Recent Forum and Blog Comments
- That's gorgeous, and has
loydbon Blog post[2017-016] Oatmeal Porridge Loaf - I have been preshaping priorFletcher15on Forum topicCrumb
- How much yeast
kendalmon Forum topicCrumb - I think of it more as not "my
loydbon Forum topicFood Preparation and Home Bakers
- I am 97% sure you are right,
loydbon Forum topicFood Preparation and Home Bakers
- A uniform crumb
kendalmon Forum topicCrumb
- Bread Success (ish?)
baking_baking_bakedon Forum topicBrand New - Help! - Don't let the crust dry out on final proofing
kendalmon Forum topicPoolish baguette
- Thanks for the advice theFletcher15on Forum topicCrumb
- Different strokes...
Olive Ashworthon Forum topicNo Knead doesnt do it for me. - Can I inject too much steam?
DanAyoon Forum topicScoring Bread, my endeavor to learn - Hi Fletcher, I have just the
DanAyoon Forum topicCrumb
- Happy New Year! Best wishes
Floydmon Forum topicHappy New Year! - Happy New Year, Yippee!
Floydmon Forum topicHappy New Year!
- Got it!
Yippeeon Blog postNew Year’s Eve Pizza Tradition - Those are beautiful loaves!
dabrownmanon Forum topicHave a nice baking year - Happy New Year Job!
dabrownmanon Blog postNew Year's Eve Sourdough Bagels
- Please share your successful experience...
Yippeeon Forum topicHappy New Year!
- Happy New Year, DBM!
Yippeeon Blog postNew Year’s Eve Pizza Tradition
- Happy New Year Yippee! Love the clock - perfect
dabrownmanon Forum topicHappy New Year!
- 3 Days of Neapolitan Pizza,
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - BeautifulDsr303on Forum topicHave a nice baking year
- Don't think it's a problemKaren H.on Forum topicStarter was accidentally put back in the fridge immediately after feed – is it ruined now?
- Proof them longer during the
MichaelLilyon Forum topicCroissant 2018 - After viewing the video, I
DanAyoon Forum topicMy Quest for Oven Spring (in-depth information)
- Thank You.
pairs4lifeon Forum topicHappy New Year! - ProofreadingBluesLoverInATXon Forum topicFeedback on a new baking product
- Sour doughDsr303on Forum topicSourdough bread help
- FWIWlaw_and_loafon Forum topicNon-preheatable cloche -- what for?
- Either/Or Possibility
Wild-Yeaston Forum topicopinions please: kitchen oven, electric or gas? duel fuel? - "Only 5 hours"
DeKayon Forum topiclight rye flour - Sorry. Here's the correctsouzaalextflon Forum topicMy Quest for Oven Spring (in-depth information)
- Wow! Great blog!clazar123on Forum topicI think everyone missed a really interesting Blog
- Fascinating! Thank you!clazar123on Blog postOn The Other Side of Fermentation...
- Dad's Organic Market, I
jammie dodgeron Forum topiclight rye flour - Perfect .... thank you so
jammie dodgeron Forum topiclight rye flour
- Thank you Leslie!
PalwithnoovenPon Blog postOn The Other Side of Fermentation... - I'm glad you like it.
PalwithnoovenPon Blog postOn The Other Side of Fermentation...
- Wow!
PalwithnoovenPon Blog postRugelach for New Year’s
- Merci madame !
PalwithnoovenPon Blog postNew Year's Eve Sourdough Bagels
- Awesome hack. I've been
loydbon Forum topicAny Coffee Roasters here?
- Yes, far fewer needles toGill63on Blog postLeftover Christmas Party Bread
- One clever way to bring down
Mini Ovenon Blog postLeftover Christmas Party Bread - My bread scoring progress
DanAyoon Forum topicScoring Bread, my endeavor to learn
- Looks like you are making
DanAyoon Forum topicMy Quest for Oven Spring (in-depth information)
- Golden syrup is the same as sugarPumpkinBon Forum topicHow to substitude sugar with golden syrup
- Not that Wild-Yeast
Wild-Yeaston Forum topicGoing to Central Milling - What to Try?
- Thanks, Ian!
bakingbadlyon Blog postThe Hardships of Opening a Bakery (Part 1 of 2) - amazing, I would not have guessed
leslierufon Blog postOn The Other Side of Fermentation... - All high hydration loaves aresouzaalextflon Forum topicMy Quest for Oven Spring (in-depth information)