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10/16/10 - 70% WW Pain Au Levain |
breadbakingbas… |
14 years 7 months ago |
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problems with cold fermentation of PR Classic French |
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Best rye yet |
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HAPPY WORLD BREAD DAY! |
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Peter Reinhart's 100% Whole Wheat Sandwich Loaf |
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Joy and Sorrow, Disaster and Rebuilding Amid New Hope |
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Happy Birthday to me! |
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The PERFECT bread recipe for the beginning baker! Think Wonder Bread! |
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New Starter |
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Greek-Siamese Twins Bread ("Psourdough Psiamese Psomis"?) |
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Nutritional Benefits of Fresh Milled Flour? |
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Babka Question: Would it be a sin... |
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Sourdough Semolina-Whole Wheat-Sesame Seeded bread using Tartine Bread formula, Almost. |
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I count 8 jars of starter-all different personalities |
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Hobart N50 versus Globe SP5 |
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Madame Meng's Soft Custard Bread with images |
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If a Mixer has a #10 hub for attachments, can you intermix them with different brands? |
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Pain de mie - Problems when oiling |
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Proofing proceedure question |
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My favourite pain au levain |
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Sourdough pizzas using a rolling machine |
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Krakow Bagels recipe online |
Floydm |
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The great baguette and bagel |
teketeke |
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temperature regulation tips? |
jeffy1021 |
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