Recent Forum and Blog Comments
- Well Fil, this certainly is
Moe Con Forum topichello Considering a tefal actiftr experiment. - I have a talent for stating
Moe Con Forum topichello Considering a tefal actiftr experiment.
- It's basically what is oftentpassinon Forum topicLarge bubbles on top crust; what am I doing wrong?
- Use sparinglyReneRon Forum topicPurchasing Diastatic Barley Malt Powder
- You never said what you
Moe Con Forum topicPurchasing Diastatic Barley Malt Powder
- XLNT!
Precaudon Forum topicSourdough in a Panasonic SD-253 - Bulk firm was conducted in aBKSinAZon Forum topicLarge bubbles on top crust; what am I doing wrong?
- Honestly never heard ofBKSinAZon Forum topicLarge bubbles on top crust; what am I doing wrong?
- Progress of a sort..Filon Forum topichello Considering a tefal actiftr experiment.
- It workedportmoonon Forum topicSourdough in a Panasonic SD-253
- I concur with Paul. Don't betpassinon Forum topicLarge bubbles on top crust; what am I doing wrong?
- it's possible to have the crust set up too quicklytpassinon Forum topicSymptoms of bread that was under bulk risen but properly proofed?
- ThanksBKSinAZon Forum topicSymptoms of bread that was under bulk risen but properly proofed?
- Found some….DWKon Forum topicPurchasing Diastatic Barley Malt Powder
- Thanks for the responseBKSinAZon Forum topicLarge bubbles on top crust; what am I doing wrong?
- Return or destroy - up to you
Phazmon Forum topicContaminated grain? - Since the rest of the crumb looks fine,
pmccoolon Forum topicLarge bubbles on top crust; what am I doing wrong? - Some fungal infections of grain
pmccoolon Forum topicContaminated grain?
- Search for: fools crumb
pmccoolon Forum topicSymptoms of bread that was under bulk risen but properly proofed?
- I'm gonna risk disagreeingtpassinon Forum topicDifferent grains, no spring. Confused beginner
- that does not suck
squattercityon Forum topicDifferent grains, no spring. Confused beginner - First bake in the big WM TO
Precaudon Forum topicCountertop oven deal alert
- No such thing as a stupidbarryvabeachon Forum topicSymptoms of bread that was under bulk risen but properly proofed?
- Over-thinking warning lightsemolina_manon Forum topicSymptoms of bread that was under bulk risen but properly proofed?
- Which region of the world aresemolina_manon Forum topicGreasy eggless brioche
- Possible culprits
pmccoolon Forum topicChanges in dough weight
- I put a paper towel on thetpassinon Forum topicChanges in dough weight
- Perhaps, especially if the
Moe Con Forum topicChanges in dough weight
- all the steps
seasidejesson Forum topicPost your fails - This sounds very strange. Ittpassinon Forum topicChanges in dough weight
- Putting the salt in at thetpassinon Forum topicDifferent grains, no spring. Confused beginner
- On my stainless steel table,tpassinon Forum topicusing a maple wood kneading board: what am I doing wrong?
- Better but still sucks
Hollerpenoon Forum topicDifferent grains, no spring. Confused beginner - using a maple wood kneading board: what am I doing wrong?Laethon Forum topicusing a maple wood kneading board: what am I doing wrong?
- Noobie fails
Biseron Forum topicPost your fails - Thanks for the context, Ilya
Precaudon Forum topicFlour terminology - peeled and wallpaper
- Yup!
alcophileon Forum topicFlour terminology - peeled and wallpaper - What a coincidence, we have
Ilya Flyameron Forum topicI can see clearly now - I feel like this time there
Ilya Flyameron Forum topicFlour terminology - peeled and wallpaper
- Good point re cumin, I also
Ilya Flyameron Forum topicFlour terminology - peeled and wallpaper
- Same word! заварка / zavarka
Ilya Flyameron Forum topicFlour terminology - peeled and wallpaper
- OvensDough'son Forum topic*SOLD* 2X Tom Chandley Pico Plus Ovens plus stand *SOLD*
- The Pit Boss oval cast ironSueVTon Forum topicChallenger bread pan alternatives?
- That would be about right for
Mangia Paneon Forum topicI Need a Pizza Dough Recipe for a 16-inch Pan - 300g flour: half Tipo 00 andsemolina_manon Forum topicI Need a Pizza Dough Recipe for a 16-inch Pan
- I think 3 cups (360 - 370g)tpassinon Forum topicI Need a Pizza Dough Recipe for a 16-inch Pan
- Your dough sounds very activetpassinon Forum topicSourdough does not hold shape after overnight cold ferment
- The high percentage off whole grain flour
leslierufon Blog postA Second attempt at my version of Paul’s Infinity Bread - yes it is very nice toasted,
leslierufon Blog postA Second attempt at my version of Paul’s Infinity Bread
- Molto Bene!
Mangia Paneon Forum topicI Need a Pizza Dough Recipe for a 16-inch Pan