Recent Forum and Blog Comments
- Ah yes, good question. INicolaiMon Forum topicTartine Attempt - Some Spring, but Air Pockets and Dense Areas
- Thanks, really helpful to getNicolaiMon Forum topicTartine Attempt - Some Spring, but Air Pockets and Dense Areas
- Compressed vs. active dry yeastL3ahmr1on Forum topicFleischmann's Bread Basket Cookbook - Nostalgia
- the best way to determine stems
Mini Ovenon Forum topicFresh Sage - do you just use the leaves? - Here is the recipeAnonymouson Forum topicSo I'm using up starter in a yeasted bread but have a question...
- The write upAnonymouson Forum topicSo I'm using up starter in a yeasted bread but have a question...
- The dough was not properlysuaveon Forum topicAny advise/help on this bake would be great!
- thanks!law_and_loafon Blog postSourdough Italian Bread: Another SJSD Variant
- There is no legal or evensuaveon Forum topicDefinition of artisan bread flour
- Thank you Alfansohreikon Forum topicLong Fermented, 65% hydration NSD,
- Pics
kendalmon Forum topicSo I'm using up starter in a yeasted bread but have a question... - Flour that works for you
kendalmon Forum topicDefinition of artisan bread flour
- Great article
kendalmon Blog postLaminates make bread look like cake
- extruder pasta
AndyPandaon Forum topicFresh Sage - do you just use the leaves? - Thanks Leslie
alfansoon Blog postBye Bye Bread - at least for now :-( - Well, now you've gone and done it again!
alfansoon Blog postSourdough Italian Bread: Another SJSD Variant
- I should just grow it in my garden
AndyPandaon Forum topicFresh Sage - do you just use the leaves?
- Lol - I'm in NZ
leslierufon Forum topicUsing up Starter - Tartine Olive loaves
Gwenon Blog postFirst Tartine Sourdough loaves - Once my ravioli is formed...
Portuson Forum topicFresh Sage - do you just use the leaves? - This is the olive lemon Tartine
Gwenon Blog postFirst Tartine Sourdough loaves
- Adding to the chorus
alfansoon Blog postFirst Tartine Sourdough loaves
- Felicitations!
Lazy Loaferon Blog postFirst 3 loaves for the Wedding - Good looking boules and
alfansoon Forum topicLong Fermented, 65% hydration NSD,
- Good question...
Lazy Loaferon Forum topicFresh Sage - do you just use the leaves?
- Welcome to the club
alfansoon Blog postPain de Campagne with unfed Levain
- Mazal Tov Abe
dabrownmanon Blog postFirst 3 loaves for the Wedding - no measure cheese ravioli
AndyPandaon Forum topicFresh Sage - do you just use the leaves?
- Thanks!
Gwenon Blog postDifference in proofing and baking techniques
- Yes! yummy sage butter
AndyPandaon Forum topicFresh Sage - do you just use the leaves?
- My favourite sage and butter pasta recipe...
Portuson Forum topicFresh Sage - do you just use the leaves?
- Liquid starter
dmsnyderon Blog postSourdough Italian Bread: Another SJSD Variant - No real definitionAnonymouson Forum topicDefinition of artisan bread flour
- quick questionlaw_and_loafon Blog postSourdough Italian Bread: Another SJSD Variant
- That makes senseMindfluxon Forum topicBaking on a steel
- shaping matters much moreArjonon Forum topicBaking on a steel
- Pineapple juice
Lazy Loaferon Forum topicSo I made a new starter this week
- It has been a long time since
dabrownmanon Blog postFirst 3 loaves for the Wedding
- This dough is cheap but
dabrownmanon Blog postFirst 3 loaves for the Wedding
- Thanks Floyd.
dabrownmanon Blog postFirst 3 loaves for the Wedding
- 3 loaves fit for a weddingAnonymouson Blog postFirst 3 loaves for the Wedding
- What a treat!nmygardenon Blog postFirst 3 loaves for the Wedding
- Wow! What wedding?clazar123on Blog postFirst 3 loaves for the Wedding
- Sounds like you've got a good planAnonymouson Forum topicSo I made a new starter this week
- That's a shameAnonymouson Forum topicUsing up Starter
- I look in all second hand
gillpughon Forum topicLibrary getting bigger - Tell us more about your starterAnonymouson Forum topicTartine Attempt - Some Spring, but Air Pockets and Dense Areas
- The orange colorization of the cod....
Stuart Borkenon Blog postMy Bagel Recipe and technique, but, only makes 8 bagels - I use 4 oval bannetons and.....aromaon Blog postDifference in proofing and baking techniques
- Rose's "The Bread Bible"tgraysonon Forum topicno book about Ankarsrum?