Recent Forum and Blog Comments
- Rofco B40 questionsCadrabkinon Forum topicMy Rofco Oven
- I have a scaleSugarowlon Forum topicStarting yet again :)
- Leftover bits
Lazy Loaferon Forum topican irish soda bread made with a sort of maslin flour - The management app is awesomemeonan9on Forum topicBread recipe management app - help test the beta version!
- Thanks. It was actuallythe_partisanon Forum topicIs this loaf overproofed?
- Fresh yeast
mwilsonon Forum topicQuick answer needed - sorry i should have taken
mutantspaceon Forum topican irish soda bread made with a sort of maslin flour - It looks like it rose uneven
Mini Ovenon Forum topicIs this loaf overproofed? - Would like to see the basic
Mini Ovenon Forum topicStarter instead of production leaven
- How to pep up the firm starter
Mini Ovenon Forum topicStarter Got Weak. Why?
- Another pic of the problem areathe_partisanon Forum topicIs this loaf overproofed?
- Fresh verses ady
kendalmon Forum topicQuick answer needed - Gummy uncooked centresValerieCon Forum topicStarter instead of production leaven
- Beernayminlwinon Forum topicWheat middling (bran) and Bread Flour mixed sourdough bread
- Yes!!!!
Danni3ll3on Blog postExperiment with Proofing and Steaming Method - I'm afraid to say I fixed itmungieon Blog postExperiment with Proofing and Steaming Method
- Do you take the temperature
Danni3ll3on Forum topicDense crumb
- Wish it worked but
Danni3ll3on Blog postExperiment with Proofing and Steaming Method
- Thanks for your reply fupjackketupat007on Forum topicReal Croissant Vs 20 Mins Croissant by Edd Kimber
- No, I'm sorry!mungieon Blog postExperiment with Proofing and Steaming Method
- thank you !
trailrunneron Blog postDate, crimson raisin and pecan SD - Sorry
Danni3ll3on Blog postExperiment with Proofing and Steaming Method
- That is gorgeous!
Danni3ll3on Blog postDate, crimson raisin and pecan SD
- Looks delicious!!!
Danni3ll3on Blog postSour Cherry, Pecan Pain au Levain
- Thank you for your response,ValerieCon Forum topicStarter instead of production leaven
- Sound advice, Lechem! I canValerieCon Forum topicStarter instead of production leaven
- thank you
trailrunneron Blog postDate, crimson raisin and pecan SD
- Looks like a successful come
Isand66on Blog postDate, crimson raisin and pecan SD - Warm
mwilsonon Forum topicQuick answer needed
- Thanks you so much PaulAnonymouson Forum topicQuick answer needed
- Per Bob's Red Mill site:
pmccoolon Forum topicQuick answer needed - Thanks, Wendy!
dmsnyderon Blog postSour Cherry, Pecan Pain au Levain - The stiffer the starter thegerhardon Forum topicStarter Got Weak. Why?
- Thanks, maybe it was slightlythe_partisanon Forum topicIs this loaf overproofed?
- Sounds like both, ha ha. WeSugarowlon Forum topicExpiration Loaf
- If you have no scalesAnonymouson Forum topicStarting yet again :)
- Late replySugarowlon Forum topicStarting yet again :)
- Inconsistent Rise & DensityIntuitive Travelleron Blog postMontreal Style Bagels
- Looks great from where I'm sittingAnonymouson Forum topicIs this loaf overproofed?
- Ouchmungieon Forum topicWhen is a loaf not a loaf....
- Lovely fruit & nut loaf
Lazy Loaferon Blog postSour Cherry, Pecan Pain au Levain
- Middling success!
Lazy Loaferon Forum topicWheat middling (bran) and Bread Flour mixed sourdough bread
- Can almost smell it...
Lazy Loaferon Forum topican irish soda bread made with a sort of maslin flour
- Convection oven @ AllanRI
dmsnyderon Blog postScoring Bread made with high-hydration dough
- The formula
dmsnyderon Blog postSour Cherry, Pecan Pain au Levain
- Does the 'expiration' refer to...Anonymouson Forum topicExpiration Loaf
- Other speedups
fupjackon Forum topicReal Croissant Vs 20 Mins Croissant by Edd Kimber - Didn't I see an episode of this
Mini Ovenon Forum topicExpiration Loaf
- Na, 'cause the flour is fine
Mini Ovenon Forum topic"Fine" whole grain spelt flour?
- i stand corrected. you learn
mutantspaceon Forum topic"Fine" whole grain spelt flour?