Recent Forum and Blog Comments
- Well I am not going to complain!
Danni3ll3on Blog postCedar Mountain’s Grass Roots Bread - Mixer Version - Please provide more info on your oven
Povitalianon Forum topicRofco or Deck oven with Steam for small farm store bakery? - Just do what my dad does...deliciousmaliciouson Forum topicDry Nut Rolls ??
- sieving graingrain groweron Forum topicMilling Corn (Maize)
- Shorten up the bulk.
Danni3ll3on Forum topicSticky dough after bulk fermentation
- Japanese cheese tartsHlewison Forum topicChinese Cheesecake?
- This sounds delicious!
Danni3ll3on Blog postRicotta Whole Wheat Sandwich Bread
- I an really sorry to hear about Lucy!
Danni3ll3on Blog postLucy’s take On Ian’s Cheesy Garlic Holiday Knots
- I got
Danni3ll3on Blog postCedar Mountain’s Grass Roots Bread - Mixer Version
- My oval banneton
Danni3ll3on Forum topicWhat size boule and batard shaped bannetons?
- I wonder if
pmccoolon Forum topicBraided rye - Great bake!
Isand66on Blog postChocolate Cherry Sourdough - Nice bake!
Isand66on Blog postCedar Mountain’s Grass Roots Bread - Mixer Version
- I don't let my dough touch
Edo Breadon Forum topicusing plastic wrap - Bulk rise done at 5 1/2 hours
ATXBreadmakeron Forum topicNeed advice on bulk ferment for sourdough - rice flourPatti Yon Forum topicWould it be okay to use these for proofing bread?
- Issue with oven springArthur Lockeon Forum topicIssue with oven spring?
- Late to the PartyNancyQHedgehogon Basic pageBook Reviews
- Thanks Tom! I've got Hamelmanwvdthreeon Forum topicWhat size boule and batard shaped bannetons?
- Poor Lucy ?
Isand66on Blog postLucy’s take On Ian’s Cheesy Garlic Holiday Knots
- oh that is sad news for Lucy.
leslierufon Blog postLucy’s take On Ian’s Cheesy Garlic Holiday Knots - I bake the SFSD using a combo
DanAyoon Forum topicExperiment - Any thoughts? - It's lovely to see
nicodvbon Forum topicVery liquid sourdough - My standard recipe is 33% ofsemolina_manon Forum topicHow to use a preferment / poolish? Cake vs ADY?
- Great!
Debra Winkon Forum topicVery liquid sourdough - A spiral staircase
Debra Winkon Forum topicVery liquid sourdough
- Yes! The course was calledpaul0130on Forum topicExperiment - Any thoughts?
- Dimensions & a formula
Our Crumbon Forum topicWhat size boule and batard shaped bannetons? - It went well
ATXBreadmakeron Forum topicNeed advice on bulk ferment for sourdough
- When I read your title
Mini Ovenon Forum topicBraided rye - Been waiting for the crumb pictures. It is a well rewarded
dabrownmanon Blog postXmas Panettone (Massari) - recipe for croissantsdmgon Forum topicCroissant dough issues
- Sure, you can use 20-30% ofsuaveon Forum topicHow to use a preferment / poolish? Cake vs ADY?
- dusting flourFordon Forum topicWould it be okay to use these for proofing bread?
- Paul, was the Udemy course
DanAyoon Forum topicExperiment - Any thoughts?
- All commercial yeasts? Nokimemersonon Forum topicPreservatives in yeast?
- Like the girls said, these were the best rolls ever!
dabrownmanon Blog postLucy’s take On Ian’s Cheesy Garlic Holiday Knots
- What ever you need recipe wise is no problem Job!
dabrownmanon Blog postLucy’s take On Ian’s Cheesy Garlic Holiday Knots
- Coffee, not Wheatlouiscohenon Forum topicIn From the Cold
- Danni, Thanks sowvdthreeon Forum topicWhat size boule and batard shaped bannetons?
- I understand now...
PalwithnoovenPon Blog post50% Sprouted Spelt Thai Basil Sun-Dried Tomatoes Walnuts SD - Thanks Anne-Marie!
PalwithnoovenPon Blog postShould I change my name?
- Louis, I grind my own, andbarryvabeachon Forum topicIn From the Cold
- Thanks Paul! That was a greatpaul0130on Forum topicExperiment - Any thoughts?
- Results?Anonymouson Forum topicNeed advice on bulk ferment for sourdough
- Required reading
pmccoolon Forum topicExperiment - Any thoughts?
- Mop ropePatti Yon Forum topicWould it be okay to use these for proofing bread?
- WarmAnonymouson Forum topicShipton Mill biodynamic stoneground wholemeal flour
- It happened again...Xaimerafikion Forum topicPanettone trouble shooting. What went wrong?
- Ooo nice!
Mini Ovenon Forum topicWould it be okay to use these for proofing bread?