Recent Forum and Blog Comments
- Now you've done it!
Wild-Yeaston Forum topicHome Brewed Red Sauerkraut - Amen, Bill!
DanAyoon Forum topicRecipe Math - Your procedure is exactly what I do
DanAyoon Forum topicHello from East Tennessee!
- Hamelman and Hitz recommend
HansBon Forum topicWhen to re-feed my starter... - Sounds like a good idea.
DanAyoon Forum topicHello from East Tennessee!
- I buy rolls of uncut material
MontBaybakeron Forum topicFreezing Bread and Other Things that dry out - Interesting. Do you need aEngineerNateon Forum topicHello from East Tennessee!
- Thanks for the long post! IEngineerNateon Forum topicHello from East Tennessee!
- I just do everything in my head now and write down the
dabrownmanon Forum topicRecipe Math - I’ve supplemented with
DanAyoon Forum topicWhen to re-feed my starter...
- Old school for me
MontBaybakeron Forum topicRecipe Math
- Ok, think I got it.
RichieRichon Forum topicOK now what? - Great thought. I'll keep
doctordough92on Forum topicWhen to re-feed my starter... - There's nothing mythological about an old starterAnonymouson Forum topicSourdough Starter-- Seattle Area
- It's a good thing that spreadsheets
alfansoon Forum topicSwiss Farmhouse Bread by Hamelman - There were points throughoutoblatesofmary33on Blog postThe Best Panettone from Iginio Massari
- Starter detailsEngineerNateon Forum topicHello from East Tennessee!
- Patrick, it looks nice,barryvabeachon Forum topicThe Spring Oven
- If it's begun to fallAnonymouson Forum topicWhen to re-feed my starter...
- youtube. practice and
eddierukoon Forum topicxfering dough - First off, let me be the first of many to welcome you
DanAyoon Forum topicHello from East Tennessee!
- Update: my starter has
doctordough92on Forum topicWhen to re-feed my starter...
- I'm looking at buying one ofKaren Crawfordon Forum topicBaker's Pride Countertop Oven
- Haussler Alpha
albacoreon Blog postAbel's Pain Viennois, takes 1 & 2 - Let us let us know what it
gillpughon Forum topicHome Brewed Red Sauerkraut - I recommend the Dexter
andychriston Forum topicPumpernickel Bread Knife - Spiral Bound A4 Notebook
albacoreon Forum topicRecipe Math
- Yes, that is correct
DanAyoon Forum topicOK now what?
- Crafts
Dulciloon Forum topicStructured Online Baking Courses? - .
alfansoon Blog postAbel's Pain Viennois, takes 1 & 2
- More final proofing coming up...
alfansoon Blog postAbel's Pain Viennois, takes 1 & 2
- Armored crustRickoon Forum topicPumpernickel Bread Knife
- thanks for the input
alfansoon Blog postAbel's Pain Viennois, takes 1 & 2
- The way to go.
alfansoon Blog postSpiced Raisin Cranberry Sourdough
- Recipe Mathwilliamppon Forum topicRecipe Math
- Carl the Pig...Wartfaceon Forum topicSome random pictures from the bread lab.
- Is the donut sliced in half
andychriston Forum topicWanted Aussie pineapple donut !!!
- Agreed
suminandion Blog postSpelt And Altus - Pineapple fritter .....
macetteon Forum topicWanted Aussie pineapple donut !!! - Holy blister crust!! that's
CarlThePigFarmeron Forum topicSome random pictures from the bread lab. - I have never heard of these
leslierufon Forum topicWanted Aussie pineapple donut !!! - Blisters...Wartfaceon Forum topicSome random pictures from the bread lab.
- Panettone
mwilsonon Blog postThe Best Panettone from Iginio Massari - Funny Timing
CarlThePigFarmeron Forum topicMugnaini vs Breadstone vs....?
- Going way out on a limb
pmccoolon Forum topicGluten Free Flour Ingredients - What I don't understand
RichieRichon Forum topicOK now what?
- Flaxseed
hanseataon Forum topicUsing seeds without a soaker - I grind rye by first gettingrff000on Forum topicHave rye berries...can I mill my own rye flour?
- This might help with future bakes
pmccoolon Forum topicPumpernickel Bread Knife
- good video and nice looking
eddierukoon Blog postMy sourdough technique