Recent Forum and Blog Comments
- No yeast/poss dairy free delicious stollen.clazar123on Forum topicStollen 101
- Sorry to have misquoted you
Benitoon 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... no
Abeon Forum topicUsing starter for bokashi - Thank you for the added
Ilya Flyameron Blog postStore-bought Monastyrsky & Borodinsky loaves. - How coarse is it?Anonymouson Blog postLithuanian whole rye flour.
- Three bakes, but done over 3
HeiHei29eron Blog postGoodbye to our Assistant Manager - Loved the 3:32 bit... they
happycaton 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,i
phazon Forum topicHow high can I go with white sandwich bread hydration?? - No I just laid out in my head what had to be done
alfansoon 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 was
HeiHei29eron Blog post100% WW Sandwich, Jewish Sour Rye Deli, and Overnight Sourdough with Kamut
- Nothing wrong in keeping the
HeiHei29eron Blog postGoodbye to our Assistant Manager
- I like Tangzhong for the 1:5
Benitoon Forum topicHow high can I go with white sandwich bread hydration??
- I keep meaning to test my
Benitoon Forum topicAccording to science, what's the fastest the ideal amount of gluten can be formed?
- Thank you David it was nice
Benitoon Blog postRaspberry rhubarb pie
- For Borodinsky, I was amazed
happycaton 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 posted
alfansoon 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 suggestion
happycaton Forum topicHow high can I go with white sandwich bread hydration??
- If you're sold on the Tweedy Mixer, then
alfansoon Forum topicAccording to science, what's the fastest the ideal amount of gluten can be formed?
- Thank you Mary! I picked up
HeiHei29eron 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 milk
Benitoon Forum topicHow high can I go with white sandwich bread hydration??
- Thank you Ilya. Appreciate
HeiHei29eron Blog post100% WW Sandwich, Jewish Sour Rye Deli, and Overnight Sourdough with Kamut
- Thanks Benny! There are so
HeiHei29eron Blog post100% WW Sandwich, Jewish Sour Rye Deli, and Overnight Sourdough with Kamut
- Let me know if you need any
Ilya 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! Monastyrsky
Ilya Flyameron Blog postStore-bought Monastyrsky & Borodinsky loaves.
- For softer, don't develope as
phazon 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 flexibility
pmccoolon Blog postOn the road - Thank you for this great info
Breadzikon Forum topicUsing "solod" in Ginsberg's "The Rye Baker"? - Yeah, so a banneton is not a
Breadzikon Forum topicBannetons
- The name for the "centrally
Ilya 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 Dave
albacoreon Blog postStore-bought Monastyrsky & Borodinsky loaves. - I bought covers for my meat
hodgey1on Forum topicDust Cover for Ankarsrum - Tweedy Mixer
albacoreon Forum topicAccording to science, what's the fastest the ideal amount of gluten can be formed?
- Twice a day
Abeon Forum topicFirst Sourdough Bake