Recent Forum and Blog Comments
- Air Travel with Startersbigcrustyon Forum topicTraveling abroad with a Starter
- Drying sourdoughniccoloon Forum topicTraveling abroad with a Starter
- Dry it before you depart
joc1954on Forum topicTraveling abroad with a Starter - I haven't tried that, but IJaaakobon Forum topicHelp with croissant woes
- pizza stone yup
kendalmon Forum topicPale bread tops - is there a video on making squaw breadwebsterameyon Forum topicISO a good squaw bread & Potato bread recipe..
- a couple of simple things you can tryArjonon Forum topicPale bread tops
- Tartine isn't novice-levelArjonon Forum topicTartine bread
- That is some fine yeast water bread Aldo
dabrownmanon Blog postBread made by fermented fruits - Yes. More water will make Europenan flour loaves flatten l
dabrownmanon Forum topicOnce Proven Bread
- Love dark bakes and black
Isand66on Blog postA goodbye batard - Something is not adding up!Anonymouson Forum topicTartine bread
- Congrats DA to your daughter!
Isand66on Blog postPassing the Test Sourdough Bread
- Try this...richkaimdon Forum topicTartine bread
- I sympathiseAnonymouson Forum topicTartine bread
- Ya know, I've been snapping photos
alfansoon Blog postA goodbye batard - Dark baked! That's for me!
alfansoon Blog postA goodbye batard
- Good looking loaf...
drogonon Forum topicHello all! new to baking, please rate my first loaf - Yes, flour type is most probably the issue
RoundhayBakeron Forum topicTartine bread - It would be nice to have you
joc1954on Blog postThis weekend baking for two parties with sage YW
- I was afraid that the sage
joc1954on Blog postThis weekend baking for two parties with sage YW
- Dab, That would be really
joc1954on Blog postThis weekend baking for two parties with sage YW
- Fabulous Taste
joc1954on Blog postHoney Pear Gorgonzola Bread
- Flour Water Absorption
joc1954on Forum topicTartine bread
- alfanso
kimmingon Blog post10SEP2016 - STUinlouisa
kimmingon Blog post10SEP2016
- Thank You
webaldoon Blog postBread made by fermented fruits - Hi Aldo
Ru007on Blog postBread made by fermented fruits - Heat has been considered, BUT...Jaaakobon Blog postLamination: Croissant
- have you tried
Mini Ovenon Blog postLamination: Croissant - of all the photos
Mini Ovenon Blog postA goodbye batard
- I broke it into ratios
Mini Ovenon Forum topicSour Baguettes Made Pretty Simple
- I am interested
Ingrid Gon Forum topicHello all! new to baking, please rate my first loaf - Nice and toasty!
BXMurphyon Blog postA goodbye batard - You can let the ones that are folded intio the dough
dabrownmanon Forum topicSprouting Farro
- Lucy would never eat one of my failures but
dabrownmanon Forum topicSour Baguettes Made Pretty Simple
- For a first loaf it is what baker call
dabrownmanon Forum topicHello all! new to baking, please rate my first loaf
- The inside ?
kendalmon Forum topicSour Baguettes Made Pretty Simple
- To investigate
Mini Ovenon Forum topicNY Hard Rolls - HELP
- good-looking baggies
alfansoon Forum topicSour Baguettes Made Pretty Simple
- I see no holes at all!
Mini Ovenon Forum topicHello all! new to baking, please rate my first loaf
- I agree with the other folks' comments
alfansoon Blog post10SEP2016
- And thanks, as usual!
alfansoon Blog postA goodbye batard
- It was only a mere few dozen grams of liquid
alfansoon Blog postA goodbye batard
- buck buck buck buck buck buck
alfansoon Blog postA goodbye batard
- I've had a lot of success with these
alfansoon Blog postA goodbye batard
- Now I am starving for a slice of that!
Danni3ll3on Blog postA goodbye batard - Well done! Those are super nice!!
Danni3ll3on Forum topicSour Baguettes Made Pretty Simple
- I've been looking at photos of all 3Anonymouson Forum topicSprouting Farro
- Now that is one happening party. Now all we need
dabrownmanon Blog postThis weekend baking for two parties with sage YW