Recent Forum and Blog Comments
- Thanks DavidCountryBoyon Forum topicPlease tell me how to read a recipe. Seriously.
- Thanks, dolf
dmsnyderon Blog postHamelman's Miche, Ponte-a-Calliere with Golden Buffalo flour - Thanks for that, I'll look
rainbowbrownon Forum topicBread of the Jewish Mystical Tradition? - Hamelman's terminology
dmsnyderon Forum topicPlease tell me how to read a recipe. Seriously.
- Good looking loafdolfson Blog postHamelman's Miche, Ponte-a-Calliere with Golden Buffalo flour
- cast ironkayemmeon Forum topicCast Iron?
- Ramps
pmccoolon Blog postIt's Bärlauch zeit - sPh ...yesCountryBoyon Forum topicPlease tell me how to read a recipe. Seriously.
- Kneading high fraction rye doughs?sphealeyon Forum topicPlease tell me how to read a recipe. Seriously.
- As the ingredients for theLindyDon Forum topicPlease tell me how to read a recipe. Seriously.
- It is suggested by DavidCountryBoyon Forum topicPlease tell me how to read a recipe. Seriously.
- without more instructionsnbicomputerson Forum topicPlease tell me how to read a recipe. Seriously.
- Over the weekend my KALindyDon Forum topicFor those who love their standing mixers...
- Hamelman's term "sourdough"sphealeyon Forum topicPlease tell me how to read a recipe. Seriously.
- RFM
dmsnyderon Forum topicPlease tell me how to read a recipe. Seriously.
- No autolyese for high fraction ryessphealeyon Forum topicPlease tell me how to read a recipe. Seriously.
- Wonderful looking bread Miniehanneron Forum topicBaking with natural wild yeast water (not sourdough)
- sPh, thanks.....CountryBoyon Forum topicPlease tell me how to read a recipe. Seriously.
- LindyD......CountryBoyon Forum topicPlease tell me how to read a recipe. Seriously.
- Rye baking temperaturessphealeyon Forum topicPlease tell me how to read a recipe. Seriously.
- How to read a (Hamelman) recipesphealeyon Forum topicPlease tell me how to read a recipe. Seriously.
- actualy i have had fresynbicomputerson Forum topicFresh Yeast
- Item 1, on page 210 states:LindyDon Forum topicPlease tell me how to read a recipe. Seriously.
- Norman....CountryBoyon Forum topicPlease tell me how to read a recipe. Seriously.
- now i realy don't know hownbicomputerson Forum topicBread of the Jewish Mystical Tradition?
- soaking flour...bwraithon Blog postFlour Milling Lab Results
- Not prepared for the colour!
Mini Ovenon Forum topicBaking with natural wild yeast water (not sourdough) - More on testsproth5on Blog postFlour Milling Lab Results
- re: testsbwraithon Blog postFlour Milling Lab Results
- Too Latemike721on Forum topic5 pound Sourdough Miches
- re:falling number testsbwraithon Forum topicAdding Diastatic Malt Powder to Unenriched Flour
- Re: Using sourdough sponge in other recipessphealeyon Forum topicGeneral rule for using my sponge in other recipes?
- New Test Resultsproth5on Blog postFlour Milling Lab Results
- Malt Powder and flour test resultsproth5on Forum topicAdding Diastatic Malt Powder to Unenriched Flour
- re: Golden Buffalobwraithon Forum topicGolden buffalo flour advice?
- Cast Iron Griddle
rainbowbrownon Forum topicCast Iron?
- Thanks, Bill
dmsnyderon Forum topicGolden buffalo flour advice?
- This was posted earlier
Mini Ovenon Forum topicGluten Free
- 70 is probably finehokietoneron Forum topicgelatinous starter
- Glad to be able to help!raisdbywolvzon Forum topicWhole Wheat = Dense Loaf?
- Gluten freeproth5on Forum topicGluten Free
- Oh, I've made these as
rainbowbrownon Blog postBlueberry Muffins per Mike Avery
- The Auvergne Crown is wonderfulbshuvalon Forum topicNew gal makes good! Local Breads, attempt #2
- Starters
blackjavaon Forum topicCapturing the outdoor wild spores - Fresh yeast........qahtanon Forum topicFresh Yeast
- Malt and enrichmentsusanfnpon Forum topicAdding Diastatic Malt Powder to Unenriched Flour
- re: malt powderbwraithon Forum topicAdding Diastatic Malt Powder to Unenriched Flour
- re: nice work, and thanks...bwraithon Blog postSome notes on bagel making.
- Golden Buffalobwraithon Forum topicGolden buffalo flour advice?
- re: Malt Powderehanneron Forum topicAdding Diastatic Malt Powder to Unenriched Flour