Recent Forum and Blog Comments
- 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
- One more thingAnonymouson Forum topicRetarding Rise Problems
- Hold onYumikaon Forum topicSalt-yeast method
- you can build the levain as dabrownman suggests
leslierufon Forum topicanyone have a recipe using unfed starter? - This is what I foundYumikaon Forum topicSalt-yeast method
- Hey Steve--So I've decided toroicarthyon Forum topicQuestion About Nancy Silverton's Grape Starter Method
- Doesn't seem like a good idea to me...
breadforfunon Forum topicSalt-yeast method - Benicia! You have no idea how close you are to
Norcalbakeron Forum topicThings I haven't figured out
- Excellent tip!
HansBon Forum topicThings I haven't figured out
- Benicia! You have no idea how close you are tobest
Norcalbakeron Forum topicThings I haven't figured out
- Barley
Abelbreadgalleryon Forum topicTalk to me about Barley Bread - I t all looks grans as usual. Now i wish I had a WFO
dabrownmanon Blog postFoolish Baker - Week in Review
- Ifyou had naan at a Thai place then I'm making
dabrownmanon Blog postBirthday Tikka Masala and Garlic Naan
- Nice stenciling.
dabrownmanon Forum topicToday's bake.
- You are so right, Paul!
dmsnyderon Blog postSourdough Fig-Walnut Bread, a new and improved version - Yes, please
pmccoolon Blog postSourdough Fig-Walnut Bread, a new and improved version - beautiful!
pmitc34947on Forum topicToday's bake. - Levain
Filomaticon Forum topicanyone have a recipe using unfed starter? - It is thirsty beause of the fiber but the gluten is
dabrownmanon Forum topicTalk to me about Barley Bread