Recent Forum and Blog Comments
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jo_enon Blog postKoji Rice Porridge Sourdough - I was mostly in Hyde Park,tpassinon Forum topicEnhancing oatiness
- You can - expect to see a
Davey1on Forum topicIs it OK to feed - Lots of steel!
alcophileon Forum topicEnhancing oatiness - Very nice experiment! -tpassinon Blog post90% hydration ciabatta experiment with rye, spelt and white levains
- Oh man, focus on pasteis de
Ilya Flyameron Forum topicPorto, Portugal Bakeries? - Those ripped parts aretpassinon Forum topicCrustiness and ears
- Here’s some information
trailrunneron Forum topicEnhancing oatiness - Thanks!!!ricmanon Forum topicA nice bake with added whole wheat
- Interesting experiment
JonJon Blog post90% hydration ciabatta experiment with rye, spelt and white levains - It's interesting that youtpassinon Forum topicPre-Shape: Two Different Contexts
- Yeast Doughs
AsburgerCookon Forum topicPre-Shape: Two Different Contexts - Ah, Gary! I remember drivingtpassinon Forum topicEnhancing oatiness
- Yeah, I remember
Precaudon Forum topicEnhancing oatiness - It wasn't so bad in the Southtpassinon Forum topicEnhancing oatiness
- Thank you Dawn. I'll have agavincon Blog post80 percent Sourdough Rye with a Rye-Flour Soaker
- Odor Compass
alcophileon Forum topicEnhancing oatiness
- None. Enjoy!
Davey1on Forum topictool to calculate dough volume
- Probably. Enjoy!
Davey1on Forum topicFlour differences
- Thanks Davey1 !!JRLoweyon Forum topicProblem with rise and dough ripping
- If it is hot and humid -
Davey1on Forum topicProblem with rise and dough ripping
- Thank-you !!!JRLoweyon Forum topicProblem with rise and dough ripping
- Here are some posts abouttpassinon Forum topicProblem with rise and dough ripping
- Thanks very much for yourJRLoweyon Forum topicProblem with rise and dough ripping
- The first thing to know istpassinon Forum topicProblem with rise and dough ripping
- cooking & looking
squattercityon Forum topicA Big(a) Controversy - re: Oat Malt
Precaudon Forum topicEnhancing oatiness
- Instead of using water or
onionsoupon Forum topicEnhancing oatiness - Oat Malt?
alcophileon Forum topicEnhancing oatiness
- +1 for minimalist!tpassinon Forum topicFlaking grains - major improvements!Thank you Gary!
- Good to hear
trailrunneron Forum topicFlaking grains - major improvements!Thank you Gary!
- Minimalist techniques
GaryBishopon Forum topicFlaking grains - major improvements!Thank you Gary! - Yes it’s a gamechanger
trailrunneron Forum topicFlaking grains - major improvements!Thank you Gary!
- Southern Italian style Bread
The Roadside Pie Kingon Forum topicFilone Falzon integrale 25%. - Amazing!
Bronzeon Forum topicFlaking grains - major improvements!Thank you Gary! - That's very cool.
Bronzeon Forum topicHi everyone!
- Yum, look at those crust bubbles.
Bronzeon Forum topicFilone Falzon integrale 25%.
- Welcome to the bread club!
The Roadside Pie Kingon Forum topicHi everyone!
- Oh that's really impressive,
SunnyGailon Forum topicMost flavourful flour combination? - 90%?
JonJon Forum topicA Big(a) Controversy
- 90% vs 50% biga
JonJon Forum topicA Big(a) Controversy
- I don't think it can bejacksazon Forum topicHamelman croissant receipe - source?
- A long time ago I baked sometpassinon Forum topicA Big(a) Controversy
- Thanks, ReneR. It's good, but
squattercityon Forum topicA Big(a) Controversy
- There is a big choice
yozzauseon Forum topicMost flavourful flour combination? - Here's the list updated withtpassinon Blog postInfinity Bread CB - All Bakes
- Biga % aweet spotReneRon Forum topicA Big(a) Controversy
- dough after d'oh
squattercityon Forum topicA Big(a) Controversy
- The Rye Baker BlogDawnBon Blog post80 percent Sourdough Rye with a Rye-Flour Soaker
- Great suggestions, I had not
SunnyGailon Forum topicMost flavourful flour combination?