Recent Forum and Blog Comments
- Looks perfect
Isand66on Blog postDaniel Lepard’s Barm bread - I don't normally make focacciaAnonymouson Forum topicHelp in this hi Hydration pillow likeSLAB pizza
- Beautiful!
BreadLeeon Forum topic40% Red Fife Sourdough Batard - Often in these old recipesqazwarton Forum topicPan de Siete Cielos
- Have mercy!
pmccoolon Blog postLe plaisir jaune ! Father's Day Cookies for Dad - My new sharpner...
The Roadside Pie Kingon Forum topicSolutions for successfully scoring high hydration dough - You my friend...
The Roadside Pie Kingon Forum topicSolutions for successfully scoring high hydration dough
- How do you like the...
The Roadside Pie Kingon Forum topicSolutions for successfully scoring high hydration dough
- cold tilesjenatoon Forum topicCooling down loaf to the core - DIY proofing cabinet
- Professional equipment
Mini Ovenon Forum topicCooling down loaf to the core - DIY proofing cabinet - Thank you for your advice and
ifs201on Blog postStout and 2-Year Old White Cheddar Sourdough with Oats - Make sure the thermometer
Mini Ovenon Forum topicVegan Doughnut / Donuts - Air Bubbles. Help?!
- Buttermilk pie looks
Mini Ovenon Forum topicChinese Cheesecake?
- I came on this thread to read
arzoochaudharyon Forum topicVegan Doughnut / Donuts - Air Bubbles. Help?! - I would suggest another look
phazon Forum topicHow much slower is fridge fermentation? - Well, try it.
Mini Ovenon Forum topicCorrelation between starter rising speed and total dough fermentation
- No way! Don't sell yourselfDavid Ron Forum topicSolutions for successfully scoring high hydration dough
- Salted caramel, my favorite dessert flavor!Elsie_iuon Blog postLe plaisir jaune ! Father's Day Cookies for Dad
- I totally got youElsie_iuon Blog postIt's been a pretty good day in the kitchen
- Fabulousgavincon Forum topicSourdough Boules - Richemont method
- You should say this to JobElsie_iuon Blog postAnother Provolone Piccante SD!
- Most likely a water sponge
Mini Ovenon Forum topicPan de Siete Cielos
- You don't learn it in yourDavid Ron Forum topicSolutions for successfully scoring high hydration dough
- Salut from Rio
calnetoon Forum topicFrench bakery lover from Brasil ;) - I can imagine (never tastedDavid Ron Forum topicdark breads
- Solution for dull breadDavid Ron Forum topicSolutions for successfully scoring high hydration dough
- Thanks, I was pretty happy
Benitoon Forum topic40% Red Fife Sourdough Batard - I tried following the recipe,qazwarton Forum topicPan de Siete Cielos
- Farmers ground flour
The Roadside Pie Kingon Forum topicFlour Recalls - Brand Suggestions
- I read the post prior toDacronon Forum topicChinese Cheesecake?
- Hmm I might try that, didn'tyanaon Forum topicCorrelation between starter rising speed and total dough fermentation
- Beautiful crumb
Levaineeron Forum topic40% Red Fife Sourdough Batard - Substitutes
Levaineeron Forum topicdark breads
- Look up Bold bake
Mini Ovenon Forum topicwondering....(a search of the forum didn't pop up any answers)...
- You can speed up the starter
Mini Ovenon Forum topicCorrelation between starter rising speed and total dough fermentation
- I agree. Timing is the mostBrianShawon Forum topicCorrelation between starter rising speed and total dough fermentation
- Actually that quite amazing
Mini Ovenon Forum topicHalf-baked success: Why?
- I get that crust when I makeG. Marieon Forum topichow the get the similar effect on the crust
- I Live..............
dablueson Forum topicChinese Cheesecake? - Recipe Already Posted
dablueson Forum topicChinese Cheesecake?
- Late to the showDacronon Forum topicChinese Cheesecake?
- Did you ever find a sourceJanet Yangon Forum topicBrazilian Cheese Bread
- Not quite dormantjcopeon Forum topicHow much slower is fridge fermentation?
- Going to leave my comfort zone
The Roadside Pie Kingon Forum topicHow about a Community Bake featuring Pizza?
- Yes, 7-8 cups flour to 1/3Colin2on Forum topicPan de Siete Cielos
- Welcome, Sam
pmccoolon Forum topicFrench bakery lover from Brasil ;)
- Your English is just fine.hreikon Forum topicTroubles in the transition DO to Ventilated heat oven
- You need plenty of steam in the oven
pmccoolon Forum topichow the get the similar effect on the crust
- If looking at food caused weight gain,
pmccoolon Blog postAnother Provolone Piccante SD!
- Autolysepretteddaon Forum topicPan de Siete Cielos