Recent Forum and Blog Comments
- Proteins are slowly denaturedalistairon Forum topic"Stronger" v. "Weaker" Flours and Fermentation durations
- It doesn't seem like there'salistairon Forum topicHoley top, dense bottom (overproofing?)
- It dependsmarianaon Forum topicspelt and rye
- Aliquot jar and rye
JonJon Forum topicCommunity Bake - Rye Bread - This approach seems to treat
happycaton Forum topicSD Flavor as it relates to PFF%, Time, & Temp - Sweet stiff levain
JonJon Forum topicSD Flavor as it relates to PFF%, Time, & Temp
- I have not but
trailrunneron Blog postWeekend Bakery Semolina Pullman - Coconut cream
JonJon Blog postWeekend Bakery Semolina Pullman
- Thanks all!Ilya, the taste isMikeVon Forum topicCommunity Bake - Rye Bread
- I shall have to download it
Abeon Forum topicCommunity Bake - Rye Bread - ah,,,,it's a secret :)
trailrunneron Blog postWeekend Bakery Semolina Pullman
- Trinity?
alfansoon Blog postWeekend Bakery Semolina Pullman - Yes, google translate app on
Ilya Flyameron Forum topicCommunity Bake - Rye Bread - My temps
trailrunneron Blog postWeekend Bakery Semolina Pullman
- The one thing that isn’t
Benitoon Forum topicSD Flavor as it relates to PFF%, Time, & Temp - I still need to try this….
HeiHei29eron Forum topicSD Flavor as it relates to PFF%, Time, & Temp - It depends on how much is called for
Abeon Forum topicspelt and rye
- Another Recipe
Abeon Forum topicCommunity Bake - Rye Bread
- I throw in my 2 cents (if it
HeiHei29eron Forum topicSD Flavor as it relates to PFF%, Time, & Temp
- “ I'll either use it straight
DanAyoon Forum topicSD Flavor as it relates to PFF%, Time, & Temp - Food for thought - Some information King Arthur Flour and microb
CalBeachBakeron Forum topicSD Flavor as it relates to PFF%, Time, & Temp - How that I’ve read your post,
Benitoon Blog postWeekend Bakery Semolina Pullman
- I agree with Don, most pan
Benitoon Blog postWeekend Bakery Semolina Pullman
- I selected the 430dF
alfansoon Blog postWeekend Bakery Semolina Pullman
- Maybe
Yippeeon Blog post20220129 Backstube Zopf - Flocken Sesam - Oops
trailrunneron Blog postWeekend Bakery Semolina Pullman
- A fine idea and I can attest
alfansoon Blog postWeekend Bakery Semolina Pullman
- Not what I believe in answer to
alfansoon Forum topicSD Flavor as it relates to PFF%, Time, & Temp
- Thanks for posting. I'm
GaryBishopon Forum topicSD Flavor as it relates to PFF%, Time, & Temp - Nice save!
alcophileon Forum topicCommunity Bake - Rye Bread - Baguette pan loaves
MTloafon Blog postWeekend Bakery Semolina Pullman - Inspired
Econprofon Forum topicCommunity Bake - Rye Bread - Back to other approachescarynon Forum topicBittman's Bread
- Not enough info
Abeon Forum topicFermentation
- And thank you!
Abeon Forum topicCommunity Bake - Rye Bread
- It comes with a recipe on the packet
Abeon Forum topicCommunity Bake - Rye Bread
- Nice!
trailrunneron Blog postWeekend Bakery Semolina Pullman
- Thanks Jon. The jam look is
happycaton Blog postKugelhof 2 Moister, more lemon cranberry
- sprouts = enzymesheadupincloudson Forum topicCommunity Bake - Rye Bread
- Thank you!
HeiHei29eron Blog post70% Rye with a Rye/Barley Mash
- Thank you Benny, and hope the
HeiHei29eron Blog post70% Rye with a Rye/Barley Mash
- Thank you Gavin! Might have
HeiHei29eron Blog post70% Rye with a Rye/Barley Mash
- Thank you Jon and appreciate
HeiHei29eron Blog post70% Rye with a Rye/Barley Mash
- Lovely crumb
Martadellaon Blog post70% Rye with a Rye/Barley Mash - When using an aliquot jar I
Benitoon Forum topicCommunity Bake - Rye Bread
- I’ve been going on the
Benitoon Forum topicCommunity Bake - Rye Bread
- What is your location
Mini Ovenon Forum topicAutolyse leads to degrading gluten structure during bulk - Looks like a great bake Troy.
Benitoon Blog post70% Rye with a Rye/Barley Mash
- I would use more starter
Mini Ovenon Forum topicHelp Convert Recipe to Sourdough?
- High extraction flourmarianaon Forum topicSubstitute for Halbweissmehl