Recent Forum and Blog Comments
- Wonderful video
Stuart Borkenon Forum topicIf the bottom of the loaf is burning when baked in a dutch oven - No mixer, no slaps, just
pulon Forum topicMost Efficient Kneading Techniques - Great! Just finished it for
pulon Forum topicadvice on dark rye
- Thanks Mini for the advice. I
pulon Forum topicadvice on dark rye
- Turn out well this timeold bakeron Forum topicCrackly French Bread
- Nice!
dabrownmanon Forum topicRye bread - Put your starter in straight sided glass container.
dabrownmanon Forum topicQuestion about an old starter of my grandma
- I have a space age drain cleaner that is pure
dabrownmanon Forum topicQuestion about an old starter of my grandma
- Trail is right. 33% whole grains at such low
dabrownmanon Forum topicA not so HOL-E war..
- Nice loaf..bread1965on Forum topicadvice on dark rye
- I agree..bread1965on Forum topicMost Efficient Kneading Techniques
- always great
trailrunneron Forum topicA not so HOL-E war.. - Thanks..bread1965on Forum topicA not so HOL-E war..
- I have had people approach megerhardon Forum topicSharing bakery
- I have had people approach megerhardon Forum topicSharing bakery
- Answering my own questionraremon Forum topicDifference in different yeast brands
- Proofing Time
WatertownNewbieon Blog postTartine Basic Country Bread - Thermometer for Bread Temperature
WatertownNewbieon Forum topicMy first loaf
- Forkish always uses 1000 g of flour
Danni3ll3on Forum topicSubstituting a poolish for conventional yeast in a levain hybrid - 123 Sourdough bread recipeclazar123on Forum topicMaking the bread, should you feed it before making the bread or just use the sourdough starter?
- Bread flour background too
Our Crumbon Forum topicEinkorn Country Loaf - The yellow is there but the light accentuates itAnonymouson Forum topicEinkorn Country Loaf
- I know this post is years old
mrjeffmccarthyon Blog postItalian Lard Bread - Yellow crumb
Our Crumbon Forum topicEinkorn Country Loaf
- Are you following a specific
eddierukoon Forum topicMaking the bread, should you feed it before making the bread or just use the sourdough starter? - It strikes me that ...
Portuson Forum topicSharing bakery - thank you so much man you areTheUninvitedon Forum topicQuestion about an old starter of my grandma
- Isn't it nice that something
trailrunneron Blog postHeart Healthy Oat Bread
- Rising in the fridgeThe other Jimon Forum topicFeeding when kept in fridge
- yep, kiwi as...
leslierufon Forum topicStar Bread - Excellent explenation. A questionIttaydon Forum topicFeeding when kept in fridge
- Tartine Sourdough YieldSuveer Bon Forum topicHow much weight is lost in baking?
- Not me
Lazy Loaferon Forum topicStar Bread - I've learned to like EinkornAnonymouson Forum topicEinkorn Country Loaf
- Southern hemi
kendalmon Forum topicStar Bread - Thank you KendalmAnonymouson Forum topicEinkorn Country Loaf
- First time
kendalmon Forum topicEinkorn Country Loaf
- Looks so good making reconsider einkorn
kendalmon Forum topicEinkorn Country Loaf
- beautiful !
trailrunneron Blog postBrioche (with orange blossom water)
- Way lower hydration
trailrunneron Forum topicA not so HOL-E war..
- less and less
trailrunneron Forum topicMost Efficient Kneading Techniques
- A month between feedingsThe other Jimon Forum topicFeeding when kept in fridge
- Russian style pizzelle?rff000on Forum topicHobbit Alert! Need Lembas Bread ideas
- But, but, but,
Danni3ll3on Blog postBrioche (with orange blossom water)
- Still confused with under/overproofingHappymemberon Forum topicStill confused with under/over proofing
- Brand used in Modernist Breadraremon Forum topicDifference in different yeast brands
- Stir,Stir,Stirclazar123on Forum topicA "Simple" Liquid Starter: The Sullivan Street Bakery Cookbook
- I'll try again
Bröterichon Forum topic90% biga loaf (Italian method) - If the pan is oiled wellAnonymouson Forum topicBetter crust from my white bread in loaf tin
- OK, so the idea would be thatTravelling Robon Forum topicBetter crust from my white bread in loaf tin