Recent Forum and Blog Comments
- What is a "pull apart"richkaimdon Forum topicPull apart
- Do you thinkTheBrickLayeron Forum topicCast Iron Casserole - Sticking?
- I don't use one myself but..Anonymouson Forum topicCast Iron Casserole - Sticking?
- very familiar with crab apples
Mini Ovenon Forum topicwhats the difference between rye and white starter in a bread - Bread flour was used...
alfansoon Blog postSFBI Pain au Levain "long batards" - Not just an outstanding looking pie
alfansoon Blog postAnis Bouabsa's... PIZZA! Best crust ever!
- thanks! ill do this next :)latananteon Forum topiclive beer
- reduce hydrationandythebakeron Forum topicBread With Swet Potato
- Thanks mini oven I'm going to
mutantspaceon Forum topicwhats the difference between rye and white starter in a bread - Hi RubeAnonymouson Forum topicBlueberry Lemon Semolina Cake
- A rye starter tastes better
Mini Ovenon Forum topicwhats the difference between rye and white starter in a bread
- Raspberry Lemon Semolina cakeRube Goldbergon Forum topicBlueberry Lemon Semolina Cake
- Mash up the baked sweet po-tater
Mini Ovenon Forum topicBread With Swet Potato
- Be careful with Le CreusetGill63on Forum topicBread bursting at the bottom
- Find a potato bread recipeAnonymouson Forum topicBread With Swet Potato
- ...and if you canAnonymouson Forum topicRye Soda Bread
- Okay, I actually bought someJonNornIronon Forum topicRye Soda Bread
- Thanks guysJonNornIronon Forum topicRye Soda Bread
- Perfect thankyou.JonNornIronon Forum topicRye Soda Bread
- Sounds like a great system.Anonymouson Forum topicHi from Newcastle, Australia
- Ha ha...yes, that's theAnonymouson Forum topicHi from Newcastle, Australia
- Oh good. That's what I'll dolesbruon Forum topicRetarding before dividing
- UsuallyAnonymouson Forum topicIs my starter ready?
- Are not Tudor bricks
Mini Ovenon Forum topicTudor ovens?
- Thanks everyone
mutantspaceon Forum topicthought i had proofing sorted but now doubting myself
- difference between ...
Mini Ovenon Forum topicRye Soda Bread
- With the lab rats that don't like
Mini Ovenon Forum topicNuts Tear Dough
- Sounds like a big improvementAnonymouson Forum topicRye Soda Bread
- Egg whites? partially
Mini Ovenon Forum topicRye Soda Bread
- So where is the under proofed loaf?Anonymouson Forum topicthought i had proofing sorted but now doubting myself
- howb1ldinon Blog postPain de Campagne
- I may be doing it backwards
TomKon Blog postTesting the Ankarsrum - "Also wondering how the saltColin2on Forum topicComparing Two Rustic Loaves
- Thanks Dabrownman,My 2ndJonNornIronon Forum topicRye Soda Bread
- PerfectJonNornIronon Forum topicRye Soda Bread
- Well, I have a few, but as
phazon Forum topicBread bursting at the bottom - I think starter is good!
Mini Ovenon Forum topicFirst loaf with new starter. Not a brick, but would appreciate suggestions
- practice mostly
fupjackon Forum topicCroissant help and results - I just run it through the mill and poof I have rice flour
dabrownmanon Forum topicRetarding before dividing - Very nice, indeed!
pmccoolon Forum topicCroissant help and results - Wow, thank you so much forCrayonBlintzon Forum topicHELP with some bread baking/crumb structure knowledge
- Ah, sounds so over proofed!
Mini Ovenon Forum topicRye Flour
- Salt (or not) in Spongegerryp123on Forum topicComparing Two Rustic Loaves
- I would personally switch out
Mini Ovenon Forum topicRye Flour
- Like chocolate..bread1965on Forum topicthought i had proofing sorted but now doubting myself
- Try this
HansBon Forum topicRye Flour - Seems earlyFordon Forum topicIs my starter ready?
- SoeeyFordon Forum topicthought i had proofing sorted but now doubting myself
- Updatephoxphyreon Forum topicFirst loaf with new starter. Not a brick, but would appreciate suggestions
- rye cakes and cookies?andythebakeron Forum topicRye Flour