Recent Forum and Blog Comments
- Commercial bread
mwilsonon Forum topicSome advice please? - Thank goodness ???
Yippeeon Forum topicHow fast does your Brod & Taylor come to temperature? - Of course we're really justDavid Ron Forum topicFlour Mill/Grind Stones - Real Stone vs Ceramic Corundum / Carborundum (i.e. Sandpaper)? is Abrasive in our food SAFE?
- Should be fine. It looks like
DanAyoon Forum topicWhat am I doing wrong? - Giving hope
donaldGon Blog postWood Fired Pain au Levain - Recipe for appams?
Salilahon Blog postWe had an International Food Fair (Again)! - Lovely, AlanAnonymouson Blog post125% Hydration Levain Ciabatta, 76% overall hydration
- A Couple of Questions
WatertownNewbieon Blog post125% Hydration Levain Ciabatta, 76% overall hydration - Wonderful Look
WatertownNewbieon Blog post125% Hydration Levain Ciabatta, 76% overall hydration
- Changing containersmonza96on Forum topicWhat am I doing wrong?
- Debra Wink's Pineapple Juice SolutionFordon Forum topicStudents baking sourdough - please help a teacher out!
- Starter: Pineapple Juice solutionFordon Forum topicWhat am I doing wrong?
- I agree that the 24 hourbarryvabeachon Forum topicStudents baking sourdough - please help a teacher out!
- awesome
Truth Serumon Blog postresults of January Community Bake - Levains are off shoot startersAnonymouson Forum topicHelp needed...
- Detroit, I assume...
alfansoon Blog post125% Hydration Levain Ciabatta, 76% overall hydration - Starter/LevainBirdnDizon Forum topicHelp needed...
- Thanks Mini,I filled it withknigt76on Forum topicSome advice please?
- Nicely, nicely
pmccoolon Blog post125% Hydration Levain Ciabatta, 76% overall hydration - I have around something likemonza96on Forum topicWhat am I doing wrong?
- Noble Endeavor, Christina!
DanAyoon Forum topicStudents baking sourdough - please help a teacher out!
- Oops. Thanks for fixing myFueledByCoffeeon Forum topicHelp needed...
- Put a small portion of wholeFueledByCoffeeon Forum topicWhat am I doing wrong?
- Check with Brod & Taylor.
DanAyoon Forum topicHow fast does your Brod & Taylor come to temperature?
- 1. How many hours until itRob1on Blog postThe Pineapple Juice Solution, Part 2
- I am a relative newcomer toAndy Bakeron Forum topicBaking Sourdough bread
- LOL! You should see me stuff a turkey!DesigningWomanon Forum topicRemoving the dough from hands? Ideas?
- Just want to add
Mini Ovenon Forum topicLong time fermented gingerbread - Rye/wheat starters
Mini Ovenon Forum topicAll rye starter
- Lance, you're rightDavid Ron Forum topicLong time fermented gingerbread
- At 75°F
Mini Ovenon Forum topicAll rye starter
- Taste It
albacoreon Forum topicLong time fermented gingerbread - Carole, just how deeply are
albacoreon Forum topicRemoving the dough from hands? Ideas?
- Tonights attempt went aknigt76on Forum topicSome advice please?
- No problemAnonymouson Forum topicHelp needed...
- If you are familiar with whatDavid Ron Forum topicLong time fermented gingerbread
- A lot of butter (yes the realDavid Ron Forum topicMy Croissants won't rise properly
- Ah, gotcha! That makes sensedecemberroseson Forum topicLAB?!
- Croissants
Happybakergalon Forum topicMy Croissants won't rise properly - You might want to consider a different brand
Yippeeon Forum topicNever baked bread but bought a bread maker. Need help
- A bread Machine cookbook will help.Rube Goldbergon Forum topicNever baked bread but bought a bread maker. Need help
- Need more info
Debra Winkon Blog postThe Pineapple Juice Solution, Part 2 - I’m on it...BirdnDizon Forum topicHelp needed...
- David,The 1st time, Icrabjoeon Forum topicNever baked bread but bought a bread maker. Need help
- Latvian sweet & sour rye breadKrillin98on Forum topicDabrownman, I had some questions about...
- RofcoJay586on Forum topicISO used Rofco B40
- Aha, Got it.knigt76on Forum topicSome advice please?
- That's a good planAnonymouson Forum topicHelp needed...
- Something likeDesigningWomanon Forum topicRemoving the dough from hands? Ideas?
- This sounds like exactly theMatthew216on Forum topicLong time fermented gingerbread