Recent Forum and Blog Comments
- Thank you Ru!
PalwithnoovenPon Blog postGreen Onion Barajas - Those blisters...
PalwithnoovenPon Blog postMaurizio's baguette - upping the ante
- Love their looks!
PalwithnoovenPon Blog postLess is more
- Time to vote again
dabrownmanon Blog postMaurizio Perfect Loaf Vote = Vote here it is the the last one down the page - I'm drooling Ian!
PalwithnoovenPon Blog postSourdough Spelt Bialys with Caramelized Onions
- Not too badAnonymouson Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- The dough looks so nice to shape.
PalwithnoovenPon Blog postWould 'M' like my weak flour double Os?
- From the look of the crumb structureAnonymouson Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- Some " rat holes" : badSorinon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- They look perfect inside out.
PalwithnoovenPon Blog post100% white weak flour
- A loaf of worthy being on the cover of a magazine!
PalwithnoovenPon Blog postWeekend baking
- thank you !
trailrunneron Blog postLess is more - Thanks Abe, bulk was 2:30 minSorinon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- Doc, do I understand correctly?
DanAyoon Forum topicExperiment to learn under and overproofed dough - First of allAnonymouson Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- Vermont ....Sorinon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- Ascorbic acid is fine
pmccoolon Forum topicNewly started starter won't start - Too many people must havebarryvabeachon Forum topicTips on good starter grains (or anything else) for a new miller?
- I'm just studying this myself LeslieAnonymouson Forum topicLoafs not rising well
- ahhh.. just beautiful Caroline
leslierufon Blog postLess is more - interesting article Abe
leslierufon Forum topicLoafs not rising well
- Mini, so sorry!DesigningWomanon Forum topicRye Flour in Cookies?
- great experiment!
leslierufon Forum topicExperiment to learn under and overproofed dough
- Take a look hereAnonymouson Forum topicLoafs not rising well
- mannslove Just interrogatingRedjacketswampon Forum topicWaffles Raw in middle and crisp outside
- Good luck with the experiment...
not.a.crumb.lefton Forum topicExperiment to learn under and overproofed dough - You say you have learned to "
Cedarmountainon Blog postWeekend baking - works well
trailrunneron Blog postLess is more
- thank you
trailrunneron Blog postLess is more
- "say to knead after the bulktgraysonon Forum topicLetting bread rise...how many times?
- Yummm!
MontBaybakeron Blog postSourdough Spelt Bialys with Caramelized Onions - You have it right
Doc.Doughon Forum topicExperiment to learn under and overproofed dough - I like you scoring combined
pulon Blog postLess is more - It did feel good
alfansoon Blog postMaurizio's baguette - upping the ante - Yeah,but...
alfansoon Blog postMaurizio's baguette - upping the ante
- I really like the coloration on these too.
alfansoon Blog postMaurizio's baguette - upping the ante
- OKJustanoldguyon Forum topicTips on good starter grains (or anything else) for a new miller?
- some answersmepnosison Forum topicsecond attempt and question about starter in fridge
- Thanks! But one more question.Chandler114on Forum topicLetting bread rise...how many times?
- Rather than being sticky as was the first batch
alfansoon Blog postMaurizio's baguette - upping the ante
- Nice Loaf
WatertownNewbieon Forum topicsecond attempt and question about starter in fridge - After years of the 10 minute rest
alfansoon Blog postMaurizio's baguette - upping the ante
- Doc, I could really use your help
DanAyoon Forum topicPLEASE help--huge blisters on side/bottom of bread.
- Is the salt for flavor or to help it rise, or both?Chicagomelrnon Forum topicHelp-having issues with my new dutch oven, the bread came out very chewy and thick bottom crust
- It is black cast ironChicagomelrnon Forum topicHelp-having issues with my new dutch oven, the bread came out very chewy and thick bottom crust
- Dan, that is a great pricebarryvabeachon Forum topicTips on good starter grains (or anything else) for a new miller?
- The milk fats in your milkNZBakedon Forum topicUsing / adding milk powder in recipe
- I almost only bake with 100%barryvabeachon Forum topicWorking on a 100% Whole Wheat
- What is in your doughNZBakedon Forum topicDOUGHNUT preservatives / how to stop donuts going stale ?
- Preservatives?sourtrouton Forum topicNewly started starter won't start