Recent Forum and Blog Comments
- Right you are Abe.
mwilsonon Forum topicBarm, etc. - I draw all the time and keep a sketch pad, copy paper
dabrownmanon Blog postLucy’s Half and Half TangZhong Hokkaido Bread - I'd also like to add....Anonymouson Forum topicABOUT FEEDING STARTER AND MAKING A LEVAIN
- Thank you I editedDavide96on Forum topicABOUT FEEDING STARTER AND MAKING A LEVAIN
- I have never gotten around to making PSB
dabrownmanon Blog postLucy’s Half and Half TangZhong Hokkaido Bread
- I think this bread made with SD and cutting the sugar
dabrownmanon Blog postLucy’s Half and Half TangZhong Hokkaido Bread
- Do you have a mini-chopper
Danni3ll3on Blog postSeed Monster Sourdough - To avoid confusionAnonymouson Forum topicABOUT FEEDING STARTER AND MAKING A LEVAIN
- Flax Seeds
Dana Don Blog postSeed Monster Sourdough - Good for you for experimenting!
Danni3ll3on Blog postChasing new flavour
- Thanks Mini Oven you
RichieRichon Forum topicWould it be OK to store dough in a plastic bag - What lovely loaveshreikon Blog postChasing new flavour
- I would half both but if
Mini Ovenon Forum topicHelp My Ciabatta! - Shelf Life, Less Chewy Crust, Par Bake? - You're welcome,
Mini Ovenon Forum topicWould it be OK to store dough in a plastic bag
- Can I also add?Anonymouson Forum topicBarm, etc.
- Need the current recipeclazar123on Forum topicHelp with custom times for an all-spelt bread made in a Zojirushi Virtuoso
- Breadtopia.com
HansBon Forum topicBaking supplies - Very normalAnonymouson Forum topicBeginner- could really use guidance on my failed starters!
- Tell us where you live sinceMaxxyon Forum topicBaking supplies
- Makes sense, less bread flourGstharrison Forum topicHelp My Ciabatta! - Shelf Life, Less Chewy Crust, Par Bake?
- Fair PointGstharrison Forum topicHelp My Ciabatta! - Shelf Life, Less Chewy Crust, Par Bake?
- that is a lovely loaf, crumb
leslierufon Forum topicUnderstanding my crumb - Your starter is a baby!
Danni3ll3on Forum topicBeginner- could really use guidance on my failed starters!
- Lovely bread ...grindon Blog postLucy’s Half and Half TangZhong Hokkaido Bread
- Actually not bad, but...
DivingDanceron Forum topicUnderstanding my crumb - Lovely loafhreikon Forum topicUnderstanding my crumb
- Great sketch..bread1965on Blog postLucy’s Half and Half TangZhong Hokkaido Bread
- There is nothing wrong withbarryvabeachon Forum topicA Hello and A Question About The Fridge
- Adding sugarElsie_iuon Blog postLucy’s Half and Half TangZhong Hokkaido Bread
- I should also note, my lid isparisanieeon Forum topicBeginner- could really use guidance on my failed starters!
- oh! you're right, I forgot toparisanieeon Forum topicBeginner- could really use guidance on my failed starters!
- Try #4 results, considerable success
sdean7855on Forum topicHelp with custom times for an all-spelt bread made in a Zojirushi Virtuoso - What a good idea for sausages
Anne-Marie Bon Blog postLucy’s Half and Half TangZhong Hokkaido Bread - Try half bread flour
Mini Ovenon Forum topicHelp My Ciabatta! - Shelf Life, Less Chewy Crust, Par Bake?
- I don't see why not
Mini Ovenon Forum topicWould it be OK to store dough in a plastic bag
- As a side noteAnonymouson Forum topichow long does barm last
- Yes, you can smear the DO
Mini Ovenon Forum topicHelp! Runaway bulk ferment!
- Well that’s what I am doing
Danni3ll3on Forum topicA Hello and A Question About The Fridge
- Very good questionAnonymouson Forum topicGoddisgoode Bread
- Site not secureCountryBoyon Forum topicWarning pop up
- Now that I'm through beingJustanoldguyon Forum topicGoddisgoode Bread
- A few pictures- The failedlkapigianon Forum topicA Hello and A Question About The Fridge
- Very nice bake, dab
pmccoolon Blog postLucy’s Half and Half TangZhong Hokkaido Bread - The crust is brown but soft because of the half and half
dabrownmanon Blog postLucy’s Half and Half TangZhong Hokkaido Bread
- We have to blame it on something
dabrownmanon Blog postLucy’s Half and Half TangZhong Hokkaido Bread
- Doesn't sound like a bigHanzosbmon Forum topicBeginner- could really use guidance on my failed starters!
- Fantastic! That's exactlyHanzosbmon Forum topicMy attempt at Pane casareccio di Genzano
- Josephine pastryGranny Annieon Forum topicJosephine? A pastry called Josephine?
- Josephine pastryGranny Annieon Forum topicJosephine? A pastry called Josephine?
- Duh!!!!
Danni3ll3on Blog postLucy’s Half and Half TangZhong Hokkaido Bread