Recent Forum and Blog Comments
- I saw the LJ recommendation
loafloveon Forum topicRye - I recently joined but have
mdwon Blog postBits and bobs - It's a long story
albacoreon Forum topicFranken Oven - Yeah, i'm about ready to makewheeledgoaton Forum topicOven waits too long to reheat? Steam?
- Gavin, I agree with Alan,
Benitoon Blog postKeeping up the baguette practice. - Thanks for the tips
Floydmon Blog postBits and bobs - Tom Cat's a tricky dough to handle
alfansoon Blog postBits and bobs - Orifice
hodgey1on Forum topicFranken Oven - From where I sit
alfansoon Blog postKeeping up the baguette practice.
- Great bake, Gavin!
dmsnyderon Blog post5-Grain Levain - Nope not bored
MTloafon Blog postAre you bored yet ? - Ah...???
Yippeeon Forum topicRye - Strong dough
dmsnyderon Forum topicChallah help
- Yes, I think I'm with you inKristina Kon Forum topicOvernight Country Blonde - Undercooked crumb
- I slice and freeze my bread
DanAyoon Forum topicTip - Pan Breads Simplified - Hey Benny,Thanks so much forKristina Kon Forum topicOvernight Country Blonde - Undercooked crumb
- Rye
hodgey1on Forum topicWhen to cut or not to cut?
- Franken Oven
hodgey1on Forum topicFranken Oven
- Thank you.
Floydmon Blog postBits and bobs
- Thanks!
Floydmon Blog postBits and bobs
- Depending on the % rye in
Benitoon Forum topicWhen to cut or not to cut?
- A very grateful new baker
justkeepswimmingon Blog postBits and bobs - I'm coming clean
hodgey1on Forum topicWhen to cut or not to cut?
- LOL! Come out of the pantry
hodgey1on Forum topicWhen to cut or not to cut?
- Kenmore customer service.
idaveindyon Forum topicOven waits too long to reheat? Steam? - I compare it to
MTloafon Forum topicWhen to cut or not to cut?
- Doh!
MTloafon Forum topicTip - Pan Breads Simplified
- You are the boss of you so if
Benitoon Forum topicWhen to cut or not to cut?
- Hamelman does itmarianaon Forum topicRye
- I'm right there with ya!wheeledgoaton Forum topicWhen to cut or not to cut?
- Don, dough weight will vary
DanAyoon Forum topicTip - Pan Breads Simplified
- I've laid out the method in a
phazon Forum topicWhy discard starter? - Saw & Steam
hodgey1on Forum topicFranken Oven
- Saw
albacoreon Forum topicFranken Oven
- Pressure cooker
albacoreon Forum topicFranken Oven
- My vote is with scoring
Mini Ovenon Forum topicunderproofed? - The upgrade sounds exciting
Benitoon Blog postBits and bobs
- This is in celsius, but yougavincon Forum topicWater temp to final dough temp question
- I stopped soaking flax years ago
Mini Ovenon Forum topicFlax & Sunflower disaster!
- I did
Mini Ovenon Forum topicRye
- Making & baking a good
jawjatekon Forum topicsourdough freak from N GA - 3-day starter
Gluten-free Gourmandon Forum topicWhy discard starter? - Ars Pistorica Starter
Gluten-free Gourmandon Blog postArs Pistorica- 0 to Starter in 3 Days
- No I haven’t!!!
Danni3ll3on Blog postDark Chocolate with a Splash of Maple Syrup Porridge Sourdough - Mar 12 2021 - 10:09pm An oft used method
MrBytchyon Forum topicWhy discard starter? - I'm looking forward to it.
MichaelLilyon Blog postDark Chocolate with a Splash of Maple Syrup Porridge Sourdough - Thank you David
bernterryvton Blog postToday's bake: San Joaquin Sourdough - Thanks guys. Lots of reading
loafloveon Forum topicRye
- Thank you.
Floydmon Blog postBits and bobs
- Could bePaul Ton Forum topicQuestion regarding proofing