Recent Forum and Blog Comments
- Good for you!
Danni3ll3on Blog post50 Percent Sprouted 9 Grain Bran Levain SD with a Poolish Kicker and Yeast Hamburger Thins - This looks like the perfect
Isand66on Blog post50 Percent Sprouted 9 Grain Bran Levain SD with a Poolish Kicker and Yeast Hamburger Thins - thanksfechetmon Forum topicScorring problem
- I'm also adding olive oilbrubakeron Forum topicToday my bread board had that look!
- Helloflormonton Forum topicNEWER HOBART N50 Electrical Schematic
- Beautiful bake!I love making
Isand66on Blog post60% Whole Wheat [toasted] Porridge Levain
- I stand correctedAnonymouson Forum topicScorring problem
- 95% of those who post pictures
alfansoon Forum topicScorring problem - My version of the Tartine Country Bread - baked in Bruneibrubakeron Forum topicI LOAF my bread but what's happening!
- Is scoring the problemAnonymouson Forum topicScorring problem
- At 75% wholegrain flourAnonymouson Forum topicFinal Proof Vs shape the next day
- I think that you would be in trouble
Danni3ll3on Blog post50 Percent Sprouted 9 Grain Bran Levain SD with a Poolish Kicker and Yeast Hamburger Thins
- Thanks uncle!
PalwithnoovenPon Blog postSourdough Petits Bâtons - Thank you for your kind words!
PalwithnoovenPon Blog postSourdough Petits Bâtons
- Lovely!
PalwithnoovenPon Blog post50 Percent Sprouted 9 Grain Bran Levain SD with a Poolish Kicker and Yeast Hamburger Thins
- i need a RETARDERudi breadon Forum topicFinal Proof Vs shape the next day
- Yes, I read that in one of your posts...
RoundhayBakeron Blog postAnother go at 100% Durum (Pane di Altamura) - Okay, to take this a little more seriously, now that I'm
RoundhayBakeron Blog postAnother go at 100% Durum (Pane di Altamura)
- starter
Mini Ovenon Forum topicWhat to try fixing next time - Do we get to see the rest
Mini Ovenon Forum topicI LOAF my bread but what's happening!
- A good place to start is
Mini Ovenon Forum topicI Just Dropped In
- maybe a two pronged fork?
Mini Ovenon Forum topicStuffed pastry shaping
- Here it is, upside down.
MichaelLilyon Forum topicLoaf autopsy - what went wrong? - People can say what they want
MichaelLilyon Forum topicWhat to try fixing next time
- Thanks for the replies andvirgaeon Forum topicNewbie needs help with terminology
- Try baking with DO 1 rung above the stone
leslierufon Forum topicNK Bread in Dutch Oven - You have a few options.
Danni3ll3on Forum topicNK Bread in Dutch Oven
- more to your point I don'tcraigw9292on Forum topicToday my bread board had that look!
- Oh good pointcraigw9292on Forum topicToday my bread board had that look!
- Freezing bread
Heidython Forum topicMy first loaf of french bread - Long autolyse
Lazy Loaferon Forum topicToday my bread board had that look! - Salt free dough
Lazy Loaferon Forum topicSeeming contradiction btwn yeast and salt
- Thanks for link!Coolchinchillaon Forum topicSeeming contradiction btwn yeast and salt
- Bread freezes beautifully!
Danni3ll3on Forum topicMy first loaf of french bread
- Gluten development - several ways
Lazy Loaferon Forum topicReinhart and kneading
- Follow the Formula
jimbtvon Forum topicReinhart and kneading - Practice and Consistency
jimbtvon Forum topicRestaurant supply flour
- It is soooo good. Thank You
Heidython Forum topicMy first loaf of french bread
- I used a recipe from a book
Heidython Forum topicMy first loaf of french bread
- Oh the autolyse :)craigw9292on Forum topicToday my bread board had that look!
- Photo of today's loaves
sehon Forum topicWhat to try fixing next time - Thank you!
Danni3ll3on Forum topicToday my bread board had that look!
- Sure Thing!craigw9292on Forum topicToday my bread board had that look!
- Wow! Beautiful board!
Danni3ll3on Forum topicToday my bread board had that look!
- Good job!
Danni3ll3on Forum topicMy first loaf of french bread
- good showdough dogon Forum topicMy first loaf of french bread
- you are welcome, good luckdough dogon Forum topicBaguette
- 90% hydrationcharliebravoon Forum topicJason's Quick Coccodrillo Ciabatta Bread
- See http://www.thefreshloaf
gary.turneron Forum topicHighly layered croissants? - Flour weighs differentlyMIchael_Oon Blog post5 Ways Recipe Report Cards Will Make you a Smarter Baker