Recent Forum and Blog Comments
- Crazy man
joc1954on Blog postIt's a Semola Rimacinata world - So here is a similar bread
joc1954on Forum topicHelp with Pain de Campagne Rustique
- Great info...
HansBon Forum topicThe annoying problem with my tartine bread ! - what a beautiful loaf!!
Ru007on Blog postFig & Walnut Multigrain - Thank you Floyd -- I'd berushyamaon Blog postFig & Walnut Multigrain
- Over fermented or over proofed I would say!
joc1954on Forum topicStill bad loaves
- So nice. Would you mind if I
Floydmon Blog postFig & Walnut Multigrain - Just a litte thing
Lazy Loaferon Forum topicHelp with Pain de Campagne Rustique - Thanks Paul! I definitelyrushyamaon Blog postFig & Walnut Multigrain
- Underdeveloped
Lazy Loaferon Forum topicThe annoying problem with my tartine bread !
- Thanks Pal -- I love thatrushyamaon Blog postFig & Walnut Multigrain
- Thanks Lechem! Will be makingrushyamaon Blog postFig & Walnut Multigrain
- Oh, yum!
pmccoolon Blog postFig & Walnut Multigrain - Freight trains on the same track, Ian
pmccoolon Blog postNo Oven--Spelt Kamut Cream Cheese Onion Bread
- So beautiful!
PalwithnoovenPon Blog postFig & Walnut Multigrain - It's okay!
PalwithnoovenPon Blog postI should know better!
- Well done Ian!
PalwithnoovenPon Blog postNo Oven--Spelt Kamut Cream Cheese Onion Bread
- Hmmm, when I first got into
phazon Forum topicSharing my experience with making a Starter - The result
IgorLon Forum topicPoolish AND autolyse - possible? - Congratulations!Postal Grunton Blog postNew Job
- WowAnonymouson Blog postFig & Walnut Multigrain
- Beautiful!
PalwithnoovenPon Blog postIt's a Semola Rimacinata world
- amounts and timingbikeprofon Forum topicThe annoying problem with my tartine bread !
- My baking stone is a mess too
Danni3ll3on Forum topicOil spill on baking stone - Looks like ...pjkobulnickyon Forum topicTwo different bread...very similar :-)
- Next time, try waiting 12-24 hours
Danni3ll3on Forum topicStill bad loaves
- I leave my well used (withKayDee1on Forum topicOil spill on baking stone
- I would never have kept at itKayDee1on Forum topicStill bad loaves
- I see. Well, I'll rememberKayDee1on Forum topicStill bad loaves
- Ah, gotcha'. I like a crispyKayDee1on Forum topicStill bad loaves
- Thank you Lechem!
ruthhilleron Blog postWorking with a higher hydration Tartine country bread - What a lovely crumbAnonymouson Blog postWorking with a higher hydration Tartine country bread
- charred bottoms a plus
lepainSamidienon Blog postNo Oven--Spelt Kamut Cream Cheese Onion Bread - I'm a novice baker and always looking for tips
ruthhilleron Forum topicThe annoying problem with my tartine bread !
- Paris
lepainSamidienon Forum topicWhat French flours should I buy?
- let it burn
lepainSamidienon Forum topicOil spill on baking stone
- Another warm spot
Weizenbroton Forum topicThe annoying problem with my tartine bread ! - Thanks Danni.Yes,25 C is
Isand66on Blog postNo Oven--Spelt Kamut Cream Cheese Onion Bread - Thanks for the kind words
Isand66on Blog postNo Oven--Spelt Kamut Cream Cheese Onion Bread
- Pictures are very helpfulclazar123on Forum topicStill bad loaves
- I only learned the top of the fridge ideaAnonymouson Forum topicThe annoying problem with my tartine bread !
- Typical descriptionbread1965on Forum topicNeed help from Italian cookie experts
- Thank you for the tipAnonymouson Forum topicThe annoying problem with my tartine bread !
- 2 Great warm spots in a cold kitchenclazar123on Forum topicThe annoying problem with my tartine bread !
- Good points, Lechemrushyamaon Forum topicThe annoying problem with my tartine bread !
- Interesting to see the differenceAnonymouson Forum topicTwo different bread...very similar :-)
- Wonderfull
inumeridiierion Blog postIt's a Semola Rimacinata world - Washing usually is not a goodbarryvabeachon Forum topicOil spill on baking stone
- A question I have often asked myselfAnonymouson Forum topicThe annoying problem with my tartine bread !
- Thank you - I will try againstephaniedanon Forum topicThe annoying problem with my tartine bread !