Recent Forum and Blog Comments
- Well I would disagree with
Edo Breadon Forum topicFrench Clay or Cast Iron - Yesterday's bake was withsemolina_manon Forum topicGerman bread spice - a game changer
- Trapping Steamold bakeron Forum topicFrench Clay or Cast Iron
- To the baker guy, with a gasbarryvabeachon Forum topicFrench Clay or Cast Iron
- crumb piccuriouson Blog postThe Pineapple Juice Solution, Part 2
- Resultscuriouson Blog postThe Pineapple Juice Solution, Part 2
- I agree!
Danni3ll3on Blog postCedar Mountain’s Grass Roots Bread - Sizeold bakeron Forum topicFrench Clay or Cast Iron
- Looks great - but I have to
Edo Breadon Blog postCedar Mountain’s Grass Roots Bread
- Any pictures?!
Edo Breadon Forum topicFlour for panettone
- I love the EH ceramic baking
Edo Breadon Forum topicFrench Clay or Cast Iron
- I use the values below, whichjcopeon Forum topicSourdough proof temps
- Appreciate the insight, andTheBakerGuyon Forum topicFrench Clay or Cast Iron
- Thank you, I appreciate yourTheBakerGuyon Forum topicFrench Clay or Cast Iron
- Several Reasonsold bakeron Forum topicFrench Clay or Cast Iron
- Electric oven?
alfansoon Forum topicFrench Clay or Cast Iron - Thank you! Good idea onTheBakerGuyon Forum topicFrench Clay or Cast Iron
- Crumb!
Danni3ll3on Blog postCedar Mountain’s Grass Roots Bread
- Baguette Bakerold bakeron Forum topicFrench Clay or Cast Iron
- Thank you alli will be asking
Baking Soulon Forum topicHello Dear Bakers - SF East Bay flours / Stone-Buhr and othersLuberon Forum topicAnother flour question
- I concur with Abeclazar123on Forum topicmixing by judgement
- Nice looking loafs. Fun to
Edo Breadon Blog postHeritage wheat: 30% Frassinetto
- Thanks Hester! I am going byAnthonyon Forum topicHelp with hearth loaf crumb
- Loaf looks fine, and likelyhreikon Forum topicHelp with hearth loaf crumb
- Thanks Abe
Portuson Blog postRimacinata, 123... - thanks!
Cuisine Fiendon Blog postPanettone on lievito madre - thank you!
Cuisine Fiendon Blog postPanettone on lievito madre
- Thank you
SlowRainon Forum topicFlour recommendation - Lovely bake indeed!Anonymouson Blog postRimacinata, 123...
- Easier IMOAnonymouson Forum topicmixing by judgement
- Next time...Anonymouson Forum topicTartine country loaf fails
- It registered at 212 on myLP1975on Forum topicTartine country loaf fails
- Thanks I will try that. And ILP1975on Forum topicTartine country loaf fails
- All methods are correctclazar123on Forum topicmixing by judgement
- Better is very subjectiveclazar123on Forum topicFlour recommendation
- I would be quite pleased with that crumb!
Danni3ll3on Blog postHeritage wheat: 30% Frassinetto
- I measure everything
Danni3ll3on Forum topicmixing by judgement
- Thanks Carole
Portuson Blog postRimacinata, 123...
- Thanks a lot for yourRotoron Forum topicCan you help me with my sourdough taste?
- All-Purpose vs. Bread Flour
SlowRainon Forum topicFlour recommendation
- After many fails...
TomKon Forum topicTartine country loaf fails - Hi, I baked a Panettone
Beatriceon Forum topicFlour for panettone - I'm thinking it's the weathersemolina_manon Forum topicTartine country loaf fails
- Flour shoppingLuberon Forum topicStone-Buhr Flour
- My kitchen is at 73F
Danni3ll3on Forum topicTartine country loaf fails
- This is very helpful. ThankLP1975on Forum topicTartine country loaf fails
- starterbikeprofon Forum topicMicro Bakery Starter / Levain problems
- Data point #1
pmccoolon Forum topicDo Starters survive relocation? - bellissimo!DesigningWomanon Blog postRimacinata, 123...