Recent Forum and Blog Comments
- Perter Reinhart's Whole Wheat BreadPizzamakeron Forum topicWhole Wheat Bread of P.Reinhart, his BBA bk. pg. 271.
- Drizzle in little by little
Davey1on Forum topicLooking for a tip using Ankarsrum/Assistent mixer - good to know
metropicalon Forum topicdehydrated starter - Pill bottle
Our Crumbon Forum topicdehydrated starter - Easy trick for thick yogurt
Moe Con Forum topicIs discussing yogurt making OK here? - It's so simple and brilliant!
TheBreadMasteron Blog postA Tip for Home Panettone/Colomba Bakers - it seems from other reading
metropicalon Forum topicdehydrated starter
- There would already be fresh flour incuded
Abeon Forum topicdehydrated starter - cool. dry rub method, once
metropicalon Forum topicdehydrated starter
- Paper & Patience
Our Crumbon Forum topicdehydrated starter
- You don't even need to go to that extent
JonJon Forum topicdehydrated starter - When dry - send the flakes -
Davey1on Forum topicdehydrated starter
- Turkey tamales!
Precaudon Forum topicEric's Fav Rye goes pita - A range works
ll433on Blog postMacedonian spinach pie - I would clearly mark it as
metropicalon Forum topicdehydrated starter
- It's all relative...Sevitzkyon Forum topicWW loaves - starters and other questions
- How long will it take to send in the mail?
Abeon Forum topicdehydrated starter
- Yesfoodforthoughton Forum topicdehydrated starter
- followupImissgoodkaiserrollson Basic pageKaiser Rolls
- thanks for the link
metropicalon Forum topicdehydrated starter
- Extract from Jeff Hamelman's postgavincon Forum topicdehydrated starter
- so your 1st step is a
metropicalon Forum topicdehydrated starter
- Did this a few years ago…foodforthoughton Forum topicdehydrated starter
- flour?
jo_enon Blog postMacedonian spinach pie - that is a beauty
jo_enon Forum topicEric's Fav Rye goes pita
- Try to bring the temperatureSweetAppleon Forum topicBaking at 9k feet!
- There is a difference - but
Davey1on Forum topicOn different types of flour brands in ciabatta/sourdough?
- hey, still available? wouldfungeeon Forum topicPico Plus Oven & Stand
- Shall do that
ll433on Blog postMacedonian spinach pie
- Yes, hairy pie might be a problem
ll433on Blog postMacedonian spinach pie
- Very
ll433on Blog postMacedonian spinach pie
- All wedded
ll433on Forum topicEric's Fav Rye goes pita
- I should have mentionedtpassinon Forum topicOn different types of flour brands in ciabatta/sourdough?
- Hi jo_en, Happy Thanksgiving
Precaudon Forum topicEric's Fav Rye goes pita
- Pillsbury has bleached andtpassinon Forum topicOn different types of flour brands in ciabatta/sourdough?
- I didn't notice a differencetpassinon Forum topicBaking at 9k feet!
- yummy
jo_enon Blog postMacedonian spinach pie
- Follow directions closely -
Davey1on Forum topicBaking at 9k feet!
- hi
jo_enon Forum topicEric's Fav Rye goes pita
- overnight clas
jo_enon Forum topicEric's Fav Rye goes pita
- Yeastpleveeon Forum topicButtermilk cluster
- You would love it, Benny!
Debra Winkon Blog postA Tip for Home Panettone/Colomba Bakers - Hi Gavin
Debra Winkon Blog postA Tip for Home Panettone/Colomba Bakers
- Thanks Ian
JonJon Blog postThinking about open crumb
- If the dough would bulktpassinon Forum topicButtermilk cluster
- Yeastpleveeon Forum topicButtermilk cluster
- Thanks Jon
CalBeachBakeron Blog postPumpkinseed Rye Kurbiskernbrot (Germany) - Filing this one away in my to do list
JonJon Blog postPumpkinseed Rye Kurbiskernbrot (Germany)
- Bold and interesting
JonJon Blog postMacedonian spinach pie
- Thanks Ian
CalBeachBakeron Blog postPumpkinseed Rye Kurbiskernbrot (Germany)