Recent Forum and Blog Comments
- countless references to your book
BreadBabieson Forum topicReverse Tutorial -- I make video...you teach - i hope it's that simple
BreadBabieson Forum topicReverse Tutorial -- I make video...you teach
- Sounds okAnonymouson Forum topicAnother question - proofing too long?
- Occam's lame
Filomaticon Forum topicReverse Tutorial -- I make video...you teach - Biga
prof_fron Forum topic90% biga loaf (Italian method) - Two votes for Caputo Pizzariadgaddison Forum topic00 Flour - where and what type?
- loaf "rising" right now
BreadBabieson Forum topicReverse Tutorial -- I make video...you teach
- most difficult...embthon Forum topicPanettone - first time - help
- I can find Caputo blue flour in the shopsAnonymouson Forum topic00 Flour - where and what type?
- Experimentation
Filomaticon Forum topicReverse Tutorial -- I make video...you teach
- Shards
Filomaticon Forum topicCinnamon roll dough
- Caputo Blue
albacoreon Forum topic00 Flour - where and what type? - lesson suggestionJanna3921on Basic pageLessons
- I'm with you
BreadBabieson Forum topicFloyd - An Idea
- you want to pick up Trevor's book for crumb knowledge
BreadBabieson Forum topicCrumb tweaking
- I can get 00 flour online,dgaddison Forum topic00 Flour - where and what type?
- Biga
Abelbreadgalleryon Forum topic90% biga loaf (Italian method) - Here in Southeast Michigan 00
HansBon Forum topic00 Flour - where and what type? - The Master of SlashingBobBouleon Forum topicWhy Doesn't my Bread Open at the Score?
- Lame
hbrochson Forum topicbrand of lame - Thank you jimbtv...
macetteon Forum topicFirst time jam donuts.... - 00 Flour
jimbtvon Forum topic00 Flour - where and what type? - Caputo
HansBon Forum topic00 Flour - where and what type?
- Donuts, Oh My!
jimbtvon Forum topicFirst time jam donuts....
- Macon, GA. We've got adgaddison Forum topic00 Flour - where and what type?
- More on Southern Flour..,
Wild-Yeaston Forum topicWhere to buy whole grain/alternative flours? - Check this site for biga info
bottlenyon Forum topic90% biga loaf (Italian method) - cant wait to try this - think
mutantspaceon Forum topic90% biga loaf (Italian method) - Did this link work for anyoneStickyvalentineon Forum topicovencrafters plans
- WhereAnonymouson Forum topic00 Flour - where and what type?
- Italian flours, like fairlysuaveon Forum topic90% biga loaf (Italian method)
- Many thanks for your
albacoreon Forum topicShiny Blisters
- There are so many different type of doughnutsAnonymouson Forum topicFirst time jam donuts....
- Thanks Lechem
macetteon Forum topicFirst time jam donuts....
- Right away I see a lot of
Mini Ovenon Forum topicTemperature before proofing - More practice needed?Anonymouson Forum topicFirst time jam donuts....
- My mistakeAnonymouson Forum topic90% biga loaf (Italian method)
- Thanks for the explanationAnonymouson Forum topic90% biga loaf (Italian method)
- Hydration in biga
Abelbreadgalleryon Forum topic90% biga loaf (Italian method)
- Strong flour
Abelbreadgalleryon Forum topic90% biga loaf (Italian method)
- Biga
Abelbreadgalleryon Forum topic90% biga loaf (Italian method)
- How about a crumb shot, please
Weizenbroton Forum topic90% biga loaf (Italian method) - The only info that I can giveJanna3921on Forum topicNew fancy convection oven and temps
- I'm guessingAnonymouson Forum topic90% biga loaf (Italian method)
- hydration in biga?
alfansoon Forum topic90% biga loaf (Italian method) - Curved Blade on Lame
jimbtvon Forum topicbrand of lame
- Lovely boule
alfansoon Blog postSesamo from Sullivan Street Bakery Cookbook
- i do love sourdough but i
mutantspaceon Forum topic90% biga loaf (Italian method)
- Oh, Mini, I don’t know that
Clarkon Forum topicTemperature before proofing - gluten will surely tear
BreadBabieson Forum topicDough never reaching window pain.