Recent Forum and Blog Comments
- My diabetes got out of kilter and I quit baking
dabrownmanon Blog postMy regular sandwich loaf -- Great bread! - Pan release?
Felilaon Forum topicAnother attempt at Danni's Caramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs - Wet no-knead dough is shaped before final proof
dabrownmanon Forum topicSilicone baking equipment question
- Something has to actually doColin2on Forum topicFermentation. Does it need yeast?
- Those are some festive and beauttful Christmas
dabrownmanon Forum topicChristmas Auvergnat
- It sure looks grand all the way around! Nice Bread
dabrownmanon Blog postSavory Cheese & Bacon sourdough
- Don't forget to spray the pans with pan release before
dabrownmanon Forum topicAnother attempt at Danni's Caramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- The first time heard io this method of baking in
dabrownmanon Forum topicInverted loaf pan - sourdough sandwich bread
- Anyone Tried this RecipeRickoon Forum topicButtermilk Sourdough Bread
- Anyone Tried this RecipeRickoon Forum topicButtermilk Sourdough Bread
- Thanks all for correcting my
Felilaon Forum topicAnother attempt at Danni's Caramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- 50% WW Pan Loaf
jimbtvon Forum topicInverted loaf pan - sourdough sandwich bread - Levain Hydration
DeKayon Forum topicAnother attempt at Danni's Caramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs - Differences
Lazy Loaferon Forum topicRefrigerating a yeasted dough with poolish? - Thanks Abe
Lazy Loaferon Blog postSavory Cheese & Bacon sourdough
- Thanks Janet, i'm not reallytsuyoshion Forum topicChinese Bakery Bread Buns
- Just had a look at Reinhart pain au levainAnonymouson Forum topicAnother attempt at Danni's Caramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- If you like the way your starter is then fineAnonymouson Forum topicAnother attempt at Danni's Caramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- Well d'oh
Felilaon Forum topicAnother attempt at Danni's Caramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- Thanks!
AndyPandaon Forum topicInverted loaf pan - sourdough sandwich bread - I think your starter would be very different to Danni'sAnonymouson Forum topicAnother attempt at Danni's Caramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- Spontaneous FermentationAnonymouson Forum topicFermentation. Does it need yeast?
- The usual recommendation that
HansBon Forum topicsourdough + commercial yeast - Stensils?Bread rat.on Forum topicChristmas Auvergnat
- LovelyAnonymouson Blog postSavory Cheese & Bacon sourdough
- bagstracker914on Forum topicBags for loaves
- Thank you WendyAnonymouson Forum topicRefrigerating a yeasted dough with poolish?
- ThanksAnonymouson Forum topicRefrigerating a yeasted dough with poolish?
- I gotta find that recipe...
macetteon Forum topicShould there be oil in ciabatta recipe... - Yes loved that video ...
macetteon Forum topicShould there be oil in ciabatta recipe...
- Easy ciabatta
Lazy Loaferon Forum topicShould there be oil in ciabatta recipe...
- Retarding a poolish dough
Lazy Loaferon Forum topicRefrigerating a yeasted dough with poolish?
- craig ponsford ciabatta
mutantspaceon Forum topicShould there be oil in ciabatta recipe... - i Think the issue is length
mutantspaceon Forum topicRefrigerating a yeasted dough with poolish?
- It's all liquid?Anonymouson Forum topicConverting a potato based sourdough starter to flour
- No worries!
dabrownmanon Forum topicStarter was accidentally put back in the fridge immediately after feed – is it ruined now?
- Beautiful as usual!
dabrownmanon Forum topicOur christmas bread
- Potato starter
BakerDon Forum topicConverting a potato based sourdough starter to flour - Never a boring day for Zita and the Bang Bang Bakery!
dabrownmanon Blog postThe Hardships of Opening a Bakery (Part 1 of 2)
- Thanks, David!
bakingbadlyon Blog postThe Hardships of Opening a Bakery (Part 1 of 2) - Our current customer base are
bakingbadlyon Blog postThe Hardships of Opening a Bakery (Part 1 of 2)
- I can't help but smile
bakingbadlyon Blog postThe Hardships of Opening a Bakery (Part 1 of 2)
- Kamut is one Lucy's favorite grains in her multi-grain
dabrownmanon Blog post60% Kamut Sourdough Bread from "Tartine Book No. 3"
- Like “pineapple” buns?Janet Yangon Forum topicChinese Bakery Bread Buns
- Thank You
bakingbadlyon Blog postThe Hardships of Opening a Bakery (Part 1 of 2)
- That's a fair assessment
bakingbadlyon Blog postThe Hardships of Opening a Bakery (Part 1 of 2)
- Tough doughJanet Yangon Forum topicAlkali for making noodles
- Thank youAnonymouson Forum topicRefrigerating a yeasted dough with poolish?
- There you go. Another great bake to end a great year!
dabrownmanon Blog postRye Potato Onion Porridge Ale Bread and Holiday Rolls
- Cast DORickoon Forum topicBaking Bread in Cast Iron - No Preheat Method - Photos!