Recent Forum and Blog Comments
- a newbie also to bakingJanna3921on Forum topicNewbie from Washington
- Wessex Mill sell a French T65
albacoreon Forum topicDesirable wheaty taste of Le Pain Quotidien baguettes - how to get? - may be missing one itemJanna3921on Forum topicaccessories
- broad and Taylor. Proofing
gillpughon Forum topicChristmas List Ideas!! - Leslie - do you know how
gillpughon Forum topicSome questions about "autolyse"
- Wow!
Danni3ll3on Blog postSprouted Buckwheat and Quinoa Sourdough with Toasted Black Sesame Seeds - Just out of interest
kendalmon Forum topicDesirable wheaty taste of Le Pain Quotidien baguettes - how to get? - Just out of interest
kendalmon Forum topicDesirable wheaty taste of Le Pain Quotidien baguettes - how to get?
- Incredible
Filomaticon Forum topicMy very first Bread! - Too amazing
Filomaticon Blog postSprouted Buckwheat and Quinoa Sourdough with Toasted Black Sesame Seeds
- Agreed.MichaelHon Forum topicDutch oven vs bread cloche
- The most useful table I've ever had:hreikon Forum topicusing warm water to increase dough temperature
- I have also used a cloche as wellhreikon Forum topicDutch oven vs bread cloche
- autolyse technically is just flour and water
leslierufon Forum topicSome questions about "autolyse" - Can you check the temperature of the stone?
breadforfunon Forum topicSoft bottom crust of bread using baking stone? - I have and use both the Lodge
HansBon Forum topicDutch oven vs bread cloche - curse you parchment paper...
eddierukoon Forum topicSoft bottom crust of bread using baking stone? - I guess that in the extreme
albacoreon Forum topicusing a spiral mixer for the first time
- up grade up dateagreson Blog postThe Flour Upgrade
- I tried it again today...
macetteon Forum topicSome questions about "autolyse" - Not that I'm an expert, but I
gillpughon Forum topicSome questions about "autolyse"
- Camtasia
AndyPandaon Forum topicMy Ankarsrum Problem - conversion to sourdough?massfoodieon Blog postBolos Lêvedos - Portuguese Sweet Muffins
- Sourdough bagelscarynon Forum topicBagels!
- What is the optimal fridge temp for proofing?
sagvigon Forum topicTartine Troubleshooting - Progress - I also get nice results by
DanAyoon Forum topicMy Ankarsrum Problem - I've tried the milletAnonymouson Forum topicAmazake 1:2:3
- Woooo! And you can also have
gillpughon Forum topicAmazake 1:2:3
- Thanks. I'll take a look and
gillpughon Forum topicAmazake 1:2:3
- Specialty Flours
jimbtvon Forum topicDesirable wheaty taste of Le Pain Quotidien baguettes - how to get? - I bought itAnonymouson Forum topicAmazake 1:2:3
- Bread Science Experiments
jimbtvon Forum topicAdding molasses
- Instant Read Thermometer
jimbtvon Forum topicaccessories
- Ankarsrum Video
jimbtvon Forum topicMy Ankarsrum Problem
- Hi lechem. I love fermented
gillpughon Forum topicAmazake 1:2:3
- See above...
HansBon Forum topicusing warm water to increase dough temperature
- A formula for calculatingbarryvabeachon Forum topicusing warm water to increase dough temperature
- Use colder water. I havebarryvabeachon Forum topicusing a spiral mixer for the first time
- thats great thanks alot
mutantspaceon Forum topicusing warm water to increase dough temperature - liquid starter
Flour.ish.enon Blog postChocolate Cherry Sourdough in "Modernist Bread" - Here you go:
HansBon Forum topicusing warm water to increase dough temperature
- Thanks Leslie.
Isand66on Blog postCherry Cranberry Pecan Porridge Cream Cheese Rolls - Thank you AndyAnonymouson Forum topicAmazake 1:2:3
- Great video. I enjoyed that.innerlighton Forum topicSourdough Video
- Try this link ...
Portuson Forum topicTrevor’s book and levain building! - clarification
BreadBabieson Forum topicTrevor’s book and levain building! - Dough temperature to high.softyon Forum topicusing a spiral mixer for the first time
- Moulin d'august t65
kendalmon Forum topicDesirable wheaty taste of Le Pain Quotidien baguettes - how to get?
- ooooh, that looks lovely Danni!
leslierufon Forum topicTrevor’s book and levain building!
- On the subject of yeastPostal Grunton Forum topicaccessories