Recent Forum and Blog Comments
- SFBIemmsfon Forum topicBread baking class recommendations?
- Looks awesomecraigw9292on Forum topicFirst artisan loaf
- Couldn't figure out how to doCoolchinchillaon Forum topicPhoto of first loaf
- Where is the crumb shot!!craigw9292on Forum topicPhoto of first loaf
- Good infocraigw9292on Forum topicHelp with larger batches of dough
- Big batches
Lazy Loaferon Forum topicHelp with larger batches of dough - Oh good idea to use a meat grinder!
Danni3ll3on Forum topicWhat recipe do you recommend for Sprouted grains - Some pictures of sprouted wheat ground wet
AndyPandaon Forum topicWhat recipe do you recommend for Sprouted grains - It's the same %craigw9292on Forum topicHelp with larger batches of dough
- Baker's Percentages
jimbtvon Forum topicHelp with larger batches of dough - Thank you all for the ideas!Inonaggieon Forum topicBread baking class recommendations?
- We have a very similar processmarkgoon Forum topicCan't get sourdough right!
- Posting better image for wheat comparisonthumper256on Forum topicConfused about hydration - home milling
- My best guess is that it over proofed
Danni3ll3on Forum topicTroubleshooting-What went wrong?
- Whole wheat flour typically requires higher hydrationthumper256on Forum topicConfused about hydration - home milling
- But it doesn't have a yeastChandrikaon Forum topicMy yeast free bread is uncooked in the middle!
- As someone who has been aAmbimomon Forum topicGluten-free bread vs. Sourdough method for digestibility
- Thanks - that was veryChandrikaon Forum topicMy yeast free bread is uncooked in the middle!
- SF Flour Coopjanniethebakeron Forum topicSan Francisco flour Co-op
- Gluten Sensitivitydoscoon Forum topicGluten-free bread vs. Sourdough method for digestibility
- Quick bread in a bread machine
Lazy Loaferon Forum topicMy yeast free bread is uncooked in the middle!
- I've used different recipesChandrikaon Forum topicMy yeast free bread is uncooked in the middle!
- What are you using to raise your dough?
Danni3ll3on Forum topicMy yeast free bread is uncooked in the middle!
- bread baking classescblueribbonon Forum topicBread baking class recommendations?
- Two friends that I have are sensitive
Danni3ll3on Forum topicGluten-free bread vs. Sourdough method for digestibility
- hmmm...MIchael_Oon Blog post5 Ways Recipe Report Cards Will Make you a Smarter Baker
- Looking forward to making
Rich Son Forum topicRustic Bread - http://www.tsingbuy.com/ ,amber108on Forum topicBannetons: cane vs wood pulp vs plastic
- 4 minute pizza
AndyPandaon Forum topicPizza Steel - getting oven hot enough
- wowMIchael_Oon Blog post5 Ways Recipe Report Cards Will Make you a Smarter Baker
- Grazie :-)
inumeridiierion Forum topicBaguette - Broiler
AndyPandaon Forum topicPizza Steel - getting oven hot enough
- recipe and process?Arjonon Forum topicSuper sticky pillow
- How do you (want to) bake?Arjonon Forum topicHow do you usually maintain your starter from the refrigerator?
- Thanks. There aren't
Baker Alon Forum topicbread forms - My first two attempts were very bad
Ogi the Yogion Forum topicHelp, how do I get big air holes in my bread? - The reason Italian and French breads are so similar
dabrownmanon Forum topicbread forms - Don't Use the Self-Cleaning Option
AlanGon Forum topicPizza Steel - getting oven hot enough - It isn't just the voltage that matters
pmccoolon Forum topicNew, disappointed Bosch Universal Plus Owner - Home made bread risers
Lazy Loaferon Forum topicBannetons: cane vs wood pulp vs plastic
- If in Spain...
drogonon Forum topicBannetons: cane vs wood pulp vs plastic - Anyone interested in SF toPipBon Forum topicGiusto's Specialty Foods
- bannetonnicolareson Forum topicBannetons: cane vs wood pulp vs plastic
- More Tempold bakeron Forum topicoven temp swing
- Thank youCindersueon Forum topicbread forms
- rye sour (confused)daudenon Blog postRye Levain
- Wow!
Ru007on Blog post5 Ways Recipe Report Cards Will Make you a Smarter Baker - Very beautiful!
PalwithnoovenPon Forum topicBaguette - Sounds underfermented...
PalwithnoovenPon Forum topicCan't get sourdough right!
- KA AP at 78% or KA bread flour at 80% hydration
dabrownmanon Forum topicHelp, how do I get big air holes in my bread?