Recent Forum and Blog Comments
- I think I'll try this one
RichieRichon Forum topicWhat sized bread pan would you use - Nice bake. Looks perfect.
Isand66on Blog postGranola Sourdough - Thanks Elsie
Isand66on Blog postDurum Semolina Yeast Water Bread
- Difficult Slicingbigcrustyon Forum topicHow to Cut Westphalian Pumpernickel?
- Something like this:
Danni3ll3on Blog postEuropean Peasant Bread - Have you looked at the plain
Danni3ll3on Blog postEuropean Peasant Bread
- Thanks! I’ve been looking for
Thalia0503on Blog postEuropean Peasant Bread - THANKS!Bread rat.on Forum topicA simple Autolyse technique that works with any low hydration doughs.
- I got them at Target
Danni3ll3on Blog postEuropean Peasant Bread
- They look great!
Thalia0503on Blog postEuropean Peasant Bread
- Doesn't matter if it is an old post!jellysquareon Forum topicQuestion about Oatmeal Raisin Cookies
- That's so chic!DesigningWomanon Forum topicAnother dopey newbie question
- P.s. alsohreikon Forum topicAnother dopey newbie question
- no. I do not use the same jarhreikon Forum topicAnother dopey newbie question
- It does look lovelyAnonymouson Forum topicA lovely video for long fermented yeasted bread
- Lovelyhreikon Forum topicA lovely video for long fermented yeasted bread
- Thank you again.DesigningWomanon Forum topicAnother dopey newbie question
- You probably CAN do just onehreikon Forum topicAnother dopey newbie question
- You're right, I'll stop now.DesigningWomanon Forum topicAnother dopey newbie question
- Best way to learnAnonymouson Forum topicAnother dopey newbie question
- Once again, thank youDesigningWomanon Forum topicAnother dopey newbie question
- Thank you hreik,DesigningWomanon Forum topicAnother dopey newbie question
- Starter, build or levainAnonymouson Forum topicAnother dopey newbie question
- Poor you!DesigningWomanon Forum topicAnother dopey newbie question
- I'm going to jump in here and tell you what I dohreikon Forum topicAnother dopey newbie question
- Thank you
Cuisine Fiendon Blog postBun-e-ttone - P.s.Anonymouson Forum topicAnother dopey newbie question
- When a recipe asks for mature starterAnonymouson Forum topicAnother dopey newbie question
- SighDesigningWomanon Forum topicAnother dopey newbie question
- I've just taken a look and...Anonymouson Forum topicAnother dopey newbie question
- Dear god man . . .
Skibumon Blog postKen Forkish's Walnut Levain bread - Learning curve? You said it!DesigningWomanon Forum topicAnother dopey newbie question
- Just lovely!
Danni3ll3on Blog postGranola Sourdough
- So cute!!!
Danni3ll3on Blog postBun-e-ttone
- Not driving me crazy at allAnonymouson Forum topicAnother dopey newbie question
- Hello Bread Ratrosealmeidaon Forum topicA simple Autolyse technique that works with any low hydration doughs.
- So "mature" has nothing to doDesigningWomanon Forum topicAnother dopey newbie question
- When bubbles begin to break the surfaceAnonymouson Forum topicAnother dopey newbie question
- Mmmm what does it taste like
gillpughon Blog postGranola Sourdough - No such thing as a dopey questionAnonymouson Forum topicAnother dopey newbie question
- And "peaked" meansDesigningWomanon Forum topicAnother dopey newbie question
- FatAnonymouson Forum topicA simple Autolyse technique that works with any low hydration doughs.
- Actually no, I don’t hold it down.
Danni3ll3on Blog postHamelman’s Five-Grain Levain - Take 2
- The Reworked Autolyse Technique may have met it's match.Bread rat.on Forum topicA simple Autolyse technique that works with any low hydration doughs.
- Just the ticket
pmccoolon Forum topicHow to Cut Westphalian Pumpernickel? - my seeded loaf, similiar to
eddierukoon Forum topicAdding Seeds to SD Bread - soak them overnight (or at
eddierukoon Forum topicAdding Seeds to SD Bread
- Thank you, it's already begun!DesigningWomanon Forum topicStarter's maiden voyage
- Thank
Cuisine Fiendon Blog postBun-e-ttone
- Whoops, my mistake
Mini Ovenon Forum topicWhat sized bread pan would you use