Recent Forum and Blog Comments
- It all depends on the needstpassinon Forum topicLet's Play a game. What would you do?
- Were you scoring and bakingtpassinon Forum topicLet's Play a game. What would you do?
- It's not very high hydration,tpassinon Forum topicDry Dough
- 400g BF (I used organic)100gKalaon Forum topicDry Dough
- Thanks a bunch, I'll try tomisshoneyon Forum topicFirst timer with sourdough
- Thank you!! I appreciate yourmisshoneyon Forum topicFirst timer with sourdough
- More sugar and amino acids?
alcophileon Forum topicRed Rye Malt - That is sage advice.
The Roadside Pie Kingon Forum topicLet's Play a game. What would you do? - C. for the win
pmccoolon Forum topicLet's Play a game. What would you do? - Go by feel - not measurements
Davey1on Forum topicDry Dough - Thank you Lance
trailrunneron Forum topicPizza in teglia Romana - Style
albacoreon Forum topicPizza in teglia Romana - Nice!
The Roadside Pie Kingon Forum topicBrooklyn’s Hottest Pizzeria | Bon Appétit
- Recipe measurements are
GaryBishopon Forum topicDry Dough - Misque
The Roadside Pie Kingon Forum topicPizza in teglia Romana
- Nice!
The Roadside Pie Kingon Forum topicPizza in teglia Romana
- Cheers Caroline
albacoreon Forum topicPizza in teglia Romana
- These look very well done! Itpassinon Blog postThe Breads of Egypt - Barley bread
- Thanks Ian
albacoreon Forum topicPizza in teglia Romana
- Beautiful!
trailrunneron Forum topicPizza in teglia Romana
- Looks great
Isand66on Forum topicPizza in teglia Romana - Enjoyable viewing
albacoreon Forum topicBrooklyn’s Hottest Pizzeria | Bon Appétit
- Thank you as always Jon. I’m
Benitoon Blog postMochi Sourdough Hokkaido Milk Bread - This one is made with wheat
Nelandon Forum topicRed Rye Malt - That's a thought.
Moe Con Forum topicOven mitts - Thanks for the Malts Informationlouiscohenon Forum topicRed Rye Malt
- Rugbrød recipesemolina_manon Forum topicRed Rye Malt
- After all we want the yeasttpassinon Forum topicStarter inactive after second day
- I like to use Thomas Fawcett
Nelandon Forum topicRed Rye Malt
- It's such a lovely country
pmccoolon Blog postHamelman's Sourdough 5-Grain Bread
- It was a grand trip, David
pmccoolon Blog postHamelman's Sourdough 5-Grain Bread
- Which one did you prefer?
JonJon Forum topicRed Rye Malt - Visual perfection
JonJon Blog postMochi Sourdough Hokkaido Milk Bread
- PH of my pineapple syrup is PH 3.5
NoNeedon Forum topicStarter inactive after second day - Lovely pictures and bread Paul
JonJon Blog postHamelman's Sourdough 5-Grain Bread
- I don't know, just asking..
Moe Con Forum topicStarter inactive after second day
- thanks, just read it and used
NoNeedon Forum topicStarter inactive after second day
- Trying the pineapple juice now
NoNeedon Forum topicStarter inactive after second day
- Baking with Rye is very
Nelandon Forum topicPlease help me improve my 100% sourdough rye bread - "gumminess" and top of loaf caving downwards
- I live in Denmark and bake
Nelandon Forum topicRed Rye Malt
- This was posted twice in
joyridebakingon Forum topicREMOVED - Welcome home!
dmsnyderon Blog postHamelman's Sourdough 5-Grain Bread - Sticky Paperlouiscohenon Forum topicCIA Whole Wheat Lean Straight Dough 40% WW 70% Hydration
- bread sliced on youtubelouiscohenon Forum topicCIA Whole Wheat Lean Straight Dough 40% WW 70% Hydration
- Fermentation?
mwilsonon Forum topicRed Rye Malt - Thank you, Benny
pmccoolon Blog postHamelman's Sourdough 5-Grain Bread
- Rye maltpleveeon Forum topicRed Rye Malt
- Welcome home Paul, your trip
Benitoon Blog postHamelman's Sourdough 5-Grain Bread
- Congratulations on figuring
Benitoon Blog postMy first descent home-oven baked pizza (finally!)
- Increse extensibility
bottlenyon Forum topicVacuum Dough Question