Recent Forum and Blog Comments
- looking good, Ilya
Abeon Blog postFrisian Rye - Wild Yeast Starters
Abeon Forum topicWondering if yeast nutrient
- Why go through all the
Mingon Forum topicWondering if yeast nutrient - Yes
Abeon Forum topicWondering if yeast nutrient
- Wouldn't it be basically the
Ilya Flyameron Forum topicWondering if yeast nutrient - The visual cues...are nota.peabodyon Forum topicAnother attempt, another flat bread
- Thank you Leigh; the taste is
albacoreon Blog postVienna Bread - Spiral mixers are really too
Camarieon Forum topicFamag Spiral, Haussler, or Ankarsrum? Help! x_x - Thank you for sharing your
Ilya Flyameron Forum topicAnother attempt, another flat bread
- I also keep a 100% rye, 100%a.peabodyon Forum topicAnother attempt, another flat bread
- Thank you! Yes, I was also
Ilya Flyameron Blog postFrisian Rye
- Lovely crumb
naturaleighon Blog postFrisian Rye - Perfect sandwich bread
naturaleighon Blog postButtermilk-Spelt with large preferments
- Great bakes!
naturaleighon Blog postBeen a bit too hot to bake
- Several years ago a TFLer pointed out
alfansoon Forum topicHello - Buckwheat
naturaleighon Blog postBuckwheat Borodinsky w Black Sesame and Solod
- Thanks so much Leigh, it is
Benitoon Blog post100% Whole Wheat Sourdough Hokkaido Milk Bread 2.0 - Hi Rodney welcome to TFL.
Benitoon Forum topicIntroduction
- Another gorgeous bake Benny!
naturaleighon Blog post100% Whole Wheat Sourdough Hokkaido Milk Bread 2.0
- Beautiful loaf Jon, it seems
Benitoon Blog postButtermilk-Spelt with large preferments
- Very interesting post! I
naturaleighon Blog postVienna Bread
- That’s a surprise!
pmccoolon Blog postBuckwheat Borodinsky w Black Sesame and Solod - Welcome!
naturaleighon Forum topicHello
- No Panettone experience
naturaleighon Forum topicStiff Starter Daily use straight into Panettone
- thank you HeiHei29errfdealon Forum topicIntroduction
- Good luck and welcome to TFL
HeiHei29eron Forum topicIntroduction - All that being said, that
Benitoon Forum topicDelaminating?
- 4% of total flour.Sounds like
HeiHei29eron Forum topicDelaminating?
- Fascinating idea
JonJon Blog postBuckwheat Borodinsky w Black Sesame and Solod - Thanks Paul. Will grab a
HeiHei29eron Forum topicDelaminating?
- In my disappointment
idaveindyon Blog post79th bake. 01/08/2022. Crackers w/ Everything Bagel mix. - Troy, when you say 4%
Benitoon Forum topicDelaminating?
- Thanks, Benny, Happycat.
idaveindyon Blog post78th bake. 01/06/2022. Denisa's 100% rye.
- Maybe slightly underproofed, too
pmccoolon Forum topicDelaminating?
- Hi Mike!
pmccoolon Forum topicHello
- Thanks Ilya. The dough was a
HeiHei29eron Forum topicDelaminating?
- My semi-intuitive explanation
Ilya Flyameron Forum topicDelaminating?
- 10 years since my surgery!clazar123on Forum topicKneading with hand pain
- When I just created my new
Ilya Flyameron Forum topicAnother attempt, another flat bread
- This I cannot explain since
Benitoon Forum topicAnother attempt, another flat bread
- Yeah humidity also occurred
Ilya Flyameron Forum topicAnother attempt, another flat bread
- My rye starter even when very
Ilya Flyameron Forum topicAnother attempt, another flat bread
- Thanks David - so much of
albacoreon Blog postVienna Bread
- Thanks for the links Alan; I
albacoreon Blog postVienna Bread
- What an interesting loaf. I
Benitoon Blog postRed wine marbled tin loaf
- Thank you David, I’m sure the
Benitoon Blog post100% Whole Spelt 96% Hydration Sourdough
- Thank you David, I do admit
Benitoon Blog post100% Whole Wheat Sourdough Hokkaido Milk Bread 2.0
- Ilya, my 100% hydration rye
Benitoon Forum topicAnother attempt, another flat bread
- Thanks
beardo92on Forum topicAdvice - Starter too active - Thanks Robert, that'sBread Bugon Forum topicBack to front dough behaviour