Recent Forum and Blog Comments
- Here TisCharlie Magpieon Forum topicWanted Aussie pineapple donut !!!
- I always keep an open crumb
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - durum for pizza.
idaveindyon Forum topicDurum berries and making pizza dough? - C'est la vie is correct
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - Had to get my mojo back
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Parchment paper stucksfgashon Forum topicHelp I made a stupid mistake
- Yup. Spraying water on the
ciabattaon Forum topicBlisters on Crust - Yup. Spraying water on the
ciabattaon Forum topicBlisters on Crust
- Thanks Kendalm,wvdthreeon Forum topicCanele help needed SOS!!!
- The dough is now shaped andMr Immortalon Forum topicNew Bake in Progress!
- Someday, if it ever happens,berryblondeboyson Forum topicBuilding a Cob and a little help in the Baltimore area
- Timing is great, Doc.Yesterday I
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso - A double chamber design would have solved the spot problemPop N Freshon Forum topicBuilding a Cob and a little help in the Baltimore area
- I would have
wheatbeaton Forum topicBlisters on Crust - Cob Oven was a collaborative effortPop N Freshon Forum topicBuilding a Cob and a little help in the Baltimore area
- Depends
Nickisafoodieon Forum topicPurchased San Francisco Starters - "Fool's Crumb"
Our Crumbon Forum topicGiant and Uneven Holes - Stretchable yes, butfoodforthoughton Forum topicCommunity Bake - Baguettes by Alfanso
- Bulk fermentation hasMr Immortalon Forum topicNew Bake in Progress!
- Camarie, it's all relative.Rickoon Forum topicFomag IM-10 Mixer
- My experience...
idaveindyon Forum topicPurchased San Francisco Starters
- Absolutely gorgeous and a
DanAyoon Forum topicBuilding a Cob and a little help in the Baltimore area
- In my opinion, yes. I have
DanAyoon Forum topicPurchased San Francisco Starters
- suggestions.
idaveindyon Blog postMostly Whole Wheat, Rye, Spelt Sourdough
- That’s suckish!Mr Immortalon Forum topicStomach Pain After Eating Sourdough Bread
- wow! That is massive! I don'tberryblondeboyson Forum topicBuilding a Cob and a little help in the Baltimore area
- Not only that, but having twoMr Immortalon Forum topicOne base starter vs. many
- Extra water in or on the
idaveindyon Forum topicBlisters on Crust
- Stainless Steel Racks -- Some PhotosHarryWhitehouseon Forum topicBurnt Bottom of Dutch Oven Baked Loaves
- I agree, the market forBaniJPon Forum topicGerman bread flours, please help!
- I gave my dutch oven a littleswedishflishon Forum topicBlisters on Crust
- This picture suggests some
BreadBrotheron Forum topicI can't figure out this flour - Rackscarynon Forum topicBurnt Bottom of Dutch Oven Baked Loaves
- Small Stainless Steel Rack Solves Burning ProblemHarryWhitehouseon Forum topicBurnt Bottom of Dutch Oven Baked Loaves
- Thank you!newbaker09on Forum topicOver or underproofed?
- With the proofing times you
BreadBrotheron Forum topicStarting to Get Frustrated
- I guess I'll let my baking
BreadBrotheron Forum topicOne base starter vs. many
- Thanks! I can see how two
BreadBrotheron Forum topicOne base starter vs. many
- YUP...https://www.flickr.comPop N Freshon Forum topicBuilding a Cob and a little help in the Baltimore area
- I think I may have over
vanessarenon Forum topicDiagnosis Help: Deflated, Yet Open Crumb? - The “Mix” portion of theMr Immortalon Forum topicNew Bake in Progress!
- How are you flattening the dough before cutting out circles?alpacaon Forum topicBomboloni Italian donuts
- I think you've got really
naturaleighon Forum topicFWSY overnight country blonde : shaping or proofing problem ? - I know this is a very oldberryblondeboyson Forum topicBuilding a Cob and a little help in the Baltimore area
- Those machines are so
Camarieon Forum topicFomag IM-10 Mixer - 36 hour levainmelissad1997on Forum topicTroubleshooting sourdough
- Stomach problems with sourdoughGoffnwon Forum topicStomach Pain After Eating Sourdough Bread
- Nice! Tell me moreGrinChaseron Forum topicTroubleshooting sourdough
- long enough to take a dip
metropicalon Forum topicblue starter - overproof
wheatbeaton Forum topicShaping right before baking?