Recent Forum and Blog Comments
- I didn’t take photos this time…iLookLikeElvison Forum topicHello all
- First things first...
Abeon Forum topicHello all - Thank you for the reply!TheiLookLikeElvison Forum topicHello all
- Hi Moe Ci find it extremely
yozzauseon Forum topicSo much to read - Thanks Derek.
The Roadside Pie Kingon Forum topicI am hoping for quick reply. - I use my proofing box for allgavincon Forum topicProofing boxes only for 2nd rise or also bulk rise?
- The glaze/paste is really
yozzauseon Forum topicI am hoping for quick reply.
- Welcome Elvis.... I mean Justin!
Abeon Forum topicHello all
- Sorry, there is no such thingSugarowlon Forum topiclow-sugar cakes
- Baking notesgavincon Forum topicProofing my sourdough
- Not sure
breadforfunon Forum topicStumped! - Since your starter seems to be
Abeon Forum topicStumped!
- I've only recently startedbregenton Forum topicStumped!
- Cornstarch glaze
The Roadside Pie Kingon Forum topicI am hoping for quick reply.
- Thank you Tony, I’m quite
Benitoon Blog postWhole Red Fife Whole Wheat Walnut Oil Sourdough Shokupan - Interesting.
The Roadside Pie Kingon Forum topicI am hoping for quick reply.
- Lookin' good! For my taste,tpassinon Forum topicI am hoping for quick reply.
- Glazed?BrianShawon Forum topicI am hoping for quick reply.
- I went ahead and glazed them. No Dutch oven required.
The Roadside Pie Kingon Forum topicI am hoping for quick reply.
- That’s a lot of rye
breadforfunon Forum topicStumped!
- Question - why would ya think
phazon Forum topicHow much does hydration affect bulk fermentation? - trying different ratiobregenton Forum topicStumped!
- I have thought about it.
The Roadside Pie Kingon Forum topicToday's bake. Disappointed
- Gorgeous!
CalBeachBakeron Blog postWhole Red Fife Whole Wheat Walnut Oil Sourdough Shokupan - Thanks Benny
CalBeachBakeron Blog postWeinheim Carrot Rye Weinheimer Mohrenbrot (Germany)
- Rofcojfergvton Forum topicROFCO B40 oven for sale
- Beauties
alfansoon Forum topicProofing my sourdough - Will, I think those look
Rockon Forum topicToday's bake. Disappointed - Beautiful
Debra Winkon Forum topicProofing my sourdough - I've been using the Komo
ruralonton Forum topicKomo vs Mockmill - 1. I'm not a Millenial
Precaudon Forum topicBrooklyn Sicilian pizza with double pepperoni - Thanks Michael!
The Roadside Pie Kingon Forum topicBrooklyn Sicilian pizza with double pepperoni
- Typical Millinium thinking
The Roadside Pie Kingon Forum topicBrooklyn Sicilian pizza with double pepperoni
- Fermentation goes more slowlytpassinon Forum topicHow much does hydration affect bulk fermentation?
- Proprietary pizza sauce ?
Precaudon Forum topicBrooklyn Sicilian pizza with double pepperoni
- Thanks, Benny!I've been doingfredsbreadon Blog postHigh Extraction Hard Red Wheat
- Good, far from perfect.
The Roadside Pie Kingon Forum topicToday's bake. Disappointed
- Many thanks! Your repliesMichelPon Forum topicUnder fermented sourdough
- Those look very nice!
gabev50on Forum topicToday's bake. Disappointed - Could be protease
breadforfunon Forum topicStumped!
- I guess it has been a long
phazon Forum topicStumped!
- First of all, thanks to allbregenton Forum topicStumped!
- No
Abeon Forum topicUnder fermented sourdough
- If you preferment a largetpassinon Forum topicUnder fermented sourdough
- When doing one rise
Abeon Forum topicUnder fermented sourdough
- If your starter is or wastpassinon Forum topicStumped!
- I was under the impressiontpassinon Forum topicUnder fermented sourdough
- Please clarify
breadforfunon Forum topicStumped!
- Thank you for your answers!IMichelPon Forum topicUnder fermented sourdough
- That’s very kind of you to
Benitoon Blog postWhole Red Fife Whole Wheat Walnut Oil Sourdough Shokupan