Recent Forum and Blog Comments
- Caputo is globaltherearenotenoughnoodlesintheworldon Forum topicKitchenAid 7 qt KSM799WH Commercial Stand Mixer Reviews
- Thank you for writing on oneigk_kkon Forum topicKitchenAid 7 qt KSM799WH Commercial Stand Mixer Reviews
- Non-stick today does not meantpassinon Forum topicWhy use Ungreased Tube Pan
- Personally I don't think it'stpassinon Forum topicIs the loss of mass flour as well as water?
- Workday 70 Flouiscohenon Forum topicLatest Workday 100% Whole Wheat
- "Flour mass loss is about 2.3jkandellon Forum topicIs the loss of mass flour as well as water?
- Thank you Mariana, my pansOskar246on Forum topicWhy use Ungreased Tube Pan
- such a warm color
jo_enon Forum topicNo-Proofing mixed wheat/rye - "Genetztes" - clas as sourdough starter
jo_enon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS
- Who knowsmarianaon Forum topicWhy use Ungreased Tube Pan
- Dry mass loss during fermentation.marianaon Forum topicIs the loss of mass flour as well as water?
- Thank you Paul that is kind
Benitoon Blog postSaccharified Polenta Sourdough - Sure looks beautiful! Itpassinon Forum topicNo-Proofing mixed wheat/rye - "Genetztes"
- I don't know the answer, buttpassinon Forum topicIs the loss of mass flour as well as water?
- Wow, just came across this
Gadjowheatyon Blog postSaccharified Polenta Sourdough - Ok, will wait for the next storm front
Mini Ovenon Blog postGrating chocolate tip - NevermindDeejon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS
- CLAS?Deejon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS
- 70Fjkandellon Forum topicLatest Workday 100% Whole Wheat
- The very satisfying result of a long morning of baking
The Roadside Pie Kingon Blog postEric Hanner's favorite N.Y. onion rye - The formula's
The Roadside Pie Kingon Blog postEric Hanner's favorite N.Y. onion rye
- The end game
The Roadside Pie Kingon Blog postEric Hanner's favorite N.Y. onion rye
- Static not magnetic?
Doc.Doughon Blog postGrating chocolate tip - Isn't it cool
Yippeeon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS - Oven temp curvetherearenotenoughnoodlesintheworldon Forum topic"Blowouts" in wood oven, not in dutch oven
- These are all greatteajayon Forum topic"Blowouts" in wood oven, not in dutch oven
- brown rice flour
jo_enon Forum topiccouch sticking to dough
- I agree with @tpassin.
alcophileon Forum topicLönner one-stage sourdough process - The seller has asked UPS forGandalfon Forum topicKitchenAid K5-A vs Hobart N50
- Lonner is trying to get atpassinon Forum topicLönner one-stage sourdough process
- “I do believe that your "asgjkandellon Forum topicLönner one-stage sourdough process
- Non-stick surfacesmarianaon Forum topiccouch sticking to dough
- So it's not the lack of sugar
Abeon Forum topicSourdough Starter and Maillard Reaction in Enriched Doughs - Fewer amino acids available
alcophileon Forum topicSourdough Starter and Maillard Reaction in Enriched Doughs
- Chemistry rules!
alcophileon Forum topicSourdough Starter and Maillard Reaction in Enriched Doughs
- To me this looks like a starter issue
Abeon Blog postNo spring
- One thing i'm unsure about
Abeon Forum topicSourdough Starter and Maillard Reaction in Enriched Doughs
- Looks awesome
Isand66on Blog postSourdough puff pastry - It would be worthwhile totpassinon Forum topic"Blowouts" in wood oven, not in dutch oven
- Good point
MichaelLilyon Forum topic"Blowouts" in wood oven, not in dutch oven - this is a clas keeper
jo_enon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS
- Oven still too hot???therearenotenoughnoodlesintheworldon Forum topic"Blowouts" in wood oven, not in dutch oven
- I think you were rightteajayon Forum topic"Blowouts" in wood oven, not in dutch oven
- @jkandell, thank you for
alcophileon Forum topicLönner one-stage sourdough process
- Thank you!J3rowneon Forum topicBread troubleshooting request
- Thank you!J3rowneon Forum topicBread troubleshooting request
- Thank you!J3rowneon Forum topicBread troubleshooting request
- Sage advice, thank you Phaz!J3rowneon Forum topicBread troubleshooting request
- Thanks everyoneJ3rowneon Forum topicBread troubleshooting request
- You’ll have nearly 1 kg of cold doughfoodforthoughton Forum topicBread troubleshooting request