Recent Forum and Blog Comments
- If you think the dough hassasha.riveron Forum topicKneading for 2+ hours can't be normal... can it?
- scales are nice but
msneuropilon Forum topicKneading for 2+ hours can't be normal... can it? - Hah! Lost!someonearoundon Forum topicKneading for 2+ hours can't be normal... can it?
- I wasn't metric
OldLoafon Forum topicKneading for 2+ hours can't be normal... can it? - Shoot... I need to get thatsomeonearoundon Forum topicKneading for 2+ hours can't be normal... can it?
- I checked it recently and itsomeonearoundon Forum topicKneading for 2+ hours can't be normal... can it?
- Ok, so silky and it gotsomeonearoundon Forum topicKneading for 2+ hours can't be normal... can it?
- I did a little math
OldLoafon Forum topicKneading for 2+ hours can't be normal... can it?
- Mikes the man...well So is DM...
msneuropilon Forum topicKneading for 2+ hours can't be normal... can it?
- I'd recommendmikedilgeron Forum topicKneading for 2+ hours can't be normal... can it?
- If you have a recipe...put it here
msneuropilon Forum topicKneading for 2+ hours can't be normal... can it?
- Thanks David Rjohnhendrickon Forum topicFirst Sourdough Starter - Type of Wheat to Use
- Thnks for the reply!someonearoundon Forum topicKneading for 2+ hours can't be normal... can it?
- Will do.johnhendrickon Forum topicFirst Sourdough Starter - Type of Wheat to Use
- I will do!johnhendrickon Forum topicFirst Sourdough Starter - Type of Wheat to Use
- I am blown awayjohnhendrickon Forum topicFirst Sourdough Starter - Type of Wheat to Use
- I am trying rye now!johnhendrickon Forum topicFirst Sourdough Starter - Type of Wheat to Use
- Wealth of informationjohnhendrickon Forum topicFirst Sourdough Starter - Type of Wheat to Use
- OH NOOOOOOO don't give up!!!
msneuropilon Forum topicKneading for 2+ hours can't be normal... can it?
- It's almost steamed pudding like
msneuropilon Forum topicRussian Rye Bread Using Excess Sourdough Starter
- You just gave me a reason
msneuropilon Forum topicWondering why all the bread lames I find have such a short handle....
- Thanks....but
msneuropilon Forum topicAnyone have an idea of the hydration of this dough in video?
- Even refrigerated, someDavid Ron Forum topicPar Baking Bread
- "HOW LONG IS YOUR TRIP TOdoughookeron Forum topicPar Bake vs Raw Dough
- Thank you for the response...Kaioateyon Forum topicNewbie with a question
- There's a link just below theDavid Ron Forum topicProposed Experiment - % of BF Rise
- I think that if this is true,David Ron Forum topicOpen Crumb. Creating Fissures?
- Maurizio, thanks for yourbarryvabeachon Forum topicProposed Experiment - % of BF Rise
- I wouldn't use any leaveningDavid Ron Forum topicHow to make crackers extra crunchy?
- avoiding tears
lilgarbanzobeanon Forum topicChallah aesthetic issues! Please help! - loose braid
lilgarbanzobeanon Forum topicChallah aesthetic issues! Please help!
- What if
Yippeeon Forum topicHow to make crackers extra crunchy? - I think "follow the recipeDavid Ron Forum topicHow to make crackers extra crunchy?
- °C × 9 ÷ 5 + 32 = °FDavid Ron Forum topicChinese Cheesecake?
- Thanks Dab i managed to save
yozzauseon Blog postRoyal blue potato carrot and Gallipoli Rosemarie loaf - Then how much baking powder
Yippeeon Forum topicHow to make crackers extra crunchy?
- Some things you didn'tDavid Ron Forum topicProposed Experiment - % of BF Rise
- Celcius
dablueson Forum topicChinese Cheesecake? - The person who posted thatDavid Ron Forum topicNewbie with a question
- There are differing opinionsDavid Ron Forum topicHot Cross Bun Recipe
- Do you treat it the same wayDavid Ron Forum topicHow to make crackers extra crunchy?
- I didn't know thatgavincon Forum topicHot Cross Bun Recipe
- The Cross
albacoreon Forum topicHot Cross Bun Recipe - Thank you!
maurizioon Forum topicVote for The Perfect Loaf nominated in this year’s Webby awards! - Formatting!?
maurizioon Forum topicProposed Experiment - % of BF Rise
- HOW LONG IS YOUR TRIP TO DESTINATION?
wallyon Forum topicPar Bake vs Raw Dough - So proof before leaving home?doughookeron Forum topicPar Bake vs Raw Dough
- So you’ve answered your question
wallyon Forum topicPar Bake vs Raw Dough
- It will be time consuming todoughookeron Forum topicPar Bake vs Raw Dough
- How much bakers ammonia
wallyon Forum topicHow to make crackers extra crunchy?