Recent Forum and Blog Comments
- Beautiful
Isand66on Blog postFluffy altus bread - I decided to take the coward's way out
alfansoon Blog postChoc cakes with molten citrus ganache centres - Thanks AlanThese aren't lava
happycaton Blog postChoc cakes with molten citrus ganache centres - Excellent sandwich bread, I'mgavincon Forum topicSuper SD Sandwich Bread Formula & Method
- The formula and process was not a fluke
DanAyoon Forum topicSuper SD Sandwich Bread Formula & Method - Whether using a starter or a levain
Abeon Forum topicAnalysis of my toasted buckwheat porridge loaf - Thanks for the repliesDabblinGon Forum topicBlack / brown specks in plain flour?
- Thanks. In general, if thehominamadon Forum topicAnalysis of my toasted buckwheat porridge loaf
- Underfermented
Abeon Forum topictight texture
- Looking forward to a pic of
albacoreon Blog postQUEST for red in the WEST - These were definitely a
Benitoon Blog postQuick Hokkaido Milk Bread Buns - Giorgio's in the Pearl,
alfansoon Blog postChoc cakes with molten citrus ganache centres
- I agree fully with Abe.
HeiHei29eron Forum topicAnalysis of my toasted buckwheat porridge loaf - Thanks Lance, i think i will
yozzauseon Blog postQUEST for red in the WEST - I am in your shoes
MTloafon Forum topicCafe Convection Range Discovery - Chelsea buns
albacoreon Blog postQUEST for red in the WEST
- Sugarmarianaon Forum topicHow I make 'sourwort'
- Try sifting them out with a fine sieve
Mini Ovenon Forum topicBlack / brown specks in plain flour? - Extraordinary post, thanks so
Gadjowheatyon Forum topicDifficulty bolting home-milled spelt flour. - Sorry Abe, I'm stuck in
Gadjowheatyon Forum topicDifficulty bolting home-milled spelt flour.
- OK. It is fermenting again.
GaryBishopon Forum topicHow I make 'sourwort' - If they do then
Abeon Forum topicBlack / brown specks in plain flour?
- If the dark specks move, the
DanAyoon Forum topicBlack / brown specks in plain flour?
- So after a google search
Abeon Forum topicBlack / brown specks in plain flour?
- 36 hours not enoughmarianaon Forum topicHow I make 'sourwort'
- Yesmarianaon Forum topicHow I make 'sourwort'
- OK. I'll try that..
GaryBishopon Forum topicHow I make 'sourwort'
- Yes, I'm thinking it could beDabblinGon Forum topicBlack / brown specks in plain flour?
- 50% rye bake #2
Kstbnon Forum topicCommunity Bake - Rye Bread - One theory on why my FLAS went wrong
GaryBishopon Forum topicHow I make 'sourwort'
- Help! FLAS gone wrong?
GaryBishopon Forum topicHow I make 'sourwort'
- Thank you Marta!George Qon Forum topicCommunity Bake - Rye Bread
- Hi George!
Martadellaon Forum topicCommunity Bake - Rye Bread - Thank you, Ilya
Martadellaon Forum topicCommunity Bake - Rye Bread
- Hah! Thanks. Well there'shominamadon Forum topicAnalysis of my toasted buckwheat porridge loaf
- Thanks
Martadellaon Forum topicCommunity Bake - Rye Bread
- Many thanks
Tuscan72on Forum topicSourdough bread without ear - HeavyPhilDoughon Forum topicNever baked bread but bought a bread maker. Need help
- DesemFrances Galantineon Basic pageBaking Glossary
- Too Light, FluffyPhilDoughon Forum topicBread is too light and fluffy
- Analysis and Tip
Abeon Forum topicAnalysis of my toasted buckwheat porridge loaf
- In some parts of the photo
Abeon Forum topicBlack / brown specks in plain flour?
- Hope this is ok. UK flourDabblinGon Forum topicBlack / brown specks in plain flour?
- Oh my! Drool....
Mini Ovenon Forum topicThe Provincial Italian baker feeds the goats, then he starts the bread
- Try to get some liquid malt
Ilya Flyameron Forum topicCommunity Bake - Rye Bread - Dried malt extract.
idaveindyon Forum topicCommunity Bake - Rye Bread - The Panattoni turned out "well"
The Roadside Pie Kingon Forum topicThe Provincial Italian baker feeds the goats, then he starts the bread - I spy
Mini Ovenon Forum topicThe Provincial Italian baker feeds the goats, then he starts the bread
- Overtightening Mockmillpaul@mockmill.comon Forum topicMockmill 100, high extraction flour & commercial bread flour
- Oh gosh! They look pretty!
Mini Ovenon Forum topicThe Provincial Italian baker feeds the goats, then he starts the bread