Recent Forum and Blog Comments
- Hi Sir, Thank you once again
mannsloveon Forum topicWaffles Raw in middle and crisp outside - One has to wonder what people
JustJoelon Forum topicPizza Dough Rising Too Fast! - Delicious looking loafsyroson Forum topicPane "Tipo" di Altamura
- As it happens, I spent antgraysonon Forum topicWaffles Raw in middle and crisp outside
- Supposedly the key to belgiantgraysonon Forum topicWaffles Raw in middle and crisp outside
- Hi Tgrayson,Thank you for
mannsloveon Forum topicWaffles Raw in middle and crisp outside
- When the outside is done andtgraysonon Forum topicWaffles Raw in middle and crisp outside
- Thanks a lot FloridaShark for
mannsloveon Forum topicWaffle Baking Aroma
- i used sprouted flour for the
mutantspaceon Forum topicConvert recipe to sprouted flour - Thank you Hans...
not.a.crumb.lefton Forum topicAnyone interested in a Champlain SD bake? - That's some awesome earhreikon Forum topicPane "Tipo" di Altamura
- When I make my waffles I
FloridaSharkon Forum topicWaffle Baking Aroma - Very good looking loaf!!
HansBon Forum topicAnyone interested in a Champlain SD bake? - That's the total amount for
HansBon Forum topicPizza Dough Rising Too Fast!
- Have you tried freezing the dough?
BethJon Forum topicPizza Dough Rising Too Fast! - Thanks! Do I use half for the
JustJoelon Forum topicPizza Dough Rising Too Fast!
- “Slow Rise!” I like it!
JustJoelon Forum topicPizza Dough Rising Too Fast!
- Amazing scoring and oven spring....
not.a.crumb.lefton Forum topicAny idea about this weird pattern on the bottom of my boule?
- Thank you Sharon...
not.a.crumb.lefton Forum topicAnyone interested in a Champlain SD bake?
- Thanks everyone!syroson Forum topicMaurizio's Tartine Best Sourdough Recipe
- Gorgeous loaf Kat!syroson Forum topicAnyone interested in a Champlain SD bake?
- For a cold ferment (CF) of 48
HansBon Forum topicPizza Dough Rising Too Fast!
- I’ll send you a loaf, lol!syroson Forum topicAny idea about this weird pattern on the bottom of my boule?
- Still my favorite.....75% Champlain this morning's bake
not.a.crumb.lefton Forum topicAnyone interested in a Champlain SD bake?
- Second Proofrye_varangianon Forum topicTips on working with rye
- Wow..bread1965on Blog postPushing additions too far?
- Round loafclazar123on Forum topicAdvice for baking with antique pan with cover?
- Parchment?
Mini Ovenon Forum topicAny idea about this weird pattern on the bottom of my boule? - I think degassing
Mini Ovenon Forum topicMassive air pockets in loaf - thoughts?
- Quick chill
Mini Ovenon Forum topicPizza Dough Rising Too Fast!
- And have you learnt anything
albacoreon Forum topicBBC Food Programme on Modernist Bread - Unfortunately there is also a
albacoreon Forum topicBBC Food Programme on Modernist Bread
- Update, 1:5:5 fed starter as doubled
Mini Ovenon Blog postmaking sourdough starter -- sauerkraut juice
- It is accessible outside ofiPaton Forum topicBBC Food Programme on Modernist Bread
- I used 1% bread machine yeast
JustJoelon Forum topicPizza Dough Rising Too Fast!
- Progress report...
Yippeeon Forum topicChasing thin, crispy, not thick/tough dough - Thank you bread1965
rudirednoseon Blog postPane Montanaro - my variation to dmsnyder's recipe - Thank you Ian
rudirednoseon Blog postPane Montanaro - my variation to dmsnyder's recipe
- It's a textbook case ofsuaveon Forum topicMassive air pockets in loaf - thoughts?
- I will try to document myiPaton Forum topicDough Going Slack in the Middle of Kneading.
- I was trying to replicate aiPaton Forum topicDough Going Slack in the Middle of Kneading.
- You are such a strongiPaton Forum topicDough Going Slack in the Middle of Kneading.
- Amazing!
not.a.crumb.lefton Forum topicFirst Loaf in New Clay Baker.
- Pictues help!JSWeyekon Forum topicAdvice for baking with antique pan with cover?
- Thanks!JSWeyekon Forum topicAdvice for baking with antique pan with cover?
- Don't take it so seriouslyPostal Grunton Blog postWords, and a Recipe
- http://www.thefreshloaf.com
Cedarmountainon Blog postPushing additions too far? - Your fridge is cold, but yoursuaveon Forum topicPizza Dough Rising Too Fast!
- What % yeast did you use?
HansBon Forum topicPizza Dough Rising Too Fast!
- This is baking powder:tgraysonon Forum topicPancake Day