Recent Forum and Blog Comments
- baking from brazilpbarbosaon Forum topicBagatelle T65 - First test of many... Amazing flour!
- Thanks LL!
Ru007on Blog postSeeded sourdough - Thanks, clazar--lots of goodMadScientistHarryon Forum topicStarter smells like plastic
- I think stirring more is aMadScientistHarryon Forum topicStarter smells like plastic
- Thanks for replying, Lechem.MadScientistHarryon Forum topicStarter smells like plastic
- interior tempbreadmantalkingon Forum topicunder-baking
- oven thermometerbreadmantalkingon Forum topicunder-baking
- baking timebreadmantalkingon Forum topicunder-baking
- Thanks Phyllis. Glad you
Isand66on Blog postSpelt Durum Cheese English Muffins Grande Size - My bulk bins are 3.5 gallons
MichaelLilyon Forum topicYoung baker in charge, but never had a mentor... - Tearing dough is a sign of
MichaelLilyon Forum topicYoung baker in charge, but never had a mentor...
- Good luck with the nivel
dabrownmanon Blog postIt's been a long time since the last pizza - Thanks, dabrownman
CAphylon Blog postIt's been a long time since the last pizza - No dents, dings, or even scratches
pmccoolon Forum topicTerminology - I heard boudin was asked but they
dabrownmanon Forum topicGoing to San Francisco for the First Time!
- FLOUR PROTEIN BY TYPES AND BRANDS (retail flour):
alfansoon Forum topicHamelman's "Bread" book - some questions and observations - What ever you do the main thing is not to give
dabrownmanon Forum topicFirst Real SD Loaf Turned Out Like a Brick!
- Just beautimous as usual. This is the rye bread
dabrownmanon Blog postThis weekend's baking: a couple of my current favorites 9-25-16
- This was some fine pizza for sure.
dabrownmanon Blog postIt's been a long time since the last pizza
- Beautiful!
CAphylon Blog postThis weekend's baking: a couple of my current favorites 9-25-16
- Thanks vstyn!
Skibumon Blog postNY Deli Rye ala P. Reinhart - I am all for bringing Italian into the mix iof terms
dabrownmanon Forum topicTerminology
- Hamelman and "bread flour"
Debra Winkon Forum topicHamelman's "Bread" book - some questions and observations - microwave!?
fcbennetton Forum topicmore holes than bread- help! - This raises the important question ...
dmsnyderon Forum topicHamelman's "Bread" book - some questions and observations - My last bakeJaaakobon Forum topicHelp with croissant woes
- indeed it does.
alfansoon Forum topicHamelman's "Bread" book - some questions and observations
- I've hear d Tadich SF gets a
AmyofEscobaron Forum topicGoing to San Francisco for the First Time! - The Tadich they opened in D.CMaverickon Forum topicGoing to San Francisco for the First Time!
- I was just looking at aMaverickon Forum topicTerminology
- I think you are looking at itMaverickon Forum topicTerminology
- Update
Henrion Forum topicIs it safe to heat active dry yeast to make a substitute for nutritional yeast? - Hard roll recipe.Hedrashon Forum topicNY Hard Rolls - HELP
- Flavor is goodsemolina_manon Forum topicMehrkornbrot
- Thank youChangyUKon Forum topicEinkorn loaf sank :(
- The thing is you can neversuaveon Forum topicGoing to San Francisco for the First Time!
- Nice Breadvstynon Blog postNY Deli Rye ala P. Reinhart
- This one made me laugh
alfansoon Forum topicTerminology
- Interior Temperature of LoafFordon Forum topicunder-baking
- See picture above ...
drogonon Forum topicHelp choose steel or stone.. and which - L. Sanfran in Oregon?
dmsnyderon Forum topicGoing to San Francisco for the First Time!
- Clearly, if your bread issuaveon Forum topicunder-baking
- ntsuaveon Forum topicTerminology
- I am not sure that yoursuaveon Forum topicTerminology
- Thank you so much Gordon. IMsBon Forum topicHelp choose steel or stone.. and which
- a cover note mentioning thatsuaveon Forum topicHamelman's "Bread" book - some questions and observations
- KISSArjonon Forum topicFirst Real SD Loaf Turned Out Like a Brick!
- Just to throw another log on the fire
pmccoolon Forum topicTerminology
- Einkorn is a funny creatureAnonymouson Forum topicEinkorn loaf sank :(
- Excellent, thoughts
CAphylon Blog postStarter Disaster