Frequently Asked Questions

This forum has 29 topics, 83 replies, and was last updated 2 months, 3 weeks ago by Ashley Hall.

Viewing 14 topics - 16 through 29 (of 29 total)

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- How do you know for certain when the bread is fully cooked?
  Started by: Rebecca Ditmore
- 1
- 1
- 1 year, 6 months ago
  Rebecca Ditmore
- Ordering Supplies | How Does That Work?
  Started by: Katherine Kehrli
- 6
- 8
- 1 year, 5 months ago
  Katherine Kehrli
- Salty oatmeal
  Started by: Dave Stapp
- 2
- 2
- 1 year, 4 months ago
  Katherine Kehrli
- Huge Splits!
  Started by: Nancy Penrose
- 4
- 8
- 1 year, 3 months ago
  Nancy Penrose
- Sliced Bread and Paper Bags
  Started by: Robin Donohue
- 2
- 3
- 1 year, 2 months ago
  Robin Donohue
- Retarted Fermentation
  Started by: Dana Burns
- 1
- 1
- 1 year, 2 months ago
  Dana Burns
- Bread rises and then falls
  Started by: Yasko Howell Yasko Howell
- 3
- 3
- 1 year, 2 months ago
  Rodrigo Prudencio
- Can we still donate with old packaging?
  Started by: Kirill Varshavskiy
- 2
- 2
- 1 year, 1 month ago
  Tina Ellis
- Hydration
  Started by: Claudia Keene
- 3
- 3
- 1 year ago
  Elisabeth Fredericksen
- FREEZING COOKIES
  Started by: Glenda Brown
- 2
- 3
- 8 months, 1 week ago
  Katherine Kehrli
- How long can dough be refrigerated?
  Started by: Shawna Hickey
- 1
- 1
- 7 months, 3 weeks ago
  Shawna Hickey
- Forgetting the topping
  Started by: Janice Denney
- 2
- 2
- 5 months ago
  Jennifer Justesen
- Best time to refrigerate?
  Started by: Kathy Roeder
- 5
- 5
- 3 months, 3 weeks ago
  Jerry Godes
- Bob’s Red Mill flour equivalents
  Started by: Ashley Hall
- 1
- 1
- 2 months, 3 weeks ago
  Ashley Hall

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