Recent Forum and Blog Comments
- wonderful loaf
jo_enon Forum topicAutumn Maple Rye Bread - Never looked it up
trailrunneron Forum topicAmount to reduce water in existing recipe - I asked ChatGPT if it was…tpassinon Forum topicAmount to reduce water in existing recipe
- I won't give up, but I was…Sigion Blog postWestphalian Pumpernickel - Westfalischer Pumpernickle (Germany)
- Start with their numbers -…
Davey1on Forum topicAmount to reduce water in existing recipe - Sticky wicket
Moe Con Forum topicAmount to reduce water in existing recipe - Start with something easy -…
Davey1on Forum topicAnalyzing a PREMADE donut mix. How can I tell what type(s) of flour they use?
- Yes, important detail I…Nick Sorensonon Forum topicAnalyzing a PREMADE donut mix. How can I tell what type(s) of flour they use?
- Not to disagree with AI, but ...
squattercityon Forum topicAmount to reduce water in existing recipe - It's a good point and I had…tpassinon Forum topicAmount to reduce water in existing recipe
- Salt
Moe Con Forum topicAmount to reduce water in existing recipe
- I didn't. Remember there is…tpassinon Blog postCat heads for breakfast!
- Rob is correct
trailrunneron Forum topicAmount to reduce water in existing recipe
- 2g of salt for 500g of flour…
squattercityon Forum topicAmount to reduce water in existing recipe
- bakers percentagealan856on Forum topicAmount to reduce water in existing recipe
- sticky doughalan856on Forum topicAmount to reduce water in existing recipe
- No
trailrunneron Blog postCat heads for breakfast!
- Scoopcp3oon Blog postCat heads for breakfast!
- Very sound advice from GaryB…
squattercityon Forum topicAmount to reduce water in existing recipe
- I'm biased, I know
pmccoolon Blog postFWSY Overnight White, with a few tweaks - I was never able to make that biga
trailrunneron Blog postPullman with increased PFF
- The best way to think about…tpassinon Forum topicAmount to reduce water in existing recipe
- Sigi, Everyone here has had…
CalBeachBakeron Blog postWestphalian Pumpernickel - Westfalischer Pumpernickle (Germany) - Yes, hold back 10%
GaryBishopon Forum topicAmount to reduce water in existing recipe - Maybe also using a crumble bigaReneRon Blog postPullman with increased PFF
- Which type of donuts do you…tpassinon Forum topicAnalyzing a PREMADE donut mix. How can I tell what type(s) of flour they use?
- thx, @jo_en. At least with…
squattercityon Blog postryes on the prize?
- Ours doesn’t push out
trailrunneron Blog postCat heads for breakfast!
- 1/4 cup (2 oz) is about…tpassinon Blog postCat heads for breakfast!
- Scoopcp3oon Blog postCat heads for breakfast!
- I used 1/2 Purple Straw
trailrunneron Blog postCat heads for breakfast!
- Beautiful bake
Isand66on Blog postFWSY Overnight White, with a few tweaks - Awesome!
Isand66on Blog postCat heads for breakfast!
- my vote
jo_enon Blog postryes on the prize?
- solod is unique
jo_enon Forum topictoday's borodinsky
- Never sour
trailrunneron Blog postPullman with increased PFF
- rye tasters to the rescue
squattercityon Blog postryes on the prize?
- Hi alcophile. Can't be …Sigion Blog postWestphalian Pumpernickel - Westfalischer Pumpernickle (Germany)
- Thanks Tony, I wasn't lucky…Sigion Blog postWestphalian Pumpernickel - Westfalischer Pumpernickle (Germany)
- I think that all the ancient…tpassinon Blog postPullman with increased PFF
- Details about your oatmeal bread
ormuleon Blog postOatmeal Bread - I think sourdough can overpower
Abeon Blog postPullman with increased PFF - I can’t say that I can
trailrunneron Blog postPullman with increased PFF
- Kamut loaf tastes no different
GaryBishopon Blog postPullman with increased PFF
- My guess would be it's…
Davey1on Forum topicSweet Stiff And Liquid Starters
- Hi flourhouse9982
pmccoolon Forum topicNew member
- It is amazing!
pmccoolon Blog postFWSY Overnight White, with a few tweaks
- I find that the plastic bowl…Nick Sorensonon Forum topicBosch Universal comment
- A lovely loaf!
albacoreon Blog postFWSY Overnight White, with a few tweaks - Scones
albacoreon Blog postCat heads for breakfast!