Recent Forum and Blog Comments
- 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 - MolassesBorquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Thanks! I'm glad you've hadjoegranzon Forum topicRebalancing Lievito Madre
- Practice and experimentationjoegranzon Forum topicRebalancing Lievito Madre
- Beetroot Molasses
rondayvouson Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Not really
rondayvouson Forum topic1 hour pizza with a Panasonic Bread Machine
- 60 minutes is key
rondayvouson Forum topic1 hour pizza with a Panasonic Bread Machine
- Thank you Joe! If it was notgordybakeron Forum topicGiorilli Panettone - my first sourdough panettone
- Thank you!gordybakeron Forum topicGiorilli Panettone - my first sourdough panettone
- Thank you and I tend to agreegordybakeron Forum topicGiorilli Panettone - my first sourdough panettone
- "Spassiba" :)Borquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- And here I was thinking
Abeon Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- What is spillage?Borquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Mighty fine crumb there
Abeon Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Back in September I baked atpassinon Forum topicCommunity Bake - Infinity Bread
- Emmer
albacoreon Forum topicCommunity Bake - Infinity Bread - HI Mon not sure i agree with
yozzauseon Forum topicNew Baker and help appreciated. - The challenge for home bakerstherearenotenoughnoodlesintheworldon Forum topicGiorilli Panettone - my first sourdough panettone
- Late to the CB but this is my attempt at Paul’s Infinity bread
leslierufon Forum topicCommunity Bake - Infinity Bread
- There it is! Congratulations!joegranzon Forum topicGiorilli Panettone - my first sourdough panettone
- took the survey
seasidejesson Forum topicDesigning a bread oven, could sue some feedback with a survey. - As Paul also mentioned
The Roadside Pie Kingon Forum topicPlaning a new course section. I could use some direction. - recipe?
jo_enon Forum topic1 hour pizza with a Panasonic Bread Machine
- What do you have in mind?semolina_manon Forum topicPlaning a new course section. I could use some direction.
- "Tipo X" is e measure of ashes in Italy as wellIntegralistaon Forum topicUS Flour vs non-US flour
- Yes, it's betterIntegralistaon Forum topicOver proofing explored
- Very, very nice!
Abeon Forum topicGiorilli Panettone - my first sourdough panettone
- Amazeballs!!!!
The Roadside Pie Kingon Forum topicGiorilli Panettone - my first sourdough panettone
- last minute changes
seasidejesson Blog post100% Whole Wheat Sourdough Shokupan