Recent Forum and Blog Comments
- Thanks Ian! I am with you . . .
Skibumon Blog postPizza! - Thanks trailrunner! Sure!!
Skibumon Blog postPizza!
- Squirrel foodajfisheron Forum topicRefrigerating dough first rise
- I fully agree with Gordon andalefarendsenon Forum topicCottage Baker Farmers Market Questions
- Than Pal!
Skibumon Blog postPizza!
- great looking pizza!
trailrunneron Blog postPizza! - Ye Olde Steinberg Clan (I thought so)Anonymouson Forum topicHi from suburban Atlanta -- interested in bread machine tips
- Different ideas for cottage bakers
Lazy Loaferon Forum topicCottage Baker Farmers Market Questions - Teasing my sweet tooth!
Yippeeon Forum topicDoNots - Neither one; it's a 'pre-dough'
Lazy Loaferon Forum topicTrevor J Wilson on youtube
- Fancy!
Yippeeon Forum topicDoNots
- Other Things Too
jimbtvon Forum topicAbout temperature, steam and the crust. - Oh my! I must try this. You
Isand66on Blog postWalnut, almond beigli from ITJB - Great looking pizza. I won't
Isand66on Blog postPizza!
- Welcome back and
dabrownmanon Blog postHome, sweet home - YW is different than just adding yeast, It is a
dabrownmanon Blog postWow! 2 Breads for a Friday Bake
- Well the secret, Yippee
andychriston Forum topicDoNots - Small Markets..
drogonon Forum topicCottage Baker Farmers Market Questions - Very tasty for the herb bread which is a more unique
dabrownmanon Blog postWow! 2 Breads for a Friday Bake
- thanks David. cool method for
metropicalon Blog postMiche from Michel Suas' "Advanced Bread and Pastry" - Thanks drogon
andychriston Forum topicDoNots
- Thanks Hester
_vkon Forum topicConverting Reinhart ciabatta/focaccia to SD - This has to taste great.
PalwithnoovenPon Blog postPizza! - I love these nut bread!
PalwithnoovenPon Blog postWalnut, almond beigli from ITJB
- Roll, roll your dough ...
drogonon Forum topicDoNots
- I'll try try to see
_vkon Forum topicConverting Reinhart ciabatta/focaccia to SD
- Well, I think you should just bite the bullet and gohreikon Forum topicConverting Reinhart ciabatta/focaccia to SD
- sorry, one more questionhreikon Forum topicConverting Reinhart ciabatta/focaccia to SD
- That's correct
_vkon Forum topicConverting Reinhart ciabatta/focaccia to SD
- recipe
_vkon Forum topicConverting Reinhart ciabatta/focaccia to SD
- sorry my brain is much b/c of time changehreikon Forum topicConverting Reinhart ciabatta/focaccia to SD
- flame off
_vkon Forum topicAbout temperature, steam and the crust.
- DO
_vkon Forum topicAbout temperature, steam and the crust.
- Can you give me the recipe?hreikon Forum topicConverting Reinhart ciabatta/focaccia to SD
- Thanks!
Cuisine Fiendon Blog postWholemeal seedy sourdough - that makes sense
_vkon Forum topicConverting Reinhart ciabatta/focaccia to SD
- Thanks for the reply. Ibrian@qualityorganicon Forum topicHello
- Oh those look simply yum!
andychriston Forum topicDoNots
- Autolyse or Poolish?
jimbtvon Forum topicTrevor J Wilson on youtube
- No dutch oven, just a stone
MichaelLilyon Forum topicAbout temperature, steam and the crust. - Steam
jimbtvon Forum topicAbout temperature, steam and the crust.
- Oh Yum, I wishhreikon Blog postWalnut, almond beigli from ITJB
- so... i am no expert as I've been on thishreikon Forum topicConverting Reinhart ciabatta/focaccia to SD
- A couple of newb questionenchanton Forum topicA couple of newb questions
- Nots or Knots?
drogonon Forum topicDoNots
- I donated the old starter
Anne-Marie Bon Blog postHome, sweet home - Gummy ?
lepainSamidienon Forum topicBread turns gummy after a few days? - Answers @ Fritz
dmsnyderon Blog postMiche from Michel Suas' "Advanced Bread and Pastry" - this is an electric oven, isn't it?
_vkon Forum topicAbout temperature, steam and the crust.
- just like my oven
_vkon Forum topicAbout temperature, steam and the crust.