Recent Forum and Blog Comments
- Me neither, but that is part of the fun...
alfansoon Blog postHamelman Potato Bread (as Levain baguettes, of course) - Thanks
FloridaSharkon Forum topicSourdough Beer Bread - What I Did
FloridaSharkon Forum topicTerracotta bread loaf pan baker into a hot or cold oven?
- Kefir?Anonymouson Forum topicMy Day 8 Sourdough Starter - Toss it or continue feeding it?
- Differences?
gary.turneron Forum topicBagel Issues - You're on the right track
bbstuckion Forum topicMy Day 8 Sourdough Starter - Toss it or continue feeding it? - Looks good!GAPOMAon Forum topicMy Day 8 Sourdough Starter - Toss it or continue feeding it?
- Thank you!
dablueson Forum topicHomemade Caramel Color For Pumpernickel Bread - Commercial oven for micro bakeryBeadmanon Forum topicMicro Bakeries
- Try a 1/2 and work from there.SCChrison Forum topicEric Kayser - Larousse Book of Bread
- That's actually my currentBenjamin Hollandon Blog postPain Complet
- I'm still pretty new to allztwatsonon Forum topicMy Day 8 Sourdough Starter - Toss it or continue feeding it?
- Heat up in oven
lizzy0523on Forum topicTerracotta bread loaf pan baker into a hot or cold oven? - New England-style Hotdog Buns
BethJon Forum topicNeed help identifying this bread - Thanks Bethyold bakeron Forum topicOven Light - Can't see inside
- Flour
HansBon Forum topicExperienced pizzamakers: What's the best flour for SD pizza in conventional oven. - Okay, I will give it a shot
Danni3ll3on Forum topicSimple bread loaf - Super Loaf
ElPanaderoon Blog postPain Complet - From someone who has owned dogs
Danni3ll3on Blog postNo Oven Bread Day 2016 - Cheese and Preserves Calzones
- You claim that wild yeast
MichaelLilyon Forum topicWild Yeast , a problematic name - Changes the crust like
MichaelLilyon Forum topicBagel Issues
- What differences do you seeblackls1zon Forum topicBagel Issues
- Small loaf What size tins?MayaRaoon Basic page10 Minute Banana Bread
- Successpossum-lizon Forum topicProofing and bulk fermenting in warm weather
- Yeah , me tooPatMaxon Forum topicWild Yeast , a problematic name
- There is no need of hisPatMaxon Forum topicWild Yeast , a problematic name
- Would agree with @clazar.
Nancy Allenon Forum topicHas any other DF bakers noticed... - I have the same question.
Nancy Allenon Forum topicSimple bread loaf
- As I have a dog I can very
Nancy Allenon Blog postNo Oven Bread Day 2016 - Cheese and Preserves Calzones
- We were all
Scurvyon Forum topicWild Yeast , a problematic name - If all goes quiet as describedAnonymouson Forum topicSourdough starter confusion!
- Megs233PatMaxon Forum topicSourdough starter confusion!
- thanks!GFBPon Forum topicExperienced pizzamakers: What's the best flour for SD pizza in conventional oven.
- Many thanks for these ideas!Colin2on Forum topicoven thermometer (not for internal bread temperature)
- My understanding is to use about 1/3 of the fresh yeast weight
leslierufon Forum topicEric Kayser Liquid Starter Review - I have a Dacor double that isBethyMon Forum topicOven Light - Can't see inside
- YesCoolchinchillaon Forum topicNoob with bricks
- He is using yeast water as an
MichaelLilyon Forum topicWild Yeast , a problematic name
- Lye bagels rule. I use a .15%
MichaelLilyon Forum topicBagel Issues
- I second the reference
MichaelLilyon Forum topicExperienced pizzamakers: What's the best flour for SD pizza in conventional oven.
- Given some of the commentsevandyon Forum topic12 Loaves of Panettone --> Ankarsrum
- it worked!!sandraRNon Forum topicProofing and bulk fermenting in warm weather
- I wouldn't keep anything from the first few days
Danni3ll3on Forum topicSourdough starter confusion!
- Thank you!Can I use breadAramSon Forum topicNoob with bricks
- Aram, welcome. FIrst, youbarryvabeachon Forum topicNoob with bricks
- Don't throw anyting awayPatMaxon Forum topicSourdough starter confusion!
- dabrownman ,PatMaxon Forum topicWild Yeast , a problematic name
- ThanksPatMaxon Forum topicunsalted or salted butter in baking
- What do you do about the fresh baker's yeast?
Ogi the Yogion Forum topicEric Kayser Liquid Starter Review - my one concern is the baker's yeast amounts
Ogi the Yogion Forum topicEric Kayser - Larousse Book of Bread