Recent Forum and Blog Comments
- 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
- Thank you very much Troy.
Benitoon Blog post100% Whole Spelt 96% Hydration Sourdough
- That is very sweet of you to
Benitoon Blog post100% Whole Spelt 96% Hydration Sourdough
- Thank you Don
trailrunneron Blog postYW two ways Kernza two ways and some t65- porridge bread /crumb added
- Ha, you are so right, Tony.
happycaton Blog postBuckwheat Borodinsky w Black Sesame and Solod - 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