Recent Forum and Blog Comments
- Yes you can
pmccoolon Forum topicNon-Dairy or Soy - Bread BooksHarleyellen05on Forum topicThoughts on book Artisan Bread in 5 Mins a Day
- Hi:)preheating for 45 toAnonymouson Forum topicoven max temp is low... what should I do?
- thank you so much for warmAnonymouson Forum topicoven max temp is low... what should I do?
- Baby Boschpleveeon Forum topicso the bosch compact is on sale...
- Lovely blisters!Elsie_iuon Blog postLarraburu SFSD Revisited
- just did more of these...pcakeon Forum topicwhat went wrong with my spelt/rye loaf?
- It would be better to subsbwertzon Forum topiclow carb multigrain bread
- I thought if you take a picture of it right side up, with
dabrownmanon Blog postLarraburu SFSD Revisited - am I a bread stalker?
BreadBabieson Blog postJoze's Barley-Rye, as Baguettes of course - Well if it's about childhood memories,DesigningWomanon Forum topicHelp! Runaway bulk ferment!
- by broiler method do you mean...
BreadBabieson Forum topicHow to avoid heat loss with multiple pizzas
- Glad you liked it Floyd.
dabrownmanon Blog postLarraburu SFSD Revisited
- Oh It's 1kilo of doughhreikon Forum topicHelp! Runaway bulk ferment!
- Remembrance of things pastLindyDon Blog postSinclair's Bakery in Spain
- Maple syrup sounds goodAnonymouson Forum topicHelp! Runaway bulk ferment!
- You make me smile!DesigningWomanon Forum topicHelp! Runaway bulk ferment!
- some cautionsbikeprofon Forum topicHow to avoid heat loss with multiple pizzas
- strategiesbikeprofon Forum topicHow to avoid heat loss with multiple pizzas
- Soak the bread in water...Anonymouson Forum topicHelp! Runaway bulk ferment!
- You all amaze me with the quantities of dough you manipulateDesigningWomanon Forum topicHelp! Runaway bulk ferment!
- I agree with Lazy Loaferchockswahayon Forum topicknowledge needed to help a newbie
- 250 c is GOODchockswahayon Forum topicoven max temp is low... what should I do?
- Oh, the beauty of food..
Lazy Loaferon Blog postWhat the Heck is Lucy Doing Posting on Monday Night - Flour?
Lazy Loaferon Forum topicknowledge needed to help a newbie
- A Third Variation
gwschenkon Forum topicConfession - This might sound simple, butHanzosbmon Forum topichigh hydration pizza dough stick to peal
- Well, in all fairness to you,Hanzosbmon Forum topicknowledge needed to help a newbie
- well it turned out absolutesadexpunkon Forum topicknowledge needed to help a newbie
- Very nice.
Floydmon Blog postLarraburu SFSD Revisited - Dammit
D'oughon Forum topicRoom temp proof, chill before baking? - Well, it's complicatedhreikon Forum topicHelp! Runaway bulk ferment!
- Using dry active yeast
Olive Ashworthon Forum topicHow much fresh yeast is this? - Nostalgia, indeedDesigningWomanon Forum topicNostalgia
- Same here
Filomaticon Forum topicBread Done Long Before Time - Cleaning the Wondermill Jr.
Lazy Loaferon Forum topicWonderMill grinding
- Is there a crumb difference?clazar123on Forum topic[experiment] on the effects of permeability of final proofing container
- Sapphire Flourjackbm65on Forum topicDoes anyone else use Sapphire unbleached all purpose?
- The Freezer Effect
Our Crumbon Forum topicRoom temp proof, chill before baking? - Only You
gwschenkon Forum topicRoom temp proof, chill before baking?
- WelcomeAnonymouson Forum topicoven max temp is low... what should I do?
- Thank you both very much for your timeDesigningWomanon Forum topicHelp! Runaway bulk ferment!
- Let's try somethingAnonymouson Forum topicHelp! Runaway bulk ferment!
- I'm very familiar with the T65 since i used ithreikon Forum topicHelp! Runaway bulk ferment!
- Hester, is your patience without limits?DesigningWomanon Forum topicHelp! Runaway bulk ferment!
- I got it because it will
DanAyoon Forum topicWonderMill grinding - Oh, I was so busy crying on your shoulder, I didn't see this!DesigningWomanon Forum topicHelp! Runaway bulk ferment!
- Arrgh, flour!DesigningWomanon Forum topicHelp! Runaway bulk ferment!
- Most of the things I ownJustanoldguyon Forum topicWonderMill grinding
- Can youhreikon Forum topicHelp! Runaway bulk ferment!