Recent Forum and Blog Comments
- I leave the stone in the oven
leslierufon Forum topicCombo Cooker loosing a lot of heat - WOW!
trailrunneron Blog postCanadian Settler Sourdough - If it is clay, nope, it can't be fixed
Danni3ll3on Blog postCracked cloche - Dropping the heat like that
Danni3ll3on Forum topicCombo Cooker loosing a lot of heat
- yes I would love your recipe
Lemonieon Forum topicBeer in preferment not working - Just my 2 centimeshreikon Forum topicHelp with diagnosing compact bread(picture included)
- Meaning...
Yippeeon Blog postGuo Kui - 锅盔 - Here is a link of Rubaud @ 73
DanAyoon Forum topicAnyone interested in a Champlain SD bake? - Wendy, please post your formula
DanAyoon Forum topicBeer in preferment not working
- Baked another loaf
DanAyoon Forum topicCombo Cooker loosing a lot of heat
- Confused Canadians
Lazy Loaferon Forum topicNo thermometer? - Russian bread
Lazy Loaferon Forum topicRussian translation. Anyone who can help?
- Beer starter
Lazy Loaferon Forum topicBeer in preferment not working
- Sorry for the absence, but it
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - Thanks Elsie lu! I hardly
joc1954on Blog postBarley - Rye Bread - Thanks Lazy Loafer for your
joc1954on Blog postBarley - Rye Bread
- ...If the seam's not holding well...
Mini Ovenon Forum topicThat elusive open crumb - Google translate:
Danni3ll3on Forum topicRussian translation. Anyone who can help?
- Thanks for responding! I was
PalwithnoovenPon Forum topicRussian translation. Anyone who can help? - Tell us more about your starterAnonymouson Forum topicHelp with diagnosing compact bread(picture included)
- Newbie Questionmollyparnison Blog post36 hours+ sourdough baguette - everything I know in one bread
- Hi Kat, thanks for yourCarburetoron Forum topicHelp with diagnosing compact bread(picture included)
- Hi there...
not.a.crumb.lefton Forum topicHelp with diagnosing compact bread(picture included) - We're friends. :) Anyway,
PalwithnoovenPon Blog postGuo Kui - 锅盔
- China has a lot of hidden and
PalwithnoovenPon Blog postGuo Kui - 锅盔
- Recipe!profintrainingon Blog postSourdough Bagels (recipe!)
- Recipe archive on TheWaybackMachineprofintrainingon Blog postSourdough Bagels (recipe!)
- I'm taking up professional
PalwithnoovenPon Blog postGuo Kui - 锅盔
- Thanks. I tried adding the
Lemonieon Forum topicBeer in preferment not working
- I would love also love if you
PalwithnoovenPon Blog postGuo Kui - 锅盔
- Thank you Leslie!
PalwithnoovenPon Blog postGuo Kui - 锅盔
- It's somewhat in my plans. :)
PalwithnoovenPon Blog postGuo Kui - 锅盔
- No problemAnonymouson Forum topicBeer in preferment not working
- Lechem .. Sorry I pressed
Lemonieon Forum topicBeer in preferment not working
- Explain the Pre-FermentAnonymouson Forum topicBeer in preferment not working
- I thought this one was a goner!
not.a.crumb.lefton Forum topicAnyone interested in a Champlain SD bake?
- Joze - how much water to
gillpughon Blog post20% buckwheat bread - Thank you for posting as I amketupat007on Forum topicmy croissant odyssey: from 0 to :) in ten days
- Rubaud on 75% Champlain
not.a.crumb.lefton Forum topicAnyone interested in a Champlain SD bake?
- Yes thank yousyroson Blog postWhole Wheat Durum Greek Yogurt Bread
- but you always do way more than 3 minutes Rubaud Dan
leslierufon Forum topicAnyone interested in a Champlain SD bake?
- I use Rubaud Mike but
leslierufon Forum topicAnyone interested in a Champlain SD bake?
- Isn’t that the truth!
Danni3ll3on Forum topicNo thermometer?
- Based on my experience
CarlThePigFarmeron Forum topicAnyone interested in a Champlain SD bake? - See the images below. If you
DanAyoon Forum topicAnyone interested in a Champlain SD bake?
- Mike, check this out
DanAyoon Forum topicAnyone interested in a Champlain SD bake?
- Mike, I spoke with Trevor
DanAyoon Forum topicAnyone interested in a Champlain SD bake?
- Link to download files
DanAyoon Forum topictangzhong hokkaido bread v. 1
- Rubaud wasn't even an option for me
MonkeyDaddyon Forum topicAnyone interested in a Champlain SD bake? - I just found
MonkeyDaddyon Forum topicI'm in the mood for 100% whole rye sourdough