Recent Forum and Blog Comments
- I’ m guessing my feed starterMister Con Forum topicEvolutions in Bread Failures
- Cluelesslouiscohenon Forum topicFolds - How Many and When
- I'm not getting carried awaytpassinon Blog postTrying A Shorter Bulk
- The left-hand loaf looks verytpassinon Forum topicSeeking tips on my 50/50
- How is this crumb?Sevitzkyon Forum topicSeeking tips on my 50/50
- A dough that is very dry
Moe Con Forum topichello Considering a tefal actiftr experiment. - I have the book and I've justtpassinon Forum topicEvolutions in Bread Failures
- Tom, that pizza forum looks
Moe Con Forum topicStrange kneading behavior for 70% hydration dough
- One can almost feel thetpassinon Blog postTrying A Shorter Bulk
- Sorry, King Arthur flourMister Con Forum topicEvolutions in Bread Failures
- FLOUR: King Author Bread andMister Con Forum topicEvolutions in Bread Failures
- Another approach to CLAS and white breads
Precaudon Forum topicCLAS and white flour breads - Oven offReneRon Blog postTrying A Shorter Bulk
- Made a start with the readingFilon Forum topichello Considering a tefal actiftr experiment.
- You can't argue with your results.
The Roadside Pie Kingon Blog postTrying A Shorter Bulk - Another recipe won't matter,tpassinon Forum topicEvolutions in Bread Failures
- I used to go by the mantra oftpassinon Blog postTrying A Shorter Bulk
- My oven is also electric. Itpassinon Blog postTrying A Shorter Bulk
- There's an interesting booktpassinon Forum topicStrange kneading behavior for 70% hydration dough
- Interesting about the free standing proof.
The Roadside Pie Kingon Blog postTrying A Shorter Bulk
- Thanks, Will! The sheen istpassinon Blog postTrying A Shorter Bulk
- Thanks for your kind commentssdiver2489on Forum topicStrange kneading behavior for 70% hydration dough
- Excellent work Tom
The Roadside Pie Kingon Blog postTrying A Shorter Bulk
- ha, good one!
The Roadside Pie Kingon Forum topicFolds - How Many and When
- I'm guessing you meantpassinon Forum topicBest time to perform sourdough lamination (not pastry)
- Are you still active?ElleGaunton Blog postMy First 100% Whole Rye Brick
- ReBakes.inthelakeson Forum topicBest time to perform sourdough lamination (not pastry)
- Well, for a seeming mistake,
Moe Con Forum topicStrange kneading behavior for 70% hydration dough
- Is this still availablecmhjrcon Forum topicROFCO B40
- I think it depends on how thetpassinon Forum topicBest time to perform sourdough lamination (not pastry)
- Different batch of grains?tpassinon Forum topicstarter went proteolytic?
- no other changes?fredsbreadon Forum topicstarter went proteolytic?
- Baking sprayBrianShawon Forum topicWholegrain Pan Breads
- I agree Ian
albacoreon Forum topicWhen is the best time to add more flour? - Discount Bakery and Charm School
Dave Ceeon Forum topicBread Puns - I think all the large holestpassinon Forum topicNew starter
- Believe it or not I prefersdiver2489on Forum topicStrange kneading behavior for 70% hydration dough
- Thick crust
rondayvouson Forum topicStrange kneading behavior for 70% hydration dough - Blowing in the Windlouiscohenon Forum topicFolds - How Many and When
- No way
Isand66on Forum topicWhen is the best time to add more flour? - Strange sidespleveeon Forum topicWholegrain Pan Breads
- The answer my friend is....
The Roadside Pie Kingon Forum topicFolds - How Many and When
- Put to good use straight outta the gate
The Roadside Pie Kingon Forum topicGood morning beautiful gluten acholics
- Steam system cleaningmqbeers911on Forum topicSimplyBread oven
- yes the bread was very chewykimmy5500on Forum topicInclusion Sourdough help
- This is the same picture astpassinon Forum topicInclusion Sourdough help
- IMG_7613.jpegsdiver2489on Forum topicStrange kneading behavior for 70% hydration dough
- The grand finale
The Roadside Pie Kingon Forum topicGood morning beautiful gluten acholics
- In terms of how it turned outsdiver2489on Forum topicStrange kneading behavior for 70% hydration dough
- I believe this flour wassdiver2489on Forum topicStrange kneading behavior for 70% hydration dough