Recent Forum and Blog Comments
- That’s what was recommendedfruithumanon Forum topicTrying again, needing some measurement advice
- 77% hydration?hreikon Forum topicTrying again, needing some measurement advice
- High Hydration Shapinglouiscohenon Forum topicNo-Knead Batards
- Those are some nice lookingG Pizzaon Blog postAwesome Foursome
- A better knife never hurts.Postal Grunton Forum topicIs it the loaf or the knife
- There are a ton of meetups inD.W.on Forum topicManhattan Meet-Up?
- BTW...
idaveindyon Forum topicManhattan Meet-Up? - 500 watts?!! if it is as
Camarieon Forum topicNo Love for Kitchenaid mixers? - Current rational and philosophy of bakingagreson Blog postBack to PDC
- Thanks! I made that edit.D.W.on Forum topicManhattan Meet-Up?
- how about an oval banneton
idaveindyon Forum topicNo-Knead Batards
- try putting Manhattan in the title.
idaveindyon Forum topicManhattan Meet-Up?
- Sale over, The Pizza Bible, by Gemignani
idaveindyon Forum topicFree or discounted Kindle bread books.
- Wow!Martin Crossleyon Forum topicFirst attempt at sourdough
- Beautiful lightingMartin Crossleyon Forum topicWhere does this photo of a sourdough loaf originally come from?
- Thanks. Yes a total shame. Ikhobzon Forum topicWhere does this photo of a sourdough loaf originally come from?
- I agree
HansBon Forum topicWhy do some recipes call for BOTH starter/levain & instant yeast? Why NOT just levain? - I’m no expert, but...martinoon Forum topicWhy do some recipes call for BOTH starter/levain & instant yeast? Why NOT just levain?
- Jac, try this link.https:/
DanAyoon Blog postSan Francisco-Style Sour Bread - PM does seem to work on ipad.Jacbuyson Blog postSan Francisco-Style Sour Bread
- Conflicting or Nuanced?
mwilsonon Forum topicMy lievito madre is acting up - help please! - https://tasteofartisan.combreadyandwaitingon Forum topicWhere does this photo of a sourdough loaf originally come from?
- The texture would be similar
Danni3ll3on Blog postRoasted Garlic, Sundried Tomatoes with Slate River Dairy Herb Cheese - Oh and congrats
Danni3ll3on Blog postRoasted Garlic, Sundried Tomatoes with Slate River Dairy Herb Cheese
- cheese ?
cfraenkelon Blog postRoasted Garlic, Sundried Tomatoes with Slate River Dairy Herb Cheese - Portioned dough on speed rack - results?
csnideron Forum topicPortioned dough on speed rack - cover or uncover? - I am a whole-wheat baker, so
idaveindyon Forum topicPullman Loaf - Chalky Taste and Dense Bottom Layer
- Certainly looks good,
idaveindyon Forum topicPullman Loaf - Chalky Taste and Dense Bottom Layer
- You are right.tucker303on Forum topicMy lievito madre is acting up - help please!
- From The Bread Labthebreadlabon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab
- If you still want to reach
DanAyoon Blog postSan Francisco-Style Sour Bread
- Jac, if you want to talk, PM
DanAyoon Blog postSan Francisco-Style Sour Bread
- Thanks for the response. IJacbuyson Blog postSan Francisco-Style Sour Bread
- Get the Nutrimill Artiste.
Camarieon Forum topicOld Bosch, new Bosch, or Artiste?
- Consistency
albacoreon Forum topicProd and Taylor proofer - Get the Nutrimill Artiste.
Camarieon Forum topicOld Bosch, new Bosch, or Artiste?
- I will give it a test and seebakerbuon Forum topicPullman Loaf - Chalky Taste and Dense Bottom Layer
- Thank you for the insightful information!bakerbuon Forum topicPullman Loaf - Chalky Taste and Dense Bottom Layer
- Nothing.
HansBon Forum topicOat Porridge
- Just an ideaHalfBakedon Forum topicKing Arthur Flour and Hydration
- what glue?
idaveindyon Forum topicOat Porridge
- Good tip
HansBon Forum topicOat Porridge
- Thanks!
HansBon Forum topicOat Porridge
- FYI
HansBon Forum topicProd and Taylor proofer
- Unions
HansBon Forum topicTartine and treatment of bakers
- P ad T proofercaroleon Forum topicProd and Taylor proofer
- More reading required....
Mini Ovenon Forum topicDoes hydration really matters? - Aha.
idaveindyon Forum topicDoes hydration really matters?
- Recipe
jo_enon Blog postAbe's kefir-leavened 100% wholegrain spelt - Crust looks very pale
Mini Ovenon Forum topicPullman Loaf - Chalky Taste and Dense Bottom Layer