Recent Forum and Blog Comments
- Adorable!
Kjknitson Blog postFrog Bread Revisited - Not all formulas (recipes)
idaveindyon Forum topicBread Machine and Bread Machine Book(s) - WS0598, Brody & Apter - tim, it is only the retail
idaveindyon Forum topicbread collapses in the oven
- So much info availableclazar123on Forum topicStarter Keeps Developing Hooch
- Dishwasher Tablet?
albacoreon Forum topicpH meter problem - Thanksfisherdminon Forum topicStarter - as it rises, does it gain in mass?
- Thanksfisherdminon Forum topicStarter - as it rises, does it gain in mass?
- Thanks!fisherdminon Forum topicStarter - as it rises, does it gain in mass?
- What a helpful post! And
SaraBCleveron Blog postTartine Basic Country Bread - Interesting, I think I have a
SaraBCleveron Forum topicWhat is wrong with my starter? New Covid baker
- Frog army!
froydelon Blog postFrog Bread Revisited - Wow, what a wonderful
Benitoon Blog postTartine Basic Country Bread - That looks great. I’ve only
Benitoon Blog post96hr. over fermented pizza dough
- Love how your miche looks,
Benitoon Blog postPoilâne Style Miche
- That is too kind of you
Benitoon Forum topicNewbie help please! Under or over-proofed?
- "I didn't degas."
Mini Ovenon Forum topicA beginner "watching the dough" - Thanks so Muchlisa2034on Forum topicWhat is wrong with my starter? New Covid baker
- with a 3 week old starter,Amaraon Forum topicWhat is wrong with my starter? New Covid baker
- I think I started out oklisa2034on Forum topicWhat is wrong with my starter? New Covid baker
- What is your process ofAmaraon Forum topicWhat is wrong with my starter? New Covid baker
- bread collapses in oventimcole45on Forum topicbread collapses in the oven
- Cell growth in bread dough is
Doc.Doughon Blog postDebunking a wives tale about the value of steam - So, mix the dough and the
GlennMon Forum topicLoaves falling flat - Keep going
KathyFon Forum topicStarter Keeps Developing Hooch - Oh my goodness your loafsArianaDon Forum topicNewbie help please! Under or over-proofed?
- Thank you again! That makesArianaDon Forum topicNewbie help please! Under or over-proofed?
- Acidity is the ability of asuaveon Forum topicLAB Fermentation - more complete understanding
- Shaping a round should go much faster..
VRinion Forum topicA beginner "watching the dough" - Not the discardalan856on Forum topicWill need to save ripe starter till tomorrow - how to revive
- What flour and watergavincon Forum topicStarter too runny to rise
- The answers you've gotten
LittleGirlBlueon Forum topicStarter - as it rises, does it gain in mass? - I do SD for my piesMichael Con Blog post96hr. over fermented pizza dough
- Brot, how hot did you bake
DanAyoon Blog postPoilâne Style Miche - +1 for KD-8000
pmccoolon Forum topiczojirushi virtuoso new directions of exploration - Your starter should not be
DanAyoon Forum topicStarter too runny to rise
- Digital scale
KathyFon Forum topiczojirushi virtuoso new directions of exploration
- Slowing it down with theBaniJPon Forum topicWill need to save ripe starter till tomorrow - how to revive
- While I normally don't do it,barryvabeachon Forum topicWill need to save ripe starter till tomorrow - how to revive
- No, your starter can't reallyBaniJPon Forum topicStarter - as it rises, does it gain in mass?
- David, my experience hasbarryvabeachon Forum topicStarter - as it rises, does it gain in mass?
- Haha, if I ever find breadDeeBakeron Forum topicHow High Can You Go? High-Hydration Challenge!
- Those sandwiches sound good
SaraBCleveron Blog postBirotes salados
- It's gotta be my shaping!
tiny_hamburglaron Forum topicA beginner "watching the dough" - Could you please elaborate?
Yippeeon Forum topicLAB Fermentation - more complete understanding - How to clean a pH pen
Yippeeon Forum topicpH meter problem
- He he. Still, very cute!
Floydmon Blog postFrog Bread Revisited - Ahhh, test flight #1 was aAmaraon Forum topicHow High Can You Go? High-Hydration Challenge!
- My frog!
Kjknitson Blog postFrog Bread Revisited
- Good recommendationQuton Forum topicBBQ topic
- Sourness and acidity are twosuaveon Forum topicLAB Fermentation - more complete understanding