Recent Forum and Blog Comments
- That first photo of your loaf
Benitoon Blog postThinking about open crumb - Lovely bake and interesting
Benitoon Blog postBigabiga Bread
- Wonderful baking Paul.
Benitoon Blog postHamelman's Five Grain Sourdough
- You are truly remarkable Lin
Benitoon Blog postBachelor's party bake II
- Thank you Jon, it made a
Benitoon Blog postSmoked Salmon, Dill Sour Cream and Cucumber Dutch Baby
- That's great, thanks so much!
oniparon Forum topicBest, Affordable Panettone Flour in United States? - Not only are you the pie king
JonJon Forum topicPot luck at Banner Imaging Mesa - Looks lush, Benny
JonJon Blog postSmoked Salmon, Dill Sour Cream and Cucumber Dutch Baby
- I have never made panettonetpassinon Forum topicBest, Affordable Panettone Flour in United States?
- Thanks so much, very much
oniparon Forum topicBest, Affordable Panettone Flour in United States?
- looks delicious!
jo_enon Forum topicPot luck at Banner Imaging Mesa - Thank you Debra, you’re right
Benitoon Blog postSmoked Salmon, Dill Sour Cream and Cucumber Dutch Baby
- CI?
Debra Winkon Blog postSmoked Salmon, Dill Sour Cream and Cucumber Dutch Baby - Thanks Lance
The Roadside Pie Kingon Forum topicPot luck at Banner Imaging Mesa - Yes, just leave on thesuaveon Forum topicPoolish sourdough tight dough structure?
- Hey, I started the panettoneJConstanteon Forum topicBest, Affordable Panettone Flour in United States?
- A close up of my sourdough crumbBlovescookingon Forum topicPoolish sourdough tight dough structure?
- Hey, I started the panettoneJConstanteon Forum topicBest, Affordable Panettone Flour in United States?
- A pic of my poolish sourdough loaf! Also a question!Blovescookingon Forum topicPoolish sourdough tight dough structure?
- 1. It's really just a yeastedsuaveon Forum topicPoolish sourdough tight dough structure?
- Amazing photo Lin
JonJon Blog postThinking about open crumb
- Looks like you've been busy,
albacoreon Forum topicPot luck at Banner Imaging Mesa - No, not by default. Those are
Floydmon Forum topicPoolish sourdough tight dough structure? - On posting on this site!Blovescookingon Forum topicPoolish sourdough tight dough structure?
- Different name - same thing -
Davey1on Forum topicBest, Affordable Panettone Flour in United States? - Creamy texture..!
ll433on Forum topicWW loaves - starters and other questions - Such a good looking crumb
ll433on Blog postThinking about open crumb
- LME might be cheaper
alcophileon Forum topicNon-diastatic syrup to powder conversion - I'm honestly not sure. I've
oniparon Forum topicBest, Affordable Panettone Flour in United States?
- Thanks! Yeah, I've found a
oniparon Forum topicBest, Affordable Panettone Flour in United States?
- Well, as we know, Jon, there
albacoreon Blog postThinking about open crumb
- Absolutely
JonJon Blog postThinking about open crumb
- Food processor
JonJon Blog postThinking about open crumb
- As Abe said, hydrationGVon Forum topicPoolish sourdough tight dough structure?
- Hydration is total water / total flour x 100
Abeon Forum topicPoolish sourdough tight dough structure? - Question on your great post!Blovescookingon Forum topicPoolish sourdough tight dough structure?
- To answer the question - it
Davey1on Forum topicPoolish sourdough tight dough structure?
- It's always hard to combinetpassinon Forum topicPoolish sourdough tight dough structure?
- Starter Therapy
adamton Forum topicIs my 20-year-old sourdough depressed? - 1. The poolish has a lot ofGVon Forum topicPoolish sourdough tight dough structure?
- Panettone Flourpeterwinsonon Forum topicBest, Affordable Panettone Flour in United States?
- A nice looking loaf, Jon!
albacoreon Blog postThinking about open crumb
- They were mixed until no dry
albacoreon Blog postBigabiga Bread
- Pannetone questionBlovescookingon Forum topicBest, Affordable Panettone Flour in United States?
- And the bigas were well mixed, not shaggy right?
JonJon Blog postBigabiga Bread
- Jon. you are touching on atpassinon Blog postThinking about open crumb
- Skip the link. Enjoy!
Davey1on Forum topicDoes sifting whole wheat flour produce the equivalent of high extraction flour, with wheat germ?
- Hi Benjamin"I shall be firmerRichard Lemieuxon Forum topicIs it possible I'm overworking my dough
- When it comes to shaping, try
onionsoupon Forum topicLooking for Some Tips for Improving Sourdough Bread Rise ?? - i just ordered 6-pieceJoshuaLoaferon Forum topicDoes sifting whole wheat flour produce the equivalent of high extraction flour, with wheat germ?