Recent Forum and Blog Comments
- I think patienceAnonymouson Forum topicStarter Advice, Please
- how hot was the water?hreikon Forum topicStarter Advice, Please
- did you use bread flour?Arjonon Forum topicflat sourdough bread
- Here is how I look at your recipeDwayneon Blog postPersuing perfect pulla
- a quick caveatArjonon Forum topichave you worked at a bakery? describe...
- Thanks
inumeridiierion Forum topicPanettone Vecchia Milano G.Montanari - Suave, I have used BethEbonyEyedEnigmaon Forum topicWhole Wheat Graham Flour vs. Whole Wheat Flour
- One thing to keep in mindArjonon Forum topicSourdough Starter begining Help pls
- hmmmmLALoaferon Forum topicGiant holes in crumb—I'm confused.
- I would just try anothersuaveon Forum topicWhole Wheat Graham Flour vs. Whole Wheat Flour
- Still reading, Stan
pmccoolon Forum topicFeedback on The Rye Baker - That's great!
GrowingStellaon Forum topicFirst 1:2:3 Recipe - A Success - Suave, Sooner or later I willEbonyEyedEnigmaon Forum topicWhole Wheat Graham Flour vs. Whole Wheat Flour
- Don't soak them first
Mini Ovenon Forum topichydration and chia question - By hand
JamieOFon Forum topicFirst 1:2:3 Recipe - A Success - Strange....
JamieOFon Forum topic12 Grain Loaf
- Well, no.suaveon Forum topicWhole Wheat Graham Flour vs. Whole Wheat Flour
- The no muss ni fuss starter is for an established one
dabrownmanon Forum topicSourdough Starter begining Help pls - Dabrownmans,I had just openedEbonyEyedEnigmaon Forum topicWhole Wheat Graham Flour vs. Whole Wheat Flour
- See post from Stan
Filomaticon Blog postSchwäbisches Roggenblümle from "The Rye Baker" - Thanks for the extra info DabrownmanAnonymouson Forum topicWhole Wheat Graham Flour vs. Whole Wheat Flour
- Lechem, I used the autolyseEbonyEyedEnigmaon Forum topicWhole Wheat Graham Flour vs. Whole Wheat Flour
- Pineapple JuiceFordon Forum topicSourdough Starter begining Help pls
- single phase ovengabnewtonon Forum topicSINGLE Phase Electric Oven: considerations
- The Elements of Pizza by Ken ForkishPostal Grunton Basic pageBook Reviews
- Never heard of such a thing either but bet these
dabrownmanon Blog postSchwäbisches Roggenblümle from "The Rye Baker"
- Better late than never and these look very nice
dabrownmanon Blog postfor World bread day (a bit late though)
- Do you live in a place with CFOs?
chris don Forum topichave you worked at a bakery? describe... - You are welcome :)
_vkon Forum topicflat sourdough bread - No chia there?
_vkon Forum topichydration and chia question
- To my taste 4.5 hours is notsuaveon Forum topicHollow bread
- Stanley, as you know
hanseataon Forum topicFeedback on The Rye Baker - Scoring
GrowingStellaon Forum topicflat sourdough bread
- Hi, your bread looks beautiful, I can't wait to try the recipefrajasagoon Blog postSpring changes
- Thank you! :-)
GrowingStellaon Forum topicMy third loaf
- Thank you Ian!
PalwithnoovenPon Blog post夜上海 Ye Shang Hai: Jasmine Tea, Mandarin and Lychee Sourdough - Was it bubbly like theMaverickon Forum topicHollow bread
- SteamMaverickon Forum topicMy third loaf
- formula and notesMaverickon Forum topicTroubleshooting the failed 75% whole wheat bread
- The only thing that would
Isand66on Blog postDo Fear the Reaper - AKA More Cowbell - Nice bake! Sure looks like
Isand66on Blog postEinkorn, cranberry, sunflower, chia bread.
- Great Post! Very creative
Isand66on Blog post夜上海 Ye Shang Hai: Jasmine Tea, Mandarin and Lychee Sourdough
- Lol
GrowingStellaon Forum topicMy third loaf
- welcome
yozzauseon Forum topicHello - Nice!I made bagels: https:/tptakon Blog postfor World bread day (a bit late though)
- Glad it worked out. SourdoughMaverickon Forum topicSourdough Country Loaf - is this how its supposed to be ?
- Hi MaverickI baked another
oo7wazzyon Forum topicSourdough Country Loaf - is this how its supposed to be ? - To me it does look likeAnonymouson Forum topicHollow bread
- Not sureAnonymouson Forum topicWhat is the best flour for boiling dough (dumplings)?
- SuggestionsAnonymouson Forum topicTroubleshooting the failed 75% whole wheat bread