Recent Forum and Blog Comments
- if in a pinchkayemmeon Forum topicHow do I tell if my malt syrup is diastatic?
- simply as i can getMalt cannbicomputerson Forum topicHow do I tell if my malt syrup is diastatic?
- Why
Floydmon Basic pageMultigrain Struan - Great Springhome_millon Basic pageMultigrain Struan
- Bakerincanada - %
pmccoolon Forum topicHelp to convert starter hydration from volume to weight - Definitely. I purchase thebnbon Forum topicHello from NYS!
- first clear is not readlynbicomputerson Forum topicFIRST CLEAR FLOUR
- progress report 3
dmsnyderon Forum topicHi, Norm! Please look at this ... - the extra large eggs wasnbicomputerson Forum topicHi, Norm! Please look at this ...
- soft and shiny isnbicomputerson Forum topicHi, Norm! Please look at this ...
- Thanks, againproth5on Blog postFlour Milling Lab Results
- Dough status
dmsnyderon Forum topicHi, Norm! Please look at this ...
- if you see any crystalsnbicomputerson Forum topicHow long does Molasses keep?
- Thank youcolinwhippleon Forum topicHow long does Molasses keep?
- It will never spoil...
cnlindonon Forum topicHow long does Molasses keep? - Oregon Trail SourdoughAnonymouson Forum topicI would like to send a starter
- A suggestion...
Susanon Forum topicHelp! Chalky crusted baguette! - Progress report 2
dmsnyderon Forum topicHi, Norm! Please look at this ...
- Aha! I'll try it.Radicalkaton Forum topicHelp! Chalky crusted baguette!
- Shipping StartersOldcampcookon Forum topicI would like to send a starter
- skype is FREE and with a micnbicomputerson Forum topicHi, Norm! Please look at this ...
- its very softnbicomputerson Forum topicHi, Norm! Please look at this ...
- it should be soft but anbicomputerson Forum topicHi, Norm! Please look at this ...
- Too Soft dough
dmsnyderon Forum topicHi, Norm! Please look at this ...
- Welcome aboard BNBCountryBoyon Forum topicHello from NYS!
- bit of bothPaddyLon Forum topicSurvey on Kneading
- almost foreverPaddyLon Forum topicHow long does Molasses keep?
- Progress report ... I dunno about this .
dmsnyderon Forum topicHi, Norm! Please look at this ...
- P.Swaoon Forum topicBaking with natural wild yeast water (not sourdough)
- Thank you very muchbnbon Forum topicHello from NYS!
- Congratulations, All
Susanon Forum topicHelp! Chalky crusted baguette!
- take out the siliconnbicomputerson Forum topicHelp! Chalky crusted baguette!
- Heat Travels 3 Waysnbicomputerson Forum topicHelp! Chalky crusted baguette!
- Insufficient steamsusanfnpon Forum topicHelp! Chalky crusted baguette!
- ditto on the silicon
Mini Ovenon Forum topicHelp! Chalky crusted baguette! - in a word YES!!!Pro Bakernbicomputerson Forum topicHi, Norm! Please look at this ...
- Got it!
dmsnyderon Forum topicHi, Norm! Please look at this ...
- no typo there allthough i donbicomputerson Forum topicHi, Norm! Please look at this ...
- How about the shortening?
dmsnyderon Forum topicHi, Norm! Please look at this ...
- Wheat Montana Berries Lab Resultsbwraithon Blog postFlour Milling Lab Results
- Thanks again
dmsnyderon Forum topicHi, Norm! Please look at this ...
- every thing i willl postnbicomputerson Forum topicnbicomputers
- In response to my own questionbakerincanadaon Forum topicHelp to convert starter hydration from volume to weight
- David--- water and eggs corrected LOOKnbicomputerson Forum topicHi, Norm! Please look at this ...
- Ps - i would use a littlenbicomputerson Forum topicHi, Norm! Please look at this ...
- SOL - steaming and flipping
zolablueon Forum topicLeader's Pane alla Ricotta - AnswersRadicalkaton Forum topicHelp! Chalky crusted baguette!
- Substitutes for First Clear Flour
dmsnyderon Forum topicFIRST CLEAR FLOUR
- Thanks, Norm!
dmsnyderon Forum topicHi, Norm! Please look at this ...
- problem fixedrojasrodon Forum topiccrust problems-help please