Recent Forum and Blog Comments
- Makes sense!Tstocktonon Forum topicLoaf size?
- I make mine a little beafy- Ibeccad18on Forum topicPretzel production
- You could probably get away
MichaelLilyon Forum topicPretzel production - Yes, I'm aware of that recipeTomWon Forum topicWhat did I do wrong?
- Interesting texture?clazar123on Forum topicWhat did I do wrong?
- Not a stupid question at allAnonymouson Forum topicLoaf size?
- There is no steadfast ruleAnonymouson Forum topicBulk fermentation sourdough in the Fridge ?
- That's the plan this weekend DavidElsasquerinoon Blog postHamelman's 5 grain with rye sour
- ok this time , i added some
restless bakeron Forum topicbaguette that don't brown - Do you recommend I take offbeccad18on Forum topicRecycling crumb cake?
- Looks delicious! But ....
dmsnyderon Blog postHamelman's 5 grain with rye sour - i am from Iran . hope people
restless bakeron Forum topicRoggen flour - rye flour
- But normally, wouldn't the
DanAyoon Forum topicBulk fermentation sourdough in the Fridge ? - Crumbs for baking
Mini Ovenon Forum topicRecycling crumb cake? - thats perfect thanks jmtv
mutantspaceon Forum topicWhat function does accent have in professional oven - Spinach/Feta
Leamlasson Forum topicAdditions - you could spread out
Mini Ovenon Forum topicAdditions
- Welcome!nmygardenon Forum topicHi there
- Love a great challengenmygardenon Forum topicEclipse Bread Challenge
- First things firstAnonymouson Forum topicneed help troubleshooting crumb texture
- Remember that spinach is high in waterArjonon Forum topicAdditions
- You're welcome. What country
HansBon Forum topicRoggen flour - rye flour - Casting my mind backAnonymouson Forum topicBulk fermentation sourdough in the Fridge ?
- Lechem,
DanAyoon Forum topicBulk fermentation sourdough in the Fridge ?
- cinnamon rollscp3oon Blog postCinnamon Roll Making, the music video!
- Oven Vents
jimbtvon Forum topicWhat function does accent have in professional oven - When in doubtAnonymouson Forum topicAdditions
- Looks ready to meAnonymouson Forum topicWhat does a ready preferment look like?
- You only let it bulk ferm for 20 min
Ogi the Yogion Blog post100% Rye Sourdough - I'm amazedAnonymouson Forum topicBread leavened with three and half day old starter
- thanks alot for that. Does
mutantspaceon Forum topicWhat function does accent have in professional oven
- Before the slash...
Mini Ovenon Forum topicbaguette that don't brown
- nah , its not sweet at all .
restless bakeron Forum topicRoggen flour - rye flour
- Love reading your postsdevaon Blog postSpelt, Rye, Einkorn & Organic AP
- Sounds like the steam pan
Mini Ovenon Forum topicSlashing technique for sourdough batards and baguettes
- Oooo, that could be some fun
Mini Ovenon Forum topicRoggen flour - rye flour
- Broken link fixedMIchael_Oon Blog postCinnamon Roll Making, the music video!
- Just saw it.
Mini Ovenon Forum topicChallenge done!
- Vent in Oven
jimbtvon Forum topicWhat function does accent have in professional oven
- Mini you are too nice!
joc1954on Forum topicBread leavened with three and half day old starter - A lovely introduction.
Mini Ovenon Forum topicHi there
- Wow, Joze!
Mini Ovenon Forum topicBread leavened with three and half day old starter
- The pillsbury bread flour and
LydiaPageon Blog post...dat dough doe - Lesson Three - Haha thank you! It's true -
LydiaPageon Blog post...it's getting hot in here - Lesson Four
- Thank you! Couldn't agree
LydiaPageon Blog post...it's getting hot in here - Lesson Four
- Can be a method or
Mini Ovenon Forum topicEclipse Bread Challenge
- See my post about the results
joc1954on Forum topicChallenge done!
- How to adjust for warmer room temperature?
Ogi the Yogion Blog post100% Rye Sourdough
- Never heard of the Maxima, So
DanAyoon Forum topicInformation on Ankarsrum Mixers
- Cool... I'm all in.Wartfaceon Forum topicEclipse Bread Challenge