Recent Forum and Blog Comments
- Thanks but i wish it was my
loafloveon Forum topic"swirl" loaf - No bugs no problem. Enjoy!
phazon Forum topicFound larvae in the flour I used to feed my starter! - Thanks for the warning. I've
loafloveon Forum topicNew challenge.
- I don't think I've had the
loafloveon Forum topicNew challenge.
- I found both modules at
n0npr0pheton Forum topicArduino coding help wanted - Oh I forgot to mention that
Benitoon Blog postFocaccia shape-less - Interesting analysis about
Benitoon Forum topicQuesting for a 100%WW Sourdough with an open crumb.
- I hate giving up, so if the
Benitoon Blog post100% whole red fife sourdough
- Thank you Carlo, now that I
Benitoon Blog post100% whole red fife sourdough
- Well done Troy, I agree with
Benitoon Blog postA simple loaf to kick the weekend off right
- Wheat Berries in NY Statebigcrustyon Forum topicgrownyc grain (NE USA wheat)
- How's the taste compared toAnonymouson Forum topicNew challenge.
- Here you go
Kistidaon Blog postCinnamon braid knots - This looks so cool! I bet it
justkeepswimmingon Forum topic"swirl" loaf - Thank you for your post togavincon Forum topicHamelman's bread, third edition is coming.
- The look great! I’ve been
HeiHei29eron Blog postCinnamon braid knots - Hi Carlo, i see from your
yozzauseon Blog postTest run of Cinnamon buns - Thank you
Kistidaon Blog postFocaccia shape-less
- Try and try again
Kistidaon Blog postFocaccia shape-less
- End piece crumbshot, couldnt wait
loafloveon Forum topicNew challenge.
- Yikes i tried to brown it on
loafloveon Forum topicNew challenge.
- About to go into oven. I added a TBSP of vinegar
loafloveon Forum topicNew challenge.
- Degas the doughsemolina_manon Forum topicEliminating larger holes
- Forget all forms of "folding"
phazon Forum topicEliminating larger holes
- Although I left before I
mdwon Forum topicgrownyc grain (NE USA wheat) - Hi Christi don't be too hard
yozzauseon Blog postFocaccia shape-less
- Many thanks Gregory. I will
albacoreon Forum topicArduino coding help wanted - I can't speak to empirical
mdwon Forum topicQuesting for a 100%WW Sourdough with an open crumb.
- Like I've said before it's
mdwon Blog post100% whole red fife sourdough
- Thank you much! Here is a
HeiHei29eron Blog postA simple loaf to kick the weekend off right
- Thank you Dan. I will admit
HeiHei29eron Blog postA simple loaf to kick the weekend off right
- Wow! they look delicious!
Carlo_Panaderoon Blog postTest run of Cinnamon buns - The smell of your home must
Carlo_Panaderoon Blog postCurrent fav with meals: fougasse
- Very creative!!! Very nice
Carlo_Panaderoon Blog postColomba di Pasqua Single Wing
- Beautiful Layout! I agreed
Carlo_Panaderoon Blog postFocaccia shape-less
- What a lovely crumb benny,
Carlo_Panaderoon Blog post100% whole red fife sourdough
- beautiful swirl!
loafloveon Blog postSourdough Marble Rye
- Lol thanks. i was wondering
loafloveon Forum topic"swirl" loaf
- Nice bake and spread sheet
Carlo_Panaderoon Blog postA simple loaf to kick the weekend off right
- Thank you!
Carlo_Panaderoon Blog post20% Whole Wheat Sourdough
- Malted does not mean toasted
Mini Ovenon Forum topicDo I need to toast/soak malts? - I can only speak from
DanAyoon Forum topicStruggling with recipe Levain - Comment
DanAyoon Blog postA simple loaf to kick the weekend off right
- That crumb looks amazing,
Matt Hon Blog postColomba di Pasqua Single Wing - Baked in a Pullman pan? It
Matt Hon Forum topic"swirl" loaf
- I think the recipe needs
Matt Hon Forum topicBlisters on Pretzels
- Thank you David! Hope you’re
Benitoon Blog post10% Whole Kamut Sourdough Baguettes
- Hamelman's Bread, third editionJeffrey Hamelmanon Forum topicHamelman's bread, third edition is coming.
- Beautiful baguettes, Benny!
dmsnyderon Blog post10% Whole Kamut Sourdough Baguettes - I think we learn much more
HungryShotson Forum topicCommunity Bake - The No Comfort Zone Bake