Recent Forum and Blog Comments
- I know! I'm trying to holdtomaszjon Forum topicBread bursting at the bottom
- No problemAnonymouson Forum topicBread bursting at the bottom
- Thanks Lechem, fair point. Itomaszjon Forum topicBread bursting at the bottom
- SteamAnonymouson Forum topicBread bursting at the bottom
- how to prevent overproofing?eddierukoon Forum topicRetarding before dividing
- Well heck ...phoxphyreon Forum topicFirst loaf with new starter. Not a brick, but would appreciate suggestions
- ResponseAwkaMomon Forum topicResolved: Bread machine problem. I think it's the yeast
- ResponseAwkaMomon Forum topicResolved: Bread machine problem. I think it's the yeast
- Stay tuned!Lazy Loaferon Forum topicIt's here, it's here!!
- Bulk fermentingLazy Loaferon Forum topicRetarding before dividing
- New Mixerliz grieveon Forum topicIt's here, it's here!!
- Haven't noticed a difference, reallyLazy Loaferon Forum topicBatch Size and Dough Performance: Correlated?
- I've always done it your way.Got-to-Baguette-Upon Forum topicNuts Tear Dough
- Yes, that is what I'm saying.Got-to-Baguette-Upon Forum topicBatch Size and Dough Performance: Correlated?
- NutsLazy Loaferon Forum topicNuts Tear Dough
- That makes a lot more senseGot-to-Baguette-Upon Forum topicNuts Tear Dough
- Thanks for your input. MyGot-to-Baguette-Upon Forum topicBaguette Progress (w/pic)
- I don't understand "performance."dmsnyderon Forum topicBatch Size and Dough Performance: Correlated?
- Chilling @DocDoughdmsnyderon Blog postScoring Bread made with high-hydration dough
- Ovens in old EnglandLazy Loaferon Forum topicTudor ovens?
- Try it.dmsnyderon Forum topicRetarding before dividing
- I imagine the sameAnonymouson Forum topicTudor ovens?
- thanks Paul- here in Irelandmutantspaceon Forum topicbuttermilk or yogurt to bring a tang to bread
- @KevKim44dmsnyderon Forum topicCan't seem to score wet dough properly
- Indeed, while Forkish callsKevKim44on Forum topicCan't seem to score wet dough properly
- @KevKim44dmsnyderon Forum topicCan't seem to score wet dough properly
- YeastPugglezon Forum topicBakipan yeast in the U.S.? Help a blind baker
- Each will behave slightly differentlypmccoolon Forum topicbuttermilk or yogurt to bring a tang to bread
- If I still lived in Pretoria,pmccoolon Forum topicPretoria baker looking for other bakers in area
- YeastLeraon Forum topicBakipan yeast in the U.S.? Help a blind baker
- Working Class?Kendrisa55on Forum topicTudor ovens?
- Question on colorhfwon Forum topicBagel happy dance!
- Yes, everything is at room temperature.David Esq.on Forum topicThoughts On Water & Dough Temperatures
- add, not multiplyDoc.Doughon Forum topicVery Low % Levain With LOOONNG Ferment Question
- I'm having pizza for breakfast too!dabrownmanon Blog postSunday Poolish Pizza
- one way to practiceArjonon Forum topicCan't seem to score wet dough properly
- Additionally, when cuttingKevKim44on Forum topicCan't seem to score wet dough properly
- I'm relatively new at doughsKevKim44on Forum topicCan't seem to score wet dough properly
- Pizza for breakfast?nmygardenon Blog postSunday Poolish Pizza
- So, if I understand, .......JamieOFon Forum topicVery Low % Levain With LOOONNG Ferment Question
- Just curious David......JamieOFon Forum topicThoughts On Water & Dough Temperatures
- There may come a day.....JamieOFon Forum topicThoughts On Water & Dough Temperatures
- PatienceJamieOFon Forum topicThoughts On Water & Dough Temperatures
- Rye behaves differentlyclazar123on Forum topicRye Soda Bread
- Ensaimada de MallorcaCelandineon Forum topichunting for the best ensaimada con cabello de angel; first result!
- Ah I misunderstoodAnonymouson Forum topiclive beer
- I'm working on the shaping :)latananteon Forum topiclive beer
- Whole Wheat Barm BreadAnonymouson Forum topiclive beer
- thank you for the comments :)latananteon Forum topiclive beer
- finish with a fine sprayBakerSophieon Forum topicbrushing bread with egg wash