Recent Forum and Blog Comments
- Yes I did cover it during thegordybakeron Forum topicRebalancing Lievito Madre
- The end game
The Roadside Pie Kingon Forum topic12/29/2023. Aim - Baguette practice. - Thanks joegranz I appreciategordybakeron Forum topicRebalancing Lievito Madre
- Oven Temp
cfraenkelon Forum topicPizza Crust. How To Bake it Properly. - oh no!
cfraenkelon Forum topicPanettone
- looking good
cfraenkelon Forum topic12/29/2023. Aim - Baguette practice.
- There are two extremesuaveon Forum topicSourdough with rye-scald
- No wordsjoegranzon Blog postMy "first" panettone, 2 years in the making
- Thank you!joegranzon Blog postMy "first" panettone, 2 years in the making
- I agree with joegranz, this
mwilsonon Forum topicRebalancing Lievito Madre - Fantastic!
mwilsonon Blog postMy "first" panettone, 2 years in the making
- I got the L7 bread pans
Precaudon Forum topicNew to L11 bread pans - Temperatureroboboticuson Forum topicSourdough with rye-scald
- Better with rum!clazar123on Forum topicWhat realm is this recipe in-cookie?scone?
- Personally, I've just beentpassinon Forum topicSourdough with rye-scald
- Scald
Moe Con Forum topicSourdough with rye-scald - terrific flavors
jo_enon Forum topicPanettone - Yes, I've been learning thattpassinon Forum topicSourdough with rye-scald
- Corrections in the coldjoegranzon Forum topicRebalancing Lievito Madre
- Looks great!semolina_manon Blog postMy "first" panettone, 2 years in the making
- It's certainly a startjoegranzon Blog postMy "first" panettone, 2 years in the making
- Beautiful! Congratulations!!SueVTon Blog postMy "first" panettone, 2 years in the making
- Food as a businesstherearenotenoughnoodlesintheworldon Forum topicA Baking Opportunity Has Risen for Me
- Banneton prep
suminandion Forum topicHow to properly use banneton with no liner/linen? - You should be able totpassinon Forum topicFlash format video
- thanks so much.I'm sure I can
squattercityon Blog postLithuanian Christmas Bread—Kaledu Pyragas - quand je l'avais fermé il mpauldausion Forum topicfrench hobart n50
- What weight did you finallytpassinon Forum topicTip - Thin Burger Buns
- No white line
PastryCharmon Forum topichow to get that white line on yeasted donuts - Crystal rye malt
alcophileon Blog postLithuanian Christmas Bread—Kaledu Pyragas - I love how amazingly casual
squattercityon Blog postRye with flax
- Brilliant!This sounds super
squattercityon Blog postLithuanian Christmas Bread—Kaledu Pyragas
- Well done to both!semolina_manon Forum topicChristmas Sourdough Couronne de Bordelaise
- North American native grains
alcophileon Forum topicCooking with sprouted spelt grains, a poolish, and an outolyse
- developing LM for panettonegordybakeron Forum topicRebalancing Lievito Madre
- revised recipe?RB32689on Forum topicCooking with sprouted spelt grains, a poolish, and an outolyse
- Another beautiful rye!
alcophileon Blog postRye with flax
- Thanks, Marta!
alcophileon Blog postLithuanian Christmas Bread—Kaledu Pyragas
- Secret to Popovers (hint: flour has changed)tyouelon Forum topicIs Malted Barley Still Being Added To Commercial White Flours?
- These are both fabuloustpassinon Forum topicChristmas Sourdough Couronne de Bordelaise
- Poolish is a preferment madesuaveon Forum topicCooking with sprouted spelt grains, a poolish, and an outolyse
- Charlie's a great teacher
Precaudon Forum topicI was wondering does Chain Baker Play here? Soft Pretzles
- brilliant bakes, both of you
squattercityon Forum topicChristmas Sourdough Couronne de Bordelaise
- I bake with bran frequently,
Precaudon Forum topicDoes scalding bran denature the enzymes too much?
- I Submit, Pain de seigle Couronne Bordelaise
The Roadside Pie Kingon Forum topicChristmas Sourdough Couronne de Bordelaise
- So, here is the 411. (Information)
The Roadside Pie Kingon Forum topicChristmas Sourdough Couronne de Bordelaise
- Thank you, Abe. I really feelfredsbreadon Blog postJust another panettone post
- Thank you! They were tenderfredsbreadon Blog postJust another panettone post
- I believe you are right abouttpassinon Forum topicCooking with sprouted spelt grains, a poolish, and an outolyse
- Looks so good!SueVTon Blog postJust another panettone post