Recent Forum and Blog Comments
- By younger dough, do you mean
SunnyGailon Forum topicMaurizio's 30% Spelt - I am trying to make my
Mingon Forum topicMaurizio's 30% Spelt - Yeah I saw that a while back.
Mingon Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- Really nice!
The Roadside Pie Kingon Forum topicDavidovich NY cinnamon raisin bagel - Thanks for you reply Ming,
SunnyGailon Forum topicMaurizio's 30% Spelt
- Hi Leigh, just wanted to let
Benitoon Blog post100% Whole Wheat Four Grain Porridge Sourdough - Thank you you Min, you will
Benitoon Blog post100% Whole Wheat Sourdough Shokupan
- Here is a photo onto which I
Benitoon Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- Great. I will check them out.
Mingon Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- These look great Will, you
Benitoon Blog postSteakhouse Rye with rye sourdough
- Very nice! Must taste and
Martadellaon Blog postSteakhouse Rye with rye sourdough - Gorgeous Bagel!
DanAyoon Forum topicDavidovich NY cinnamon raisin bagel - Take a minute to look at these two posts.
alfansoon Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread - Thanks Caroline for your nice
Mingon Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- Another thought
DanAyoon Forum topicFrench Bread—Reinhart
- Those are very tall loafs
Mingon Forum topicMaurizio's 30% Spelt
- Very cool loafs with a 3D
Mingon Blog postSteakhouse Rye with rye sourdough
- Very nice pan loaf Doc. I
Mingon Blog post100% Whole Wheat Sourdough Shokupan
- Yeap I know what you are
Mingon Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- Thanks Alan for all the tips.
Mingon Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- Thank you David, I am a
Benitoon Blog post100% Whole Wheat Sourdough Shokupan
- Sorry, yes you're right and I
Gadjowheatyon Blog postRuchmehl bread - Steakhouse Rye with rye sourdough
The Roadside Pie Kingon Forum topicCommunity Bake - Rye Bread
- Very normal
Abeon Forum topicStalled out - not rising - Thank you Paul!I don't think
Ilya Flyameron Blog postRuchmehl bread - It's ripe!
Yippeeon Forum topicCandied cider - So David, I can therefore goQuietLifeon Forum topicNon-Diastic Malt Confusion
- fresh yeastThe Egg Ladyon Forum topicfresh yeast
- Wow, that's gorgeous, Ilya!
Gadjowheatyon Blog postRuchmehl bread
- Recommended mixer sizeEisernMMVon Forum topicRecommended Mixer size?
- Glorious crust as usual. Much
happycaton Blog post100% Whole Wheat Sourdough Shokupan - Sprayers
alcophileon Forum topicOil Sprayer Advice - In the interest of clarity
Gadjowheatyon Forum topic"Rustikale Mischbrot" - closed crumb
- OK thanks, Mini. I'd always
Gadjowheatyon Forum topic"Rustikale Mischbrot" - closed crumb
- Agreed about the wonderful crumb
alfansoon Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- Nice! You are a true pizza aficionado!
The Roadside Pie Kingon Forum topicDowntown N.Y.C. Greenwich Village special
- TypoNot baked in a banneton,semolina_manon Forum topic"Rustikale Mischbrot" - closed crumb
- Looks good. I haven't gottensemolina_manon Forum topic"Rustikale Mischbrot" - closed crumb
- Thank you, Gina
pmccoolon Forum topic24-hour San Fransisco Style Sourdough Method - Alas, NYBakers, Stanley
alcophileon Forum topicRed rye malt (Old) How to incorporate into a formula
- you didn't ask me but...
cfraenkelon Forum topicDowntown N.Y.C. Greenwich Village special - Thanks Benny. I think this is
happycaton Blog postRegent Buns (a citrusy riff on Chelsea Buns)
- FredMeyer
Abeon Forum topicfresh yeast
- Thanks for posting
cfraenkelon Forum topicRed rye malt (Old) How to incorporate into a formula
- Thanks Alan.I hope you have
happycaton Blog postRegent Buns (a citrusy riff on Chelsea Buns)
- Starter Coil Rewindnickelmoreon Forum topicHobart N50 need help (a bit urgent)
- Thanks for noticing that
Benitoon Blog post100% Whole Wheat Sourdough Shokupan
- Ha ha yup. It's a privilege
happycaton Blog postRegent Buns (a citrusy riff on Chelsea Buns)
- Thanks Gavin I find writing
happycaton Blog postRegent Buns (a citrusy riff on Chelsea Buns)
- Answersmartinoon Forum topicFrench Bread—Reinhart