Recent Forum and Blog Comments
- watching Hamelman is such a joy :-)
franbakeron Forum topicShaping technique - what a treasure!
franbakeron Forum topicShaping technique
- Wow! thanks for the praise :-)
franbakeron Forum topic100% whole grain white wheat and spelt sourdough bread
- thank you!
franbakeron Forum topic100% whole grain white wheat and spelt sourdough bread
- Or this guy
kendalmon Forum topicShaping technique - you may need more oomph
kendalmon Forum topicsmall vs large holes in crumb
- The basic traditional
kendalmon Forum topicFrench flour query
- for those of you running homekwbakeron Forum topicBasic App for keeping track of bread orders for a home baker.
- Canadian Flours
cfraenkelon Blog post50% Wholewheat Community Bake - Danni’s version - yumm
cfraenkelon Blog postHeat wave croissants - just a little tricky
- GF Cookiesbakingmama1on Forum topicGluten free cookies
- My 2 fave GF bread recipesbakingmama1on Forum topicHelp with gluten free breads
- Just do what this master baker does and all will be well
dabrownmanon Forum topicShaping technique - Thank you - I'll give that akwbakeron Forum topicWhat would you diagnose as wrong with this bread - over or underproofed?
- This isn't necessarily a cakebakingmama1on Forum topicLooking for GF cake recipes
- @plevee mentioned s
mutantspaceon Forum topicBest Bread Book for beginners? - No you're right the high
breadzillaon Forum topicWhat would you diagnose as wrong with this bread - over or underproofed? - Thank you - that loaf lookskwbakeron Forum topicWhat would you diagnose as wrong with this bread - over or underproofed?
- Interesting - thank you. I'llkwbakeron Forum topicWhat would you diagnose as wrong with this bread - over or underproofed?
- :)Thank you! I guess I mustkwbakeron Forum topicWhat would you diagnose as wrong with this bread - over or underproofed?
- Holy Magazine Street......
Mister Bennyon Forum topicBread Paring Suggestions - one way is to lightly coat
mutantspaceon Forum topicRaisin bread
- Mixing?
WatertownNewbieon Forum topicWhy is my dough so slack after bulk fermentation - Looks great on the outside and
dabrownmanon Forum topicInspired by Pane Cafone
- You have 80% hydration dough.suaveon Forum topicWhy is my dough so slack after bulk fermentation
- Thanks - a useful list. I
albacoreon Forum topicAlternative Yeast Strains - Ask Dab
WatertownNewbieon Forum topicBread Paring Suggestions
- Looks Nice Outside -- What is the Crumb Like?
WatertownNewbieon Forum topicInspired by Pane Cafone
- Broke my electric knife
Yippeeon Forum topicPlease help! How to slice a Borodinsky loaf without harming wrist or electric knife? - Thanks for the information.
jbovenbreadon Forum topicAlternative Yeast Strains - I'm in the UK. Apparently
albacoreon Forum topicAlternative Yeast Strains
- Thank youAnonymouson Forum topicInspired by Pane Cafone
- I would love to get my hands
jbovenbreadon Forum topicAlternative Yeast Strains
- You don't need to simmer it
joc1954on Blog postDark Red Wine Bread - Reducing wine
Mini Ovenon Blog postDark Red Wine Bread - Price range is very reasonable
Yippeeon Blog postOK we missed International Sushi Day on June 18th
- Yes High TemperatureBobBouleon Forum topicCast Iron For Boules?
- Yes I make my own sprouted flour.
dabrownmanon Blog post50/50 Whole Wheat Community Bake
- I get it at Sprouts Market. People think that
dabrownmanon Blog postOK we missed International Sushi Day on June 18th
- On sale you can get get all 3 for
dabrownmanon Blog postOK we missed International Sushi Day on June 18th
- It's good to know, Dab.
Yippeeon Blog postOK we missed International Sushi Day on June 18th
- Thank you all for your
Mister Bennyon Forum topicBest Bread Book for beginners?
- Beautiful bread all the way around that has to tase
dabrownmanon Forum topic100% whole grain white wheat and spelt sourdough bread
- Thank you two
Mister Bennyon Forum topicCast Iron For Boules?
- That will be perfect!
Danni3ll3on Forum topicCast Iron For Boules? - Thanks for this!
Mister Bennyon Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- Cast Iron is Fine
WatertownNewbieon Forum topicCast Iron For Boules?
- Yes, my baguettes look theMark Phillipson Forum topicsmall vs large holes in crumb
- Send Some My Way
WatertownNewbieon Forum topic100% whole grain white wheat and spelt sourdough bread
- British Baking
WatertownNewbieon Forum topicBest Bread Book for beginners?