Recent Forum and Blog Comments
- Thanks. I started some yearssenoia_bakeron Forum topicHelp troubleshooting single- vs multi-grain loaf collapse
- Wow those look cool.How about
happycaton Forum topicTwo German Loaves - Couple of thoughtsfoodforthoughton Forum topicMy First try at Anis Bouabsa Baguettes
- My KA 600 Pro…foodforthoughton Forum topicKA getting tired. Dedicated bread?
- In Toronto there are a few
happycaton Forum topicKA getting tired. Dedicated bread?
- Congrats! Glad it worked for
happycaton Blog postPlan for halfsize german pumpernickel (simplified)
- Thanks Britt, I was just
Gadjowheatyon Forum topicKA getting tired. Dedicated bread? - Slicing
cfraenkelon Forum topic*real* Pumpernickel? - Delicious!
cfraenkelon Blog postPlan for halfsize german pumpernickel (simplified)
- KitchenAid 7-Quart Pro Line Stand Mixer
britton Forum topicKA getting tired. Dedicated bread? - Hola Abel Es posibleluiceuron Forum topicUnderstanding Spanish flour types
- Tasting Notes
cfraenkelon Forum topic*real* Pumpernickel?
- I did not use quick settingamarpatekar1on Forum topicBread texture is Condensed
- Hi Jon,It's great forgavincon Blog postExperiment - Effect of the levain on 100% Whole-Wheat Sandwich Bread
- Ha ha. Been there, done that!gavincon Blog postExperiment - Effect of the levain on 100% Whole-Wheat Sandwich Bread
- North meets South?
Mini Ovenon Forum topicSourdough Danish Rye/Rugbrød på surdej - Linked below is the video I
Mingon Forum topicLight, airy, chewy baguette with very thin crust? - It was a coincidence that the
Benitoon Blog postKernza Flour Levain baguettes - Hey, Leigh
Yippeeon Blog post20220117+0124 Le Cordon Bleu (lemony) Kouglof with CLAS - Mine's a brick. Difficult to
happycaton Blog postPlan for halfsize german pumpernickel (simplified)
- Your Broiling Rack
britton Blog postKernza Flour Levain baguettes
- Hamilton Beach
trailrunneron Forum topicCounter top ovens - I would suggest the OsterAnonymouson Forum topicCounter top ovens
- over-fermented Bouabsa baguettes
squattercityon Forum topicLight, airy, chewy baguette with very thin crust? - I was wondering about that,
Debra Winkon Blog postThe Pineapple Juice Solution, Part 2 - Mini, great idea using a rice
happycaton Forum topicSourdough Danish Rye/Rugbrød på surdej
- Great!
idaveindyon Forum topicHelp troubleshooting single- vs multi-grain loaf collapse - .
idaveindyon Forum topicHelp troubleshooting single- vs multi-grain loaf collapse
- I think they benefit the bread
Abeon Forum topicSourdough Danish Rye/Rugbrød på surdej - Haha Gavin, sorry for the
Mingon Blog postExperiment - Effect of the levain on 100% Whole-Wheat Sandwich Bread
- I think a Vietnamese banh mi
Mingon Forum topicLight, airy, chewy baguette with very thin crust?
- Less water did the tricksenoia_bakeron Forum topicHelp troubleshooting single- vs multi-grain loaf collapse
- I love using my rice cooker to
Mini Ovenon Forum topicSourdough Danish Rye/Rugbrød på surdej
- Thank you, Mini
Abeon Forum topicSourdough Danish Rye/Rugbrød på surdej
- Egg water/fat
Mini Ovenon Forum topicRole of eggs in bread
- Sandwiches and oil
JonJon Blog postExperiment - Effect of the levain on 100% Whole-Wheat Sandwich Bread - Wow Don, you haven’t lost
Benitoon Forum topicMy First try at Anis Bouabsa Baguettes
- Debra, that cable by the way
Benitoon Blog postThe Pineapple Juice Solution, Part 2
- So far looks great!
Mini Ovenon Forum topic*real* Pumpernickel?
- Adjust the slice size.
Mini Ovenon Blog postPlan for halfsize german pumpernickel (simplified)
- Try a straight blade
Mini Ovenon Forum topicSourdough Danish Rye/Rugbrød på surdej
- Thanks. that would make senseColin2on Forum topicRole of eggs in bread
- Hi Ming. I'm a bit confused.gavincon Blog postExperiment - Effect of the levain on 100% Whole-Wheat Sandwich Bread
- Lag Phase?
Doc.Doughon Blog postThoughts on starter stability - Thanks everyone for your comments!
Yippeeon Blog post20220117+0124 Le Cordon Bleu (lemony) Kouglof with CLAS
- You got me curious about what
happycaton Forum topicLight, airy, chewy baguette with very thin crust?
- I think I know what you
Mingon Forum topicLight, airy, chewy baguette with very thin crust?
- Great Gavin, I will
Mingon Blog postExperiment - Effect of the levain on 100% Whole-Wheat Sandwich Bread
- Hi Debbie,Thanks for yourgavincon Blog postExperiment - Effect of the levain on 100% Whole-Wheat Sandwich Bread
- Hi Don. Thanks. I use whitegavincon Blog postExperiment - Effect of the levain on 100% Whole-Wheat Sandwich Bread