Recent Forum and Blog Comments
- Yep, in my experience, US
Sabinaon Forum topicAmerican recipes for dough & Canadian flour. - Oven with light on
alcophileon Forum topicWhat's your favorite "warm spot" to let your dough rise? - Something not mentioned
Mini Ovenon Forum topicAmerican recipes for dough & Canadian flour. - bought some SolodDougWelleron Forum topicConverting crushed red rye crystal to red rye malt
- Yes.
Mini Ovenon Blog postTourte de Seigle
- Look and feel. If ya don't
phazon Forum topicAmerican recipes for dough & Canadian flour. - Bleu d'Auvergne
squattercityon Blog post100% Rye, Tourte de Seigle - Stanley Ginsberg - Looks excellent as usual and sounds really tasty.
CalBeachBakeron Blog postCranberry Walnut Grand Marnier Sourdough - Thank you for your repliesXimeniaon Forum topicAmerican recipes for dough & Canadian flour.
- It is similar to focaccia, I
CalBeachBakeron Blog postRosemary & Walnut Schiacciata
- Best way to eat? ANY way!clazar123on Blog post100% Rye, Tourte de Seigle - Stanley Ginsberg
- TV cabinetVickiePNWon Forum topicWhat's your favorite "warm spot" to let your dough rise?
- I doubt it would be a
Benitoon Blog postTourte de Seigle - Spinning, yes that's the word
Mini Ovenon Blog postTourte de Seigle
- Thank you Rob. I’ll slice it
Benitoon Blog post100% Rye, Tourte de Seigle - Stanley Ginsberg
- Thanks Yippee, I really like
Ilya Flyameron Blog postCiabatta with CLAS and 20% durum - looks fabulous, Benny
squattercityon Blog post100% Rye, Tourte de Seigle - Stanley Ginsberg
- Gorgeous loaves!
Yippeeon Blog postCiabatta with CLAS and 20% durum - Coarse or very coarse
Mini Ovenon Forum topicZuckerrübensirup = Rübenkrautextrakt?
- Not very pretty, but a cooler
Gadjowheatyon Forum topicWhat's your favorite "warm spot" to let your dough rise? - OK thanks mini. I'd love to
Gadjowheatyon Forum topicZuckerrübensirup = Rübenkrautextrakt?
- On Top of My Boiler
RichieRichon Forum topicWhat's your favorite "warm spot" to let your dough rise? - Thank you so much forItsridiculouson Forum topicWhy so many different techniques to cook in clay pottery?
- It looks bloody fantastic -Dan_In_Sydneyon Forum topicWhy so many different techniques to cook in clay pottery?
- Typical Canadian AP flour isSlipstreamon Forum topicAmerican recipes for dough & Canadian flour.
- Your loaf looks great! For
Petekon Forum topicWhy so many different techniques to cook in clay pottery? - Sigh . . . if I must :Dan_In_Sydneyon Blog postBarbari bread, chapati, marbled matcha shortbread & another coconut loaf
- Hi Matt, you don’t say what
Benitoon Forum topicProblem with Spring in Baguettes
- I always love the colour that
Benitoon Blog postRosemary & Walnut Schiacciata
- Hi Mini, in fact the bit of
Benitoon Blog postTourte de Seigle
- Thanks for pointing that out,
Benitoon Blog postT65 amazing !!
- Pre-shape at room tempDan_In_Sydneyon Forum topicProblem with Spring in Baguettes
- Without trying to beDan_In_Sydneyon Forum topicWhy so many different techniques to cook in clay pottery?
- I believe this is because
Floydmon Forum topicAmerican recipes for dough & Canadian flour. - Indeed, every tiny detail
Ilya Flyameron Forum topicNot scoring sourdough loaves
- "Mark them down by a dollar or two..."
Mini Ovenon Forum topicNot scoring sourdough loaves
- I like how simple it is.Anonymouson Blog postRosemary & Walnut Schiacciata
- I wonder if the cracking can be
Mini Ovenon Blog postTourte de Seigle
- The 12g may take longer to peek
Mini Ovenon Forum topicZuckerrübensirup = Rübenkrautextrakt?
- 12 to 24g starter
Mini Ovenon Forum topicZuckerrübensirup = Rübenkrautextrakt?
- I see. Do I understand
Gadjowheatyon Forum topicZuckerrübensirup = Rübenkrautextrakt?
- Type 65 Mail Order
Slideslingeron Blog postT65 amazing !! - Thanks Benny! I also love
Ilya Flyameron Blog postCiabatta with CLAS and 20% durum
- We have yet to slice into the
Benitoon Blog post100% Rye, Tourte de Seigle - Stanley Ginsberg
- Beautiful Ilya, your CLAS
Benitoon Blog postCiabatta with CLAS and 20% durum
- Dehydrator
Sabinaon Forum topicWhat's your favorite "warm spot" to let your dough rise?
- Microwave
justkeepswimmingon Forum topicWhat's your favorite "warm spot" to let your dough rise? - It's particularly great for
Ilya Flyameron Blog postCiabatta with CLAS and 20% durum
- Not sure whether it made it
yozzauseon Blog postBarbari bread, chapati, marbled matcha shortbread & another coconut loaf - I purchased a small heat pad
yozzauseon Blog postCiabatta with CLAS and 20% durum