Recent Forum and Blog Comments
- pogrmman, not sure why youbarryvabeachon Forum topicStrategies for Lean 100% Whole Wheat?
- That certainly looks good, David
pmccoolon Blog postSourdough Italian Bread: Another SJSD Variant - thoughts on 100% whole wheat
AndyPandaon Forum topicStrategies for Lean 100% Whole Wheat? - That’s what I was leaning towards
Rake_Rockoon Forum topicAny advise/help on this bake would be great! - Pineapple juiceHarleyellen05on Forum topicSo I made a new starter this week
- Suit fits because I just bought it and got it altered
dabrownmanon Blog postFirst 3 loaves for the Wedding - Ya dont say
kendalmon Blog postLaminates make bread look like cake - Sounds like the non-plan worked!
Lazy Loaferon Forum topicUsing up Starter - Thanks, my friendhreikon Forum topicLong Fermented, 65% hydration NSD,
- They did rise but
kendalmon Forum topicCroissants not rising in the oven
- My pleasureAnonymouson Forum topicLevain issue
- Laminated dough make my thighs puff up and
dabrownmanon Blog postLaminates make bread look like cake
- I'm grateful I'm alive and
wildreverieon Forum topicAn Attempt of the Tartine Country Loaf - It sure looks tasty for sure!
dabrownmanon Forum topicLong Fermented, 65% hydration NSD,
- That is just Beautimous! Lovely inside and out.
dabrownmanon Blog postPain de Campagne with unfed Levain
- Awesome, thanks again.Pg0581on Forum topicLevain issue
- Well there you go. A few weeks and all will be well
dabrownmanon Blog postBye Bye Bread - at least for now :-(
- Lovely DanniAnonymouson Blog postPain de Campagne with unfed Levain
- Thank you DanniAnonymouson Forum topicUsing up Starter
- The float testAnonymouson Forum topicLevain issue
- Nice, so hopefully the one IPg0581on Forum topicLevain issue
- That’s a lovely loaf.
Danni3ll3on Forum topicUsing up Starter - Many would say yesAnonymouson Forum topicLevain issue
- Trying a simple recipeAnonymouson Forum topicTartine Attempt - Some Spring, but Air Pockets and Dense Areas
- Thanks for the advice, LechemPg0581on Forum topicLevain issue
- Thanks, that looks like aNicolaiMon Forum topicTartine Attempt - Some Spring, but Air Pockets and Dense Areas
- It's all about timing like Stuart saidAnonymouson Forum topicLevain issue
- Thanks for your reply, StuartPg0581on Forum topicLevain issue
- How about?Anonymouson Forum topicTartine Attempt - Some Spring, but Air Pockets and Dense Areas
- When you went to bed at 11:30
Stuart Borkenon Forum topicLevain issue - 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?