Recent Forum and Blog Comments
- Thanks Robert, that'sBread Bugon Forum topicBack to front dough behaviour
- extraction
jo_enon Forum topicFlour sources - Ah, that's what I needed.Cellarvieon Forum topicKing Arthur Professional Formulas
- Thanks Happycat. They aregavincon Blog postMargherita pizza
- Yesmarianaon Forum topicAnother attempt, another flat bread
- 100% hydration startermarianaon Forum topicAnother attempt, another flat bread
- Amazing crumb. I need to stop
happycaton Blog postRuchbrot - That is the best looking
happycaton Blog postMargherita pizza
- That's really creative. What
happycaton Blog postRed wine marbled tin loaf
- Congrats on the rye bake!
happycaton Blog post78th bake. 01/06/2022. Denisa's 100% rye.
- Love the work looking at
happycaton Blog post100% Whole Spelt 96% Hydration Sourdough
- That looks like a meal in
happycaton Blog postAmmerlander Schwarzbrot (Germany) - The Rye Baker
- I am a huge fan of crunchy
happycaton Blog postCiabatta Breadsticks
- Combining history and baking
happycaton Blog postVienna Bread
- Sticking with one thing and
happycaton Blog post100% Whole Wheat Sourdough Hokkaido Milk Bread 2.0
- Can you use the rebakes
happycaton Blog post79th bake. 01/08/2022. Crackers w/ Everything Bagel mix.
- Correct although i use more
phazon Forum topicKneading with hand pain - Just fyi - wet shine, along
phazon Forum topicAnother attempt, another flat bread
- Mesh # refers to a number ofsuaveon Forum topicFlour sources
- Doubling
wallyon Forum topicAnother attempt, another flat bread - Autolyse, and stretch anddwcolemanon Forum topicKneading with hand pain
- Very cool Lance.
alfansoon Blog postVienna Bread - I know absolutely nothing
Mark Stoneon Forum topicAnother attempt, another flat bread - That’s totally awesome Derek.
Benitoon Blog postBeen a bit too hot to bake - Thanks Benny. Toasted
happycaton Blog postBuckwheat Borodinsky w Black Sesame and Solod
- Thank for your this
Mark Stoneon Forum topicAnother attempt, another flat bread
- Absolutely beautiful loaf! I
Mark Stoneon Forum topicAnother attempt, another flat bread
- If it's all bread flour
Abeon Forum topicKneading with hand pain - Thank you, you’re too kind.
Benitoon Blog post100% Whole Wheat Sourdough Hokkaido Milk Bread 2.0
- Sourcing Caputo flours.
idaveindyon Forum topicTipo 00 characteristics - and why? - Many good points here. I have
Mark Stoneon Forum topicAnother attempt, another flat bread
- Thank you Lance
trailrunneron Blog postYW two ways Kernza two ways and some t65- porridge bread /crumb added - 100% hydration starter
Ilya Flyameron Forum topicAnother attempt, another flat bread - Very cool!
rgreenberg2000on Blog postBeen a bit too hot to bake - Oh,my. Gorgeous!clazar123on Blog post100% Whole Wheat Sourdough Hokkaido Milk Bread 2.0
- I have checked my fridge temp
Mark Stoneon Forum topicAnother attempt, another flat bread
- Good observation gentlemen.
Mark Stoneon Forum topicAnother attempt, another flat bread
- If you have a mixer to doColin2on Forum topicKneading with hand pain
- HIgh extraction flourpastrydennison Forum topicFlour sources
- Good looking loaves Caroline
albacoreon Blog postYW two ways Kernza two ways and some t65- porridge bread /crumb added - Yes it is expensive
trailrunneron Blog postYW two ways Kernza two ways and some t65- porridge bread /crumb added
- 00 should be super white,
Ilya Flyameron Forum topicTipo 00 characteristics - and why?
- Whose definition of 00 ?
idaveindyon Forum topicTipo 00 characteristics - and why?
- Oh, crud.
idaveindyon Blog post79th bake. 01/08/2022. Crackers w/ Everything Bagel mix.
- You're the bagel-mix mixer.
idaveindyon Blog post79th bake. 01/08/2022. Crackers w/ Everything Bagel mix.
- You are so adaptable David.
Benitoon Blog postBuckwheat Borodinsky w Black Sesame and Solod
- Taller & Taller!
albacoreon Blog post100% Whole Wheat Sourdough Hokkaido Milk Bread 2.0
- Very nice
Isand66on Blog postYW two ways Kernza two ways and some t65- porridge bread /crumb added - Thanks. I'm making a scaled
GaryBishopon Blog post100% Whole Wheat Sourdough Hokkaido Milk Bread 2.0 - Gary, to be honest I haven’t
Benitoon Blog post100% Whole Wheat Sourdough Hokkaido Milk Bread 2.0