Recent Forum and Blog Comments
- Why all the hostility?starvingvioliston Forum topicWill science take some of the fun out of baking bread?
- Sounds pretty typical for sourdough
pmccoolon Forum topicnew to sourdough - over kneading? - So what did I do with a
Mini Ovenon Blog postEinkorn Bread 100% with Toasted Einkorn and Tangzhong - No, not killing if you use low
Mini Ovenon Blog postEinkorn Bread 100% with Toasted Einkorn and Tangzhong
- Adapted from Wikiversity ...
Portuson Forum topicWill science take some of the fun out of baking bread? - strength of stiff startermamatangfeliciaon Blog postPanettone a tre impasti - the perfect panettone?
- Nope, nope, never, never, >kabong<
Mini Ovenon Forum topicWill science take some of the fun out of baking bread?
- This is humour, in case anyone starts frothing at the mouth.cgapon Forum topicWill science take some of the fun out of baking bread?
- I'm very pleased to hear that
SnowPeakson Forum topicI did it! - Thpugh I do not delight in
SnowPeakson Forum topicI did it!
- Oh it was lovely! We sliced
SnowPeakson Forum topicI did it!
- Why do you think it didn't work for you?
dmsnyderon Blog postSourdough Italian Bread: Another SJSD Variant - In my experience the recipessuaveon Forum topicSourdough panettone help
- You ain't just whistlin' "Dixie"...
MonkeyDaddyon Forum topicWill science take some of the fun out of baking bread? - Gee golly! Thank you!
Danni3ll3on Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs - wow
cfraenkelon Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs - Fail...
cfraenkelon Blog postSourdough Italian Bread: Another SJSD Variant
- Very nice!
Danni3ll3on Blog postPumpkin Seed 50/50 Whole wheat
- More money than God?
cfraenkelon Forum topicWill science take some of the fun out of baking bread?
- On paper, at least, he issuaveon Forum topicWill science take some of the fun out of baking bread?
- A Statementcgapon Forum topicWill science take some of the fun out of baking bread?
- Thank you very much for theRussKon Forum topicToo much rise time? Too much yeast? Not enough kneading?
- cheesesteak rolls
AndyPandaon Forum topicToo much rise time? Too much yeast? Not enough kneading? - Truth be told that I was given two big bags
Danni3ll3on Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- Hubby was wandering around
Danni3ll3on Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- My bulk ferments
Danni3ll3on Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- Science and bread
Lazy Loaferon Forum topicWill science take some of the fun out of baking bread? - Well, the "obvious" question hasn't been asked,
MonkeyDaddyon Forum topicAnkarsrum 6220 VS 6230
- I knew it!
Lazy Loaferon Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- You're so predictable..bread1965on Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- They a metal bowl big enough
phazon Forum topicwhen to NOT use Dutch oven? - Gary, I have one of thebarryvabeachon Forum topicAnkarsrum 6220 VS 6230
- So deserving to be a feature loaf
alfansoon Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs - The crumb is beautiful, theman_who_eats_breadon Blog postPumpkin Seed 50/50 Whole wheat
- Yay!
dmsnyderon Blog postSourdough Italian Bread: Another SJSD Variant
- starter or levain?
AndyPandaon Forum topicnew to sourdough - over kneading?
- Perfect ?deblacksmithon Forum topicWill science take some of the fun out of baking bread?
- Thanks for all of the
rthryhorysakon Forum topicMaking Soft Pita - Lovely crumbAnonymouson Forum topicI did it!
- Successful upload!
SnowPeakson Forum topicI did it!
- My honest opinion?Anonymouson Forum topicnew to sourdough - over kneading?
- Ankarsrum New ModelMargiton Forum topicAnkarsrum 6220 VS 6230
- Recipe? What's that? haha
AndyPandaon Forum topicnew to sourdough - over kneading?
- Spam?
gary.turneron Blog postring molds for english muffins - Power? Non-issue
gary.turneron Forum topicAnkarsrum 6220 VS 6230
- As a biochemist.....
AlanGon Forum topicWill science take some of the fun out of baking bread? - Quite difficult to over knead by handAnonymouson Forum topicnew to sourdough - over kneading?
- Ankarsrum Upgrade
jimbtvon Forum topicAnkarsrum 6220 VS 6230 - WOW, I get it now...
DanAyoon Blog postSourdough Italian Bread: Another SJSD Variant - Wouldn't zapping it kill the yeast?
Danni3ll3on Blog postEinkorn Bread 100% with Toasted Einkorn and Tangzhong