Recent Forum and Blog Comments
- BakersRoom, your bread turned
DanAyoon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough - Lucy has been making a lot of corn bread
dabrownmanon Blog post30% Sprouted Rye Sourdough - Bench RestCFitzon Blog post100% whole wheat sourdough
- Bench RestCFitzon Blog post100% whole wheat sourdough
- You had great success with wine! Mice
dabrownmanon Blog postRed Wine Cherry Potato Bread
- Excelent!
The Roadside Pie Kingon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough - The effects of cooked oatmeal in bread
The Roadside Pie Kingon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- Porridge Bread:
BakersRoomon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough - That shaft is messed up.nickelmoreon Forum topicHobart N50 restoration experience
- granitewarebbeirneson Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- Thank you for your reply!IChrissyDhon Forum topicQuestion about Flavouring of Chocolate Chip Cookies
- Hi Gary, Thank you for yourChrissyDhon Forum topicQuestion about Flavouring of Chocolate Chip Cookies
- Hydration is 78%
Mini Ovenon Forum topicTroubleshooting: dough is very difficult to roll out/stretch and has lots of small air bubbles at edges - thoughts on the manufactory
BreadBabieson Blog postVisit to San Francisco - Thank you David
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough - Steel-cut oats hydrate and/orDavid Ron Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- you've really become a master
BreadBabieson Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- A nice long preheat of yourDavid Ron Forum topicDoes anyone else have problems getting an even color on the bottom of the loaf?
- I'm getting the hang of it!
Yippeeon Forum topicSuper easy pasta dish - My distinct impression isDavid Ron Forum topicEco- friendly bread packaging
- Mentioned at the link, butDavid Ron Forum topicNPR - Who Killed Lard?
- ?Nlaytonon Forum topicKAF Baking School
- Love the color of this oneElsie_iuon Blog postRed Wine Cherry Potato Bread
- There's a sprouted corn loaf baking in my oven too!Elsie_iuon Blog post30% Sprouted Rye Sourdough
- Did you know
Yippeeon Blog postKamut Whole Wheat Ricotta Bread for Yippee
- Awesome!
Isand66on Blog postKamut Whole Wheat Ricotta Bread for Yippee - Don't apologize for usingbbeirneson Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- Window Pane
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- ? Thx!!!bbeirneson Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- Window Pane
greyoldchiefon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough - thoroughly dry
MontBaybakeron Forum topichelp! black mold in banneton and liner - extract
MontBaybakeron Forum topicQuestion about Flavouring of Chocolate Chip Cookies
- If it's uneven from one siderussellon Forum topicDoes anyone else have problems getting an even color on the bottom of the loaf?
- I don't use a liner, just thebarryvabeachon Forum topichelp! black mold in banneton and liner
- WB?bbeirneson Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- Tartine oat porridgeSadiyeon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- I’ve had the reverse problem,
dreidon Forum topicDoes anyone else have problems getting an even color on the bottom of the loaf? - Dark ovens
BreadLeeon Forum topicDoes anyone else have problems getting an even color on the bottom of the loaf? - Fresh milled flourwilliamppon Forum topicProteolytic dough? Fresh-milled flour using the Peter Rinehart formulas
- Still alive and well. ( At my house)
The Roadside Pie Kingon Forum topicNPR - Who Killed Lard?
- Look forward to it
seasidejesson Forum topica loaf shaping technique question - Thanks, Kat.
The Roadside Pie Kingon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- What time and temperature dosemolina_manon Forum topicExtreme Proofing
- The recipe does not call forsemolina_manon Forum topicTroubleshooting: dough is very difficult to roll out/stretch and has lots of small air bubbles at edges
- Lard is alive and well in thesemolina_manon Forum topicNPR - Who Killed Lard?
- Looking great Will..
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- Both look amazing
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- One More Thing
givemethedoughon Forum topicHobart N50 restoration experience - This might help??
givemethedoughon Forum topicHobart N50 restoration experience
- Andes baking chipsRube Goldbergon Forum topicQuestion about Flavouring of Chocolate Chip Cookies