Recent Forum and Blog Comments
- Thanks Ted!
Ru007on Blog post(Mostly) white sourdough - Thanks Dab!
Ru007on Blog post(Mostly) white sourdough
- Thanks Floyd!
Ru007on Blog post(Mostly) white sourdough
- Thanks Danni!!
Ru007on Blog post(Mostly) white sourdough
- So pretty!
Yippeeon Blog post(Mostly) white sourdough - Absolutely Lovely
stantonfinleyon Blog post(Mostly) white sourdough - Thanks Hester!
Ru007on Blog post(Mostly) white sourdough
- Thanks Kat!!
Ru007on Blog post(Mostly) white sourdough
- Thanks!!
Ru007on Blog post(Mostly) white sourdough
- Let us know how it works
Doc.Doughon Forum topic100% Home Milled Sour Sourdough with 200% hydration starter - What if you take the size of
DanAyoon Forum topichelp with pan size! - I put sake or Chinese rice wine in all of my meat marinades
dabrownmanon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome - Aren’t you the artist. Your
DanAyoon Blog post(Mostly) white sourdough
- This one is 250 g and makes a very thin 14"
dabrownmanon Forum topicPizza Dough for 14 inch Pizza
- re: Combi experiencesbbouleson Forum topicUsing Combi oven
- My Wife's best friend in KCMO has a dog just like yours and
dabrownmanon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- They're on the shaving aisleold bakeron Forum topicAnother question... baker's lame, do I actually need one?
- re : Using Combi Ovenbbouleson Forum topicUsing Combi oven
- Sharon, this is for you
DanAyoon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Another Wow!
WatertownNewbieon Blog post(Mostly) white sourdough - I know a guy in SF who hires Chad Robertson to
dabrownmanon Forum topicWarm bulk, cold bulk and then cold retarding......
- ***misspelling in x .06 -Sorinon Forum topicPizza Dough for 14 inch Pizza
- It's actually a Gas oven
cfraenkelon Forum topic100% Home Milled Sour Sourdough with 200% hydration starter - Usually for a 32cm pizza isSorinon Forum topicPizza Dough for 14 inch Pizza
- Solano, it looks like you are back in the saddle :-)
DanAyoon Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding)
- Compliment taken Dan :)Anonymouson Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Please join us SharonAnonymouson Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Please do!
Danni3ll3on Blog post(Mostly) white sourdough - That is some fancy do scoring Ru. Sure to catch a spy with
dabrownmanon Blog post(Mostly) white sourdough
- Looks like another typical
DanAyoon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Jam in the USA was always where
dabrownmanon Blog postItalian Fruit Tart with Mascarpone in the Cream Patisserie and Pistachios on Top
- Sharon, if you want to learn
DanAyoon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- We get Damson here, ther were planted by British settlers
dabrownmanon Blog postItalian Fruit Tart with Mascarpone in the Cream Patisserie and Pistachios on Top
- This community bake is above my pay grade!syroson Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Thank you for sharing!
leftcoastloafon Forum topicAnyone (successfully) selling bread on the side? - So gorgeous.
Floydmon Blog post(Mostly) white sourdough - Double-edge Razor BladesHerrjaegeron Forum topicAnother question... baker's lame, do I actually need one?
- Oven temperatureBabeRuthon Blog postSeed Monster Sourdough
- I use this one all the timeGAPOMAon Forum topicPizza Dough for 14 inch Pizza
- Articles are up!G. Marieon Forum topicAnyone (successfully) selling bread on the side?
- So many ways of.....
not.a.crumb.lefton Forum topicWarm bulk, cold bulk and then cold retarding...... - This is just a reference...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Lovely!
Danni3ll3on Blog post(Mostly) white sourdough
- I've kind of tried it...
Ru007on Forum topicWarm bulk, cold bulk and then cold retarding......
- I've kind of tried it...
Ru007on Forum topicWarm bulk, cold bulk and then cold retarding......
- Really intriguing and
not.a.crumb.lefton Forum topicWarm bulk, cold bulk and then cold retarding......
- I've had some success withjmooreon Forum topicWarm bulk, cold bulk and then cold retarding......
- wowhreikon Blog post(Mostly) white sourdough
- Thank you Ian
not.a.crumb.lefton Blog postMaurizio's 15% Kamut Ciabatta Bread
- And another beautiful loaf!
not.a.crumb.lefton Blog post(Mostly) white sourdough