Recent Forum and Blog Comments
- BreadLeeFlorentinaon Forum topicStruggling with big holes in the bread
- Probably not but wait to cut
Filomaticon Forum topicUnderproof for 100% rye? - More flat bread sourdough pizza for the C.B.!
The Roadside Pie Kingon Forum topicCommunity Bake - Pizza - This was that one wit the AA in a 1/4 traydmaclaren2on Forum topicHelp in this hi Hydration pillow likeSLAB pizza
- Thanks Jeremy
Lucidcat2on Forum topicI put rye flour in my whole wheat starter. - Secret ingredient
Lazy Loaferon Blog postThe Lazy Loafer has retired! - Hi James, thank you for theIvankcyon Forum topicRough surface on croissant dough
- It looks just right!
Mini Ovenon Forum topicUnderproof for 100% rye? - Don't worryJeremyCherfason Forum topicI put rye flour in my whole wheat starter.
- Kiln fired ceramicgavincon Forum topicClay cooker from Portugal
- You must be a multitasker!
jamesengon Forum topicHello from Houston - Your rough dough...
jamesengon Forum topicRough surface on croissant dough
- It looks good but be careful
alibeyon Forum topicClay cooker from Portugal - Good book
BreadLeeon Forum topicBernard Clayton's molasses whole wheat - Zig zag score
Mini Ovenon Forum topicStruggling with big holes in the bread
- I agree that they probably over proofed
Danni3ll3on Blog postFor the Birds Sourdough - Hi Wendy! Been thinking about you,AnotherLoafon Blog postThe Lazy Loafer has retired!
- Mortar joint thickness
headdownon Forum topicMy Alan Scott oven project begins - Thank you Gavin!
MontBaybakeron Forum topicClay cooker from Portugal - Rye Flours Available in AustraliaGreywing56on Forum topicRye Flour
- Seedy bread is always a crowd-pleaserElsie_iuon Blog postFor the Birds Sourdough
- Kind of okonomiyaki-likeElsie_iuon Forum topicCommunity Bake - Pizza
- Reading from the ingredient listElsie_iuon Forum topicCommunity Bake - Pizza
- Hey Nick! That is a very
DanAyoon Blog postTonight's NY Style Pizza - JW, you can continue using
DanAyoon Forum topicStarter explosion
- Add me to the update list
DanAyoon Forum topicCommunity Bake *Pizza* UPDATES
- Okay great news, so do youJWesly1on Forum topicStarter explosion
- Wet wood not a good idea in agavincon Forum topicWet wood?
- Fantastic findgavincon Forum topicClay cooker from Portugal
- Just bacteriagavincon Forum topicStarter explosion
- Stumped
BreadLeeon Forum topicHow do I keep my crust crusty?
- Its possiblejstumpfon Forum topicOven that can produce 60-80 Loaves of bread.
- New complaint
BreadLeeon Forum topicHow do I keep my crust crusty?
- Well FWIW, the FWSY book hasJWesly1on Forum topicdough with 80% starter
- After weighing options andbbqnpizzaon Forum topicA new Nutrimill Artiste or a Refurbished Kitchenaid Professional 6000HD DC motor
- re: dough with 80% starter
GaryBishopon Forum topicdough with 80% starter - Amazing how a few seeds can
dabrownmanon Blog postFor the Birds Sourdough - You are right! I bet it does taste way better than it looks
dabrownmanon Blog postApples, Almonds & Oranges
- sounds goodFordon Forum topicNew Starter
- Elsie, what is the “thickened
DanAyoon Forum topicCommunity Bake - Pizza
- Thanks, Howard!
dmsnyderon Blog postSan Joaquin sourdough two ways - What kind of oven is it?
Camarieon Forum topicMade by ? - You are welcome
trailrunneron Forum topicCommunity Bake - Pizza - Wow, thanks a lot for thisAmorganon Forum topicWater on top
- Wow unique toppings and
Benitoon Forum topicCommunity Bake - Pizza - Rustic flat bread pizza. From the island of Gozo
The Roadside Pie Kingon Forum topicCommunity Bake - Pizza
- Almond oil?
MontBaybakeron Forum topicbitter almond loaf
- My Japanese-inspired pizzaElsie_iuon Forum topicCommunity Bake - Pizza
- Thanks...
Our Crumbon Forum topicCommunity Bake - Pizza - I get this too
Lucidcat2on Forum topicStomach Pain After Eating Sourdough Bread