Recent Forum and Blog Comments
- Those loaves look delicious!I
alcophileon Blog postPain Au Cidre (Cider Bread) from The Rye Baker by Stanley Ginsberg - Thanks, pumpernickel question.Tristan91107on Forum topicPumpernickel Bread
- Upper heating element.
idaveindyon Forum topicAchieving a Deep Brown Crust Colour - Another challenge, Benny. Igavincon Forum topicBread watcher
- Both your babkas look lovely
Benitoon Forum topicCommunity Bake - Babka - These look amazing Alan, they
Benitoon Blog postKingdom Bakery Polenta Levain Baguettes
- Wow those babies have
Benitoon Forum topicBread watcher
- Useful feedbackCellarvieon Forum topicFolic Acid impact?
- Community Bake Bakba — Maurizio’s perfect loaf recipeCharlotteSon Forum topicCommunity Bake - Babka
- First, if you decide to gobarryvabeachon Forum topicHelp deciding on grainmill
- Commmunity Bake Babka—Breads Bakery RecipeCharlotteSon Forum topicCommunity Bake - Babka
- Water absorption
hanseataon Forum topicErsatz Tipo 0 - AP 550 + Type 110? - Great work. Love 'em. I havengavincon Blog postKingdom Bakery Polenta Levain Baguettes
- Russian Black Bread
alcophileon Forum topicPumpernickel Bread
- Thanks, pumpernickel question.Tristan91107on Forum topicPumpernickel Bread
- Pumpernickel Breadbigcrustyon Forum topicPumpernickel Bread
- Ha Ha. Glad I could help :)gavincon Forum topicBread watcher
- It's probably the cameragavincon Forum topicBread watcher
- Naw, just a
Mini Ovenon Forum topicBread watcher - searching.
idaveindyon Forum topicPumpernickel Bread
- I love this picture! That
Sabinaon Forum topicBread watcher - Janie's Mill Rye Flours
alcophileon Forum topic"Black Rye Flour," DE T2500?
- Wet or dry basis?
alcophileon Forum topic"Black Rye Flour," DE T2500?
- Sorry for the belated reply,
Gadjowheatyon Forum topicErsatz Tipo 0 - AP 550 + Type 110? - Thanks for the complement.
CalBeachBakeron Blog postPain Au Cidre (Cider Bread) from The Rye Baker by Stanley Ginsberg - Sorry for the belated reply,
Gadjowheatyon Forum topicZuckerrübensirup = Rübenkrautextrakt?
- Finally received confirmation
Gadjowheatyon Forum topic"Black Rye Flour," DE T2500?
- Maillard reaction can occurAbhi_Mahanton Forum topicMaillard reaction in a 212F/100C oven setting?
- correct. I've PM'd you somegavincon Forum topicTrying to get a good sandwich loaf profile.
- Thanks Gavin - I will put it
albacoreon Forum topicTrying to get a good sandwich loaf profile. - Formula for this bakegavincon Forum topicTrying to get a good sandwich loaf profile.
- Ha Ha.....Is it a rocker?gavincon Forum topicBread watcher
- Nobody sits
Mini Ovenon Forum topicBread watcher
- Yes please
albacoreon Forum topicTrying to get a good sandwich loaf profile.
- Thanks. Cheersgavincon Forum topicBread watcher
- if it's a sickness...
Yeast_Modeon Forum topicBread watcher - Failing Rye Starterchefcdpon Blog postMy starter doesnt eat white flour
- Discontinued Flourchefcdpon Forum topicDiscontinued Flour
- Ahh, great! Thank you.
pdiffon Forum topicTaste testing - Very nice bake Tony. I like
Benitoon Blog postPain Au Cidre (Cider Bread) from The Rye Baker by Stanley Ginsberg
- I had planned to make a poppyDan_In_Sydneyon Forum topicCommunity Bake - Babka
- papers
Ilya Flyameron Forum topicTaste testing - The first line of the translation
Mini Ovenon Forum topicCommunity Bake - Babka
- Hi, Lance. Yes, it is Debragavincon Forum topicTrying to get a good sandwich loaf profile.
- Carlos, I am super intriguedZensereneon Blog postMy starter doesnt eat white flour
- Hey Dan, when I post videosZensereneon Blog postMy starter doesnt eat white flour
- Thank you for the suggestionsZensereneon Blog postMy starter doesnt eat white flour
- Good Looking Loaf!
albacoreon Forum topicTrying to get a good sandwich loaf profile.
- I did mean 80F :) thanks, andZensereneon Blog postMy starter doesnt eat white flour
- That looks really good,
Ilya Flyameron Forum topicCommunity Bake - Babka