The Baking Network | Michael | Activity https://thebakingnetwork.com/members/mnknue/activity/ Activity feed for Michael. Tue, 23 Jun 2026 22:27:11 -0800 https://buddypress.org/?v=2.14.4 en-US 30 hourly 2 3feb9a9d3d159d8cd7e5c3db6d58a21f Michael posted a new activity comment https://thebakingnetwork.com/news-feed/p/19912/#acomment-19916 Sun, 04 May 2025 03:00:44 -0800 Oh! So much to learn!! Thank you, Teresa. I hope your seeds have done well. The flax seeds tasted so nice in this past bread, I’m going to play with soaking them next time. Again, thanks!

In reply to - Michael posted an update in the group General Discussion

Good morning!

Teresa, I have been playing with several recipes of yours, making modifications along the way. For example, I started making your […]

]]> 0971c08d58002dbf290eedeb362db308 Michael posted an update in the group General Discussion: Good morning! Teresa, I have been playing with […] https://thebakingnetwork.com/news-feed/p/19912/ Tue, 29 Apr 2025 16:47:30 -0800 Good morning!

Teresa, I have been playing with several recipes of yours, making modifications along the way. For example, I started making your Rye Sourdough with Roasted Cracked Wheat using steel-cut oats instead of cracked wheat. (Oats are always around our home.) Then, after making several loaves of Pumpkin Seed Whole Grain, I combined…

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]]> 3 6ea82ae5414933a2f41b775f89d10eae Michael posted an update in the group General Discussion: I use the poke test to determine if my loaf is […] https://thebakingnetwork.com/news-feed/p/3452/ Sun, 24 Mar 2024 23:35:35 -0800 I use the poke test to determine if my loaf is proofed enough. And I almost always proof overnight in a wine fridge (~43ยบ). For whatever reason (ghosts!), lately, after I’ve taken the loaf out of the wine fridge in the morning, the loaves seem to be ready to bake (pokes don’t bounce back) sooner than usual, about an hour. However, the loaf…

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]]> 3 71099553d9e5b7eb346caf673e6508d8 Michael posted an update in the group General Discussion: Teresa-This might seem like a basic question, but I […] https://thebakingnetwork.com/news-feed/p/3408/ Fri, 27 Oct 2023 21:57:08 -0800 Teresa-

This might seem like a basic question, but I am always a little unsure when I get to the shaping part. What is the purpose of the second shaping? Do I start the final shape from scratch- flattening, folding the corners, and rolling? Or do I simply try to add more tension to the existing shape?

]]> 3 ea5e57290f1ecebadd05c37893da57b8 Michael posted a new activity comment https://thebakingnetwork.com/pumpkin-seeded-whole-grain-sourdough/#comment-959 Fri, 27 Oct 2023 21:38:31 -0800 d0e77064696ff251526183bfa9556de7 Michael posted a new activity comment https://thebakingnetwork.com/recipes/sourdough-focaccia/#comment-798 Wed, 23 Nov 2022 03:59:34 -0800 aa7c9fb5c6c92fc366c52a69b8abb65c Michael posted a new activity comment https://thebakingnetwork.com/stitching-technique-for-small-batard-bread-shaping/#comment-782 Sun, 17 Apr 2022 18:27:08 -0800 8ee8b47957600db5af866915a967d28e Michael posted an update in the group General Discussion: Mistakes. It's the best way to learn and, if […] https://thebakingnetwork.com/news-feed/p/3182/ Thu, 14 Apr 2022 22:21:54 -0800 Mistakes. It’s the best way to learn and, if you’re lucky, it brings about something unexpectedly delicious.

Over the past year or so of baking, Teresa’s “Rye Sourdough with Roasted Cracked Wheat” has been my go-to recipe. I make it so often, I don’t always look at the recipe. Somehow yesterday, in my “experiment” to decrease the amount…

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]]> 8 f0857bca484fc20c05d2ccd69495cf0a Michael posted an update in the group General Discussion: Question about using cracked wheat in a recipe. […] https://thebakingnetwork.com/news-feed/p/1959/ Wed, 07 Jul 2021 22:57:31 -0800 Question about using cracked wheat in a recipe. I’ve really enjoyed adding it, as well as steel-cut oats, to bread, especially rye. The recipe here says to toast 113 g of cracked wheat, then mix it with 113 g water (at boiling point). What I find is that 113 g of cracked wheat becomes about 100 grams or less after toasting. Likewise 113 g…

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]]> 3 cad691c24312e5fa8ecdb0e9ad025aed Michael posted an update in the group General Discussion: I have recently made several successful cracked wheat […] https://thebakingnetwork.com/news-feed/p/1875/ Tue, 27 Apr 2021 16:16:20 -0800 I have recently made several successful cracked wheat rye loaves. But now my little bag of cracked wheat (Cache Harvest Co) is empty. I tried to buy it again from Amazon, but Cache Harvest has disappeared and I’m having a hard time finding a cracked wheat to replace it. Only bulghur & wheat berry show up when I search for it. Oddly,…

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]]> 4 5ae73ceff5df05d57e3248890bb4b2f8 Michael posted an update in the group General Discussion: Playing with Teresa's rye recipes. 1st is Cracked […] https://thebakingnetwork.com/news-feed/p/1842/ Sun, 28 Mar 2021 21:55:57 -0800 Playing with Teresa’s rye recipes. 1st is Cracked Wheat Rye. 2nd is Molasses Rye. Both taste great! I look forward to more!

]]> 8 7a7fbada9980da267401a7a8d49b0d2a Michael posted a new activity comment https://thebakingnetwork.com/molasses-rye-sourdough-cool-retard/#comment-693 Sun, 28 Mar 2021 21:46:48 -0800 4410f3422bccd3a273324bb63432676c Michael posted a new activity comment https://thebakingnetwork.com/molasses-rye-sourdough-cool-retard/#comment-694 Sun, 28 Mar 2021 21:46:41 -0800 338c2d6cb086af527870cc2b70389634 Michael changed their profile photo https://thebakingnetwork.com/news-feed/p/1833/ Thu, 25 Mar 2021 14:23:03 -0800 0 2b5ced6b0123c37f99533dac3bd752e9 Michael changed their profile photo https://thebakingnetwork.com/news-feed/p/1244/ Sun, 10 Jan 2021 19:16:54 -0800 0 52140ec0e6dd6a28ece59948b69ebff0 Michael changed their profile photo https://thebakingnetwork.com/news-feed/p/1161/ Mon, 16 Nov 2020 21:11:03 -0800 0