Recent Forum and Blog Comments
- All Clear Now!
albacoreon Forum topicBulk Fermentation and proofing - I use the same panettone from Susan's blog.
dabrownmanon Blog postPanettone - not my best attempt - In my post you will find link to Susan's Panettone
dabrownmanon Blog postPanettone - not my best attempt
- Consistencybikeprofon Forum topicRye flour?
- Very good idea!
joc1954on Forum topicKvass (bread drink) made with sourdough starter - Chewierclazar123on Forum topicHow does vital wheat gluten affect doughs/breads?
- More Confused than ever
ldh058on Forum topicRye flour? - this sounds like a good ideaandmyron Forum topicISO Cheap baking stone in Toronto GTA
- This photo might helpkenlklaseron Forum topicBulk Fermentation and proofing
- Thanks for the photo. I
Food Anorakon Forum topicBulk Fermentation and proofing - Hi Lancekenlklaseron Forum topicBulk Fermentation and proofing
- I highly recommend you try itAnonymouson Forum topicKvass (bread drink) made with sourdough starter
- Cool!
PalwithnoovenPon Forum topicKvass (bread drink) made with sourdough starter - The Scissors
albacoreon Forum topicBulk Fermentation and proofing
- I'm also interested in
Food Anorakon Forum topicBulk Fermentation and proofing
- More rice flour on the banneton
Southbayon Forum topicSticky banneton! - Food business plans
T. Fargoon Blog post1.6°C or 35°F= The Goldilocks Zone For Refrigeration - Here's what I
T. Fargoon Blog post1.6°C or 35°F= The Goldilocks Zone For Refrigeration
- It's ok to "peek"
BurntMyFingerson Forum topicSticky banneton! - Bread
dablueson Forum topicbasque pumpkin bread - Bread
dablueson Forum topicbasque pumpkin bread
- Bread
dablueson Forum topicbasque pumpkin bread
- Re: Vital Wheat Gluten
Weizenbroton Forum topicHow does vital wheat gluten affect doughs/breads? - Yay!
PalwithnoovenPon Blog postNo Oven Bread Day - December 16, 2016
- Beautiful and mouthwatering!
PalwithnoovenPon Blog postPanettone - not my best attempt
- OH MY GOODNESS! The doughKayDee1on Forum topicNever give up, eh?
- Sounds as if it is readyAnonymouson Forum topicidentifying when dough is 'ready'
- Thanks for this!
PalwithnoovenPon Blog post1.6°C or 35°F= The Goldilocks Zone For Refrigeration
- I don't see the oil as
Mini Ovenon Forum topicTrying to perfect bread. Pls help - Thank you
Mini Ovenon Blog post1.6°C or 35°F= The Goldilocks Zone For Refrigeration
- Windowpane of the first
inumeridiierion Blog postPanettone - not my best attempt - More success than thoughtleenowellon Forum topicTrying to perfect bread. Pls help
- Oil and waterleenowellon Forum topicTrying to perfect bread. Pls help
- Wow. Thanks for all thoseGmw76on Forum topicSourdough shape not great
- Those look yummy!!
Ru007on Blog postPretzel Rolls Stuffed with White Vermont Cheddar Cheese - thanks Ru
leslierufon Blog postA very different sort of bake today! - Thanks Cedar Mountain, The muffins are really nice
leslierufon Blog postA very different sort of bake today!
- Tough one
Ru007on Forum topicidentifying when dough is 'ready'
- Gosh...
Shiao-Pingon Blog postTurmeric, Cashews, and Carrot Sourdough (No-Knead version) - Recipemerlieon Blog postPanettone - not my best attempt
- Thank you, that is helpful.Iftyleron Forum topicidentifying when dough is 'ready'
- looks good!
Ru007on Blog postPanettone - not my best attempt
- I also see a crust that
Ru007on Forum topicSourdough shape not great
- I was thinking about this asMaverickon Forum topicSourdough shape not great
- I was thinking about this asMaverickon Forum topicSourdough shape not great
- I think it partly depends onMaverickon Forum topicHoney vs sugar
- Photos have to be already uploaded on the web
Danni3ll3on Forum topicTrying to perfect bread. Pls help - Enriched BreadBaker Frankon Forum topicEnriched breads
- Hi from a newbie!
Danni3ll3on Blog postTurmeric, Cashews, and Carrot Sourdough (No-Knead version)
- Wow!
Danni3ll3on Blog postPretzel Rolls Stuffed with White Vermont Cheddar Cheese