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- No yeast/poss dairy free delicious stollen.clazar123on Forum topicStollen 101
- Sorry to have misquoted youBenitoon Forum topicAccording to science, what's the fastest the ideal amount of gluten can be formed?
- Awesome!Isand66on Blog postGuinness Ricotta Rye Bread
- Great ideadrntgogolon Forum topicCacio e Pepe Artisanal Loaf?
- My guess is... noAbeon Forum topicUsing starter for bokashi
- Thank you for the addedIlya Flyameron Blog postStore-bought Monastyrsky & Borodinsky loaves.
- How coarse is it?Anonymouson Blog postLithuanian whole rye flour.
- Three bakes, but done over 3HeiHei29eron Blog postGoodbye to our Assistant Manager
- Loved the 3:32 bit... theyhappycaton Forum topicAccording to science, what's the fastest the ideal amount of gluten can be formed?
- Thank you for your reply. Irayjayon Forum topicHow high can I go with white sandwich bread hydration??
- I LIKE the Tangzhong methodrayjayon Forum topicHow high can I go with white sandwich bread hydration??
- KAmarianaon Forum topicAccording to science, what's the fastest the ideal amount of gluten can be formed?
- Even though i am in the us,iphazon Forum topicHow high can I go with white sandwich bread hydration??
- No I just laid out in my head what had to be donealfansoon Blog postGoodbye to our Assistant Manager
- Great suggestion, Benny.happycaton Forum topicHow high can I go with white sandwich bread hydration??
- Thanks Alan! This CB wasHeiHei29eron Blog post100% WW Sandwich, Jewish Sour Rye Deli, and Overnight Sourdough with Kamut
- Nothing wrong in keeping theHeiHei29eron Blog postGoodbye to our Assistant Manager
- I like Tangzhong for the 1:5Benitoon Forum topicHow high can I go with white sandwich bread hydration??
- I keep meaning to test myBenitoon Forum topicAccording to science, what's the fastest the ideal amount of gluten can be formed?
- Thank you David it was niceBenitoon Blog postRaspberry rhubarb pie
- For Borodinsky, I was amazedhappycaton Blog postStore-bought Monastyrsky & Borodinsky loaves.
- Welcome back.idaveindyon Forum topicISO carrot and dill bread
- Again, thank you all for yourrayjayon Forum topicHow high can I go with white sandwich bread hydration??
- There are a few Deli Rye formulas postedalfansoon Blog post100% WW Sandwich, Jewish Sour Rye Deli, and Overnight Sourdough with Kamut
- Yes, I've tried both butrayjayon Forum topicHow high can I go with white sandwich bread hydration??
- This reminds me of all theKookyon Forum topicAccording to science, what's the fastest the ideal amount of gluten can be formed?
- I second Benny's suggestionhappycaton Forum topicHow high can I go with white sandwich bread hydration??
- If you're sold on the Tweedy Mixer, thenalfansoon Forum topicAccording to science, what's the fastest the ideal amount of gluten can be formed?
- Thank you Mary! I picked upHeiHei29eron Blog post100% WW Sandwich, Jewish Sour Rye Deli, and Overnight Sourdough with Kamut
- Benny, your photos... wow.happycaton Blog postRaspberry rhubarb pie
- Most pleasedKookyon Forum topicJason's Quick Coccodrillo Ciabatta Bread
- Nicely done on all!!justkeepswimmingon Blog post100% WW Sandwich, Jewish Sour Rye Deli, and Overnight Sourdough with Kamut
- Since this is a Japanese milkBenitoon Forum topicHow high can I go with white sandwich bread hydration??
- Thank you Ilya. AppreciateHeiHei29eron Blog post100% WW Sandwich, Jewish Sour Rye Deli, and Overnight Sourdough with Kamut
- Thanks Benny! There are soHeiHei29eron Blog post100% WW Sandwich, Jewish Sour Rye Deli, and Overnight Sourdough with Kamut
- Let me know if you need anyIlya Flyameron Forum topicUsing "solod" in Ginsberg's "The Rye Baker"?
- Thank you for your reply.Thisrayjayon Forum topicHow high can I go with white sandwich bread hydration??
- All breads look excellent,Ilya Flyameron Blog post100% WW Sandwich, Jewish Sour Rye Deli, and Overnight Sourdough with Kamut
- Looks nice Dave! MonastyrskyIlya Flyameron Blog postStore-bought Monastyrsky & Borodinsky loaves.
- For softer, don't develope asphazon Forum topicHow high can I go with white sandwich bread hydration??
- Modern Borodinsky has 15%Ilya Flyameron Blog postStore-bought Monastyrsky & Borodinsky loaves.
- They had some flexibilitypmccoolon Blog postOn the road
- Thank you for this great infoBreadzikon Forum topicUsing "solod" in Ginsberg's "The Rye Baker"?
- Yeah, so a banneton is not aBreadzikon Forum topicBannetons
- The name for the "centrallyIlya Flyameron Forum topicUsing "solod" in Ginsberg's "The Rye Baker"?
- I really want a Tweedy mixer!Colin2on Forum topicAccording to science, what's the fastest the ideal amount of gluten can be formed?
- Thanks Davealbacoreon Blog postStore-bought Monastyrsky & Borodinsky loaves.
- I bought covers for my meathodgey1on Forum topicDust Cover for Ankarsrum
- Tweedy Mixeralbacoreon Forum topicAccording to science, what's the fastest the ideal amount of gluten can be formed?
- Twice a dayAbeon Forum topicFirst Sourdough Bake