Recent Forum and Blog Comments
- RecipeAnonymouson Forum topicSmall White Sourdough
- It seems a very odd recipe.
RoundhayBakeron Blog postWhat is happening? i need your help! - Looks like doughAnonymouson Forum topicStill struggling to get the right results - help please
- oh man
Dana Don Blog postPain de Mie - How are you maintaining it?
Mini Ovenon Forum topicGray liquid on top...where do I go from here? - I haven't ever monitored theAnonymouson Forum topicHelp!! Consistently bad sourdough maybe caused by starter?
- For the last 5 minutes or so of baking...
Weizenbroton Forum topicSoft bottom bread - Honey Powder
Dana Don Blog postKouign Amann Post Mortem: crackers and other uses for this dough!
- More nowenchanton Forum topicFYI KitchenAid 6 quart
- Hi Nancy,Thanks for replying;Grenageon Forum topicDissolving sugar into water
- Doesn't matteramateur4sureon Forum topicSoft bottom bread
- You might be right, theAnonymouson Blog postWhat is happening? i need your help!
- Looks really tasty.
Nancy Allenon Forum topicStormy Day bake - Actually! 5 seconds doesn't
Nancy Allenon Forum topicI Microwave the Dough!!
- I don't think there is any
Nancy Allenon Forum topicDissolving sugar into water
- Which recipe are you following?Anonymouson Blog postWhat is happening? i need your help!
- Anytime from 12+ hoursAnonymouson Forum topicHelp in turning my purist bread
- a real beauty
SusanMcKennaGranton Blog postWhen you finally have a breakthrough... - So it's about 12 hours in, imKimbolinion Forum topicHelp in turning my purist bread
- Gorgeous loaves, Vivien, ears or not!
leslierufon Forum topicSending out a search party... - Tartine is using Central
MichaelLilyon Forum topicIs Canadian Flour Better Than American? - Central Milling
TomKon Forum topicIs Canadian Flour Better Than American? - The baker's % gives one
MichaelLilyon Forum topicHelp with Baker's Percentages
- Doesn't matter. Just as long
MichaelLilyon Forum topicSoft bottom bread
- Hooch
MichaelLilyon Forum topicGray liquid on top...where do I go from here?
- Nice colorMIchael_Oon Blog postWhen you finally have a breakthrough...
- bravoMIchael_Oon Blog postFirst Ever Whole Wheat Bake 1-31-17
- Flourless CakesMIchael_Oon Forum topicHelp with Baker's Percentages
- Giusto's is the flour
Danni3ll3on Forum topicIs Canadian Flour Better Than American? - Steel is excellent for pizza,
PeterSon Forum topicBaking stone question - Thanks Danni!semolina_manon Forum topicFünfkornbrot
- Very pretty. Nice color onsemolina_manon Blog postWhen you finally have a breakthrough...
- Very pretty. Nice color onsemolina_manon Blog postWhen you finally have a breakthrough...
- Spiking sourdough is a fairlysuaveon Forum topicHelp in turning my purist bread
- They keep just fine on the counter!
Danni3ll3on Forum topicPain au Bacon Shelf Life
- Awesome!
Danni3ll3on Blog postWhen you finally have a breakthrough...
- That's an amazing loaf especially for whole wheat!
Danni3ll3on Blog postFirst Ever Whole Wheat Bake 1-31-17
- That looks lovely!
Danni3ll3on Blog postPain de Mie
- Opinionamateur4sureon Forum topicSoft bottom bread
- Deck ovens & the right type of oven for the job
TMBBakingon Forum topicDeck Ovens - lots of questions - I live in a sub-tropical climate
Ingrid Gon Forum topicbread turning moldy very quickly - Looks great. As dabrowman
MichaelLilyon Forum topicSending out a search party...
- Opinion
MichaelLilyon Forum topicSoft bottom bread
- Sounds like under proofing to me
MichaelLilyon Forum topicHelp!! Consistently bad sourdough maybe caused by starter?
- We liked both of these bakes a lot. NOt so much
dabrownmanon Blog post50 Percent Sprouted 9 Grain Bran Levain SD with a Poolish Kicker and Yeast Hamburger Thins - We liked both of these bakes a lot. NOt so much
dabrownmanon Blog post50 Percent Sprouted 9 Grain Bran Levain SD with a Poolish Kicker and Yeast Hamburger Thins
- 42 to 34 in a cpiple of months with ony 4 pounds
dabrownmanon Blog post50 Percent Sprouted 9 Grain Bran Levain SD with a Poolish Kicker and Yeast Hamburger Thins
- If you want ears shape as a batard and score for
dabrownmanon Forum topicSending out a search party...
- Room Temperature?
LisaEon Forum topicSourdough Getting Moldy - Grand it is!
dabrownmanon Blog postWhen you finally have a breakthrough...