Recent Forum and Blog Comments
- CoincidentallyAnonymouson Forum topicCracked rye and rye meal question
- White vs LightAnonymouson Forum topicWhite Spelt vs Light Spelt Flour - is there a difference?
- One step forward, two back
gillpughon Forum topicBest flour for UK bakers? - Easy simulated buttermilk with lemon juiceRube Goldbergon Forum topiccornbread - first try - crack problem??!!!
- Got a few more pics?
Mini Ovenon Forum topicWhy do my laminated dough layers separate? - my vote is that they are
Mini Ovenon Forum topicWhite Spelt vs Light Spelt Flour - is there a difference?
- Beautiful and crustynmygardenon Blog postDurum Mushroom Rice Sourdough Bread
- Failing all that,cgapon Forum topicThere is a hole through the middle of my bread! Help please.
- Having grown up north of the Mason-Dixon Line,
pmccoolon Forum topiccornbread - first try - crack problem??!!! - Hodgson Mills walks the line between
pmccoolon Forum topicCracked rye and rye meal question
- Arch in for door
MRHon Forum topicBrick oven Build - Flax egg substitute
Lazy Loaferon Forum topicHi LazyLoafer - Good thinking
Lazy Loaferon Blog postKalamata Olive, Sun-dried Tomatoes and Feta Sourdough
- Structure!
Danni3ll3on Blog postKalamata Olive, Sun-dried Tomatoes and Feta Sourdough - Try getting it into the oven
Mini Ovenon Forum topicThere is a hole through the middle of my bread! Help please.
- I use a cast iron skillet too
MonkeyDaddyon Forum topiccornbread - first try - crack problem??!!! - Thank Goodness I finally found out
MonkeyDaddyon Forum topiccornbread - first try - crack problem??!!!
- I can *almost* smell that
Lazy Loaferon Blog postKalamata Olive, Sun-dried Tomatoes and Feta Sourdough
- From my experience it is
Tassie Doughboyon Forum topicWhy do my laminated dough layers separate? - Shaping
Tassie Doughboyon Forum topicThere is a hole through the middle of my bread! Help please.
- Wow
Tassie Doughboyon Forum topicFlavoured sourdough
- Nice crumb Sue - looks good
leslierufon Forum topicThere is a hole through the middle of my bread! Help please. - hurricane harvey
cgmeyer2on Forum topicHurricane Harvey - Apple and Cider Levain
Queen of Tartson Forum topicFlavoured sourdough - it looks really good
leslierufon Forum topicBest flour for UK bakers?
- Think Refresher
jimbtvon Forum topicHow much sourdough do I need - Agreed
albacoreon Forum topicBest flour for UK bakers? - Thanks Laurie for your kind
Isand66on Blog postPotato Tangzhong Caramelized Onion SD Rolls - Sorry Jim!
albacoreon Forum topicSolveig Tofte Baguette 2008
- Great jobElsasquerinoon Forum topicBest flour for UK bakers?
- Flavoring ideas
pmccoolon Forum topicFlavoured sourdough
- Nice crumb, but not nice
gillpughon Forum topicBest flour for UK bakers?
- Team USA Baguettes
jimbtvon Forum topicSolveig Tofte Baguette 2008
- Nice lookingclazar123on Forum topiccornbread - first try - crack problem??!!!
- tomatoes
_vkon Forum topicFlavoured sourdough - Keep a little more than you use each dayArjonon Forum topicHow much sourdough do I need
- SuggestionsDwayneon Forum topicFlavoured sourdough
- Flavor?Fordon Forum topicFlavoured sourdough
- dear Ford, I wanted my
restless bakeron Forum topiccornbread - first try - crack problem??!!! - Sounds like it over fermented
HansBon Forum topicfirst pizza dough - Nice!
The Roadside Pie Kingon Forum topicTangzhong method, 50% white whole wheat, 50% whole rye - With compressed yeast @ 2.5%
yozzauseon Forum topicOld French Boule - Eventually it will start to smell like sourdough
kendalmon Forum topicfirst pizza dough - Many of the best sandwich breads
Mini Ovenon Forum topicCopying my favorite sub sandwhich roll?
- another trick
Mini Ovenon Forum topicTangzhong method, 50% white whole wheat, 50% whole rye
- Misch (mixed) brot (bread)
Mini Ovenon Forum topicTangzhong method, 50% white whole wheat, 50% whole rye
- ill cut it later and show
gillpughon Forum topicBest flour for UK bakers?
-
gillpughon Forum topicBest flour for UK bakers?
- we very rarely get that hot!
leslierufon Blog post9 grains/seeded sourdough loaf
- Thanks lance. good
gillpughon Forum topicBest flour for UK bakers?