Recent Forum and Blog Comments
- All is well Yippee
dabrownmanon Blog postYippee's Oriental Pullman Pan is the Best - 40% Whole Grain Jewish Deli Rye - Great idea, baking a small
justkeepswimmingon Blog postNo Knead Bread - Looks really nice
breadforfunon Blog postHamelman's Sourdough 80% Rye with Rye Flour Soaker - I’d say it came out perfect Paul
dabrownmanon Blog postHamelman's Sourdough 80% Rye with Rye Flour Soaker
- Hi Pam, so if you were to use
yozzauseon Forum topicCan you use starter in place of yeast? - Good breadmarianaon Forum topicBulk Fermentation - When is it "done"?
- Wow!
Kistidaon Blog postMini Orange Cake and a semi-successful Gâteau Invisible - Most welcome Benny
Kistidaon Blog postMini Orange Cake and a semi-successful Gâteau Invisible
- Thank you!
Kistidaon Blog postMini Orange Cake and a semi-successful Gâteau Invisible
- No Comfort Zone - Maurizio's Oatmeal Porridge Bread
justkeepswimmingon Forum topicCommunity Bake - The No Comfort Zone Bake
- Beautiful!MikeVon Blog postFirst try using Emmer flour
- ThanksMikeVon Forum topicCommunity Bake - The No Comfort Zone Bake
- Thanks again Dan. That isSugarowlon Forum topicTip - An Excellent Tutorial for Kneading and Handling Dough
- Thank you Derek for yourPamBon Forum topicCan you use starter in place of yeast?
- I do fine with 2 kilos or so.
DanAyoon Forum topicTip - An Excellent Tutorial for Kneading and Handling Dough - Thanks Dan for theSugarowlon Forum topicTip - An Excellent Tutorial for Kneading and Handling Dough
- Thank you Benny!Jdgerbson Blog postPanettone Classico - Based on Christopher Louie's Recipe
- That’s what I’m wondering.
Danni3ll3on Blog postOlive and Sweet Pepper Bruschetta Sourdough - Mariana, I’m so glad you
Gadjowheatyon Forum topicBulk Fermentation - When is it "done"? - Thanks for the recipes. I was
albacoreon Blog postMini Orange Cake and a semi-successful Gâteau Invisible - Thanks.
Gadjowheatyon Forum topicBulk Fermentation - When is it "done"?
- Are those inclusions bottled
Benitoon Blog postOlive and Sweet Pepper Bruschetta Sourdough - It looks great Paul, yes it
Benitoon Blog postHamelman's Sourdough 80% Rye with Rye Flour Soaker
- Oh I forgot to mention a
Benitoon Blog post100% whole stoneground red fife take five!
- Perhaps not as intended,
pmccoolon Forum topicISO Advice for Better Crumb - As you know the greater the %
Benitoon Forum topicISO Advice for Better Crumb
- Barley = good
pmccoolon Blog postWhite Sandwich Loaf with a Barley Mash
- It always impresses me when a
Benitoon Blog postPanettone Classico - Based on Christopher Louie's Recipe
- I use a piece of painter’s
Benitoon Forum topicTip - Setting up a Vessel to Evaluate Rise
- Great caution, Tom! I meant
DanAyoon Forum topicTip - Home Made Grain - Sifter, Shaker
- WiesheuHugos Delion Forum topicBest Commercial Deck Oven
- What are you talking about?Anonymouson Forum topicISO Advice for Better Crumb
- Hi Pam B
yozzauseon Forum topicCan you use starter in place of yeast?
- Thanks!Milhouseon Forum topicWhen to feed starter after baking?
- Thanks Mary. It seems I'm in
HeiHei29eron Blog postWhite Sandwich Loaf with a Barley Mash - Never heard of etching cream,
DanAyoon Forum topicTip - Setting up a Vessel to Evaluate Rise
- If you have a Hobby Lobby
DanAyoon Forum topicTip - Setting up a Vessel to Evaluate Rise
- Thanks
WatertownNewbieon Blog post80% PFF ciabatta - Thanks
WatertownNewbieon Blog post80% PFF ciabatta
- nice DIY optionheadupincloudson Forum topicTip - Setting up a Vessel to Evaluate Rise
- Thanks!Jdgerbson Blog postPanettone Classico - Based on Christopher Louie's Recipe
- What about those glassSugarowlon Forum topicTip - Setting up a Vessel to Evaluate Rise
- When is it "done"?marianaon Forum topicBulk Fermentation - When is it "done"?
- Great, thanks a lot!
Ilya Flyameron Forum topicDiastatic malt and large preferments - Yesmarianaon Forum topicDiastatic malt and large preferments
- I’m looking forward to your
Benitoon Blog post100% whole stoneground red fife take five!
- when to feedmarianaon Forum topicWhen to feed starter after baking?
- Hi Mariana,Very interesting
Ilya Flyameron Forum topicDiastatic malt and large preferments
- Gadjo, some of the info
DanAyoon Forum topicBulk Fermentation - When is it "done"?
- Emile Henry Italian Bread Bakerdlwhitlingeron Forum topicCast Iron vs. Stoneware Loaf Pans