Recent Forum and Blog Comments
- Thanks Michael,I was
jimton Forum topicsteam and crust - You sold me at Nutella!
Ru007on Blog post35% Rye with Nutella - I'm not really sure what
Ru007on Blog post夜上海 Ye Shang Hai: Jasmine Tea, Mandarin and Lychee Sourdough
- Thanks both of you for yourSaxoon Forum topicEmile Henry Baguette Baker
- I see Max and Lexi's West
Isand66on Blog postLucy Takes Another Crack at a Modern Sprouted SFSD - It only has 6 ingredientsgerhardon Forum topicWhat is this Italian "Loaf" risen and baked in? (See Picture).
- What is your flour formula?semolina_manon Forum topicsteam and crust
- It's not too much.
MichaelLilyon Forum topicsteam and crust - Unfortunately it's 7-8 hours.Nick Sorensonon Forum topicWhat is this Italian "Loaf" risen and baked in? (See Picture).
- Perfect!Cellarvieon Forum topicChristmas Stollen with sourdough instead of yeast?
- I don't know the answer to
mdvpcon Forum topicEmile Henry Baguette Baker - Thnx for yr advice. Will tryZubaidahon Forum topicFats leak during croissant laminating
- Thanks
drogonon Forum topicEar! - Thanks Danni
leslierufon Blog post30% Caraway Rye - Why don't you walk over
Mini Ovenon Forum topicWhat is this Italian "Loaf" risen and baked in? (See Picture). - Beautiful loaves and awesome crumb!
Danni3ll3on Blog post30% Caraway Rye - If you need a "soaker upper"
Mini Ovenon Forum topicNo-knead dough is way too wet to handle
- Thank you so much!
GrowingStellaon Forum topicMy second loaf - I just tried one from theSugarowlon Forum topicNo-knead dough is way too wet to handle
- Shallow pan
Trevor J Wilsonon Forum topicWhat is this Italian "Loaf" risen and baked in? (See Picture). - Makes me want to underproofMaverickon Forum topicEar!
- Well . . .
Trevor J Wilsonon Forum topicImportance of degassing
- Excellent second loaf!
Trevor J Wilsonon Forum topicMy second loaf
- as I commented abovehreikon Forum topicNo-knead dough is way too wet to handle
- Here's the recipe I followed.icantbakeatallon Forum topicNo-knead dough is way too wet to handle
- Where the heck is the rest of the elephant?
dabrownmanon Forum topicEar! - Sounds like the video was the right amount of
dabrownmanon Forum topicNo-knead dough is way too wet to handle
- I've never me pulla beacuse Lucy's mom spoke
dabrownmanon Blog postPersuing perfect pulla
- I found the recipe. Some others agree w youhreikon Forum topicNo-knead dough is way too wet to handle
- hi, sorry for your troubles. Can you tell ushreikon Forum topicNo-knead dough is way too wet to handle
- lovely loaf & ear!
leslierufon Forum topicEar!
- Yep, you are right!
Danni3ll3on Blog postPersuing perfect pulla
- the caraway just added another layer
leslierufon Blog post30% Caraway Rye
- It is an incredibly stickyGilbyEaston Forum topicNo-knead dough is way too wet to handle
- Nice!!
Ru007on Blog post30% Caraway Rye
- Although type of flour and
MichaelLilyon Forum topicNo-knead dough is way too wet to handle
- Maybe
inumeridiierion Forum topicWhat is this Italian "Loaf" risen and baked in? (See Picture). - I think that is one festive looking salad! They just
dabrownmanon Blog postLucy Takes Another Crack at a Modern Sprouted SFSD
- Lucy loves head scratches and belly rubs best of
dabrownmanon Blog postLucy Takes Another Crack at a Modern Sprouted SFSD
- Hello krusty,Finally foundSaxoon Forum topicEmile Henry Baguette Baker
- That's quite an ear. Beautifulhreikon Forum topicEar!
- thanks dabrownman
leslierufon Blog post30% Caraway Rye
- yep, hubby approved
leslierufon Blog post30% Caraway Rye
- thanks Pal,
leslierufon Blog post30% Caraway Rye
- Nice bake Dab!
Ru007on Blog postLucy Takes Another Crack at a Modern Sprouted SFSD
- Thanks for the enlightenment uncle!
PalwithnoovenPon Blog postLucy Takes Another Crack at a Modern Sprouted SFSD - Many thanks Ian!
Skibumon Blog postPersuing perfect pulla - Thanks Pal!
Skibumon Blog postPersuing perfect pulla
- You should try pulla Danni
Skibumon Blog postPersuing perfect pulla
- The bakers that came to SF were from French,
dabrownmanon Blog postLucy Takes Another Crack at a Modern Sprouted SFSD