Recent Forum and Blog Comments
- Can you share the Scott oven plans?Fabbroon Forum topicovencrafters plans
- Plans for OvenFabbroon Forum topicovencrafters plans
- Thanks I'll try to continue the test(s)Milleron Forum topic123 Sourdough - how to get the right consistency for proofing?
- I've stopped lining the pan
Alchemist Aotearoaon Forum topicA Latvian-style Sourdough Rye Bread - scald
Alchemist Aotearoaon Forum topicA Latvian-style Sourdough Rye Bread
- yes typed :-)
Alchemist Aotearoaon Forum topicA Latvian-style Sourdough Rye Bread
- storage
Alchemist Aotearoaon Forum topicA Latvian-style Sourdough Rye Bread
- pan size
Alchemist Aotearoaon Forum topicA Latvian-style Sourdough Rye Bread
- Mini's test, next step
Mini Ovenon Forum topic123 Sourdough - how to get the right consistency for proofing? - Mq, slacking dough
Mini Ovenon Forum topicJust a softie?
- Wooden pizza peel
suminandion Forum topicForkish 2.7kg miche - I need an engineer and a chemist. - Test failed :(Milleron Forum topic123 Sourdough - how to get the right consistency for proofing?
- Wheat intolerance!Cinnabonon Forum topic123 Sourdough - how to get the right consistency for proofing?
- Quite the effort..bread1965on Blog postBaguette adventures round 6: Score!
- I do this by myself with my 3
idaveindyon Forum topicForkish 2.7kg miche - I need an engineer and a chemist. - That doesn't look like
MonkeyDaddyon Forum topicA Latvian-style Sourdough Rye Bread - A quick comment on dough
AnnaZon Forum topicAnother good article on why industrial bread is so bad and bad for us - Mini Oven's starter instructions
MarieAnnon Forum topicHello from the Oregon woods - Thank you for your insights.I
Lolakeyon Forum topicDoubling sourdough bread recipe - My rye starter suffers from wheat intolerance?Milleron Forum topic123 Sourdough - how to get the right consistency for proofing?
- flow chart link
JohnAkaon Forum topicGummy and flat Tartine country--flour? - thanks--let me know if it works for you!
JohnAkaon Forum topicTartine Country Bread Flow Chart/Schedule
- rye and Forkish book
JohnAkaon Forum topicGummy and flat Tartine country--flour?
- thanks!
JohnAkaon Forum topicGummy and flat Tartine country--flour?
- By the CR book
JohnAkaon Forum topicGummy and flat Tartine country--flour?
- By weight, not volume.BrianShawon Forum topicIf a recipe calls for 16 oz of shredded cheese, do they mean weight or volume?
- The only dumb question is thebarryvabeachon Forum topicDoubling sourdough bread recipe
- Excellent bake
Isand66on Blog postBack for more Bandel - Thank you
Isand66on Blog postPurple Corn-Purple Sweet Potato Bread
- Can you post the recipe? I am
DanAyoon Forum topicIf a recipe calls for 16 oz of shredded cheese, do they mean weight or volume? - Starter problems?
Mini Ovenon Forum topic123 Sourdough - how to get the right consistency for proofing?
- The crumb indeed looks very wet and dark
Mini Ovenon Forum topicHelp troubleshoot my boule, please?
- Lessons learnedMilleron Forum topic123 Sourdough - how to get the right consistency for proofing?
- Tastes salty
Mini Ovenon Forum topicCroissant rollout woes
- thank you,frangipanion Forum topicHelp troubleshoot my boule, please?
- That's a colorful bread, Ian
pmccoolon Blog postPurple Corn-Purple Sweet Potato Bread - Thank you
Isand66on Blog postPurple Corn-Purple Sweet Potato Bread
- Thank you
Isand66on Blog postPurple Corn-Purple Sweet Potato Bread
- Just double all theBaniJPon Forum topicDoubling sourdough bread recipe
- Same
Kimperfecton Forum topicGummy and flat Tartine country--flour? - Whoa!
Kimperfecton Forum topicGummy and flat Tartine country--flour?
- Had Same Problem, Until...
Kimperfecton Forum topicStarter - will it ever ferment?
- I hope that's all you'reJayon Forum topicDoubling sourdough bread recipe
- Wow... that is beautiful.May
Floydmon Blog postPurple Corn-Purple Sweet Potato Bread - Here's a good place to start
Debra Winkon Forum topicCakes and Beyond - beautiful loaves
ifs201on Blog postPurple Corn-Purple Sweet Potato Bread - small town.
idaveindyon Forum topicSEEKING MENTOR
- Fantastic Idea!Cinnabonon Forum topicNot looking for the fabled 'open crumb' and having a problem finding recipes
- Lol, very true. I usuallyJayon Forum topicNot looking for the fabled 'open crumb' and having a problem finding recipes
- HI Lenny, Re: Salty doughCinnabonon Forum topicCroissant rollout woes