Discussion Boards. (5044)
Discussions
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coarse flours like whole wheat and ryeCoarse flours like whole wheat or rye (pumpernickle) in a sour dough bread using only starter or a levain makes… [more] Started by sanghak |
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37 days ago replied by KAF_Frank |
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Coarse flourCoarse flours like whole wheat or rye (pumpernickle) in a sour dough bread using only starter or a levain makes… [more] Started by sanghak |
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39 days ago by sanghak |
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tearing croissantsI just finished pastry school in Paris and am practicing my croissants at home in Canada. I've tried everything I… [more] Started by jackiellis |
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95 days ago replied by stephsugar |
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Flour DistributorI'm trying to find a local distributor on Long Island of KAF organic wheat and rye flour. Any suggestions? Started by rbiancavilla |
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119 days ago replied by KAF_Frank |
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Recipe Cost CalculatorI am looking for an efficient and straightforward recipe cost calculator software/app.. (Free and downloadable would be nice!!) Any… [more] Started by Sweet Harmony VT |
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106 days ago replied by breadmantalking |
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boiled ciderHow do you make boiled cider? Is it simply cider that as been simmered until you ave a thick syrup? Started by pammyowl |
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176 days ago replied by KAF_Frank |
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Possible forming issueAm working on perfecting a country French pain au levain. I've got a lot to learn. The last two loaves… [more] Started by stephsugar |
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68 days ago replied by Joe.Boone |
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Small, Professional, Stone Deck OvensI am planning to open a small bakery with limited space for an oven (approx 5'6 x 7'). Does anyone have… [more] Started by amykbk |
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252 days ago replied by Michael Eggebrecht |
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GanacheI am a little confused about what to do with cookies that have a ganache filling. I am finding… [more] Started by Cookielady12 |
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150 days ago replied by stephsugar |
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American Baking SystemsHi there. Was wondering if anyone had any information on equipment sold by American Baking Systems out of Iowa.… [more] Started by Jmanna |
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317 days ago replied by Michael Eggebrecht |
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Coconut oil, coconut extract and coconut milkI am working on a coconut pound cake recipe for my bakery. I am using sweetened coconut in my cake… [more] Started by SHBakery |
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150 days ago replied by stephsugar |
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Novacart Pannetone Molds (or other paper molds) in SeattleI'm trying to identify a source for paper pannetone molds, 2 3/4 inches diameter - Novacart's P70 size in less… [more] Started by BallardBreadGuy |
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317 days ago replied by chefgurl |
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Potato Flour vs. Riced PotatoDoes anybody know how to substitute potato flour for riced potatoes for donuts/bread recipes? Started by Da_Baker |
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266 days ago replied by beanwoman |
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Pound CakeI have a question about how to best keep pound cake fresh. I see on several blogs here that "you… [more] Started by SHBakery |
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173 days ago replied by mrs.chiu |
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buying whole grainsHello, I have started a small bakery in Cranston Rhode Island what I am looking for if possible is unmilled grains,white,red,… [more] Started by mikedag |
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1 year ago replied by todbramble |
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Welcome and the Kneading ConferenceLet me take the opportunity of my first post to welcome you to the the KA Professional Community pages of… [more] Started by todbramble |
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1 year ago replied by pjh |
