Recent Forum and Blog Comments
- If your Rumanian is up to it, perhaps the best thing...
RoundhayBakeron Forum topicPre-shaping and shaping problems. Is it the flour? - pre-fermentMaverickon Forum topicPre-shaping and shaping problems. Is it the flour?
- Starter to flour ratioAnonymouson Forum topicrefrigeration effect on dough strength?
- Can you clarify what you mean byAnonymouson Forum topicPre-shaping and shaping problems. Is it the flour?
- Yeah, the ones sold at theMaverickon Forum topicItalian bread?
- Beautiful!
PalwithnoovenPon Blog postButternut sqash, with pumpkin seeds, sunflower seeds and macadamia nuts - Beautiful inside out!
PalwithnoovenPon Blog post15% spelt, 15% rye whole grain SD experiment
- Thank you EdoBread. You keepiboron Forum topicThe Winston Knot Series
- Very nice results, and thanksbarryvabeachon Forum topicA protocol request re: steaming
- Hi Derek
Shiao-Pingon Blog postTurmeric, Cashews, and Carrot Sourdough (No-Knead version) - They're all the sameenchanton Forum topicItalian bread?
- Thanks Alan for your nice comment!
joc1954on Blog post15% spelt, 15% rye whole grain SD experiment - Thanks DAB for your nice opinion.
joc1954on Blog post15% spelt, 15% rye whole grain SD experiment
- Hi To try and get a better
yozzauseon Forum topicHow does vital wheat gluten affect doughs/breads? - Hot out of the oven!
leslierufon Blog postButternut squash, pumpkin seed and walnut SD - The best crust I've gotten so farlevinsamuelon Forum topicA protocol request re: steaming
- Very nice!
Edo Breadon Forum topicThe Winston Knot Series - Wonderful bread
lepainSamidienon Forum topicVollkornbrot--first attempt - Great Bake
Song Of The Bakeron Blog postHamelman 5 Grain Levain - Yummy
Song Of The Bakeron Blog postPretzel Rolls Stuffed with White Vermont Cheddar Cheese
- thanks dablues
jimton Forum topicbasque pumpkin bread - thanks Debra
jimton Forum topicbasque pumpkin bread
- warm welcome
yozzauseon Blog postTurmeric, Cashews, and Carrot Sourdough (No-Knead version)
- thanks
jimton Forum topicbasque pumpkin bread
- That's Hamelman's semolinasuaveon Forum topicItalian bread?
- Rise
jimton Forum topicVollkornbrot--first attempt
- Those look great (especiallyMaverickon Forum topicItalian bread?
- Nice open crumb for 72% (or any %!)
alfansoon Blog post15% spelt, 15% rye whole grain SD experiment - In the US, "Italian bread" isMaverickon Forum topicItalian bread?
- Great looking loaf
alfansoon Blog postScali - nice white bread!
- IF you decide to use semolina
alfansoon Forum topicItalian bread?
- Light crust
dmsnyderon Blog postHamelman 5 Grain Levain - I have no idea. But thesuaveon Forum topicItalian bread?
- Food processorenchanton Forum topicItalian bread?
- Thanks, Truth Serum!
dmsnyderon Blog postMy quest for “Old-Style” San Francisco Sourdough bread: A tasty digression
- Darkness
Filomaticon Blog postHamelman 5 Grain Levain - Looks delicious, filomatic!
dmsnyderon Blog postHamelman 5 Grain Levain
- Beautifulemmsfon Forum topicVollkornbrot--first attempt
- Holy Cow!emmsfon Forum topicItalian bread?
- You need to look in ethnicsuaveon Forum topicItalian bread?
- The texture of a rye may varysuaveon Forum topicVollkornbrot--first attempt
- It's semolinaAnonymouson Forum topicItalian bread?
- Semolina pasta flourenchanton Forum topicItalian bread?
- What is often called "Italiantgraysonon Forum topicItalian bread?
- Nice loafhreikon Forum topicVollkornbrot--first attempt
- ntsuaveon Forum topicItalian bread?
- I'd like to remind you that asuaveon Forum topicItalian bread?
- A very nice crumb indeed! Nice holes but not
dabrownmanon Blog post15% spelt, 15% rye whole grain SD experiment - when you get to 85% then is only a short step to
dabrownmanon Blog postCiabatta???
- Great Bake!
Isand66on Blog postScali - nice white bread!