Recent Forum and Blog Comments
- Week of 02/26/2024 Bake #2 Maurizio's Sourdough Baguettes.
The Roadside Pie Kingon Forum topicIt is a busy morning at the institute - It's better to consider thesetpassinon Forum topicNeed help diagnosing crumb
- Happy (belated) 19th birthday!
pmccoolon Blog postReporting in - Every flour I have bought inmxtomon Forum topicNeed help diagnosing crumb
- Getting there ..Filon Forum topichello Considering a tefal actiftr experiment.
- Protein standards
mwilsonon Forum topicNeed help diagnosing crumb - Treatment of Maple Kneading boardJimatthelakeon Forum topicusing a maple wood kneading board: what am I doing wrong?
- Tnks☺️☺️
Pizzafreakon Blog postUneven air pockets in my ciabatta. - I've seen this videoJetmaanon Forum topicHow much to bulk ferment sourdough?
- W numberReneRon Forum topicNeed help diagnosing crumb
- Need to experimentmxtomon Forum topicNeed help diagnosing crumb
- If it's not broken don't fix it.
The Roadside Pie Kingon Blog postReporting in
- Quickly becoming a favorite of mine also.
The Roadside Pie Kingon Forum topicI can see clearly now
- I am enjoying the change.
The Roadside Pie Kingon Forum topicI can see clearly now
- I agree
The Roadside Pie Kingon Forum topicMaurizio's Sourdough Baguettes. The tell will be the crumb
- Revisited this paper recentlyYenForYangon Forum topicNew paper on panettone
- 80% - loaves are same sizeSevitzkyon Forum topicSeeking tips on my 50/50
- Wow!therearenotenoughnoodlesintheworldon Forum topicShortbread - texture and taste
- Thank you Tom, they were
Benitoon Blog postMiso Sweet Potato Sourdough Milk Rolls for Cheesy Chicken Sliders - Trying Diastatic powderDWKon Forum topicPurchasing Diastatic Barley Malt Powder
- Take a look at this video ontpassinon Blog postUneven air pockets in my ciabatta.
- Tnks Tom!☺️
Pizzafreakon Blog postUneven air pockets in my ciabatta.
- Brushing them with butter
Moe Con Forum topichello Considering a tefal actiftr experiment. - Tnks Benito!☺️
Pizzafreakon Blog postUneven air pockets in my ciabatta.
- Here's a thread on TFL thattpassinon Forum topicNeed help diagnosing crumb
- You do not need US breadlukason Forum topicNeed help diagnosing crumb
- You need what here in the UKlukason Forum topicNeed help diagnosing crumb
- Used Rocco b40 for sale-$3000kimmy5500on Forum topicUsed Rocco b40 for sale-$3000
- If the loaf was in a dutchJasperBon Forum topicLarge bubbles on top crust; what am I doing wrong?
- Phase one ✅👍
The Roadside Pie Kingon Forum topicIt is a busy morning at the institute
- Petermann's infoTangoDanceron Forum topicFlax & Sunflower disaster!
- The ovenkimmy5500on Forum topicRofco B10 for sale
- IC
Yippeeon Forum topicCountertop oven deal alert - Hammocks!! WOW!Filon Forum topichello Considering a tefal actiftr experiment.
- It never did
Precaudon Forum topicCountertop oven deal alert - These look amazinglytpassinon Blog postMiso Sweet Potato Sourdough Milk Rolls for Cheesy Chicken Sliders
- Large tunnels near the toptpassinon Blog postUneven air pockets in my ciabatta.
- Wow, what a difference!
Yippeeon Forum topicCountertop oven deal alert
- Chandley Pico Plus for Salekimmy5500on Forum topicChandley Pico Plus for Sale
- If you don't mind pulling the
Moe Con Forum topichello Considering a tefal actiftr experiment.
- About your dough not beingtpassinon Forum topicNeed help diagnosing crumb
- So you are saying I shouldtpassinon Forum topicNeed help diagnosing crumb
- sounds interesting..Filon Forum topichello Considering a tefal actiftr experiment.
- Thanks for this!
AlanGon Blog post"Italian" San Joaquin Sourdough, a modified method - I uses a scraper to get the dough bits off
AlanGon Forum topicusing a maple wood kneading board: what am I doing wrong?
- Measuring pH
AlanGon Forum topicpH guided dough processing - a possible breakthrough!
- Hey,It's notlukason Forum topicNeed help diagnosing crumb
- A few more countries
albacoreon Forum topicpH guided dough processing - a possible breakthrough! - The US requirements fortpassinon Forum topicpH guided dough processing - a possible breakthrough!
- Interesting context, Tom
Precaudon Forum topicpH guided dough processing - a possible breakthrough!