Recent Forum and Blog Comments
- 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?
- That suggestion,
kendalmon Forum topicsmall vs large holes in crumb - Beginner books
Lazy Loaferon Forum topicBest Bread Book for beginners? - Thanks for the tips. I haveMark Phillipson Forum topicsmall vs large holes in crumb
- Following...
Danni3ll3on Forum topicFine vs Coarse Ground Flour
- Thanks
Mister Bennyon Forum topicBest Bread Book for beginners?
- Smack it down
kendalmon Forum topicsmall vs large holes in crumb
- Experimentbikeprofon Forum topicFine vs Coarse Ground Flour
- Please wait at least 6 months beforehreikon Forum topicBest Bread Book for beginners?
- this looks so delicious!
franbakeron Blog post50/50 Whole Wheat Community Bake - ???
Yippeeon Blog postOK we missed International Sushi Day on June 18th
- Bread books
prof_fron Forum topicBest Bread Book for beginners? - Good point, thanks. This
Bigblueon Forum topic100% WG. Fresh-milled. Red Fife and Rye. No structure, much bloom. - it depends on what kind of bread you want to bake
franbakeron Forum topicBest Bread Book for beginners?
- looks very good for 100% whole wheat to me!
franbakeron Forum topicWhat would you diagnose as wrong with this bread - over or underproofed?
- Thank you!
Isand66on Blog postMulti-grain Egg Porridge Bread - Beginner bookpleveeon Forum topicBest Bread Book for beginners?
- I have found Jeffery HamelmanEmpire's Chef Chrison Forum topicBest Bread Book for beginners?
- Picture Hosting
albacoreon Blog postTesting Out Remotely Hosted Images
- Hydration
breadzillaon Forum topicWhat would you diagnose as wrong with this bread - over or underproofed? - Not quite, adding both
Mini Ovenon Forum topic100% WG. Fresh-milled. Red Fife and Rye. No structure, much bloom.