Recent Forum and Blog Comments
- any alcohol. we don't have
metropicalon Forum topicpie crusts - How aboutAnonymouson Forum topicSourdough Chocolate Babka
- This was made with100% fresh
HansBon Forum topicmilled grain vs. commercial bread flour - Super helpful! Thank you
citygirlbakeron Forum topicFeeding ratios and impact on strength of starter - Finished Loaf
HansBon Forum topicmilled grain vs. commercial bread flour
- The starter is at its maximumgavincon Forum topicFeeding ratios and impact on strength of starter
- CBG, I am thinking that the
DanAyoon Forum topicSourdough Chocolate Babka - They look great. Perfect withgavincon Blog postHoney Oat Porridge with Spelt
- I use the microwave. I firstgavincon Forum topicHow do you warm your water?
- Just posted it!
Danni3ll3on Blog postHoney Oat Porridge with Spelt - Wow really amazing oven
Benitoon Blog postHoney Oat Porridge with Spelt - Definitely can’t complain about the crumb?
Danni3ll3on Blog postHoney Oat Porridge with Spelt
- Hi, Alisa.
The Roadside Pie Kingon Forum topicCommunity Bake - Pizza - The plot thickens!
The Roadside Pie Kingon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- DO baking
wallyon Forum topicIs baking in a Dutch Oven a myth? - FlourMarlaynaon Blog postMontreal Style Bagels
- Nice, hope you share the
Ilya Flyameron Forum topicRed Rye Malt - Because the dough is
Benitoon Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough
- Too hard a crust
wallyon Forum topicOverly crisp/hard bagels
- Wow!kracheyon Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough
- Swapping out milk powder
wallyon Forum topicQuestion about milk and milk powder
- Cold proofing
wallyon Forum topicCold Final Proof
- Thanks for the input, Ilya Flyamer.SoniaRon Forum topicRed Rye Malt
- Temp for sourdough starter
wallyon Forum topicNewb Question - bread not rising...
- Thank you for the kind reply.G Pizzaon Forum topicpie crusts
- Thanks!
citygirlbakeron Forum topicSourdough Chocolate Babka
- Interesting, although I
Benitoon Forum topicBabka Needs Work, but taste Great
- Nicely done
MTloafon Forum topicBabka Needs Work, but taste Great - You've kept the swirlAnonymouson Forum topicBabka Needs Work, but taste Great
- Rye CB draws to a close as a featured post
alfansoon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads - You're rightAnother Girlon Forum topicBabka Needs Work, but taste Great
- Does need work, but looks so good!
alfansoon Forum topicBabka Needs Work, but taste Great
- My other pans are darker
MTloafon Forum topicBabka Needs Work, but taste Great
- I’ve never had this problem
DanAyoon Forum topicBabka Needs Work, but taste Great
- better teacher.
idaveindyon Forum topicQuestion about Tartine Baguette Recipe - YES. I am so glad you said this!Another Girlon Forum topicBabka Needs Work, but taste Great
- Finding a balance
MTloafon Forum topicBabka Needs Work, but taste Great
- Interesting baking instructions
DanAyoon Forum topicBabka Needs Work, but taste Great
- Thank you AddykaidPanettone-dreamon Forum topicPanettone Crumb
- Stiff rye starter
Ilya Flyameron Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- Thank you!floureverywhereon Forum topicBrotformen24 question about flouring
- Doesn't matter what state it
phazon Forum topicHelp with my sourdough pre ferment - Don, I really like the way
DanAyoon Forum topicBabka Needs Work, but taste Great
- Raw bottoms
MTloafon Forum topicBabka Needs Work, but taste Great
- Hard to determine donenessAnother Girlon Forum topicBabka Needs Work, but taste Great
- Happy mediumAnonymouson Forum topicBabka Needs Work, but taste Great
- Thanks for posting, Alisa!
DanAyoon Forum topicCommunity Bake - Pizza
- I started out with all crisco
metropicalon Forum topicpie crusts
- Red Rye Malt on ebay
Ilya Flyameron Forum topicRed Rye Malt
- Home pizzaAlisaFroston Forum topicCommunity Bake - Pizza