Recent Forum and Blog Comments
- Oh Abehreikon Forum topicEinkorn Country Loaf
- You get an impressive oven
pulon Blog postHeart Healthy Oat Bread - No need to reinvent the wheelclazar123on Forum topicQuestion about an old starter of my grandma
- Psst! I just keep posting the same loaf
Danni3ll3on Blog postHeart Healthy Oat Bread - I really liked the way she
DanAyoon Forum topicIf the bottom of the loaf is burning when baked in a dutch oven - By the way, you got fantastic oven spring!
Danni3ll3on Forum topicA not so HOL-E war..
- Never baked using einkorn, so
pulon Forum topicEinkorn Country Loaf
- My dough barely expands
Danni3ll3on Forum topicA not so HOL-E war..
- Try a different recipeclazar123on Forum topicGluten Free Baead, tried several times but nothing edable
- Another one goes to my
pulon Blog postHeart Healthy Oat Bread
- Really good one
hanseataon Forum topicGluten Free Baead, tried several times but nothing edable - A bit overproofed.krasnyjaon Blog postTartine Basic Country Bread
- That’s a really good idea!
Danni3ll3on Forum topicIf the bottom of the loaf is burning when baked in a dutch oven
- Any kudos,from dabrownman is accepted
kendalmon Blog postSourdough croissants with rye starter - Check your ovenclazar123on Forum topicWhat happened to my loaf??
- There you go. That crumb is Krossant Killer
dabrownmanon Blog postSourdough croissants with rye starter - That is amazing Abel, Can you
pulon Forum topicZiggy stoneground loaf
- Re temperature - I'm thinking
FrankPon Forum topicMy first loaf - It has to be tasty with that substantial bit of
dabrownmanon Forum topicEinkorn Country Loaf
- Great crumb...bread1965on Blog postHeart Healthy Oat Bread
- Thank you very much for yourosoposoon Forum topicQuestion re: overnight fridge ferment
- Looks amazing!SlekkerBreadon Forum topicMy first loaf
- You can go from fridge to oven,SlekkerBreadon Forum topicQuestion re: overnight fridge ferment
- If you knead, less need for S&FSlekkerBreadon Forum topicSourdough Technique Experiment: No Knead vs. The Works
- Crumb!
Danni3ll3on Blog postHeart Healthy Oat Bread
- Love everything about these loaves and the color is
dabrownmanon Blog postHeart Healthy Oat Bread
- I hope you don't mind all my
doctordough92on Forum topic1st ever levain starter questions - Proofing Time?
WatertownNewbieon Blog postTartine Basic Country Bread - That’s quite the incinerated loaf!
Danni3ll3on Forum topicWhat happened to my loaf??
- No kneadAnonymouson Forum topicSourdough Technique Experiment: No Knead vs. The Works
- Right? I honestly must have
doctordough92on Forum topicWhat happened to my loaf??
- Thanks, all!abhattachar23on Forum topicSourdough gluten problems after bulk fermentation
- Thank you LeslieAnonymouson Forum topicEinkorn Country Loaf
- Thank you SharonAnonymouson Forum topicEinkorn Country Loaf
- Looks good enough to eat!syroson Forum topicEinkorn Country Loaf
- Thanks sebasto06Evrenbingolon Forum topicAutolyse, Mixing, Hydration,Structure, Flour Types , Fat and Yolk amout for Panettone
- A bit disappointed
Bröterichon Forum topic90% biga loaf (Italian method) - looks great Abe
leslierufon Forum topicEinkorn Country Loaf - Proofing frozen croissant
kendalmon Forum topicCroissant help
- A disasterold bakeron Forum topicCrackly French Bread
- cool proof
AndyPandaon Forum topicLack spring tight crumb help - baking soda
AndyPandaon Forum topicCrackly French Bread
- It's not commonold bakeron Forum topicCrackly French Bread
- I see now, I miss understood
mrjeffmccarthyon Forum topicFeeding when kept in fridge - How do I see if the fridged starter is diluted?Ittaydon Forum topicFeeding when kept in fridge
- Baking soda would neutralizegerhardon Forum topicCrackly French Bread
- Well pretty standard recipe
kendalmon Forum topicLaminating dough - rising too much while chilling
- Home Owners Insurance...iamnotdoughon Forum topicBest oven for home based bread bakery
- Believe it or not
kendalmon Blog postSourdough croissants with rye starter
- Getting close !
kendalmon Blog postSourdough croissants with rye starter