Recent Forum and Blog Comments
- A matter of forceskendalmanon Forum topica loaf shaping technique question
- The following solution seemsdoughookeron Forum topicExtreme Proofing
- >adjustments for theBW Beniciaon Forum topicSourdough rise
- Rye starter now at beginning
Benitoon Blog postSourdough Seed Culture - UPDATEmandarinaon Forum topicNew starter smells like vinegar on day 5
- Keep with it
Mini Ovenon Forum topicStarter problem — sinister clear liquid and death - Thank you!BreadAdamon Forum topicStarter problem — sinister clear liquid and death
- I'll give it a shot!smorkochon Forum topicFirst loaves troubleshooting
- Up to youAnonymouson Forum topicFirst loaves troubleshooting
- Baghdad by the Bay (a la Herb Caen)
Wild-Yeaston Blog postVisit to San Francisco - Not sure! I don't know if itsmorkochon Forum topicFirst loaves troubleshooting
- That looks great!Anonymouson Forum topicFirst loaves troubleshooting
- Trying againsmorkochon Forum topicFirst loaves troubleshooting
- So couldhreikon Forum topicwhat am i doing wrong?!
- Definitely worth getting an old Hobart Kitchenaid.
Jody and Eddieon Forum topicKitchenaid mixers. Hobart Vs. "The current ones". - Hello Sablebaking - are youBreadHead3000on Forum topicISO used Rofco B40
- Agree.
Mini Ovenon Forum topicStarter problem — sinister clear liquid and death
- It is just a starterJeremyCherfason Forum topic100% Hydration Starter.
- 62DB448A-2CE3-441E-A03C
Benitoon Blog postSourdough Seed Culture
- Leaf lard is my go to for pie
BethJon Forum topicNPR - Who Killed Lard? - Agree, would like to see
DanAyoon Forum topica loaf shaping technique question - Thanks Jess, it looks likekendalmanon Forum topica loaf shaping technique question
- goose fat
Truth Serumon Forum topicNPR - Who Killed Lard? - Yes
GaryBishopon Forum topicExtreme Proofing - The new rye seed culture is
Benitoon Blog postSourdough Seed Culture
- Hi Jess, it sounds like you
DanAyoon Blog postLaurel's Kitchen Basic Whole Wheat Bread
- The starter which began life
Benitoon Blog postSourdough Seed Culture
- Thank you.
The Roadside Pie Kingon Blog postBusy Night - Nice one Dave!
The Roadside Pie Kingon Blog postToday's bake 4-25-2019: Multi-grain sourdough with increased Spelt
- Don't forget tamales. YouJustanoldguyon Forum topicNPR - Who Killed Lard?
- Some celebrity chefs showcasegavincon Forum topicNPR - Who Killed Lard?
- Any idea why goose fat is
algebreadon Forum topicNPR - Who Killed Lard? - Ok. I wasn't sure what Leafgavincon Forum topicNPR - Who Killed Lard?
- Manteca
Wild-Yeaston Forum topicNPR - Who Killed Lard?
- It isn't crucialJeremyCherfason Forum topicWhat happens when people leave?
- I know the bread you mean...
BreadBabieson Forum topicCommunity Bake - Hamelman's Five-Grain Levain - VInegar?
Mini Ovenon Forum topicTroubleshooting: dough is very difficult to roll out/stretch and has lots of small air bubbles at edges
- Three times a day feeding...
Mini Ovenon Forum topicNew starter smells like vinegar on day 5
- Have you tried baking yet?
Mini Ovenon Forum topicNew starter smells like vinegar on day 5
- Good readgavincon Forum topicNPR - Who Killed Lard?
- i have some video of the manufactory
BreadBabieson Blog postVisit to San Francisco
- I’ll be joining you next week!syroson Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- So glad you’ve picked a Maurizio bread for the community bakesyroson Forum topicCommunity Bake - Upcoming Details
- You've been busy..bread1965on Blog postBusy Night
- Floyd has restored particular
DanAyoon Forum topicWhat happens when people leave?
- Great
Valduson Forum topicTartine No. 3 only $3.99 - Pictures, please!
seasidejesson Forum topica loaf shaping technique question - Data retrieval
seasidejesson Forum topicWhat happens when people leave?
- HoochAnonymouson Forum topicStarter problem — sinister clear liquid and death
- Jeremy, a while back I think
DanAyoon Forum topicWhat happens when people leave?