Recent Forum and Blog Comments
- If you are adding raisins,gerhardon Forum topicinclusions question by beginner professional baker
- Even if I liked coffee,
pmccoolon Forum topicSpent Coffee Grounds Bread? Ideas? Thoughts? - You are correct; no rye inCountryBoyon Forum topicRye Flour
- Liz, thanks for the update.barryvabeachon Forum topicIt's here, it's here!!
- Spent coffee grounds in bread?
Denveron Forum topicSpent Coffee Grounds Bread? Ideas? Thoughts? - Spent Coffee grounds in bread?
Denveron Forum topicSpent Coffee Grounds Bread? Ideas? Thoughts?
- Good lord, that sounds stressful!phoxphyreon Forum topicFirst loaf with new starter. Not a brick, but would appreciate suggestions
- The one thing I miss is
dabrownmanon Blog post16% Whole 8 Grain Sourdough - Wow!Anonymouson Forum topicBavarian style soft pretzels and pretzel bread
- THANK you!
GrowingStellaon Forum topicBavarian style soft pretzels and pretzel bread - Thank you so much!
GrowingStellaon Forum topicSoft pretzel questions
- Nicely done!
Floydmon Forum topicBavarian style soft pretzels and pretzel bread - Thank you, thank you!!!
GrowingStellaon Forum topicThis challah bread is amazing!
- Thank you so much!
GrowingStellaon Forum topicBavarian style soft pretzels and pretzel bread
- Lovely colourAnonymouson Forum topicThis challah bread is amazing!
- With you
Filomaticon Forum topicWhich book to choose - Same here
Filomaticon Forum topicinclusions question by beginner professional baker
- Thanks for that Filiomat I
mutantspaceon Forum topicWhich book to choose - 1. No. That is typical. Very
MichaelLilyon Forum topicSoft pretzel questions - Perhaps You Are Right
bäckerdaveon Forum topicSpelt/Rye Troubleshooting Help - Kindle cookbooks? Not recommended
Our Crumbon Forum topicKindle vs books - If it were me
Filomaticon Forum topicWhich book to choose
- thanks for the link - thoughanimus28on Forum topicBaking Rack leaves Metal Residue
- What recipe are you following?Anonymouson Forum topicDry white flecks in challah crumb?
- I think it's all in the final proofAnonymouson Forum topicSpelt/Rye Troubleshooting Help
- Thank youSugarowlon Forum topicAttempt #4, fingers crossed
- Books
Lazy Loaferon Forum topicWhich book to choose - Yep, I use the kindle app
leslierufon Forum topicKindle vs books - Chrome plating?
Lazy Loaferon Forum topicBaking Rack leaves Metal Residue
- I guess it's not actualanimus28on Forum topicBaking Rack leaves Metal Residue
- Never seen metal flaking before
fupjackon Forum topicBaking Rack leaves Metal Residue - I wish I had a garage like yours
fupjackon Forum topicinclusions question by beginner professional baker
- Absolutely gorgeous!
Lazy Loaferon Forum topicBeginners Tweaking...
- Transferring soft dough
Lazy Loaferon Forum topicProofing and transferring high-hydration dough...is there an easier way?
- what about not using a deep potArjonon Forum topicProofing and transferring high-hydration dough...is there an easier way?
- A couple of more questions
GrowingStellaon Forum topicSoft pretzel questions
- It's like a new episode of a favorite showhitz333on Blog postTurmeric, Cashews, and Carrot Sourdough (No-Knead version)
- I get drops on the top of mine usually just condensation
dabrownmanon Forum topicNo Muss No Fuss Starter
- Just remember to do thisjohnaudieon Forum topicFriends of Carl Starter....here we go!
- Thank you!!
GrowingStellaon Forum topicItalian bread - classic taste and texture
- Hi! It's me again. I checked
loafsnifferon Forum topicNo Muss No Fuss Starter - any problems?
Mini Ovenon Forum topicRye Flour - Thank you Leslie
macetteon Forum topicBeginners Tweaking... - looking at the crumb
Mini Ovenon Forum topicFirst loaf with new starter. Not a brick, but would appreciate suggestions
- Thanks alot it's tasty and
mutantspaceon Forum topicopen crumb and fermentation
- Just tried this...aromaon Forum topicItalian bread - classic taste and texture
- Yes, I did... I use a coupleteajayon Blog postMultigrain sourdough with seeds
- I remember Derek putting green onion in
dabrownmanon Blog postSage and Onion Sourdough
- These are the kind of breads that drive Lucy Loopy!
dabrownmanon Blog postMultigrain with Porridge Oats and Ancient Grains
- Yes, it turned out very nice.
Floydmon Blog postSage and Onion Sourdough