Recent Forum and Blog Comments
- What you are seeing....clazar123on Forum topiclive beer
- Just a minor hiccup in the
yozzauseon Blog postYogi Bakes, Update - Rye works well with high hydrationAnonymouson Forum topicRye Soda Bread
- That's amazing!
Danni3ll3on Blog postSunday Poolish Pizza - Gas Development, Time and Temperature
jimbtvon Forum topicBaguette Progress (w/pic) - Thanks Lechem :)JonNornIronon Forum topicHello..!
- Soda breadJonNornIronon Forum topicHello..!
- Quick breadJonNornIronon Forum topicRye Soda Bread
- Wow!What a work of art!
Isand66on Blog postSunday Poolish Pizza - WelcomeAnonymouson Forum topicHello..!
- a better description
Mini Ovenon Forum topicRye Soda Bread - The Deutsch recipe
Mini Ovenon Forum topicBread of the world
- Hi Jon,
Mini Ovenon Forum topicHello..!
- don't mix in the nuts
Mini Ovenon Forum topicNuts Tear Dough
- Beautiful!AnotherLoafon Blog postSunday Poolish Pizza
- Keep potatoes in the darkgr0m1ton Forum topichow do you store your sourdough?
- I know, the homemade pasta is fun, right?AnotherLoafon Blog postPlaying with durum
- Yum! Yum!
Yippeeon Blog postSunday Poolish Pizza - Another batch id proofing
hfwon Forum topicBagel happy dance! - Depending on temperature - less starter
Doc.Doughon Forum topicVery Low % Levain With LOOONNG Ferment Question - chilling effect?
Doc.Doughon Blog postScoring Bread made with high-hydration dough
- Yum!
dmsnyderon Blog postSunday Poolish Pizza - Here is my tutorial on slashing wet dough
dmsnyderon Forum topicCan't seem to score wet dough properly
- so i tried it and used thislatananteon Forum topiclive beer
- Close to the heat?
Lazy Loaferon Forum topicCan't seem to score wet dough properly - Exactly!
Lazy Loaferon Forum topicBread of the world
- Deciliter measurejimrichon Forum topicBread of the world
- This might help w/ understanding
Doc.Doughon Forum topicCan't seem to score wet dough properly
- Fermentation Times
Mealwormon Forum topicNo Knead Dough? - I didn't make it clear at all......
JamieOFon Forum topicVery Low % Levain With LOOONNG Ferment Question - Amazing Process
JamieOFon Forum topicVery Low % Levain With LOOONNG Ferment Question
- Looks like a fun loaf to eat..bread1965on Forum topicSkipping final proofing?
- Brilliant
tinpanalleyon Forum topicBaguette with my levain? - Pain Traditionnel Français
jimbtvon Forum topicBaguette with my levain?
- the first 10,000 are the hardest
alfansoon Forum topicCan't seem to score wet dough properly - Yeah Alfonso, I read that
Got-to-Baguette-Upon Forum topicCan't seem to score wet dough properly - read this
alfansoon Forum topicCan't seem to score wet dough properly
- Yeah, I've experienced
Got-to-Baguette-Upon Forum topicCan't seem to score wet dough properly
- Thank you!TheBrickLayeron Forum topicTBF (First Time Baker)
- Baguette Tradition
jimbtvon Forum topicBaguette with my levain?
- Sounds like a variation
pmccoolon Blog postEinkorn Sourdough - Don't get carried awayclazar123on Forum topicIs This Lebanese Bread?
- Absolutely no problemAnonymouson Forum topicTBF (First Time Baker)
- One more thing...TheBrickLayeron Forum topicTBF (First Time Baker)
- I could add yeast. My wifeabrogardon Forum topicIs This Lebanese Bread?
- BeautifulDsr303on Forum topicBagel happy dance!
- Agree
David Esq.on Forum topicThoughts On Water & Dough Temperatures - Thank you.
David Esq.on Blog post123 Sourdough
- My fault...
tinpanalleyon Forum topicBaguette with my levain?
- desired dough temperatureandythebakeron Forum topicThoughts On Water & Dough Temperatures