Recent Forum and Blog Comments
- I know that feeling too! Ijimchallon Forum topicThe Challenger Bread Pan - has anyone tried it other than our own Trevor Wilson?
- I'm so happy that you lovejimchallon Forum topicThe Challenger Bread Pan - has anyone tried it other than our own Trevor Wilson?
- You are definitely
JuliaInDenveron Blog postSourdough Challah (photos & recipe) - Hmmm... I finally wenttreeowlon Blog postSourdough Challah (photos & recipe)
- End of project, the BreadStorm has petered out
Joyofglutenon Forum topicWhere is the Breadstorm App? - Don’t let the jargon beMartin Crossleyon Forum topicTrying again, needing some measurement advice
- Challenger Bread Pan
BMBon Forum topicThe Challenger Bread Pan - has anyone tried it other than our own Trevor Wilson? - Hi markgo, no access to a
GiantKoreanBreadon Forum topicHello, sourdough baker here - Sorry for the extremely late
GiantKoreanBreadon Forum topicHello, sourdough baker here
- Try this technique of shapingMartin Crossleyon Forum topicMy sourdough looks good on top but underneath it isn't smooth
- Steam can really help near the startMartin Crossleyon Forum topicIce cubes in Dutch oven
- I don’t think home millers
DanAyoon Forum topicHow to duplicate Gold and White flour - Torrie, which spreadsheet, if
DanAyoon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab
- A late update
tortie-tabbyon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab - Thanks for the confirmation,
DanAyoon Forum topicFrom brand new Starter to Bread in 72 hr.
- I've been doing this too!
tortie-tabbyon Forum topicIce cubes in Dutch oven
- Gorgeous Loaf
WatertownNewbieon Forum topicIce cubes in Dutch oven - You were right guys! My break
FrancisK7on Forum topicIt's alive! - Watch the Dough (or the Levain)
WatertownNewbieon Forum topicHamelman and water temperature
- Thanks for the link, Michael
DanAyoon Forum topicFrom brand new Starter to Bread in 72 hr.
- Steven you pose a lot of
DanAyoon Forum topicNo Muss No Fuss Starter
- I guess it makes sense that
Lolakeyon Forum topicHamelman and water temperature - Recipe or baker's percentages and technique?clazar123on Forum topicCan't get 100% wheat bread to rise correctly.
- Excellent Tim, well done on
yozzauseon Forum topicBaking with "brewers yeast" in 20th century London - Microflora
mwilsonon Forum topicFrom brand new Starter to Bread in 72 hr. - Very Nicely Done!
StevenSenseion Forum topicNMNF sourdough calculator - Please include the math!
StevenSenseion Forum topicNo Muss No Fuss Starter
- I'm not mystified!
mwilsonon Forum topicFrom brand new Starter to Bread in 72 hr.
- Thank you! Yes we have to
Carlo_Panaderoon Forum topicFlour+Salt+Water - Thank you!! Thats wonderful!!
Carlo_Panaderoon Forum topicFlour+Salt+Water
- I remember reading Hammelmanbarryvabeachon Forum topicHamelman and water temperature
- Agreed @not tweaking at this
Bread obsessedon Forum topicStupid question maybe... TFW divided between Biga & recipe? - loius - I have been playingbarryvabeachon Forum topicBanneton vs Couche for High Hydration Bâtards
- I am in contact with Doc
DanAyoon Forum topicFrom brand new Starter to Bread in 72 hr.
- Wow Dan, that is incredible
Benitoon Forum topicFrom brand new Starter to Bread in 72 hr. - Thanks Derek, what you
greyspokeon Forum topicBaking with "brewers yeast" in 20th century London - Have you seen our Community
DanAyoon Forum topicCan't get 100% wheat bread to rise correctly.
- 100% ww help
jo_enon Forum topicCan't get 100% wheat bread to rise correctly. - The 'number' with the frenchMartin Crossleyon Forum topicUltimate French Puzzle: Sourdough with French Flours (Help please)
- If You want to add sugar do
yozzauseon Forum topicWild yeast starter help please!
- Glad to hear it's recoveredMartin Crossleyon Forum topicWild yeast starter help please!
- Hi BR that is a rich dough
yozzauseon Forum topicHow to achieve this luxurios bread texture every time? Please help.
- Hi Greyspoke Not sure whether
yozzauseon Forum topicBaking with "brewers yeast" in 20th century London
- Thanks for the reassurance! Inewbie bakeron Forum topicWild yeast starter help please!
- The yogurt
Danni3ll3on Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs - I can’t wait to try this
enespanaon Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs - Great looking loaf
enespanaon Forum topicFlour+Salt+Water
- Another recipe
Our Crumbon Forum topicStupid question maybe... TFW divided between Biga & recipe? - 100% Whole Wheatlouiscohenon Forum topicBanneton vs Couche for High Hydration Bâtards
- Wow thank you guys for thefaithtofon Forum topicUltimate French Puzzle: Sourdough with French Flours (Help please)