Recent Forum and Blog Comments
- for the recipe with the wheat germ
aninamar12@gmail.comon Blog postA Weekend Roundup (And One Simple Formula) - original
aninamar12@gmail.comon Blog postA Weekend Roundup (And One Simple Formula)
- You mean that bread footprint!
Mini Ovenon Forum topicWhat causes a loaf to lift off the stone? - HAHAHAHA! I hear ya, Mini...!DDoutelon Forum topicWhat causes a loaf to lift off the stone?
- Funny, that happens with just about
Mini Ovenon Forum topicWhat causes a loaf to lift off the stone?
- picture? I see a painting!
Mini Ovenon Forum topicImportance of degassing
- Weighing dough
MontBaybakeron Forum topicHow do you weigh your dough? - Aww thank you so much!
GrowingStellaon Forum topicMy second loaf - great jobbreadboy025on Forum topicMy second loaf
- The 105 F 4-hour proof coulddoughookeron Blog post“Old-Style” San Francisco Sourdough Bread: My newest quest
- I have worked in bakinggerhardon Forum topichave you worked at a bakery? describe...
- There are as many whole wheat flours as there
dabrownmanon Forum topicK. Forkish Book re: whole wheat flour - I think that is commercial yeast being referred to.
dabrownmanon Blog post“Old-Style” San Francisco Sourdough Bread: My newest quest
- Whole grain whole wheat is what I use
Danni3ll3on Forum topicK. Forkish Book re: whole wheat flour - When did you try to slice it?
Windischgirlon Forum topicmultigrain bread falls apart when slicing - Grazie Mille!!!charliebravoon Forum topicJason's Quick Coccodrillo Ciabatta Bread
- There are two differentdoughookeron Blog post“Old-Style” San Francisco Sourdough Bread: My newest quest
- Thanks for the link, but thisukaiukaion Forum topicNon-wheat breads with Gluten, any suggestions?
- The Crumb ShotAnonymouson Forum topicEinkorn loaf sank :(
- We all know the ladies are always right, especially
dabrownmanon Forum topicImportance of degassing
- clazar
myra byankaon Forum topicmultigrain bread falls apart when slicing - Thank you so much!
GrowingStellaon Forum topicMy second loaf
- Ok
inumeridiierion Forum topicTuscan bread - you're doing so well!!
Ru007on Forum topicMy second loaf - Thanks very much! So good toZaza Smithon Forum topicFermenting Fruit Water/ Starter Question
- Degassing
jimbtvon Forum topicImportance of degassing - Re: picshreikon Blog postNYC Deli Rye Bread
- I made croissants at 34C before..
PalwithnoovenPon Forum topicFats leak during croissant laminating - ROTFL
Danni3ll3on Forum topicImportance of degassing
- Honestly you are the best. Just printed out yourhreikon Forum topicFermenting Fruit Water/ Starter Question
- The 97% humidity is what kept the crust from
dabrownmanon Blog post“Old-Style” San Francisco Sourdough Bread: My newest quest
- The 97% humidity is what kept the crust from
dabrownmanon Blog post“Old-Style” San Francisco Sourdough Bread: My newest quest
- With the large quantities of bread these
dabrownmanon Blog post“Old-Style” San Francisco Sourdough Bread: My newest quest
- I would think, especially as you get older,if you
dabrownmanon Forum topicImportance of degassing
- I have had my YW in the fridge for several years
dabrownmanon Forum topicFermenting Fruit Water/ Starter Question
- I hope Molly doesn't die
dabrownmanon Blog postIt's been a long time since the last pizza
- a breakthrough method
Cuisine Fiendon Blog post36 hours+ sourdough baguette - everything I know in one bread - Oven size and climateVbakeon Blog postMy first bread
- Yeast and starter?mrmamboon Blog postSilverton's sourdough bagel and Hamelman's Bialy
- Technique as well as recipeclazar123on Forum topicmultigrain bread falls apart when slicing
- Search box works for thisclazar123on Forum topicNon-wheat breads with Gluten, any suggestions?
- Your book sounds like a great
Isand66on Blog postIt's been a long time since the last pizza - Barley sounds good too. Iukaiukaion Forum topicNon-wheat breads with Gluten, any suggestions?
- Thank you! Will begin here...LALoaferon Forum topicGiant holes in crumb—I'm confused.
- Thank you!LALoaferon Forum topicGiant holes in crumb—I'm confused.
- Degassing expels the oldMaverickon Forum topicImportance of degassing
- Degassing
jimbtvon Forum topicImportance of degassing
- I suggest you read throughMaverickon Forum topicFermenting Fruit Water/ Starter Question
- To me that looks like a sluggish starterAnonymouson Forum topicGiant holes in crumb—I'm confused.
- Lovely bake again!Anonymouson Forum topicTuscan bread