Recent Forum and Blog Comments
- Looks like a great dealmotorbaconon Forum topicAnyone have advice when buying a used mixer? Looking at a Hobart A-120.
- Just my 2 centshreikon Forum topicBread progression - is more mixing what I'm missing?
- I never thought about using my stick blender for mayo
Danni3ll3on Forum topicHomemade Mayonnaise Using a Stick Blender - Just make a preferment like any other bread.
dabrownmanon Forum topicYW - how do I use it - Those loaves look awesome!
Danni3ll3on Forum topicFun with Einkorn
- It looks really good!
Danni3ll3on Blog post[2017-08] Hearth Pan Loaf
- Just as expected I'd say. High Gluten flour is made
dabrownmanon Forum topicConfused about hydration - home milling
- Crumb Shots
Danni3ll3on Blog postCedar Mountain's Sprouted Rye Sourdough
- I didn't even know where I was starting
sehon Forum topicWhat to try fixing next time - OXO Good Grips 11-pound digital scaleJean - DelightfulRepast.comon Forum topicAdvice on getting a new Baking Scale
- Homemade Mayonnaise - No Raw Egg WorriesJean - DelightfulRepast.comon Forum topicHomemade Mayonnaise Using a Stick Blender
- Experience vs book learning
AndyPandaon Forum topicConfused about hydration - home milling - Proof under plastic
kendalmon Forum topicBaguette - Cuisinart SM-55Jean - DelightfulRepast.comon Forum topicnew kitchen mixer
- Wow
kendalmon Forum topicFun with Einkorn
- Not much of a problem
kendalmon Forum topicScorring problem
- My electric oven gets constant steam
alfansoon Forum topicFirst attempt at Baguette - Danish Dough WhiskJean - DelightfulRepast.comon Forum topicAnyone ever used a dough knob, described in Laurel's Kitchen Bread Book?
- oven venting losing steam?
AndyPandaon Forum topicFirst attempt at Baguette
- New kids on the block
kendalmon Blog postFlavor, crumb and presentation
- On the counter of course
kendalmon Blog postFlavor, crumb and presentation
- Maintaining starterJean - DelightfulRepast.comon Forum topicStarter in fridge
- What works for meJean - DelightfulRepast.comon Forum topicDo you allow your sourdough to double during bulk fermentation?
- Nürnberger Bratwurst
hanseataon Blog postMade with Acorns - Acorn Levain à la Tartine - thanksfechetmon Forum topicScorring problem
- I'm with Alphonso. Beautiful oven spring that
dabrownmanon Forum topicScorring problem
- These look awful good.
dabrownmanon Blog postFlavor, crumb and presentation
- As an avid sausage maker, I need a good
dabrownmanon Blog postMade with Acorns - Acorn Levain à la Tartine
- Can't wait to see the crumb. Lucy loves the look of
dabrownmanon Blog postCedar Mountain's Sprouted Rye Sourdough
- To get a less thick crust that is crispy in a DO I
dabrownmanon Forum topicNK Bread in Dutch Oven
- Right!
hanseataon Forum topicReinhart and kneading
- Experience vs book learningron45on Forum topicConfused about hydration - home milling
- Water on hands
Lazy Loaferon Forum topicWhat to try fixing next time - The bread looks great.
dabrownmanon Forum topicToday my bread board had that look!
- I use an instant read thermometer most of the time
dabrownmanon Forum topicStick a thermometer in my bread?
- what I would do if I had room for one more mixer in my lifedough dogon Forum topicAnyone have advice when buying a used mixer? Looking at a Hobart A-120.
- Glad you liked the bread and buns. I had some
dabrownmanon Blog post50 Percent Sprouted 9 Grain Bran Levain SD with a Poolish Kicker and Yeast Hamburger Thins
- My wife is one of the few who do not like the smell iof
dabrownmanon Blog post50 Percent Sprouted 9 Grain Bran Levain SD with a Poolish Kicker and Yeast Hamburger Thins
- I always take the temp tooArjonon Forum topicStick a thermometer in my bread?
- I think I would use one or the other, yeast or yeast
dabrownmanon Blog post50 Percent Sprouted 9 Grain Bran Levain SD with a Poolish Kicker and Yeast Hamburger Thins
- Were it me,
gary.turneron Forum topicAnyone have advice when buying a used mixer? Looking at a Hobart A-120. - It is cold because we don''t turn on the heater on
dabrownmanon Blog post50 Percent Sprouted 9 Grain Bran Levain SD with a Poolish Kicker and Yeast Hamburger Thins
- The DO method is intended to produce crusty breadArjonon Forum topicNK Bread in Dutch Oven
- this is not a problemdough dogon Forum topicScorring problem
- so nicedough dogon Forum topicToday my bread board had that look!
- Maybe try baking beginner-level loaves?Arjonon Forum topicWhat to try fixing next time
- Wow...60 pounds is amazing.
Isand66on Blog post50 Percent Sprouted 9 Grain Bran Levain SD with a Poolish Kicker and Yeast Hamburger Thins - Same here
hanseataon Forum topicStick a thermometer in my bread?
- The classic baguette that we think of
alfansoon Forum topicScorring problem
- Looks good!
hanseataon Forum topicVierkornbrot