Recent Forum and Blog Comments
- Benny, I like your idea of
DanAyoon Forum topicGrana Padano Sesame Seed Sourdough Crackers - The Pizza CB lives on...
DanAyoon Forum topicCommunity Bake - Pizza
- Looks delicious! I could eatHotbakeon Blog postGrana Padano Sesame Sourdough Crackers
- Keep you postedJavelinon Forum topicBakers Pride BK-18
- Bread flour
wallyon Forum topicScoring problem or proofing problem? - Thank you all for the good
jkinzelon Forum topicSpiral Stand Mixers - Awesome
Isand66on Blog postLeaf Slash - Let me know what yourbarryvabeachon Forum topicBakers Pride BK-18
- Hey Wally! Recipes I wasgregorywon Forum topicScoring problem or proofing problem?
- WFO with or without a live fire?Anonymouson Blog postBaking Bread in a Woodfired Oven: the Basics
- Increasing sournessvirguleon Forum topicLesson: Squeeze more sour from your sourdough
- Suggestion: split mother starter and fresh startervirguleon Forum topicGluten Destroying Starter
- I had a similar problem
The Roadside Pie Kingon Forum topicCommunity Bake - Pizza - I haven't tried this yetyanaon Forum topicCorrelation between starter rising speed and total dough fermentation
- Oven walls are done
headdownon Forum topicMy Alan Scott oven project begins - EhhhJavelinon Forum topicBakers Pride BK-18
- I didn't want to force youbarryvabeachon Forum topicBakers Pride BK-18
- Makes sense...My problem
DanAyoon Forum topicCommunity Bake - Pizza
- Re-balling
The Roadside Pie Kingon Forum topicCommunity Bake - Pizza
- Question, Will
DanAyoon Forum topicCommunity Bake - Pizza
- My setup and method
The Roadside Pie Kingon Forum topicCommunity Bake - Pizza
- Nope
wallyon Forum topicErrata sheet for “Bread.A Baker´s Book of Techniques and Recipes”, by Jeffrey Hamelman. 2nd Edition.
- Rake out the coals?
albacoreon Blog postBaking Bread in a Woodfired Oven: the Basics - Scoring
wallyon Forum topicScoring problem or proofing problem?
- Ears
wallyon Forum topicTOO much ear?
- Jack also shows you how to
BreadLeeon Forum topicBannetons - Third vote for rice flour or
BreadLeeon Forum topicBannetons
- Crumb
Filomaticon Forum topicScoring problem or proofing problem? - Hi Ian, that is a beautiful
Cedarmountainon Blog postRose Wine Sour Cream Cherry Bread - BK-18Javelinon Forum topicBakers Pride BK-18
- Thank you so much
Isand66on Blog postRose Wine Sour Cream Cherry Bread
- hey phil thanks for the replygregorywon Forum topicScoring problem or proofing problem?
- I second the motion to use
Benitoon Forum topicBannetons - I just ask.I assign namesjulie99nlon Forum topicProcess Timer
- Re-invigorating the fire and SteamAnonymouson Blog postBaking Bread in a Woodfired Oven: the Basics
- A tasty combination Danni and
Cedarmountainon Blog postRoasted Garlic, Sundried Tomatoes with Slate River Dairy Herb Cheese
- Elsie, the food is beautiful
Cedarmountainon Blog postA Chinese Pizzaiolo’s Attempt at SD Pretzel
- I just posted a comment for
Cedarmountainon Blog postMonday Bun Day
- Beautiful looking bread and a
Cedarmountainon Blog postSundried Apricots Walnuts Sourdough
- Those look delicious, I am a
Cedarmountainon Blog postNorm's, Memories of Brooklyn onion rolls.
- I know nothing about Galician
Cedarmountainon Blog postFirst attempt Pan Gallego...any tips???
- Very nice!
Cedarmountainon Blog postLeaf Slash
- That's the best kind of
Cedarmountainon Blog postKhorasan Oat Sourdough Bread
- Hey Elsie, thanks for the
Cedarmountainon Blog postKhorasan Oat Sourdough Bread
- Go for it Kat, the little bit
Cedarmountainon Blog postKhorasan Oat Sourdough Bread
- Thanks Danni, looking forward
Cedarmountainon Blog postKhorasan Oat Sourdough Bread
- Hi Caroline, I agree,
Cedarmountainon Blog postKhorasan Oat Sourdough Bread
- Your usual bread must be a
Cedarmountainon Blog postKhorasan Oat Sourdough Bread
- Hi Ian, Thanks for having a
Cedarmountainon Blog postKhorasan Oat Sourdough Bread
- Alrightyanaon Blog postBroa - Portuguese corn bread (50% corn content)