Recent Forum and Blog Comments
- Too interesting to NOT tryMike Wurlitzeron Forum topic100% rye with rye wild yeast water and a scald
- If the top part of the bread
TheBreadMasteron Forum topicNever use your bread machine to bake bread - Lance, very attractive loaves
Benitoon Blog postPagnotta Multicereali - Thank you very much Jon, I
Benitoon Blog postYorkville Sourdough Baguettes
- Ezio is a great master and a
Abelbreadgalleryon Forum topicThe History of Ciabatta - From what I recall, you were sifting store boughttpassinon Forum topicAtta-boy Baguette
- Lovely appearance
JonJon Blog postPagnotta Multicereali - Second the Cotswold crunch
JonJon Forum topicbest UK flours?
- What lovely crumb!
JonJon Blog postYorkville Sourdough Baguettes
- Appealing golden colour
JonJon Forum topicAtta-boy Baguette
- Here is an interesting
Ilya Flyameron Forum topicbest UK flours? - Interestedbillybreadlaon Forum topicCottage Bakery Equipment For Sale in SoCal including 2 x Rofco B40
- Autolyse
alcophileon Forum topicEnzymatic reactions, how does it work, what impact does it have on taste? - Tartine’s Country LoafMile Highon Blog postAnkarsrum Assistent Mixer: Advice & Tips for New Users
- Thank You!
cfraenkelon Blog postTortas de Aceite - You’re welcome Michel, let me
Benitoon Blog postYorkville Sourdough Baguettes
- Many thanks for the photoMichelPon Blog postYorkville Sourdough Baguettes
- Carbonated waterGmon Forum topicStarter is very active but dough will simply NOT rise
- Is the Rofco still available?Rileybensonon Forum topicCottage Bakery Equipment For Sale in SoCal including 2 x Rofco B40
- Thank you!
jo_enon Forum topicbest UK flours? - Thanks, Paul. Yes, it istpassinon Forum topicAtta-boy Baguette
- An interesting bake, Tom
pmccoolon Forum topicAtta-boy Baguette - Instead of just going for well known flours
Abeon Forum topicbest UK flours? - Thank you very much Michel, I
Benitoon Blog postYorkville Sourdough Baguettes
- Yes one of the baguettes,
Benitoon Blog postYorkville Sourdough Baguettes
- There you go! Thanks fortpassinon Forum topicWinging A Recipe
- winging it
jo_enon Forum topicWinging A Recipe
- Bookmarked!Molly-on Blog post30% rye sourdough sandwich loaf - yes, even rye breads can be fluffy and soft!
- As usual, very nice resultsMichelPon Blog postYorkville Sourdough Baguettes
- I may have been your initial inspiration,
alfansoon Blog postYorkville Sourdough Baguettes - I don’t think so
breadforfunon Forum topicEnzymatic reactions, how does it work, what impact does it have on taste? - Hey, looks like there's a newtpassinon Forum topicEnzymatic reactions, how does it work, what impact does it have on taste?
- Basic primer
breadforfunon Forum topicEnzymatic reactions, how does it work, what impact does it have on taste?
- Such a lot of questions! Fortpassinon Forum topicEnzymatic reactions, how does it work, what impact does it have on taste?
- Are the LAB's in the doughtpassinon Forum topicWhy should one Bulkferment?
- Hi all, and thanks for thehajonneson Forum topicWhy should one Bulkferment?
- It may seem counterintuitive,fredsbreadon Forum topicQuestion about rolls… hydration, kneading, flour types…
- Compared to bottom only.
Davey1on Forum topicLoafs done extremely fast or? - A few thoughts…foodforthoughton Forum topicSimulating T55 Flour
- I misread and used equaltpassinon Forum topicQuestion about rolls… hydration, kneading, flour types…
- Okay… So first let me gomartinoon Forum topicQuestion about rolls… hydration, kneading, flour types…
- I like bottleny's explanation
Moe Con Forum topicVacuum Dough Question - Hi Davey, faster? Compared to
NoNeedon Forum topicLoafs done extremely fast or? - I don't get 100%, but I don't
Moe Con Forum topicQuestion about rolls… hydration, kneading, flour types…
- Instead of cooling bread in
TheBreadMasteron Forum topicRetaining Crispy Crust for Farmer's Market
- You said the hydration istpassinon Forum topicQuestion about rolls… hydration, kneading, flour types…
- Top and bottom on = faster.
Davey1on Forum topicLoafs done extremely fast or?
- Interesting... the origintpassinon Forum topicThe History of Ciabatta
- Thanks a lot for taking the
NoNeedon Forum topicLoafs done extremely fast or?
- Thanks for the oven information
pmccoolon Forum topicLoafs done extremely fast or?