Recent Forum and Blog Comments
- Sorry!
SirSaccCeron Forum topicFeed sourdough starter with lime? - Good job, _vk.
idaveindyon Forum topicNeed some help please. Bottom burst. - Yeah!
SirSaccCeron Forum topicFeed sourdough starter with lime?
- LOAVES FALLING FLAT recipe
LeonKon Forum topicLoaves falling flat - Try thisfoodforthoughton Forum topicStaggering Two-loaf bake by 48-72 hours... restart/reshape?
- As usual, Dave is spot on.barryvabeachon Forum topicBaking bread in a low pizza oven?
- To lighten the bottom crust
Benitoon Forum topicNewbie help please! Under or over-proofed? - They look delicious and such
Benitoon Blog postLemon Fruit Bread
- Thank you Amara! I did doArianaDon Forum topicNewbie help please! Under or over-proofed?
- Thanksbread1965on Blog postCashew Nut Bread
- It’s funny I’m the same, I’m
Benitoon Blog postAlmond Milk Pecan Chocolate Chip & Everything Sandwich Topper
- That’s a very handsome loaf!
Benitoon Blog postCashew Nut Bread
- bottom verus top heat.
idaveindyon Forum topicBaking bread in a low pizza oven?
- That's fair, regardingAmaraon Forum topicSomewhat over-proofed?
- One special back and forth:
VRinion Forum topicProof Bread; Mesa, AZ - Thank you for your input, I
Benitoon Forum topicSomewhat over-proofed?
- Thanks Amara. Yes the bread
Benitoon Forum topicSomewhat over-proofed?
- Some back and forths from the comments:
VRinion Forum topicProof Bread; Mesa, AZ
- Thanks everyone for your
loafloveon Forum topicadding raisins to dough - Thank you ! I saw that and
loafloveon Forum topicadding raisins to dough
- Your're right..bread1965on Forum topicSomewhat over-proofed?
- No Worries i look forward to
yozzauseon Blog postSweet potato brioche - At a glance I would sayAmaraon Forum topicNewbie help please! Under or over-proofed?
- I was never happy with the
DanAyoon Forum topicSeeduction Bread Formula - It may be slightly overprovedAmaraon Forum topicSomewhat over-proofed?
- Jenny better than taking
DanAyoon Forum topicOven Spring, 1-2-3 sourdough
- Same Question: Polin or Mono?jack-baraon Forum topicMono Harmony / Poilin deck oven
- Thanks loaflove. Lamination
Benitoon Forum topicSomewhat over-proofed?
- My starter was absolutelyicantbakeatallon Forum topicTartine book starter with acetone smell after neglecting for a day
- Usually I would fully agree,
Benitoon Forum topicSomewhat over-proofed?
- what a pretty loaf. i thought
loafloveon Forum topicSomewhat over-proofed?
- Thank you for your feed back.
The Roadside Pie Kingon Forum topicRye bread from Holland? Remarkable! - Thank you, Benny.
The Roadside Pie Kingon Blog post96hr. over fermented pizza dough
- Hi Danny, thanks so much forJenny Rappaporton Forum topicOven Spring, 1-2-3 sourdough
- Close is good enough for meShe_thinkson Forum topicSeeduction Bread Formula
- Wow, that looks like a lovelyzachyahooon Forum topicHi from Paris!
- Crumb looks great, I justzachyahooon Forum topicSlightly overproofed?
- Wow, what a beautiful color!Somaekon Forum topicSomewhat over-proofed?
- yum!Bulk-o-ramaon Forum topicHello from a homebody in Los Angeles
- Thank you! fat cat loafingBulk-o-ramaon Forum topicHi from Paris!
- Mmmmmmm
The Almighty Loafon Forum topicHi from Paris! - Thanks for the information on
Benitoon Forum topicHello. Cook here from Toronto, Canada.
- An update… trust the bookzellynon Forum topicTartine book starter with acetone smell after neglecting for a day
- Nice loaf you got from
pulon Blog postrye sourdough with five grains - Thanks!I'm buying from StonePablo Carranzaon Forum topicHello. Cook here from Toronto, Canada.
- Bulk-o-ramaon Forum topicHi from Paris!
- I can imagine. My restaurantPablo Carranzaon Forum topicHello. Cook here from Toronto, Canada.
- Los Angeles:)qualikson Forum topicSharing my recipes
- (No subject)DeeBakeron Forum topicScientist's Notebook
- Judging fermentation/proofing
dmsnyderon Forum topicShaping, Scoring, or Something Else? Issues with ears and oven spring