Recent Forum and Blog Comments
- Right on
BreadLeeon Forum topicPumpernickel recipe from old book - today's loaf, for comparison
calnetoon Forum topicOpen crumb but mostly around the edges - How much water do you start
Doc.Doughon Blog postSteam, Glorious Steam! - 20% levain
calnetoon Forum topicOpen crumb but mostly around the edges
- I was reminded that I could
Benitoon Forum topicStrawberry Rhubarb Pie with butter crust - Thanks for reminding me that
Benitoon Forum topicStrawberry Rhubarb Pie with butter crust
- I had wondered if I wasEmma268on Forum topicOpen crumb but mostly around the edges
- Thanks, Kat
rgreenberg2000on Blog postRWC SD Bagels (1st attempt) - WoW...
not.a.crumb.lefton Blog postRWC SD Bagels (1st attempt) - Interesting recipe
seasidejesson Forum topicPumpernickel recipe from old book - Thanks
rgreenberg2000on Blog postRWC SD Bagels (1st attempt)
- Yea?
CarolinaClimberon Forum topicChewy Crust and slight "Doughy" taste - Thanks for sharing your experience L.L.
The Roadside Pie Kingon Forum topicAll bubbled up, no where to go! - famag user groupdeuxcvon Forum topicFamag IM-8S
- famag user groupdeuxcvon Forum topicFamag 5 vs 8
- for what it's worth, I justdeuxcvon Forum topic10/15kg spiral mixer -- FAMAG?? SUNMIX??
- Reviving dried starter
Lazy Loaferon Forum topicAll bubbled up, no where to go! - Thanks Mini
The Roadside Pie Kingon Forum topicAll bubbled up, no where to go!
- He,he..
The Roadside Pie Kingon Forum topicAll bubbled up, no where to go!
- I'm seeing 2 problems here
BakersRoomon Forum topicOpen crumb but mostly around the edges - Yay!
Mini Ovenon Forum topicAll bubbled up, no where to go! - Yummy looking bagels!
Lazy Loaferon Blog postRWC SD Bagels (1st attempt)
- I've tried three times, and
BakersRoomon Forum topicAll bubbled up, no where to go!
- Did you shape that pizza
BakersRoomon Forum topicAll bubbled up, no where to go!
- Thanks Yippee, Danny and Kat
Lazy Loaferon Blog postThe Lazy Loafer has retired!
- It will. Stiff dough is very
BakersRoomon Forum topicSticky and tacky crumb
- Different starters
Lazy Loaferon Forum topicGoopy White Flour Starter Question
- Are you ready for the magic
BakersRoomon Forum topicGoopy White Flour Starter Question
- It still be thinner if using
phazon Forum topicGoopy White Flour Starter Question - This one has a better excuseDavid Ron Forum topicPumpernickel recipe from old book
- Quartz is just at thatDavid Ron Forum topicMetal bench scraper on Quartz
- Nice!
The Roadside Pie Kingon Forum topicPOLL - Frequency of Community Bakes
- If it suits you to do so, itDavid Ron Forum topicStrawberry Rhubarb Pie with butter crust
- Good idea, Mini
DanAyoon Forum topicPOLL - Frequency of Community Bakes - This final installment
The Roadside Pie Kingon Forum topicAll bubbled up, no where to go!
- You are not alone
Dulciloon Forum topicFairly new and need advice on Forkish methods - where to post for help? - Ah ok I see you do it insideEmma268on Forum topicOpen crumb but mostly around the edges
- tap water
calnetoon Forum topicOpen crumb but mostly around the edges
- Thanks for your comment! I’llXelanonon Forum topicSticky and tacky crumb
- Which recipes?
Levaineeron Forum topicFairly new and need advice on Forkish methods - where to post for help? - CooltTOTon Forum topicMetal bench scraper on Quartz
- Amazing what’s all out there
hanseataon Forum topicPumpernickel recipe from old book - The length of time it takes
mutantspaceon Forum topicOverproofed in the Fridge??? Nah!!! - My experience fits with the info from Dan
not.a.crumb.lefton Forum topicOverproofed in the Fridge??? Nah!!!
- Feet wet
BreadLeeon Forum topicFairly new and need advice on Forkish methods - where to post for help?
- All the best to you Wendy...
not.a.crumb.lefton Blog postThe Lazy Loafer has retired!
- Thank you Sharon and
not.a.crumb.lefton Blog post50% Swiss Ruchmehl loaf
- Thank you, thank you
not.a.crumb.lefton Blog post50% Swiss Ruchmehl loaf
- Thank you ...
not.a.crumb.lefton Blog post50% Swiss Ruchmehl loaf
- Thank you Rich..
not.a.crumb.lefton Blog post50% Swiss Ruchmehl loaf