Recent Forum and Blog Comments
- Always use a mature starter to bake withAnonymouson Forum topicFeeding starter
- I bake with starterAnonymouson Forum topicFeeding starter
- also also!! what is theObibion Forum topicFeeding starter
- Interesting! So you bake withObibion Forum topicFeeding starter
- WelcomeAnonymouson Forum topicHello Hello from California
- No such ruleAnonymouson Forum topicFeeding starter
- Thank you all, some greatflouryhandson Forum topicFridge too cold for overnight proof?
- Looks pretty nice!
Floydmon Blog postMy first fresh loaf in many months! - Welcome!
Floydmon Forum topicHello Hello from California
- Yum! And the perfect summery look to make
IceDemeteron Blog postSprouted Einkorn WW Rye with Grits Rolls - Thanks, Lauriehreikon Forum topicLong Fermented, 65% hydration NSD,
- Ah - rye ;-) A wondrous but tricksy
IceDemeteron Blog postGalician Rye
- Congratulations - and kudos
IceDemeteron Blog post2nd Batch of Wedding Bread - Pepitas and Sunflower Seeds
- Gorgeous!
IceDemeteron Forum topicLong Fermented, 65% hydration NSD,
- While that isn't my "standard" crumb for my daily
IceDemeteron Forum topicBest Way to Achieve Holes - Open Crumb Structure
- Here is another article ...
Portuson Forum topicProblem with preheating Artisan Bread loaf pan - Well, the best way is with ahreikon Forum topicBest Way to Achieve Holes - Open Crumb Structure
- I may look better in a hat
Mini Ovenon Forum topicProblem with preheating Artisan Bread loaf pan - Then here is a much more
Mini Ovenon Forum topicProblem with preheating Artisan Bread loaf pan
- Was not sure ..
Portuson Forum topicProblem with preheating Artisan Bread loaf pan
- A most interesting article ...
Portuson Forum topicProblem with preheating Artisan Bread loaf pan
- run site search: pesky Thiol compounds
Mini Ovenon Forum topicDoughballs are flat with starter!
- Such an interesting article ...
Portuson Forum topicProblem with preheating Artisan Bread loaf pan
- Try making the sugar without the heat
Mini Ovenon Forum topicHomemade Pearl Sugar for Liege Waffles?
- you can certainly bake bread below 400°F
Mini Ovenon Forum topicProblem with preheating Artisan Bread loaf pan
- So impressed with your patience and tact
AndyPandaon Forum topicWhat did I do wrong? - Done
AndyPandaon Forum topicHello! Do lend me a helping hand (:
- Done
Portuson Forum topicHello! Do lend me a helping hand (:
- Done
Portuson Forum topicHello! Do lend me a helping hand (:
- Oh boy
kendalmon Forum topicBest Way to Achieve Holes - Open Crumb Structure - done
DanAyoon Forum topicHello! Do lend me a helping hand (: - Congrats
Queen of Tartson Blog postCroissants - one step forward - donehreikon Forum topicHello! Do lend me a helping hand (:
- With your starter being a little over 20%Anonymouson Forum topicFirst good sourdough loaf
- portuskjohnsonon Forum topicProblem with preheating Artisan Bread loaf pan
- Ugly Pretzels...Rube Goldbergon Forum topicpretzel problem shaping
- Shaping videoRube Goldbergon Forum topicpretzel problem shaping
- Soft pretzelRube Goldbergon Forum topicpretzel problem shaping
- Lye?Rube Goldbergon Forum topicpretzel problem shaping
- thank you! (:zherrinecjwon Forum topicHello! Do lend me a helping hand (:
- thank you! (:zherrinecjwon Forum topicHello! Do lend me a helping hand (:
- No "flour"?clazar123on Forum topicWhat did I do wrong?
- Several posts lately on thisclazar123on Forum topicGF Cookie Dough Recipes?
- What a delicious adventure!clazar123on Forum topicHomemade Pearl Sugar for Liege Waffles?
- My pleasureAnonymouson Forum topicBakers math..?.. trying to use sponge
- Woohoo it’s working again...
macetteon Forum topicBakers math..?.. trying to use sponge - Site crashing...
macetteon Forum topicBakers math..?.. trying to use sponge
- You can still get this on Amazon
MonkeyDaddyon Forum topicLibrary getting bigger - Yes that's fineAnonymouson Forum topicBakers math..?.. trying to use sponge
- Fantastic.!!!
macetteon Forum topicBakers math..?.. trying to use sponge