Recent Forum and Blog Comments
- I have to use more polenta in
Benitoon Blog postStardust Whole Wheat Potato Polenta Sourdough - That would make a wet dough, alright.
pmccoolon Forum topicWhen is the best time to add more flour? - You might be onto something there, Dave
Abeon Forum topicWholegrain Pan Breads - Pan Sticking
Rockon Forum topicWholegrain Pan Breads - Thank you, Dave
Abeon Forum topicWholegrain Pan Breads
- Please let's not descend into
albacoreon Forum topicpH Guided Dough Processing - RyePNWguyon Forum topicAdding some rye to starter "food' mix
- Gluten Network shows
Rockon Forum topicWholegrain Pan Breads
- Ooops... I meant to post theDrumlugon Forum topicWhen is the best time to add more flour?
- Sorry, here it is!tpassinon Forum topicPizza Dough - Any tips on shaping dough?
- I think you are right abouttpassinon Forum topicAdvancements in bread making techniques post pandemic
- I've never made bagels
Precaudon Forum topicpH Guided Dough Processing - I don't see a link to Tom.
The Roadside Pie Kingon Forum topicPizza Dough - Any tips on shaping dough? - Pizza, born of the baker's waste over fermented dough.
The Roadside Pie Kingon Forum topicPizza Dough - Any tips on shaping dough?
- Thanks for your input.
The Roadside Pie Kingon Forum topicAdvancements in bread making techniques post pandemic
- Well, there are largetpassinon Forum topicpH Guided Dough Processing
- Recipe?fredsbreadon Forum topicWhen is the best time to add more flour?
- Same here
Precaudon Forum topicpH Guided Dough Processing
- Thanks for the thoughtsemolina_manon Forum topicAdvancements in bread making techniques post pandemic
- I think it's not the amounttpassinon Forum topicpH Guided Dough Processing
- La Fallue
bottlenyon Forum topicBrioche or pandoro? Something with a cake like honeycomb crumb - Sounds familiar
albacoreon Forum topicpH Guided Dough Processing
- I use Breadtopia, and havesemolina_manon Forum topicgetting lower extracted rye in US
- Very cool video! You mighttpassinon Forum topicPizza Dough - Any tips on shaping dough?
- I've recently acquired a pHbroncon Forum topicpH Guided Dough Processing
- I hope this helps.
The Roadside Pie Kingon Forum topicPizza Dough - Any tips on shaping dough?
- And look at the blisters! It
Moe Con Forum topicToday's bake: Sourdough Tin Loaf - I like that sheen effect. Itpassinon Forum topicToday's bake: Sourdough Tin Loaf
- Rye sources
dmsnyderon Forum topicgetting lower extracted rye in US - Where are you located?
alcophileon Forum topicgetting lower extracted rye in US - The sides where...
Abeon Forum topicWholegrain Pan Breads
- The sides where the loaffredsbreadon Forum topicWholegrain Pan Breads
- Unfortunately, in the US, ryetpassinon Forum topicgetting lower extracted rye in US
- Steam.
Dave Ceeon Forum topicToday's bake: Sourdough Tin Loaf - Thanks, Tom.
The Roadside Pie Kingon Forum topicGood morning beautiful gluten acholics
- Nice !
The Roadside Pie Kingon Forum topicRustic Italian bread styles. Discussion and laboratory exercise.
- I agree about combining
pmccoolon Blog post100% Einkorn Bread
- Thanks!
rgreenberg2000on Forum topicRustic Italian bread styles. Discussion and laboratory exercise. - Details needed
Isand66on Forum topicPizza Dough - Any tips on shaping dough? - Thank you
Isand66on Blog postStardust Whole Wheat Potato Polenta Sourdough
- beautiful bread
trailrunneron Blog postStardust Whole Wheat Potato Polenta Sourdough - adjusting mill
trailrunneron Blog postStardust Whole Wheat Potato Polenta Sourdough
- Thank you!🙏🏻
Isand66on Blog postStardust Whole Wheat Potato Polenta Sourdough
- Experience Teaches
albacoreon Forum topicHow to convert a hand mixed dough to a spiral mixer recipe
- That's crazy, because
tinpanalleyon Forum topicLevure de boulanger (fresh baker's yeast) storage - Good, thanks for your actualtpassinon Forum topicNeed help diagnosing crumb
- Those are darn fine looking,tpassinon Blog postStardust Whole Wheat Potato Polenta Sourdough
- I work in the food industry,fredsbreadon Forum topicNeed help diagnosing crumb
- I buy fresh yeast from AmazonAJB Templeon Forum topicLevure de boulanger (fresh baker's yeast) storage
- Looks perfect to me. Greattpassinon Forum topicToday's bake: Sourdough Tin Loaf