Recent Forum and Blog Comments
- Great info!!!sjungdahlon Forum topicStarter - What am I doing wrong
- How much raw doughStevenHBon Forum topic5 lb Wedding Challah
- The crumb is beautiful, Alan.
DanAyoon Blog postPan de Cristal - cracking the code - Bassinage for hand mix
DanAyoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Seylou
ifs201on Forum topicWhere to find wheat berries in MD/VA/PA/WV area - How do the results differ between methods?clevinson Forum topicTo knead or not to knead... that is the question!!
- Calvel and folding; short bulk and folding
Gadjowheatyon Forum topicTo knead or not to knead... that is the question!! - Since U R pouring a batter
Mini Ovenon Forum topicUneven slices - Just my opinion here...syroson Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Thanks!
copperreinon Forum topicDominique Ansel's Kouign Amann...done in a small countertop convection oven - Great looking spread, Gwen!
DanAyoon Forum topicVarious scoring designs
- Glad you decided to join in,
DanAyoon Forum topicHello everyone
- Desperate is right
Mini Ovenon Forum topicStarting a Starter - Sourdough 101, a Tutorial
- Experiments
wheatbeaton Forum topicUneven slices - Benny, let us know the
DanAyoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Try a pan with no ends!
Mini Ovenon Forum topicUneven slices
- So your formula that youFueledByCoffeeon Forum topicSub Buns
- Sourdough School ebookAlan.Hon Forum topicHello all!
- Hi Jeffrey and DanYes perhaps
Benitoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Spraying with water will justkemptoncatdadon Forum topicBaking temperature for pan loaves
- Benny, you may be expecting
DanAyoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Our good friend BassinageJeffrey Hamelmanon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Hello/Bonjour from Michigan!
copperreinon Forum topicHello from les Laurentides!
- I just ordered a 10" pan toholleratchagirllon Forum topicUneven slices
- Desperate newbie here!AGGuton Forum topicStarting a Starter - Sourdough 101, a Tutorial
- do you mean I cant lower
mutantspaceon Forum topicBaking temperature for pan loaves - ive been using commercial
mutantspaceon Forum topicBaking temperature for pan loaves
- So not my best work. I think
Benitoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Wow, great job, they look
Benitoon Forum topicDominique Ansel's Kouign Amann...done in a small countertop convection oven
- :D
copperreinon Forum topicDominique Ansel's Kouign Amann...done in a small countertop convection oven
- Sjung, It sounds like your
DanAyoon Forum topicStarter - What am I doing wrong
- Wow!JeremyCherfason Forum topicDominique Ansel's Kouign Amann...done in a small countertop convection oven
- Thank you for the links! I
chief13365on Forum topicHello all! - What happened to day 4?
Mini Ovenon Forum topicStarter - What am I doing wrong
- Hi, txfarmer,All of youryosephineydon Blog postJapanese style sourdough buns with chocolate chestnut filling
- Loading 4 loaves at a time -
rccookson Forum topicHODGSON WHOLE RYE FLOUR SUBSTITUTE? - Another oven takes up more
rccookson Forum topicHODGSON WHOLE RYE FLOUR SUBSTITUTE?
- pizzamaking.com
idaveindyon Forum topicSourdough pizza dough- length of bulk ferment vs final proof? - Makes sense, professionalFueledByCoffeeon Forum topicHODGSON WHOLE RYE FLOUR SUBSTITUTE?
- Another thought would be toFueledByCoffeeon Forum topicUneven slices
- Hi Chris, I have never baked
DanAyoon Blog postConvert to no knead help please
- Hi Jeff, for a first loaf,
DanAyoon Blog postBasics for Beginners
- Thanks!!
Gwenon Forum topicFresh cherries, orange- cocoa sourdough - What kind of salt...clevinson Blog postBasics for Beginners
- fresh sweet cherries
UpsideDanon Forum topicFresh cherries, orange- cocoa sourdough - Moffat in the garage
ArtosBakingon Forum topicAny advice from Moffat Turbofan owners? - Thank YOU, HappyBreadHouse!
ArtosBakingon Forum topicAny advice from Moffat Turbofan owners?
- Thank you idaveindy!
ArtosBakingon Forum topicMoffat Turbofan or convection oven: advice needed: baking with a baking stone
- Hey norcalbaker. Or anyonekemptoncatdadon Forum topicNewbie little experience but poor rise seems to be the norm
- Lower temp may help. You maykemptoncatdadon Forum topicBaking temperature for pan loaves