Recent Forum and Blog Comments
- Cast Iron Bread PanRickoon Forum topicBaking Bread in Cast Iron - No Preheat Method - Photos!
- +1 sharp sharp sharp. And a
loydbon Forum topicTips for scoring high-hydration loaves? - I've never used Kamut, but
loydbon Blog post60% Kamut Sourdough Bread from "Tartine Book No. 3"
- No soak
Abelbreadgalleryon Forum topicOur christmas bread - Thank you Gaetano...
macetteon Forum topicShould there be oil in ciabatta recipe... - try these folksrichkaimdon Forum topicDoes any one have any experience with the JP10 Spiral Doughhook for the Hobart N50?
- Looks Wonderful!
Weizenbroton Forum topicInverted loaf pan - sourdough sandwich bread - Hi
inumeridiierion Forum topicShould there be oil in ciabatta recipe... - Reverse Tutorial - Any Updates?
jimbtvon Forum topicReverse Tutorial - Lesson 2 - Proofing Yeasted Dough
jimbtvon Forum topicRefrigerating a yeasted dough with poolish?
- Sourdough Pan Bread
jimbtvon Forum topicInverted loaf pan - sourdough sandwich bread
- Thank you Gaetano ...no oil...
macetteon Forum topicShould there be oil in ciabatta recipe...
- The percentages in the
DanAyoon Forum topicISO Japanese Bread Recipe - Not too precise, is it?
JustJoelon Forum topicISO Japanese Bread Recipe - No fermenting
JustJoelon Forum topicISO Japanese Bread Recipe
- I fully agree that you can
albacoreon Forum topicTips for scoring high-hydration loaves? - Beautiful!
trailrunneron Blog post60% Kamut Sourdough Bread from "Tartine Book No. 3" - thanks for the note
BreadBabieson Forum topicGoing to Central Milling - What to Try? - Thanks for sharing your adventures, Zita!
dmsnyderon Blog postThe Hardships of Opening a Bakery (Part 1 of 2) - Caught Red Handed
bakingbadlyon Blog postThe Hardships of Opening a Bakery (Part 1 of 2) - Thank you!
bakingbadlyon Blog postThe Hardships of Opening a Bakery (Part 1 of 2)
- Lots of good suggestions. Here are lots more.
dmsnyderon Forum topicTips for scoring high-hydration loaves?
- Sourdough and western style
pulon Blog postThe Hardships of Opening a Bakery (Part 1 of 2) - Newbie question...
doctordough92on Blog postChestnut, Raisin, Walnut Sourdough with Whole Wheat, Espresso, and Cocoa - Messed up the math, hilarity ensues!
JustJoelon Forum topicStarter was accidentally put back in the fridge immediately after feed – is it ruined now?
- Wow -- What a Great Story and Photos
WatertownNewbieon Blog postThe Hardships of Opening a Bakery (Part 1 of 2) - Ratios?
WatertownNewbieon Forum topicStarter was accidentally put back in the fridge immediately after feed – is it ruined now?
- Years back I used a starter identical to yours
DanAyoon Forum topicConverting a potato based sourdough starter to flour
- Breville bb200Therese3bon Blog postBreville BB200 breadmaker manual update
- Couldn't agree more that a sharp blade is essential
alfansoon Forum topicTips for scoring high-hydration loaves? - Punching down is mostly atgraysonon Forum topicquestions: punching dough, letting it rest and scoring
- Thank you so much,yes this isMichelle.Hon Forum topicStarter was accidentally put back in the fridge immediately after feed – is it ruined now?
- Thank you so much for yourMichelle.Hon Forum topicStarter was accidentally put back in the fridge immediately after feed – is it ruined now?
- No ferment needed with the
DanAyoon Forum topicISO Japanese Bread Recipe
- Never had a problemthumper256on Forum topicmilling Einkorn - forget it?
- Don't think there's a problem
breadforfunon Forum topicmilling Einkorn - forget it? - No oil
inumeridiierion Forum topicShould there be oil in ciabatta recipe...
- scoringbikeprofon Forum topicTips for scoring high-hydration loaves?
- I am unfamiliar with a potato starterAnonymouson Forum topicConverting a potato based sourdough starter to flour
- Make sure your blade is sharp
albacoreon Forum topicTips for scoring high-hydration loaves?
- better experts than me
AndyPandaon Forum topicquestions: punching dough, letting it rest and scoring - Helloflormonton Forum topicArtofex PH-0 bench mixer
- Hi againflormonton Forum topicArtofex PH-0 bench mixer
- Waiting to cool for crumb shot
AndyPandaon Forum topicInverted loaf pan - sourdough sandwich bread
- Thank you...
chouette22on Blog postThe Hardships of Opening a Bakery (Part 1 of 2) - Thank youFursoon Forum topicArtofex PH-0 bench mixer
- Tangzhong
Yippeeon Forum topicISO Japanese Bread Recipe - Brilliant thanks!SLanneyon Forum topicMixing Starter into 5-10% Rye Woes
- Try this . . .
Trevor J Wilsonon Forum topicMixing Starter into 5-10% Rye Woes - Tangzhong
JustJoelon Forum topicISO Japanese Bread Recipe