Recent Forum and Blog Comments
- Great Idea!
albacoreon Forum topicA better Lame? - Where to start....
not.a.crumb.lefton Blog postSun-dried Tomato Olive Focaccia + 100% Kamut Sourdough 50% Sprouted - Thank you!
PalwithnoovenPon Blog postMeat Filled "Baked" Buns - Thank you!
PalwithnoovenPon Blog postMeat Filled "Baked" Buns
- UPDATEphil82on Forum topicCan a starter be active but dead at the same time?
- 2nd go of Joze's version 50/50 community bake
not.a.crumb.lefton Blog post50% Wholewheat Community Bake - Joze's version
- Might fit onto Pete's
Mini Ovenon Forum topicA better Lame? - Over-proofed in my opinionElsie_iuon Forum topicPostmortem: Overproofed or Underproofed
- No, I was thinking of the
albacoreon Forum topicA better Lame?
- What is ya'lls opinion
texasbakerdadon Forum topicPostmortem: Overproofed or Underproofed - Yes, fiction is an inherited trait of primates
Wild-Yeaston Forum topicMonsanto Hit by $289 Million Verdict in Cancer Case San Francisco jury finds the company failed to warn of potential cancer risk - Just think
kendalmon Forum topicNew Orleans style french bread recipe? - Interesting...Elsie_iuon Forum topicPostmortem: Overproofed or Underproofed
- I am a big fan of Forkish
Danni3ll3on Forum topicStarting Ken Forkish levain. I could use discarded levain, right? - It's a bit sad, IMO, that youtgraysonon Forum topicMonsanto Hit by $289 Million Verdict in Cancer Case San Francisco jury finds the company failed to warn of potential cancer risk
- I think that your change
Danni3ll3on Forum topicPostmortem: Overproofed or Underproofed
- I use convection all the time.
Danni3ll3on Forum topicFundamentally Dumb Question
- Looks wonderful
Danni3ll3on Blog postSD Levain, 2YW Almost 123 with More Water Anniversary Bread
- Scoring blades
Mini Ovenon Forum topicA better Lame?
- Not only starches
Mini Ovenon Forum topicCan I use cornstarch in my banneton?
- re: Can I use cornstarch in my banneton?nichanon Forum topicCan I use cornstarch in my banneton?
- Anniversary Cheers!Elsie_iuon Blog postSD Levain, 2YW Almost 123 with More Water Anniversary Bread
- yes and yes!?
leslierufon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - It depends...
texasbakerdadon Forum topicFundamentally Dumb Question
- I only switch convection ontgraysonon Forum topicFundamentally Dumb Question
- My .0207
trailrunneron Forum topicFundamentally Dumb Question - What's an oven?
Mister Bennyon Forum topicNew Orleans style french bread recipe? - Consider a pizza - napolitano style
kendalmon Forum topicNew Orleans style french bread recipe?
- Happy Anniversary!nmygardenon Blog postSD Levain, 2YW Almost 123 with More Water Anniversary Bread
- Proper Heat Eludes Me
Mister Bennyon Forum topicNew Orleans style french bread recipe?
- Forkish bread is nice but his levain builds are
dabrownmanon Forum topicStarting Ken Forkish levain. I could use discarded levain, right? - Outstanding Video, Kat!
DanAyoon Blog postMy 3rd batch of Joze's version of 50/50 community bake... - 50% WW is such a great bread made with SD or
dabrownmanon Blog postMy 3rd batch of Joze's version of 50/50 community bake...
- I like your thinking Mini
albacoreon Forum topicA better Lame?
- A pair of pliers and blow torch
kendalmon Blog postSourdough Pizza, Yum
- Looking good
kendalmon Forum topicNew Orleans style french bread recipe?
- So I can't persuade you to do lessAnonymouson Forum topicStarting Ken Forkish levain. I could use discarded levain, right?
- I'd simply use AP or bread
gary.turneron Forum topicCan I use cornstarch in my banneton? - Stiff starter...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Thank you Kat!syroson Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Lovely looking crumb Leslie...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- I was wondering where you were...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Thank you Dan,
not.a.crumb.lefton Blog postMy 3rd batch of Joze's version of 50/50 community bake...
- Very nice looking bread!Maybe
DanAyoon Blog postMy 3rd batch of Joze's version of 50/50 community bake...
- good advice
kendalmon Forum topicBubbling mass in the banneton?
- Not a terrible start
Mister Bennyon Forum topicNew Orleans style french bread recipe?
- well actually T55 is
kendalmon Forum topicBubbling mass in the banneton?
- Looks good. Now, about thisJustanoldguyon Blog postSourdough Pizza, Yum
- I suppose I'm making a levainRobin Dobbieon Forum topicStarting Ken Forkish levain. I could use discarded levain, right?
- T55 is goodDesigningWomanon Forum topicBubbling mass in the banneton?