Recent Forum and Blog Comments
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- Awesome looking breadPanaderoJefeon Blog postFig & Walnut Multigrain
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- I've pretty dramatically
andytlron Forum topicBread Calculator - instant read
AndyPandaon Forum topicoven temp swing - Probe max temp
AndyPandaon Forum topicoven temp swing
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- Today's Bake: BagelsBrian Boyieon Blog postBrian Boyie's Beginner's Blog
- Yes, I have a Whole Foods notpeanut butteron Forum topicHow to subsitute for wheat germ in a recipe?
- Thank you for the advice! Ipeanut butteron Forum topicHow to subsitute for wheat germ in a recipe?
- TartlessEgg Tarton Forum topicChinese Cheesecake?
- Here is my methodAnonymouson Forum topicAnother Pizza Dough Conversion
- Trying to break it down fromjkbffon Forum topicAnother Pizza Dough Conversion
- Molds?
Danni3ll3on Blog postCranberry Apple Sourdough with Pecans and Flax - Are you just trying to convert a recipeAnonymouson Forum topicAnother Pizza Dough Conversion
- Tallpleveeon Blog post100% Whole Grain Bread – Mostly Rye with Some Sprouted Wheat
- I don't like the sound of pink either
Mini Ovenon Forum topic2 week old starter smells right, but no rise! - Good Ideas
Jibsmanon Forum topicBeautiful big hole loaf from Pane Francese 1 flavorless & gummy - correction...
Mini Ovenon Forum topicOptimal time to use starter for a levain build?
- I do not like the sound of thatAnonymouson Forum topic2 week old starter smells right, but no rise!
- Thanks for all the responses!FuriousYellowon Forum topic2 week old starter smells right, but no rise!
- Drip cup or food?
givemethedoughon Forum topicHobart N50 restoration experience - Thank you
dablueson Forum topicChinese Cheesecake? - Thank you! - so I guess thatcraigw9292on Forum topicTrying to get that Tartine Bread photo!
- AP flour can have a lot less gluten than BFArjonon Forum topicSourdough Recipe Fail: Twice
- Just make as much poolish as you're going to useArjonon Forum topicpoolish again
- too much?jcmingramon Blog post[2017-06] Standard Sesame Loaf
- Good Infoold bakeron Forum topicoven temp swing
- sesame crustjcmingramon Blog post[2017-06] Standard Sesame Loaf
- Really enjoying breakfasts these days!
Skibumon Blog postHappy New Year friends!!!!! - Wow!
GrowingStellaon Blog post100% Whole Grain Bread – Mostly Rye with Some Sprouted Wheat - Butter!carynon Blog postFig & Walnut Multigrain
- I totally agree!
PalwithnoovenPon Forum topicHoney beurrage for croissants - Things That Make You Go "Hmmmmmm"
JamieOFon Forum topicFreak Starter - Biggest challenge in patienceAnonymouson Forum topicSourdough early hooch (day 3 new starter)
- Starter is at a warm 26C (78SLanneyon Forum topicSourdough early hooch (day 3 new starter)
- Keep stirringAnonymouson Forum topicSourdough early hooch (day 3 new starter)
- Quick update - still quietSLanneyon Forum topicSourdough early hooch (day 3 new starter)
- I used WW / WAP 50/50......
JamieOFon Forum topicFreak Starter
- I would haveAnonymouson Forum topicSourdough pizza experiment
- Your loaf looks great!
Ru007on Forum topicBeautiful big hole loaf from Pane Francese 1 flavorless & gummy - Totally agree with the others
Ru007on Forum topicTrying to get that Tartine Bread photo!
- Need Drip Cup
givemethedoughon Forum topicHobart N50 restoration experience
- Picture of wick / weep hole - N50
givemethedoughon Forum topicHobart N50 restoration experience
- It definitely looks like the
Isand66on Forum topicSourdough pizza experiment - farmer ground flourjameskcohenon Forum topicFarmers Ground Organic Flour~ Cracking during final fermentation and little rise HELP!
- Lucy is so cute and heart melting!
PalwithnoovenPon Blog post100% Whole Grain Bread – Mostly Rye with Some Sprouted Wheat
- Lucy has been busy raiding
Isand66on Blog post100% Whole Grain Bread – Mostly Rye with Some Sprouted Wheat
- Just saw this....beat the
Isand66on Blog postHappy New Year friends!!!!!
- also, do you have a groceryEclarneron Forum topicHow to subsitute for wheat germ in a recipe?