Recent Forum and Blog Comments
- It's not a proofing problem.tpassinon Forum topicwhy does this keep happening to me
- Euro sourced FamagJimatthelakeon Forum topicFamag Mixer - Europe to USA?
- Here is a place to start
rondayvouson Forum topicnew here, new to sourdough - leave it in the oven to cool
rondayvouson Forum topicCiabatta crust is too soft
- A soft crust with a leantpassinon Forum topicCiabatta crust is too soft
- Congratulations!
rondayvouson Forum topicGiorilli Panettone - my first sourdough panettone
- Hopps
rondayvouson Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- It's probably the same thing,
Ilya Flyameron Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready) - malt extract in the UStpassinon Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Lovely and interesting
JonJon Blog postLithuanian Bread - Kooky, check different
Rockon Forum topicFamag Mixer - Europe to USA? - Yes - it's mainly not about
Ilya Flyameron Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- I am Russian, but not an
Ilya Flyameron Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- This is labeled as malt syrup
Ilya Flyameron Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Beer syrup as substitute for barley malt
JonJon Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- SHAPINGtherearenotenoughnoodlesintheworldon Forum topicGiorilli Panettone - my first sourdough panettone
- WOW!therearenotenoughnoodlesintheworldon Forum topicGiorilli Panettone - my first sourdough panettone
- I keep my stiff starter (about 65% hydration) in the fridge
leslierufon Forum topicCommunity Bake - Infinity Bread - thank you Paul
leslierufon Forum topicCommunity Bake - Infinity Bread
- Fermented red rye
rondayvouson Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Maybe not what you hoped,
pmccoolon Forum topicCommunity Bake - Infinity Bread - you all are so helpful!daniel4everon Forum topicsubstitutions in bread machine book recipes
- Saturated and Monounsaturated Fats
seasidejesson Forum topicButter vs Oil in whole wheat sandwich bread - GlutenBorquion Forum topicCommunity Bake - Infinity Bread
- kisirBorquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- kisir
jo_enon Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready) - Could this be it?Borquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Yes I sometimes do pop the starter in the fridge
leslierufon Forum topicCommunity Bake - Infinity Bread
- Original recipesBorquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- RofcoANTHONYGon Forum topicROFCO B40 oven for sale
- Malt flavorBorquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Funny
rondayvouson Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- That's a good description :)
Ilya Flyameron Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Original recipes for breads
Ilya Flyameron Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Other option.
rondayvouson Forum topicFamag Mixer - Europe to USA?
- Malt extract
rondayvouson Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Molasses is molassesBorquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Kimchi, Oh yea baby!!!!
rondayvouson Forum topic1 hour pizza with a Panasonic Bread Machine
- Pomegranade molassesBorquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- I would also look to gluten developmentBorquion Forum topicCommunity Bake - Infinity Bread
- If i'm not mistaken
Abeon Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready) - Malt extract is the best
Ilya Flyameron Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- That's very different and way
Ilya Flyameron Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- thanks tpassin
leslierufon Forum topicCommunity Bake - Infinity Bread
- thanks!
jo_enon Forum topic1 hour pizza with a Panasonic Bread Machine
- pomegranate mol
jo_enon Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Relaxed about substitutions
rondayvouson Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- I bake quite often with Emmer
leslierufon Forum topicCommunity Bake - Infinity Bread
- PSBorquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- I'm just being cruel
Moe Con Forum topicSource for Selkirk Flour