Recent Forum and Blog Comments
- Sorry to hear that...
Dulciloon Forum topicankarsrum lasted 2 months - Get it. I bought one justSlybee1on Forum topicThinking about getting this mixer.
- Lucy says thanks fr the B-Day wishes
dabrownmanon Blog postLucy Does Double Duty After Her Promotion to First Class Baker’s Apprnetice - Depends on size
hanseataon Forum topicshaping after retarded bulk fermentation - They are both pretty good for sure!
dabrownmanon Blog postLucy Does Double Duty After Her Promotion to First Class Baker’s Apprnetice
- Re:KitchenAid grain mill
pmccoolon Blog postQuest for Extremely Healthy Spelt Rye Sourdough Recipe - It doesn't have a label
Camarieon Forum topicThinking about getting this mixer. - Temperature is one of the important...
not.a.crumb.lefton Forum topicOpen crumb but mostly around the edges - Really helpful!Emma268on Forum topicOpen crumb but mostly around the edges
- I am glad...
not.a.crumb.lefton Forum topicOpen crumb but mostly around the edges
- Crumb.
Danni3ll3on Blog postApricots and Pecans Sourdough with Oats - That is a good post on
Benitoon Forum topicOpen crumb but mostly around the edges - How funny...
not.a.crumb.lefton Forum topicWhat is gluten
- To me it also...
not.a.crumb.lefton Forum topicOpen crumb but mostly around the edges
- Wonderful!
Danni3ll3on Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- That's better
OldLoafon Forum topicWhat is gluten - Thanks I fixed the link
The Roadside Pie Kingon Forum topicWhat is gluten - not much to troubleshoot. IgregWFOon Forum topicankarsrum lasted 2 months
- Too bad there isn't an app for scratch & sniff!bbeirneson Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- The recipe calls for 450ºF
Benitoon Forum topicAdvice on scoring to get a better ear
- I'm not sureDesigningWomanon Forum topicPOLL - Frequency of Community Bakes
- Greg, your problem with the
DanAyoon Forum topicankarsrum lasted 2 months - Ben, you might try lowering
DanAyoon Forum topicAdvice on scoring to get a better ear
- Poached eggs
OldLoafon Forum topicWhat is gluten
- very nicechlebaon Forum topicdiagnosing croissant - layers but no honeycomb
- Thanks Hester and Dan.I’ve
Benitoon Forum topicAdvice on scoring to get a better ear
- More kneading, or if you have
phazon Forum topicFlying saucer bread??? Why? - Not sure why you say biscuit dough...
mrskjreaon Forum topicFlying saucer bread??? Why? - Unsalted butter
OldLoafon Forum topicFlying saucer bread??? Why?
- Better shot
BreadLeeon Forum topicHamelman - overall formula vs final dough - Big babka fan here. Twosemolina_manon Forum topicBabka
- Looks under cooked to me.semolina_manon Forum topicFlying saucer bread??? Why?
- well, in my casehreikon Forum topicUsing baking dome
- Gorgeous crumbhreikon Forum topicAdvice on scoring to get a better ear
- Your crumb looks great to me!
DanAyoon Forum topicAdvice on scoring to get a better ear
- Thank you everyone! I willBread-Headon Forum topicFirst Time Sourdough-er
- D6FFDED0-3DD4-4140-8F9E
Benitoon Forum topicAdvice on scoring to get a better ear
- Dan, I didn’t know that. I
Benitoon Forum topicAdvice on scoring to get a better ear
- Thanks Hester, I did look at
Benitoon Forum topicAdvice on scoring to get a better ear
- The best results I have had
GlennMon Blog postScoring Bread: An updated tutorial - Will try again with the recipe
mrskjreaon Forum topicFlying saucer bread??? Why?
- I'll try to upload a pic
mrskjreaon Forum topicFlying saucer bread??? Why?
- I don't understand this...GillMegsonon Forum topicUsing baking dome
- Thanks so much for theGillMegsonon Forum topicUsing baking dome
- So which one is it?
Mini Ovenon Forum topicFlying saucer bread??? Why? - Sometimes the "centerfold"
Mini Ovenon Forum topicPOLL - Frequency of Community Bakes
- Haha! thank you! I might endleem0on Forum topicXL Dutch Oven Questions
- Ha! no problem. I also don'tleem0on Forum topicXL Dutch Oven Questions
- Ah, American pumper
Mini Ovenon Forum topicpumpernickel problem
- No unique to San Franciscogavincon Forum topicUnique Sourdough from “Wild” yeast ... Is it possible?