Recent Forum and Blog Comments
- Thanks, Yippee!Elsie_iuon Blog post15% Toasted Popcorn Sourdough with 30% Durum
- And they make the kitchen smell dreamy
kendalmon Blog postLeaning tower of canele - your recipe is interesting
kendalmon Forum topicA new love..... CROISSANT
- Just swap out the tentacles for the body part (mantle)Elsie_iuon Blog post15% Toasted Popcorn Sourdough with 30% Durum
- Fine-looking produce under your tutelage, Derek!rossnrolleron Blog postBack at the college
- That is a very goodBobBouleon Forum topicTartine Einkorn bread, first time making. I have questions!
- TryBobBouleon Forum topicpar baking vs freezing fully baked
- I use a bit of yogurt.
Danni3ll3on Forum topicHow to soften the crust? - Thank you so much
Isand66on Blog postPorridge Maple Rye Rice Bread - Here’s the thing...syroson Forum topicHydration question for Five-Grain Levain: "Bread" Jeffrey Hamelman
- The recipe actually says that rye chops can be..
Bart Tichelmanon Forum topicHydration question for Five-Grain Levain: "Bread" Jeffrey Hamelman - Good to knowsyroson Forum topicHydration question for Five-Grain Levain: "Bread" Jeffrey Hamelman
- I seem to remember a story aboutDesigningWomanon Blog postLeaning tower of canele
- Thanks Carole. I’d love to
DanAyoon Blog postLeaning tower of canele - I could not find cracked rye either...
Bart Tichelmanon Forum topicHydration question for Five-Grain Levain: "Bread" Jeffrey Hamelman
- Here you go DannyDesigningWomanon Blog postLeaning tower of canele
- J'adoore les cannelés!DesigningWomanon Blog postLeaning tower of canele
- Really? it's not a dumb idea?DesigningWomanon Forum topicDo Nothing Bread by Yohan Ferrant
- That's funny,DesigningWomanon Forum topicCrumb Variation Within A Loaf
- Just wonderful!DesigningWomanon Blog postHamelman 50-50 Whole Wheat Levain
- Off the wall?Anonymouson Forum topicDo Nothing Bread by Yohan Ferrant
- I see your pointDesigningWomanon Forum topicDo Nothing Bread by Yohan Ferrant
- Looks Delicous!syroson Forum topicHydration question for Five-Grain Levain: "Bread" Jeffrey Hamelman
- Thanks for your helpGpatson Forum topicHelp with bread tearing
- Thank you Abe! I will read itMcchoion Forum topicStarting seed culture... need help
- Think of an external boiler as just a bigger heating element
Doc.Doughon Blog postHeat transfer mechanisms in typical home-oven baking - Oh My goodnesshreikon Blog postPorridge Maple Rye Rice Bread
- lower the bake temp
eddierukoon Forum topicHow to soften the crust? - Awesome!
Danni3ll3on Forum topicHydration question for Five-Grain Levain: "Bread" Jeffrey Hamelman
- As you wish....
Bart Tichelmanon Forum topicHydration question for Five-Grain Levain: "Bread" Jeffrey Hamelman
- Steam Generation
albacoreon Blog postHeat transfer mechanisms in typical home-oven baking - Picture?
Danni3ll3on Forum topicHydration question for Five-Grain Levain: "Bread" Jeffrey Hamelman
- It turned out great!
Bart Tichelmanon Forum topicHydration question for Five-Grain Levain: "Bread" Jeffrey Hamelman
- They look great Geremy. What
DanAyoon Blog postLeaning tower of canele
- Thank you CaroleAnonymouson Forum topicDo Nothing Bread by Yohan Ferrant
- Recipe Noteyellowgingkoon Forum topicAm I overfeeding my inactive rye/ap sourdough starter (The Perfect Loaf)? Help! Pics included.
- My firstborn (loaf)yellowgingkoon Forum topicAm I overfeeding my inactive rye/ap sourdough starter (The Perfect Loaf)? Help! Pics included.
- It helped alot,DesigningWomanon Blog postPorridge Maple Rye Rice Bread
- Just this onceJeremyCherfason Forum topicNew Zealanders, please help
- Dan, that's interesting…DesigningWomanon Forum topicDo Nothing Bread by Yohan Ferrant
- Nice!DesigningWomanon Forum topicDo Nothing Bread by Yohan Ferrant
- Doc, how much steam is enough?
DanAyoon Blog postHeat transfer mechanisms in typical home-oven baking
- I bet the 60% whole wheat
DanAyoon Forum topicDo Nothing Bread by Yohan Ferrant
- This doughAnonymouson Forum topicDo Nothing Bread by Yohan Ferrant
- I am preparng the retarder as
DanAyoon Forum topicDo Nothing Bread by Yohan Ferrant
- The bread looks great. Thanks for the lesson on
dabrownmanon Blog postFarina Bona - flour from Old Maids - Nice one DanAnonymouson Forum topicDo Nothing Bread by Yohan Ferrant
- I have this bread in the
DanAyoon Forum topicDo Nothing Bread by Yohan Ferrant
- Adapting the King Arthur recipes and Autolyse
Truth Serumon Forum topicHello from Virginia - Thnaks pul
Antilifeon Forum topicA new love..... CROISSANT