Recent Forum and Blog Comments
- Thank you!tsb264on Forum topicGreetings from New York!
- different flour?breadmanmartyon Forum topicHas anyone used Dakota Maid Bread Flour?
- Try dropping the ferment time and the hydrationstarvingvioliston Forum topicGood crust, crumb with lots of holes but too moist
- Interesting about thekayakjackon Forum topicCiabatta dense crumb. Why??
- Fab user name, to match
IceDemeteron Forum topicJust to say thanks - I have been studiously avoiding these
IceDemeteron Forum topicCanele de Bourdeaux with beeswax
- I'm a complete ciabatta newbie, but
IceDemeteron Forum topicCiabatta dense crumb. Why??
- Thanks IceD!
Skibumon Blog postBake 3 in m y new home and kitchen. Much improved! - I'm getting to the point
IceDemeteron Forum topicThe Return of the Tartine
- Definitely a perfect
IceDemeteron Blog postHoney Spelt Porridge Sourdough with Toasted Seeds
- Math Challenged
DanAyoon Forum topicRecalculate Recipe with Soaker - Gorgeous!
IceDemeteron Blog postMy first 'real' sourdough boule
- Nice job!
IceDemeteron Blog postBake 3 in m y new home and kitchen. Much improved!
- Beautiful results!
IceDemeteron Blog postAltamura Bread
- Yum!this one is a winner for
Isand66on Blog postHoney Spelt Porridge Sourdough with Toasted Seeds - Thanks...I made a poolishkayakjackon Forum topicCiabatta dense crumb. Why??
- Internal temperatureFordon Forum topicGood crust, crumb with lots of holes but too moist
- Love it
Fearandloafingon Blog postThanksgiving Challe - Hi Jack
Fearandloafingon Forum topicCiabatta dense crumb. Why??
- I realise I may have said essentially a lot just then haha
Fearandloafingon Forum topicDense crumb
- Agree with Danni31
Fearandloafingon Forum topicDense crumb
- Thanks!
Fearandloafingon Forum topicJust to say thanks
- Now that's a flavour combination!bread1965on Blog postPain au levain and olive parmigiana loaf
- You don't need a beginner's bakeAnonymouson Forum topicGreetings from New York!
- Wow, you start off greatAnonymouson Forum topicJust to say thanks
- Watch the dough and not the clockAnonymouson Forum topicGood crust, crumb with lots of holes but too moist
- Too moistGill63on Forum topicGood crust, crumb with lots of holes but too moist
- I'm working hard to get moreJaaakobon Forum topicLooking for advice on my croissant
- Oops :-DAnonymouson Forum topicRecalculate Recipe with Soaker
- Thanks Lechem
DanAyoon Forum topicRecalculate Recipe with Soaker
- So I have the book in front of me nowAnonymouson Forum topicRecalculate Recipe with Soaker
- Drop dead gorgeous!
Danni3ll3on Blog postPain au levain and olive parmigiana loaf - Nope, I never get tired of it. Ha ha!
Danni3ll3on Blog postHoney Spelt Porridge Sourdough with Toasted Seeds
- Crumb shot!
Danni3ll3on Blog postHoney Spelt Porridge Sourdough with Toasted Seeds
- Oil and Lecithin-CountryBoyon Forum topicRecipe for grease to separate bread dough from baking pan
- Arrived in Copenhagen today.
HansBon Forum topicThe Return of the Tartine - I think Lechem posted this
HansBon Forum topicBook about grinding whole grains
- SD starter
scratchbakeron Forum topicBook about grinding whole grains - LovelyAnonymouson Blog postAltamura Bread
- I don't have the book in front of me right nowAnonymouson Forum topicRecalculate Recipe with Soaker
- Thank you HansAnonymouson Forum topicThe Return of the Tartine
- Eating in Poland
Alan-Fon Blog postEating in Poland - Oil and Lecithin-no refrigerator worriesclazar123on Forum topicRecipe for grease to separate bread dough from baking pan
- Very Nice!
HansBon Forum topicThe Return of the Tartine
- Thanks so much friends. Ikatyajinion Forum topicBarley malt syrup and non diastatic malt powder
- Thank you for all this inputkatyajinion Forum topicUse of semolina flour (coarse) vs durum (rimacinata, very fine)
- Starter Development
jimbtvon Forum topicAlternative Approach for Float Test? - Lovely DanniAnonymouson Blog postHoney Spelt Porridge Sourdough with Toasted Seeds
- Let's see..bread1965on Blog postHoney Spelt Porridge Sourdough with Toasted Seeds
- Yep, I can see them!
Danni3ll3on Blog postMy first 'real' sourdough boule