Recent Forum and Blog Comments
- That would be unfair...bread1965on Blog postToasted 10 Grain Porridge Sourdough with Sprouted Rye
- No two flours are created equal.
Norcalbakeron Forum topicGraham flour vs regular whole wheat flour - yes, 24% of 100% of the recipe flour
Mini Ovenon Forum topicReverse engineering of the rye bread and other questions - Here's how to do the math if you're interested
Norcalbakeron Forum topicGenoise cake conversion
- Never used it eitherYumikaon Forum topicSalt-yeast method
- The real mystery is who among us has fresh yeast:)
Norcalbakeron Forum topicSalt-yeast method
- any updates on your software?martinon Forum topicplanning + production software?
- Beautiful! Was the crumb as
Isand66on Forum topicToday's bake. - Why thank you!
Danni3ll3on Blog postToasted 10 Grain Porridge Sourdough with Sprouted Rye - any updates on your software?martinon Forum topicplanning + production software?
- Just saw this crumb shot...bread1965on Blog postToasted 10 Grain Porridge Sourdough with Sprouted Rye
- Looks great! Nice color too.nickelmoreon Forum topicHobart N50 restoration experience
- pamelas is the bestMichael Rayon Forum topicLooking for GF bread machine recipes and GF flour blends
- Ferris Organic Farm, Eaton Rapids, Michiganmgeogon Forum topicBuying bulk in Michigan
- Thanks island
HansBon Forum topicToday's bake. - Re: Grease in the palnetary
givemethedoughon Forum topicHobart N50 restoration experience - Beautiful! Was the crumb as
Isand66on Forum topicToday's bake.
- Beautiful and must taste
Isand66on Forum topicOlive oil & orange flower water brioche
- Here's a good site on croissants. They
Norcalbakeron Forum topiccroissant dough pillow
- Definately on the list..bread1965on Blog postSourdough Fig-Walnut Bread, a new and improved version
- The latest I read stated itgerhardon Forum topicRobin Hood Flour recall
- I like keeping the whole grains in there
dabrownmanon Forum topicHelp! Hot Cross Bun issues - 24% of the whole amount ofnexy_smon Forum topicReverse engineering of the rye bread and other questions
- Thanks!
BreadBabieson Forum topicThings I haven't figured out - Wow
Floydmon Forum topicOlive oil & orange flower water brioche - Pale Green... How about thatles_gartenon Forum topicHobart N50 restoration experience
- Okay, here's what I'm gonna try...
Lazy Loaferon Forum topicHelp! Hot Cross Bun issues - commercial cheats
Doc.Doughon Forum topicControlling the sour in sourdough - Lovely.
Floydmon Forum topicToday's bake.
- there are trade-offs to considerArjonon Forum topicanyone have a recipe using unfed starter?
- What mill was it processed in?deblacksmithon Forum topicRobin Hood Flour recall
- Philippe Gosselin's Pain à l'AncienneHighwireon Blog postPhilippe Gosselin's Pain à l'Ancienne (according to Peter Reinhart, interpretted by dmsnyder, with modifications)
- I love the stencils!!!
Danni3ll3on Forum topicToday's bake.
- Beautiful!
Danni3ll3on Blog postSourdough Fig-Walnut Bread, a new and improved version
- Thanks!
HansBon Forum topicToday's bake.
- Getting the sour in sour dough
BakerLisaon Forum topicControlling the sour in sourdough - Grease in the planetary?Limezyon Forum topicHobart N50 restoration experience
- roicarthy, might be the best plan becauseAlamedaSteveon Forum topicQuestion About Nancy Silverton's Grape Starter Method
- to little rye, less wheat...
Mini Ovenon Forum topicReverse engineering of the rye bread and other questions
- a 10% salt solution...
Mini Ovenon Forum topicSalt-yeast method
- LovelyAnonymouson Forum topicToday's bake.
- Salt stressed yeast growthYumikaon Forum topicSalt-yeast method
- Great stuffAnonymouson Forum topicTalk to me about Barley Bread
- Thank you DabrownmanAnonymouson Forum topicTalk to me about Barley Bread
- In defense of Mr Hollywood
BreadBabieson Forum topicHelp! Hot Cross Bun issues
- Thank you IceDemeterAnonymouson Forum topicTalk to me about Barley Bread
- Thank you Lazy LoaferAnonymouson Forum topicTalk to me about Barley Bread
- Pearled Barley i'm more familiar withAnonymouson Forum topicTalk to me about Barley Bread
- Thank you PaulAnonymouson Forum topicTalk to me about Barley Bread
- Thank you so much for thatAnonymouson Forum topicTalk to me about Barley Bread