Recent Forum and Blog Comments
- I love pointy ends. A
MichaelLilyon Blog postTo taper or to not taper ? - update: now $100 off on all colorsCelesteUon Forum topicHelp me decide--Bosch U+ or Ankarsrum Original
- pleasant hill grainCelesteUon Forum topicHelp me decide--Bosch U+ or Ankarsrum Original
- Over proofed by a little bit.
MichaelLilyon Blog postCrumb problems
- I started in the world of
MichaelLilyon Blog postSolo Baking
- Where to buy
fupjackon Forum topicHelp me decide--Bosch U+ or Ankarsrum Original - Really good looking baguettes!
leslierufon Blog postBeginner Sourdough Baguettes - When the wife asks for something is is best to
dabrownmanon Forum topicChocolate Panettone - Commentsamateur4sureon Forum topicAdding ricotta cheese
- Dansk Rugbrød, the picture
Nelandon Forum topicAdvice regarding Rugbrot (Danish Rye Bread) - Picture not showing
Nelandon Forum topicAdvice regarding Rugbrot (Danish Rye Bread)
- Dansk Rugbrød
Nelandon Forum topicAdvice regarding Rugbrot (Danish Rye Bread)
- To be fairAnonymouson Forum topic"Nordic Stone Age Bread"
- Yes you can. Add 1 egg for every cup of
dabrownmanon Forum topicAdding ricotta cheese
- Wonderful :-)
inumeridiierion Forum topicChocolate Panettone - My beginner baggies didnlt look like those and they
dabrownmanon Blog postBeginner Sourdough Baguettes
- Bravissimo!!!
inumeridiierion Blog postBeginner Sourdough Baguettes
- Yeast type
Lazy Loaferon Forum topicHow to tell what kind of yeast? - It's yummy!
Nelandon Forum topic"Nordic Stone Age Bread"
- Couche cloth batard shapingPatMaxon Forum topicNew to Forum and new to bread baking.
- Thanks to everyone for theirfrroberton Forum topicNew to Forum and new to bread baking.
- Thank youAnonymouson Forum topicFougasse while I wait
- No bread forms at this pointfrroberton Forum topicNew to Forum and new to bread baking.
- How did I miss this one
Ru007on Blog postDurum Kamut Potato Cream Cheese Bread - Hmmstarvingvioliston Forum topicModernist Breadshare in Toronto?
- Pizza dough recipe
thoordogon Forum topicPizza dough problem - Its definitely becoming second nature
Ru007on Blog postToasted oat porridge SD - Freestyle :)
- Marvelous baguettes!
PalwithnoovenPon Blog postBeginner Sourdough Baguettes - Thanks!starvingvioliston Forum topicModernist Breadshare in Toronto?
- Thanks Pal!
Ru007on Blog postToasted oat porridge SD - Freestyle :)
- That bread looks awesome!
PalwithnoovenPon Blog postSolo Baking
- Thanks so much!
Ru007on Blog postToasted oat porridge SD - Freestyle :)
- Beautiful!
PalwithnoovenPon Blog postToasted oat porridge SD - Freestyle :)
- Don't be scared!
Ru007on Blog postToasted oat porridge SD - Freestyle :)
- Thanks Danni!
Ru007on Blog postToasted oat porridge SD - Freestyle :)
- I like the sound of your
Ru007on Blog postToasted oat porridge SD - Freestyle :)
- Your dough is too wetPatMaxon Forum topicweak structure - sourdough
- Those are stunning!
Ru007on Blog postBeginner Sourdough Baguettes
- In a word - superb.
alfansoon Blog postBeginner Sourdough Baguettes - Good luck on your business
Isand66on Blog postSolo Baking - ButPatMaxon Forum topicBread weight, start first combine to oven.
- Another great bake Ru!It's
Isand66on Blog postToasted oat porridge SD - Freestyle :)
- Beautiful Bake!Love the look
Isand66on Blog postAncient Grains with Black Sesame Seeds
- and how often do you feed thegongon Forum topicLevain or starter
- True , the oven light ,PatMaxon Forum topicIs this a sign of overproofing?
- I aim for two feeds
Danni3ll3on Forum topicLevain or starter - I use my scraper, and thoughtGrenageon Forum topicBread weight, start first combine to oven.
- Thanks for the kind words,rushyamaon Blog postBeginner Sourdough Baguettes
- Some ideasAnonymouson Forum topicLevain or starter
- Your dough does not lookPatMaxon Forum topicMy mother is now over two years old! Hurray!