Recent Forum and Blog Comments
- Wow! the ultimate flat-top!DesigningWomanon Blog postLatest Sprouted Sourdough, 6 Grain Pullman Cube Bread with Sunflower Seeds on Top
- Yes it makes sense
Mini Ovenon Forum topicStarter Refrigeration - ?
Mini Ovenon Forum topicSome advice please?
- I agree
trailrunneron Forum topicConvection Steam Oven - Miele, Bosch, Thermador etc - I've never made this bread without the coloring
dmsnyderon Blog postPumpernickel Bread from George Greenstein's "Secrets of a Jewish Baker" - Acid balance
dmsnyderon Blog postLarraburu Brothers Method
- Pâte fermentée
Our Crumbon Forum topicreserve a piece of dough as a starter - Next timeRileyon Forum topicOver-proofing vs. oven spring
- Get Hamelman'shreikon Forum topicUndecided about book to get
- Leaning towards Miele
Bengoshion Forum topicConvection Steam Oven - Miele, Bosch, Thermador etc - Home goods
Isand66on Blog postSpelt Whole Wheat Rice Ricotta Bread - Thank you!
Isand66on Blog postSpelt Whole Wheat Rice Ricotta Bread
- it is not 800WgregWFOon Forum topicHelp me decide--Bosch U+ or Ankarsrum Original
- a few video sourcesmikedilgeron Forum topicreserve a piece of dough as a starter
- Really Cool Idea!SourdoughRuleson Blog postLarraburu Brothers Method
- Jena in Germany was (still isDavid Ron Forum topicWhat am I doing wrong?
- Zola Blue was wrapping up her attendance
alfansoon Blog post125% Hydration Levain Ciabatta, 76% overall hydration - Thanks for the feedback!JeremyHon Forum topicMy first white sourdough loaf.
- Very nice crumbAnonymouson Forum topicWhat am I doing wrong?
- Stretch 2" while f;iping over onto parchment
dabrownmanon Blog post125% Hydration Levain Ciabatta, 76% overall hydration - no coloringBklyn Joannon Blog postPumpernickel Bread from George Greenstein's "Secrets of a Jewish Baker"
- 125% levain refresh.
alfansoon Blog post125% Hydration Levain Ciabatta, 76% overall hydration
- Here it is... couldn't stopmonza96on Forum topicWhat am I doing wrong?
- Making the Levain
WatertownNewbieon Blog post125% Hydration Levain Ciabatta, 76% overall hydration - The "problem" is this is notmonza96on Forum topicWhat am I doing wrong?
- Dan - the exact item is oneDavid Ron Forum topicWhat am I doing wrong?
- It's a very old Pyrex glass,Imonza96on Forum topicWhat am I doing wrong?
- A small further thought (IDavid Ron Forum topicreserve a piece of dough as a starter
- Monza, where did you get the
DanAyoon Forum topicWhat am I doing wrong? - My pleasureAnonymouson Forum topicWhat am I doing wrong?
- This ciabatta is one of the very few doughs
alfansoon Blog postPlanned bake: Attempt to replicate Larraburu Bros. San Francisco Sourdough
- 11 PM here but I can staymonza96on Forum topicWhat am I doing wrong?
- Gorgeous!!!!!Anonymouson Forum topicWhat am I doing wrong?
- As opposed to soup (no soup for you!),
alfansoon Blog postPlanned bake: Attempt to replicate Larraburu Bros. San Francisco Sourdough
- A starter is "sort of" a piece of doughAnonymouson Forum topicreserve a piece of dough as a starter
- Here it is.How beautiful ismonza96on Forum topicWhat am I doing wrong?
- Looking good!Anonymouson Forum topicWhat am I doing wrong?
- Greek bread @ Eliana
dmsnyderon Blog postGreek Bread - Improved
- Short Update.Took the covermonza96on Forum topicWhat am I doing wrong?
- Followed the Pain Naturelmonza96on Forum topicWhat am I doing wrong?
- First bread baked with mymonza96on Forum topicWhat am I doing wrong?
- Greek BreadElianaon Blog postGreek Bread - Improved
- I would love to see the sameDavid Ron Forum topicreserve a piece of dough as a starter
- Freemium app for iOS (ipad or iphone)vlandmarkon Forum topicBread making app?
- This
Filomaticon Forum topicUneven Oven Spring - starter strengthjasfishermanon Forum topicUneven Oven Spring
- siteTMBon Forum topicInterested in Low Carb??
- Agree with Dansyroson Forum topicUneven Oven Spring
- Out of curiositysyroson Forum topicUneven Oven Spring
- Your dough was under proofed.
DanAyoon Forum topicUneven Oven Spring