Recent Forum and Blog Comments
- Great
Filomaticon Forum topicToday's Tartine loaves - Interesting
gwschenkon Forum topic70% Whole Wheat Bread with 100% Poolish - ah, so that's the crock ipcakeon Forum topichow tightly should refrigerated starter be closed?
- The only thing I can think ofAnonymouson Forum topicForkish Confusion
- Blood Orange Cornmeal Ricotta cake
Gwenon Forum topicLooking for GF cake recipes - Thanks!
Gwenon Forum topicToday's Tartine loaves
- LovelyAnonymouson Forum topicToday's Tartine loaves
- Here's the crumb
Gwenon Forum topicToday's Tartine loaves
- I use a stonewarehreikon Forum topichow tightly should refrigerated starter be closed?
- Whole WheatMicon Forum topicShould a healthy starter be able to feed on any flour?
- The quantum mechanics of sticky doughAlan.Hon Forum topicwet dough sticks!
- Hi, thank you, all for thebbqnpizzaon Forum topicTrying to find a 12" loaf pan similar to my 9.25 but 3" longer ????
- Flavor of fermentation
Bob S.on Forum topic70% Whole Wheat Bread with 100% Poolish - Shaping wet dough
Lazy Loaferon Forum topicwet dough sticks! - thank you both! i'll feed mypcakeon Forum topichow tightly should refrigerated starter be closed?
- Milling rye
Lazy Loaferon Forum topiclow moisture rye berries
- Prefer bulk retard
Lazy Loaferon Forum topicRetardation
- Thanks! Making the High(er) one as we speaksyroson Forum topicMaurizio's Tartine Best Sourdough Recipe
- Jar for starter
Lazy Loaferon Forum topichow tightly should refrigerated starter be closed?
- I found one
Mini Ovenon Forum topicTrying to find a 12" loaf pan similar to my 9.25 but 3" longer ???? - Rectangular corningwareclazar123on Forum topicTrying to find a 12" loaf pan similar to my 9.25 but 3" longer ????
- Croissant progress
Thenameisjeffon Blog postMy Journey to Great Croissants - Need Help Please - strata is a favorite with meArjonon Forum topicStrata
- I like two-three day fridge
NeilMon Forum topicRetardation - Looks Nice :)
NeilMon Forum topicStrata
- 6 daysAnonymouson Forum topicSeed Culture not Doubling?
- I fed it last night and thisdrewdinon Forum topicSeed Culture not Doubling?
- Thank you :)ketupat007on Blog postMy Journey to Great Croissants - Need Help Please
- Forkish Walnutgerryp123on Blog postKen Forkish's Walnut Levain bread
- Yeah, similar scenario herec4linon Forum topicdenser crumb in the center
- I can't stencil, wish I could
gillpughon Forum topicMy cultural project "Sourdough Bread Storytelling - The Romanian Traditional Village" - I've bookmarked this it
gillpughon Forum topicStrata
- Wonderful video by alfanso.
gillpughon Forum topicwet dough sticks!
- Good Eye!
BethJon Forum topicAhh, Sourdough ... - Tillamook?
Wild-Yeaston Forum topicAhh, Sourdough ... - Welcome aboard
Wild-Yeaston Forum topicGreetings and warm thanks from Paris
- I toasted some with cheese
Mini Ovenon Blog postmaking sourdough starter -- sauerkraut juice
- What a perfect sauerdough sandwich loaf!
andychriston Blog postmaking sourdough starter -- sauerkraut juice - covered the sponge jars with
metropicalon Forum topicsponge rise box - How about this one? USA pans
DanAyoon Forum topicTrying to find a 12" loaf pan similar to my 9.25 but 3" longer ???? - Like most things, it seems toGill63on Forum topicRetardation
- Starter in the refrigeratorwilliamppon Forum topichow tightly should refrigerated starter be closed?
- I second Bikeprof suggestionbbqnpizzaon Forum topiccutting bread help!
- Bulk fermentation all the wayiPaton Forum topicRetardation
- Thanks.iPaton Forum topicTomato Juice Affecting Fermentation/Proofing.
- While you're waiting for Alfanso
MonkeyDaddyon Forum topicwet dough sticks! - I would not use marble
MonkeyDaddyon Forum topicDomestic Gas Oven - Doubts
- Hiding has its advantages
Wild-Yeaston Forum topicComing out of hiding...hi!
- Saved....
macetteon Forum topicHoly Tangzhong - I actually don't care for the texture of
MonkeyDaddyon Forum topicSoda Bread