Recent Forum and Blog Comments
- ll I’m pretty happy with this
Benitoon Blog post60% Whole Wheat Sourdough - Thank you Tony. I’ve just
Benitoon Blog post60% Whole Wheat Sourdough
- Thanks.
idaveindyon Blog post60th bake. 10/06/2021. 75% WW. Fried + focaccia. - "unfortunate-looking" food.
idaveindyon Blog post60th bake. 10/06/2021. 75% WW. Fried + focaccia.
- I think the main plus point
albacoreon Forum topicis there a huge difference between organic and non-organic flour - Useful discussion here: httpsColin2on Forum topicIf I bake my bread at 475° why worry about flour temp when milling?
- Indeed, good point Lance!
Ilya Flyameron Forum topicIf I bake my bread at 475° why worry about flour temp when milling? - And also perhaps negatively
albacoreon Forum topicIf I bake my bread at 475° why worry about flour temp when milling?
- I assume high temp during
Ilya Flyameron Forum topicIf I bake my bread at 475° why worry about flour temp when milling?
- Do you have my updated
Roger Lamberton Forum topicButter milk fermented bread - I always use 2 tsp yeast.
Roger Lamberton Forum topicButter milk fermented bread
- Buttermilkrb75453on Forum topicButter milk fermented bread
- Beautiful dozen nearly
Benitoon Blog postWild Rice Cranberry Sourdough
- 7th piece, focaccia.
idaveindyon Blog post60th bake. 10/06/2021. 75% WW. Fried + focaccia.
- Thank you, idaveindy
Abeon Forum topicThe Role of Starch in Gluten Free Breads - starchy flour vs protein-y flour.
idaveindyon Forum topicThe Role of Starch in Gluten Free Breads
- Holding off frying for a few days.
idaveindyon Blog post60th bake. 10/06/2021. 75% WW. Fried + focaccia.
- That loaf looks fantastic...
CalBeachBakeron Blog post60% Whole Wheat Sourdough - Baked loaf photos.
Benitoon Blog post60% Whole Wheat Sourdough
- 6th piece, focaccia.
idaveindyon Blog post60th bake. 10/06/2021. 75% WW. Fried + focaccia.
- Perfect!
Abeon Blog post100% Whole Wheat Sandwich Loaf - 4th Attempt
- Cheers. I've been followinggavincon Blog post100% Whole Wheat Sandwich Loaf - 4th Attempt
- The original post is correctJussion Blog postWhat are Flour Types T45, T55, T65, T150, Type 0 or Type 00, Magic Enzy Flour, Rye Flour T1150, Pizza Flour?
- Much to improve
Yippeeon Forum topic100% whole-grain scallion pancake with CLAS - German recipesMikeVon Forum topicFirst Clear flour hack?
- Haha!
trailrunneron Blog postFirst drop it on the floor - Secret tip
Mini Ovenon Blog postFirst drop it on the floor - IMHO any flour you can getBrotanikeron Forum topicis there a huge difference between organic and non-organic flour
- Making batter from starter
Doc.Doughon Blog postInjera (update #7 - [as of 7/30/22] includes modified batter formulation and a few process tweaks) - With my pre-mixed blends, I
HeiHei29eron Forum topicThe Role of Starch in Gluten Free Breads - Yes it's really good.Thanks
happycaton Blog post50% Whole Wheat Hokkaido Sourdough Milk Bread - Thanks!
happycaton Forum topicGreetings from Toronto
- I use a portion
Danni3ll3on Forum topicGreetings from Toronto - Thank you Gina
Abeon Forum topicThe Role of Starch in Gluten Free Breads
- Bulk barn sale until Oct 17.
happycaton Forum topicGreetings from Toronto
- Add protein
Gluten-free Gourmandon Forum topicThe Role of Starch in Gluten Free Breads - Practice, practice, practice
RedPentacleBon Forum topicChandley Compacta Pico Artisan Oven Review - So happy to hear that you
Benitoon Blog post50% Whole Wheat Hokkaido Sourdough Milk Bread
- Glad you tried it Gary, I
Benitoon Blog post50% Whole Wheat Hokkaido Sourdough Milk Bread
- Beautiful even sandwich loaf
Benitoon Blog post100% Whole Wheat Sandwich Loaf - 4th Attempt
- I made this today. Thanks for
happycaton Blog post50% Whole Wheat Hokkaido Sourdough Milk Bread
- I baked a tiny loaf today.
GaryBishopon Blog post50% Whole Wheat Hokkaido Sourdough Milk Bread - Even bakes
MrsHomebodyon Forum topicChandley Compacta Pico Artisan Oven Review - Thanks
flourgirl_04on Forum topicStarting a home bakery - Crumb shot.gavincon Blog post100% Whole Wheat Sandwich Loaf - 4th Attempt
- Thanks, Abe. My first use ofgavincon Blog post100% Whole Wheat Sandwich Loaf - 4th Attempt
- Thanks, Benny. Best so far.gavincon Blog post100% Whole Wheat Sandwich Loaf - 4th Attempt
- You will not be disappointed.gavincon Blog post100% Whole Wheat Sandwich Loaf - 4th Attempt
- Thank you Gluten-free Gourmand
Abeon Forum topicThe Role of Starch in Gluten Free Breads
- How high is the hydration
Abeon Forum topicThe Role of Starch in Gluten Free Breads