Recent Forum and Blog Comments
- Nice buns!
Isand66on Blog post50-50 Emmer Rolls - Thank you
Isand66on Blog postGuinness Sour Dough Pretzel Rolls
- The funny thing is that thesetpassinon Blog post50-50 Emmer Rolls
- 100% hydration and flour moisture %marianaon Forum topicSergey 4-5 day clas
- Another for the 'to bake' list
CalBeachBakeron Blog postGuinness Sour Dough Pretzel Rolls - Really beautiful bake, another stunner.
CalBeachBakeron Blog postDanish Loaf
- Thanks, Benny!tpassinon Blog post50-50 Emmer Rolls
- Thank you!
Benitoon Blog postDanish Loaf - Wonderful looking rolls Tom,
Benitoon Blog post50-50 Emmer Rolls
- "Type 00" is a Italiantpassinon Forum topicBlending 00 with KA Special Patent for Cafone?
- nobody here has the exactdeuxcvon Forum topiccourage bagel
- At the moment I use floursRyeBreadon Forum topicHello from Germany
- very close to their product.themoreyoureadon Forum topiccourage bagel
- Matt Tinder panettoneSueVTon Forum topica little panettone article - just as a book mark
- Flour
Vicky68on Forum topicHello from Germany - recover from over ferment
jo_enon Forum topicEric's fav Rye wth clas and zoji - dough color
jo_enon Forum topicLook what I have created!
- Pretty gorgeousfoodforthoughton Blog postDanish Loaf
- 1) great looking machine!2)sphealeyon Forum topicMy 2nd N50 adventure
- It's a conflation of two very
Ilya Flyameron Forum topicSergey 4-5 day clas - Nice idea, thank you Abe!
Ilya Flyameron Forum topicWhole rye uses
- KAF black bread is not aboutsuaveon Forum topicSergey 4-5 day clas
- It's an unwinnable battle.suaveon Forum topicSergey 4-5 day clas
- I believe that
Abeon Forum topicThis Week in Wine - Grain Berries
Abeon Forum topicWhole rye uses
- Re: color. I think that 960suaveon Forum topicSergey 4-5 day clas
- Deviating from Rye for atpassinon Forum topicSergey 4-5 day clas
- 100% hydration
alcophileon Forum topicSergey 4-5 day clas - Russian rye breadsmarianaon Forum topicSergey 4-5 day clas
- I've actually made this bread
alcophileon Forum topicSergey 4-5 day clas
- I use unbleached flour and I
alcophileon Forum topicBleached vs unbleached flour, again...
- Schrotmarianaon Forum topicSergey 4-5 day clas
- This coffee in "Russian black
Ilya Flyameron Forum topicSergey 4-5 day clas
- I do. Enjoy, the back story, and formula.
The Roadside Pie Kingon Blog postParigina - Neopolatan stuffed pizza - Funny!marianaon Forum topicSergey 4-5 day clas
- This baby is ready for divide.
The Roadside Pie Kingon Forum topicEric's fav Rye wth clas and zoji
- Very nice Loaf. Well done.
The Roadside Pie Kingon Forum topicEric's fav Rye wth clas and zoji
- Thanks, AG!Another thing totpassinon Blog post50-50 Emmer Rolls
- Here are some photossuaveon Forum topicSergey 4-5 day clas
- Pretty little rollsAnother Girlon Blog post50-50 Emmer Rolls
- Ha, I had to chuckle; we had
ZenMasterChipon Forum topicDiabetic and Low Carb Keto Bread Substitute Experimenter - Thank you.
Dave Ceeon Forum topicBleached vs unbleached flour, again... - Yesmarianaon Forum topicWould rye malt be helpful in establishing rye starter?
- Have you tried searching forSugarowlon Forum topicDiabetic and Low Carb Keto Bread Substitute Experimenter
- Bleached vs unbleached flour, again.rainydaybreadon Forum topicBleached vs unbleached flour, again...
- Scoring isn't the problem
pmccoolon Basic pageLesson Five, Number 4: Scoring - downhill herepeterjon Basic pageLesson Five, Number 4: Scoring
- Interesting read. I don'tJPhillipson Forum topicInfluence of fortified flour on sourdough starter?
- i had to try
jo_enon Forum topicLook what I have created!
- No microscope needed
alcophileon Forum topicSergey 4-5 day clas