as it relates to PFF%, Time, & Temp
- I have not but
trailrunneron Blog postWeekend Bakery Semolina Pullman - Coconut cream
JonJon Blog postWeekend Bakery Semolina Pullman
- Thanks all!Ilya, the taste isMikeVon Forum topicCommunity Bake - Rye Bread
- I shall have to download it
Abeon Forum topicCommunity Bake - Rye Bread - ah,,,,it's a secret :)
trailrunneron Blog postWeekend Bakery Semolina Pullman
- Trinity?
alfansoon Blog postWeekend Bakery Semolina Pullman
- Yes, google translate app on
Ilya Flyameron Forum topicCommunity Bake - Rye Bread
- My temps
trailrunneron Blog postWeekend Bakery Semolina Pullman
- The one thing that isn’t
Benitoon Forum topicSD Flavor as it relates to PFF%, Time, & Temp
- I still need to try this….
HeiHei29eron Forum topicSD Flavor as it relates to PFF%, Time, & Temp
- It depends on how much is called for
Abeon Forum topicspelt and rye
- Another Recipe
Abeon Forum topicCommunity Bake - Rye Bread
- I throw in my 2 cents (if it
HeiHei29eron Forum topicSD Flavor as it relates to PFF%, Time, & Temp
- “ I'll either use it straight
DanAyoon Forum topicSD Flavor as it relates to PFF%, Time, & Temp
- Food for thought - Some information King Arthur Flour and microb
CalBeachBakeron Forum topicSD Flavor as it relates to PFF%, Time, & Temp - How that I’ve read your post,
Benitoon Blog postWeekend Bakery Semolina Pullman
- I agree with Don, most pan
Benitoon Blog postWeekend Bakery Semolina Pullman
- I selected the 430dF
alfansoon Blog postWeekend Bakery Semolina Pullman
- Maybe
Yippeeon Blog post20220129 Backstube Zopf - Flocken Sesam