Recent Forum and Blog Comments
- Hey suave - you mean a #32
Gadjowheatyon Forum topicFlour sources - I had the regular
MTloafon Blog postYW two ways Kernza two ways and some t65- porridge bread /crumb added - Thanks. I prefer to make
happycaton Blog postHokkaido Milk Bread Bostock w Orange Zest Frangipane - Hi Happycat,Nice recovery
CalBeachBakeron Blog postBuckwheat Borodinsky w Black Sesame and Solod - How do you handle losses?
GaryBishopon Blog post100% Whole Wheat Sourdough Hokkaido Milk Bread 2.0 - You are too funny!
trailrunneron Blog postYW two ways Kernza two ways and some t65- porridge bread /crumb added - Cracker Barrel
MTloafon Blog post79th bake. 01/08/2022. Crackers w/ Everything Bagel mix.
- Haha they were out of
trailrunneron Blog postYW two ways Kernza two ways and some t65- porridge bread /crumb added
- Nailing the whole grain
HeiHei29eron Blog post100% Whole Spelt 96% Hydration Sourdough - How much time before fridge
wallyon Forum topicOptimum time to put sourdough starter in fridge? - Mariana, you keep stunning meBaker2on Forum topicAnother attempt, another flat bread
- Thank you.Milleron Forum topicCombining flours to raise the protein level
- It might be better if I never
Benitoon Blog postYW two ways Kernza two ways and some t65- porridge bread /crumb added - 60% hydration
wallyon Forum topicAnother attempt, another flat bread
- I am torn
MTloafon Blog postYW two ways Kernza two ways and some t65- porridge bread /crumb added
- To clarify ...cch099on Forum topicSourdough, air pocket at the top of the loaf
- Famag Spiral, Haussler, or Ankarsrum? Help! x_xHarleyellen05on Forum topicFamag Spiral, Haussler, or Ankarsrum? Help! x_x
- Tourette’s de Seiglecarynon Forum topicBittman's Bread
- I haven't done it in a while,suaveon Forum topicFlour sources
- Good startermarianaon Forum topicAnother attempt, another flat bread
- if you want rye bread ...coneileipion Forum topicBittman's Bread
- I have never met a more
Mark Stoneon Forum topicAnother attempt, another flat bread - Do you happen to use a 1/30th
Gadjowheatyon Forum topicFlour sources
- Thanks joe. Sorry, I
Gadjowheatyon Forum topicFlour sources
- Just made a pizza dough with
Gadjowheatyon Forum topicTipo 00 characteristics - and why?
- Elena I’d be more than happy
Benitoon Forum topicAnother attempt, another flat bread
- Biggest factor to consider is
phazon Forum topicCombining flours to raise the protein level - Thank you Don
trailrunneron Blog postYW two ways Kernza two ways and some t65- porridge bread /crumb added
- Nice looking bread
MTloafon Blog postYW two ways Kernza two ways and some t65- porridge bread /crumb added
- Flour Protein Contentantonon Forum topicCombining flours to raise the protein level
- Thank you. This information is very useful to know.Milleron Forum topicCombining flours to raise the protein level
- Thank you, will do it andBaker2on Forum topicBaking and baking and not improving!
- Scaling and Stickinesslouiscohenon Forum topicBittman's Bread
- Hi Mariana, thank you, areBaker2on Forum topicAnother attempt, another flat bread
- They are most definitely notRyzin Dohon Forum topicLooking for a breadstick recipe
- Flour Protein Contentantonon Forum topicCombining flours to raise the protein level
- Flour Protein Contentantonon Forum topicCombining flours to raise the protein level
- Dough not stickyMuminon Forum topicBittman's Bread
- OK you have all the answers, right?semolina_manon Forum topicGreat thin crust-but not crispy
- Temperature too lowsemolina_manon Forum topicBaking and baking and not improving!
- Nice!
albacoreon Blog postVienna Bread - One Knotted version ;)
Mini Ovenon Blog postVienna Bread - Crumb photos
Benitoon Blog post100% Whole Wheat Sourdough Hokkaido Milk Bread 2.0
- Thank you
trailrunneron Blog post100% Whole Wheat Sourdough Hokkaido Milk Bread 2.0
- Two thoughts
pmccoolon Forum topicbanneton dried out bread out during 18 hr retard. - Hi Caroline, if you have high
Benitoon Blog post100% Whole Wheat Sourdough Hokkaido Milk Bread 2.0
- Looks like a successful first
Benitoon Blog post78th bake. 01/06/2022. Denisa's 100% rye.
- Thank you Caroline, I so
Benitoon Blog postWhole Einkorn and Rye Chocolate Chip Sablés
- I look forward to your
albacoreon Blog postVienna Bread
- It helps to have focus points.
Mini Ovenon Blog postVienna Bread