Recent Forum and Blog Comments
- Tangzhong?
LeonKon Forum topicLoaves falling flat - Well I suppose a more complex
greyspokeon Forum topicLAB Fermentation - more complete understanding - Thanks for the info. IHungryforbreadon Forum topicAny Sourdough bakers from Miami, FL?
- Oven is pre-heating!
tiny_hamburglaron Forum topicA beginner "watching the dough" - Hey Dan
kendalmon Blog post96hr. over fermented pizza dough - You are welcome!KPLeeon Forum topicNewbie help please! Under or over-proofed?
- I mostly eat it while sadly
tiny_hamburglaron Forum topicA beginner "watching the dough"
- Recommendation request - digital scale for baking
charles.n.herrick@gmail.comon Forum topiczojirushi virtuoso new directions of exploration - No, i rarely skip an autolyse.
Mini Ovenon Forum topicLoaves falling flat - I am not familiar with this
dbazuinon Forum topicWhere is the Breadstorm App? - Speaking of Peter Reinhart
charles.n.herrick@gmail.comon Forum topiczojirushi virtuoso new directions of exploration
- I've been using The
totelson Forum topicLooking for 100% whole wheat or whole wheat rye combo recipes - The thermometer poking into
Mini Ovenon Forum topicA beginner "watching the dough"
- I just remembered that this
loafloveon Forum topicA beginner "watching the dough" - Thanks..bread1965on Blog postCashew Nut Bread
- Breadstorm on osX Catalinaminisquidon Forum topicWhere is the Breadstorm App?
- Hi thereReading a very old
loafloveon Forum topicDrying your starter
- I should have gone Zo
charles.n.herrick@gmail.comon Forum topicUsing a Regular Loaf Pan in a Zojirushi Bread Machine
- Tim, what is your goal? How
DanAyoon Forum topicLAB Fermentation - more complete understanding - Absolutely. Thermapen makesScootsmcgreggoron Forum topicBBQ topic
- Classic starteragreson Forum topic1980s sourdough recipe was easier than today's recipes
- Dan, thanks for your
greyspokeon Forum topicLAB Fermentation - more complete understanding
- Just curious what you do with
loafloveon Forum topicA beginner "watching the dough"
- Ariana, thanks so much for
Benitoon Forum topicNewbie help please! Under or over-proofed? - KPLee, thank you so much!ArianaDon Forum topicNewbie help please! Under or over-proofed?
- Here's a video showing how to
Rockon Forum topicBagel boards - I've got two different doughs to play with today!
tiny_hamburglaron Forum topicA beginner "watching the dough"
- Thank you so much Benny! I'mArianaDon Forum topicNewbie help please! Under or over-proofed?
- Tim, this is my experience with “sour”
DanAyoon Forum topicLAB Fermentation - more complete understanding
- I got my bagel boards from NYBAKERS.com
OldWoodenSpoonon Forum topicBagel boards - (No subject)
Kjknitson Blog postFrog Bread Revisited - This is the cutest! I love
Kjknitson Blog postFrog Bread Revisited
- Well, my first semiDeeBakeron Forum topicHow High Can You Go? High-Hydration Challenge!
- I don't do any of that. Whensuaveon Forum topicBagel boards
- Very neat concept curious toScootsmcgreggoron Forum topicThe Spring Oven
- Less acid starter = more acid loaf?
greyspokeon Forum topicLAB Fermentation - more complete understanding
- Price for one thing. But this
dbazuinon Forum topicThe Spring Oven
- Beautiful crumb as usual
MTloafon Blog postCashew Nut Bread - Get the lard out
MTloafon Blog postsourdough tortillas.
- When is it done?
greyspokeon Forum topicHow to eliminate extremely large air bubbles at the top of sourdough?
- Do you use cornmeal?dermdocon Forum topicBagel boards
- Report on the second loaf bake...
Monoprintedmanon Forum topicStaggering Two-loaf bake by 48-72 hours... restart/reshape? - OverproofedKPLeeon Forum topicNewbie help please! Under or over-proofed?
- I really did my best totrevtton Forum topicHow to eliminate extremely large air bubbles at the top of sourdough?
- Hmm that's interesting. Itrevtton Forum topicHow to eliminate extremely large air bubbles at the top of sourdough?
- Tangzhong question
GlennMon Forum topicLoaves falling flat - I’m so glad to see that so
Kjknitson Blog postSourdough english muffins
- It can be doneclazar123on Forum topicHow do I make my 100% home ground whole wheat rise like a 50/50 loaf?
- What reason do you prefer a
Benitoon Forum topicThe Spring Oven
- Looks interesting - let usbarryvabeachon Forum topicThe Spring Oven