Recent Forum and Blog Comments
- The 12" Bannaton bake looks amazing
The Roadside Pie Kingon Forum topicBanneton Size - Waiting to Slice BreadPhilDoughon Forum topicAt what temp has the bread cooled down enough?
- Whoa! Rye Flour?tpassinon Forum topicFirst time recipe
- TomP's got good suggestions.I
squattercityon Forum topicFirst time recipe - Well, congratulations! Lookstpassinon Forum topicI am no expert. However, I hear tell.
- Fabulous looking loaves!tpassinon Forum topicHow much water is typically lost in bulk fermentation?
- Thanks! And thanks to this
Grigioon Forum topicHow much water is typically lost in bulk fermentation? - I need to switch out my blade
The Roadside Pie Kingon Forum topicI am no expert. However, I hear tell.
- Now, the flavor?tpassinon Forum topicI am no expert. However, I hear tell.
- Five days in the refrigeratortpassinon Forum topicI am no expert. However, I hear tell.
- Is it possible....
The Roadside Pie Kingon Forum topicI am no expert. However, I hear tell.
- That last feed was my last bake
The Roadside Pie Kingon Forum topicI am no expert. However, I hear tell.
- If the starter is not nicetpassinon Forum topicFirst time recipe
- 1. I've had results liketpassinon Forum topicI am no expert. However, I hear tell.
- Do to the unrefuted evidence...
The Roadside Pie Kingon Forum topicI am no expert. However, I hear tell.
- Thanks every one for theNbryant130on Forum topicFirst time recipe
- HelloI tried a bake over theNbryant130on Forum topicFirst time recipe
- If it feels warm - don't
Phazmon Forum topicAt what temp has the bread cooled down enough? - BaguettesDWKon Forum topicBaguette 'tradition' recipe results
- : )tpassinon Forum topicAt what temp has the bread cooled down enough?
- cut-and-driedGilbyEaston Forum topicAt what temp has the bread cooled down enough?
- It depends on the bread typetpassinon Forum topicAt what temp has the bread cooled down enough?
- Thank you
Isand66on Blog postDurum WW Cherry Egg Sourdough - Alternate school. :Dtherearenotenoughnoodlesintheworldon Forum topicAt what temp has the bread cooled down enough?
- You are onto something, Ian
pmccoolon Blog postDurum WW Cherry Egg Sourdough - We saw two to today!
The Roadside Pie Kingon Forum topicMore Batarde Shaping
- That's a good-looking rattlertpassinon Forum topicMore Batarde Shaping
- 10-4
The Roadside Pie Kingon Forum topicMore Batarde Shaping
- You're welcome Will; let us
albacoreon Forum topicMore Batarde Shaping - Looking good!
albacoreon Forum topicSundays sourdough bake
- I think I need to go buy a lottery ticket!!FrankIIIon Forum topicLooking for info on a Hobart HL-6
- Thank youleighwhon Blog postHoneyed Spelt and Oat Levain
- Amazing, and timely
The Roadside Pie Kingon Forum topicMore Batarde Shaping
- Thank you
Isand66on Blog postDurum WW Cherry Egg Sourdough
- Hi - The 'Rate your Bake' is
CalBeachBakeron Blog postHoneyed Spelt and Oat Levain - Sources of your ratings?leighwhon Blog postHoneyed Spelt and Oat Levain
- would more gluten developmentDucklordon Forum topicShrinkage
- Thanks so much for the encouragement
The Roadside Pie Kingon Forum topicSourdough discard quick bread
- Pane gustoso I'd imagine!
JonJon Forum topicSourdough discard quick bread - Oh wow
JonJon Blog postDurum WW Cherry Egg Sourdough
- Beautiful hearth bread!
The Roadside Pie Kingon Forum topicSundays sourdough bake
- Thanks, Ric.
The Roadside Pie Kingon Forum topicItalian Tuna salad on sourdough toast
- That looks absolutelyricmanon Forum topicItalian Tuna salad on sourdough toast
- Thank you
Martadellaon Blog postGluten free adventure begins - Thank you
Martadellaon Blog postGluten free adventure begins
- Baking would do this
Abeon Forum topicShrinkage - It should read whole wheatJasperBon Forum topicFirst time recipe
- Try rye flowerJasperBon Forum topicFirst time recipe
- Soak it in a custard andDucklordon Forum topicWorld's oldest bread
- Recipe for the French Nut Loafbonnibakeson Forum topicOld Jewish bakery nut loaf