Recent Forum and Blog Comments
- Yeast For Poolish
dablueson Forum topicI need some help. How much yeast for a poolish? - They look absolutely tip-top,JeremyCherfason Forum topicFeedback on my bagels
- FORMULAseriously5.0on Forum topicBaguette Tradition - needing help with my crumb :c)
- Crustbikeprofon Forum topicUnder proofed over?
- Webstaurantstore.combikeprofon Forum topicSupplier for bakery items
- Tastebikeprofon Forum topicFeedback on my bagels
- Reply to Dan
Jim Burginon Forum topicNo Knead technique - Thanks. Again!
Jim Burginon Forum topicNo Knead technique
- A learning curveclazar123on Forum topicUsing this site
- Weight Loss
albacoreon Forum topicConvection or Bake Mode? - Ok, last timeDesigningWomanon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- A simple 123
Lazy Loaferon Forum topicCommunity Bake - 123 SD (Tenth Anniversary) - Butter falls through big holes
Southbayon Forum topicUnder proofed over? - After fermenting for 3 days on the counter
dabrownmanon Blog postSenfbrot Revisited - Mustard Cheese Bread with Sourdough - Oh wow!
Danni3ll3on Blog postRye Spelt Onion Cheese Beer Bread - I would probably
Danni3ll3on Blog postMiso Caramelized Chestnuts Sourdough
- Another Ian's signature breadElsie_iuon Blog postRye Spelt Onion Cheese Beer Bread
- Looks pretty good to me also.barryvabeachon Forum topicUnder proofed over?
- Thanks Carole!Elsie_iuon Blog postMiso Caramelized Chestnuts Sourdough
- Formula?
dmsnyderon Forum topicBaguette Tradition - needing help with my crumb :c) - Success @ Ramiro
dmsnyderon Blog postSourdough Challah from "A Blessing of Bread"
- 510g flour12.6 g salt6.6g
MichaelLilyon Forum topicanyone a good baked pretzel recipe? - a very nice bake indeed
leslierufon Forum topicUnder proofed over? - Jim, I read up on Lahey’s No
DanAyoon Forum topicNo Knead technique - Taste the dough
Mini Ovenon Forum topicEnriched bread not rising - Success!!!!
Ramiroon Blog postSourdough Challah from "A Blessing of Bread" - Maybe there is just too much water
Mini Ovenon Forum topicBaguette Tradition - needing help with my crumb :c)
- I have to agree with
Mini Ovenon Forum topicNo Knead technique
- Oh yummy!
Lazy Loaferon Blog post123 "Garbage Bread"
- "So, why does my firm starter
Bigblueon Forum topicVery liquid sourdough - Thanks again
Jim Burginon Forum topicNo Knead technique
- Can make pretzels out of any
Mini Ovenon Forum topicanyone a good baked pretzel recipe?
- My pleasure GiogellaAnonymouson Forum topicRye starter died on the 5th day
- 3rd optionAnonymouson Forum topicUnder proofed over?
- What I've noticed is that
Mini Ovenon Forum topicRye not?
- This evening the started grewGiorgellaon Forum topicRye starter died on the 5th day
- Excuse my bullet point answersAnonymouson Forum topicAm I overfeeding my inactive rye/ap sourdough starter (The Perfect Loaf)? Help! Pics included.
- Thanks
Sourbaker__on Forum topicRationale ovens? - Another "zilcher"
Portuson Forum topicThis has zilch to do with baking - @ Syd
dmsnyderon Blog postJewish Sour Rye: an update
- Thanks!
Allison Slatteryon Forum topicGreetings from California - spent grain research
Allison Slatteryon Forum topicGreetings from California
- Thanks for the advice
Allison Slatteryon Forum topicGreetings from California
- Thanks!
Allison Slatteryon Forum topicGreetings from California
- About starter maintenance and using discardyellowgingkoon Forum topicAm I overfeeding my inactive rye/ap sourdough starter (The Perfect Loaf)? Help! Pics included.
- At the risk of soundingsuaveon Forum topicRye not?
- Tom, I think they do
DanAyoon Forum topicI'm desperate to learn why my starter will not rise past 8 hours.
- But, as I understand, the
Bigblueon Forum topicI'm desperate to learn why my starter will not rise past 8 hours.
- call me crazy, but...
eddierukoon Forum topicSupplier for bakery items - Fun!DesigningWomanon Blog postMiso Caramelized Chestnuts Sourdough