Recent Forum and Blog Comments
- Wow! Still some lovely holes
Moruson Forum topicNot looking for the fabled 'open crumb' and having a problem finding recipes - Every State has there own rules
The Roadside Pie Kingon Forum topicCakes and Beyond - I checked my scale and forlennykon Forum topicCroissant rollout woes
- Hi there, it seems like we
Anne Ngon Forum topicNot looking for the fabled 'open crumb' and having a problem finding recipes - Freezable Christmas goodies!Cinnabonon Forum topicWhat are your favorite freezable treats for Christmas boxes?
- Colorful Starter!Cinnabonon Forum topicblue rye starter
- Hi Jay:Cinnabonon Forum topicNot looking for the fabled 'open crumb' and having a problem finding recipes
- You're welcome,
Mini Ovenon Forum topicblue rye starter - I'll try mining a clean bit.
metropicalon Forum topicblue rye starter - I'm not familiar with green/ blue
Mini Ovenon Forum topicblue rye starter
- Dunno if the blue comes thru.
metropicalon Forum topicblue rye starter
- Blue?
Mini Ovenon Forum topicblue rye starter
- I baked the rolls which werelennykon Forum topicCroissant rollout woes
- RE Laminated dough (Croissants)Cinnabonon Forum topicCroissant rollout woes
- Wood species and other things
gary.turneron Forum topiccan I use an old bread kneading bowl? - How Touching!Cinnabonon Blog postWarning
- Large batch sourdough!SourMomon Forum topicHow to bake a large batch of Artisan breads
- Today's bake is much closerJayon Forum topicNot looking for the fabled 'open crumb' and having a problem finding recipes
- I agree Mini!Cinnabonon Forum topic123 Sourdough - how to get the right consistency for proofing?
- A notebook of failures ;-)Milleron Forum topic123 Sourdough - how to get the right consistency for proofing?
- SFBI-San Francisco Baking Institute
OldWoodenSpoonon Forum topicAmateur baker looking for a school program - Thanks for the info PM!Cinnabonon Forum topicSowing the seeds of doubt - buying a komo mill or not.
- I second this!
ifs201on Forum topicHelp troubleshoot my boule, please? - So ya wanna start a business?
idaveindyon Forum topicSEEKING MENTOR - That's a good idea, thanks.frangipanion Forum topicHelp troubleshoot my boule, please?
- extensibilityandythebakeron Forum topicCroissant rollout woes
- I am no expert, but my guessbarryvabeachon Forum topicHelp troubleshoot my boule, please?
- Another tip ...or two...
Mini Ovenon Forum topic123 Sourdough - how to get the right consistency for proofing?
- Thank you Bottleny!Cinnabonon Forum topicRecipe for 3 korn rye please!
- Thank you Mini!Cinnabonon Forum topicRecipe for 3 korn rye please!
- Rugbrod BreadCinnabonon Blog postTartine Danish Rye
- Thank you for your commentsMilleron Forum topic123 Sourdough - how to get the right consistency for proofing?
- Maybe try this....Brotanikeron Forum topicBaking straight from fridge
- Thanks for the advice!
donnnaaaion Forum topicHow come my sourdough starter isn’t sour? - Thanks for your advice! I’ll
donnnaaaion Forum topicHow come my sourdough starter isn’t sour?
- Toasted flax
suminandion Blog postTartine Danish Rye - Thanks ford!tisoypopson Forum topicStarter
- Re: Seattle starterjoaninhaon Forum topicSeattle Starter?
- Thank you for the suggestions
Jozefon Forum topicSEEKING MENTOR - Cast IronBobBouleon Forum topicAnyone have data on heat transfer rate...
- Nancy Silverton, in fact.BrianShawon Forum topicStarter - will it ever ferment?
- Poolish rollsmarybreadon Blog postMore rolls, sweet rolls w/poolish
- Unwashed grapesBrianShawon Forum topicStarter - will it ever ferment?
- I've already done that almostJayon Forum topicNot looking for the fabled 'open crumb' and having a problem finding recipes
- Hard to digest..bread1965on Blog postTartine Danish Rye
- Soaking flax seeds
suminandion Blog postTartine Danish Rye
- Miller, your dough in
DanAyoon Forum topic123 Sourdough - how to get the right consistency for proofing? - I love this!!
tortie-tabbyon Blog postWarning - Orange Bread Knife..jpg
Camarieon Forum topicBread Knives - i love reading all the posts.latananteon Forum topicCommunity Bake featuring Kristen of FullProofBaking