Recent Forum and Blog Comments
- That sounds like an excellentSanderon Forum topicStretch and Fold
- I noticed that Lucy has been stealing your packages
dabrownmanon Forum topicDrogon's - I did get up the photo if the 75% crumb and it is not as open
dabrownmanon Blog post75 Percent Sprouted 7 Grain Sourdough with Bran Levain and 86% Hydration
- Wow, does that
IceDemeteron Forum topicDrogon's - You are far, far too kind!
Lazy Loaferon Blog postAnother all-rye bake - Not a total fail.
The Roadside Pie Kingon Forum topicOne bad mother! - You are just waaaayyy
IceDemeteron Blog post75 Percent Sprouted 7 Grain Sourdough with Bran Levain and 86% Hydration
- Yes that is accurate. It was
The Roadside Pie Kingon Forum topicOne bad mother!
- Oooh - another rye fanatic!
IceDemeteron Blog postAnother all-rye bake
- Ever consistent in
IceDemeteron Blog postVermont SD Redux using AP instead of Bread Flour
- that is is one gorgeous loaf!
leslierufon Forum topicDrogon's - Sorry yes I do add salt! 60gBad Parentingon Forum topicBread decoding
- Buying new loaf pans
Lazy Loaferon Forum topicWhere can I purchase?
- So did it have time to proof?clazar123on Forum topicOne bad mother!
- i have 3 of her books
BreadBabieson Forum topicRose Levy Barenbaum's Cakes - Cost of bags?
Skibumon Blog postFoodSaver, the best new addition to my kitchen! - Okay, great! I may try it
ErinW.on Forum topicCroissant-making over 4 days?? - Here's a pan size table I found on another site
pmccoolon Forum topicWhere can I purchase? - Yes, the Dutch ovens were
Flour.ish.enon Blog post"A special Saturday" wannabe, 30% sprouted, but falling short - There ain't a thing about this
alfansoon Forum topicDrogon's - Shaping or proofing fail?
The Roadside Pie Kingon Forum topicOne bad mother!
- This thread got me to rethink my own run
alfansoon Forum topicBaguette/higher protein flour troubleshooting help?
- Some questions about the bake
pmccoolon Blog post"A special Saturday" wannabe, 30% sprouted, but falling short
- How about a start-to-finish run-through
pmccoolon Forum topicBagels puffing up like balls and cracking
- Shaping or proofing fail?
The Roadside Pie Kingon Forum topicOne bad mother!
- Bread math and chemistry
Lazy Loaferon Forum topicBread decoding
- Where are you?
Lazy Loaferon Forum topicWhere can I purchase?
- Weird bagel behaviour
Lazy Loaferon Forum topicBagels puffing up like balls and cracking
- Different covers
Lazy Loaferon Forum topicusing plastic wrap
- Browning is nit about temperature per say other than
dabrownmanon Blog postMore consistency, but let's talk about steam
- Tgere my be steam biut the loaf wont browen if there
dabrownmanon Blog postMore consistency, but let's talk about steam
- The Maillard reaction cannot take place in the the presence
dabrownmanon Blog postMore consistency, but let's talk about steam
- We like ours for some things ...
BethJon Blog postFoodSaver, the best new addition to my kitchen! - Ought to be fine. I make make
MichaelLilyon Forum topicCroissant-making over 4 days?? - I use Baker's Joy, which is a ...
Weizenbroton Forum topicsourdough bread in loaf pan - Looks delicious!
Weizenbroton Forum topicOld-School Deli Rye...
- I Use Her Cake and Pie books....
AlanGon Forum topicRose Levy Barenbaum's Cakes - Thats why recipes are just guides
kendalmon Forum topicBaguette/higher protein flour troubleshooting help? - Slow-no-longerMoe2
Mini Ovenon Forum topicOne bad mother! - Back to the Plan
Mini Ovenon Blog postOn the oven road...
- there are more threads
Mini Ovenon Forum topicClay oven cooking surface!
- waiting for shower caps
macetteon Forum topicusing plastic wrap - You build a sponge @ 119% hydration
Yippeeon Forum topicBread decoding - Your bread is at 63.5% hydration, each loaf weighs 1,754g
Yippeeon Forum topicBread decoding
- Maillard reaction rate as a function of ...
Doc.Doughon Blog postMore consistency, but let's talk about steam - Surewrenhunteron Forum topicOld-School Deli Rye...
- Follow-uppchatteron Forum topicwhy butter doesn't separate from sour cream?
- Livin' the dream
Lazy Loaferon Forum topicAccidental baker is a slasher..
- Yes, 3 days.
ErinW.on Forum topicCroissant-making over 4 days??
- Drying bannetons
Mini Ovenon Forum topicFailure to hold boule shape.