Recent Forum and Blog Comments
- Yuck is it?
Mini Ovenon Forum topicCan one purchase frozen raw bread dough? - I would say that the final proof
Mini Ovenon Forum topicHole-grain 100% bread problems
- Yuckie Pillsbury?
Emerogorkon Forum topicCan one purchase frozen raw bread dough? - Well from a first glance at the recipe...Anonymouson Forum topicHole-grain 100% bread problems
- I'm in the middle of this recipeAnonymouson Forum topicTalk to me about Barley Bread
- I'm in the middle of this recipeAnonymouson Forum topicVenturing into Barley Bread
- thanks Danni
leslierufon Blog postToasted 10 Grain Porridge Sourdough with Sprouted Rye - well if you just want to
Mini Ovenon Forum topicCan one purchase frozen raw bread dough?
- Impressive!
Mini Ovenon Forum topicHot Cross Buns - aced!
- Wow
stu currieon Forum topicHot Cross Buns - aced! - A few more links...
Yippeeon Forum topicChinese Cheesecake? - The question remains
Doc.Doughon Blog postMore consistency, but let's talk about steam - very very nice!
leslierufon Forum topicThis is how I roll...baguettes, baby!
- they look awesome Lazy Loafer
leslierufon Forum topicHot Cross Buns - aced!
- Thanks, Danni :)
Dixongexpaton Blog postThe Mother of All Loaves - I just love reading your posts!
Danni3ll3on Blog postThe Mother of All Loaves - Beautiful job for this week's baking!
Danni3ll3on Blog post99.2% WG Durum; 60% WG Red Fife / Rye; always make it *yours*
- Coffee cans?
fupjackon Forum topic5 lb bread "can"? - Hmmm, I've always thoughtsuaveon Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ?
- Fair enough, but then . . .
Trevor J Wilsonon Blog postMore consistency, but let's talk about steam - It could be worse...
Dixongexpaton Blog postThe Mother of All Loaves
- Ohhhh that is a gorgeous crumb!
Danni3ll3on Blog post50 Percent Whole Sprouted 7 Grain Sourdough
- @ kendalm - data if you have it:
Doc.Doughon Blog postMore consistency, but let's talk about steam
- re: Yippee's LinksEgg Tarton Forum topicChinese Cheesecake?
- Awesome!
BethJon Forum topicMy Go to Norwich sourdough - Sounds really weird in a good sort of Sourdough
dabrownmanon Blog postThe Mother of All Loaves - Old post, but maybe helpfulnina_pon Forum topicBrioche au Levain (recipe)
- OK SO,Some appear to add
Herbgardenon Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ? - Another reference for Maillard reaction and caramelization
Doc.Doughon Blog postMore consistency, but let's talk about steam
- True for proteins and other amino acids in the
dabrownmanon Blog postMore consistency, but let's talk about steam
- Point taken
Dixongexpaton Blog postWeekend Baking
- When i started getting into
kendalmon Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ? - As usual art gallery worthy loaves
kendalmon Blog postMore consistency, but let's talk about steam
- If she is a beer drinker,
Danni3ll3on Blog postDaybreak Mill 12 Grain Sourdough
- Another angle for fun
kendalmon Forum topicThis is how I roll...baguettes, baby!
- Reference for Maillard reaction chemistry
Doc.Doughon Blog postMore consistency, but let's talk about steam
- The usual suspect (photo angle)
kendalmon Forum topicThis is how I roll...baguettes, baby!
- Enzymes
gary.turneron Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ? - Yeah, looks like you nailed
Floydmon Blog postEnglish muffins - Oh Abe,hreikon Forum topicMy Go to Norwich sourdough
- Wow ...a Bsker and a
dabrownmanon Blog postDaybreak Mill 12 Grain Sourdough
- Your husband doesn't know what he's missingAnonymouson Forum topicMy Go to Norwich sourdough
- Lovely HesterAnonymouson Forum topicMy Go to Norwich sourdough
- I would rather slit my wrists and lay down in the
dabrownmanon Blog postSoft pull apart dinner rolls
- Your hubby sounds like my wife and daughter so
dabrownmanon Forum topicMy Go to Norwich sourdough
- These sure look great. i usually make SD ones that
dabrownmanon Blog postEnglish muffins
- In brewing, the grains are malted. Both amylase
dabrownmanon Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ?
- Freezing sourdough cultureRuth Maason Basic pageYeast FAQ
- The thing about the Maillard reaction and
dabrownmanon Blog postMore consistency, but let's talk about steam
- The two critical propertiessuaveon Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ?