Recent Forum and Blog Comments
- Thanks for the response!Clover23on Forum topicHelp! Flat Tartine Loaves
- Oh golly, it's probably a Sobboopon Forum topicLemon/Rosemary Baguette - the best ever!
- What kind of refrigeration
Mini Ovenon Forum topicConverting this einkorn croissant recipe to ozs? Yeast to Sourdough? - Wow Dave! These really look fantastic....
dabrownmanon Forum topicRed Fife x 4 = Awesomeness!!! Matching my work schedule - I think if you replace the clear flour
dabrownmanon Forum topicReal Pumpernickel Bread
- Psyllium experience
pmccoolon Forum topicFlea seeds / Psyllium seeds - re: Rosemary/Lemon Breaddobieon Forum topicLemon/Rosemary Baguette - the best ever!
- re: Help! Flat Tartine Loavesdobieon Forum topicHelp! Flat Tartine Loaves
- More info on retarding?
Mae Hodgeson Forum topicHelp baking an ovenful of bread without burning/undercooking? - Easy...
Reynardon Forum topicConverting this einkorn croissant recipe to ozs? Yeast to Sourdough? - I would not call itgerhardon Forum topicReal Pumpernickel Bread
- How often, how much and how regularly do you bake?Arjonon Forum topicdeveloping, maintaining & storing healthy starters
- Agree with Gordon
AlanGon Forum topicdeveloping, maintaining & storing healthy starters - Some more info might helpArjonon Forum topicHelp! Flat Tartine Loaves
- a million ways ...
drogonon Forum topicdeveloping, maintaining & storing healthy starters - Gorgeous!
Mini Ovenon Forum topicBuns: Texture, Mouthfeel, Culture?
- I have had Latvian rye bread on the baking list for
dabrownmanon Forum topicLāči bread bakery in Latvia
- How about this?Anonymouson Forum topicReal Pumpernickel Bread
- Can you shrink it down to half size?
Mini Ovenon Forum topicPizza dough shrinking
- Be sure to post some picturesMaverickon Forum topicHello from North Carolina!
- Here is a link
dabrownmanon Forum topicReal Pumpernickel Bread
- I've been reading the KAFSammie1on Forum topicHow can I adjust the schedule on this recipe?
- I have Clayton's first edition of the Complete Book
dabrownmanon Forum topicReal Pumpernickel Bread
- Wow, big difference. I lookMaverickon Forum topicBuns: Texture, Mouthfeel, Culture?
- clayMaverickon Forum topicLāči bread bakery in Latvia
- RestMaverickon Forum topicPizza dough shrinking
- They look great.
Jon OBrienon Forum topicBuns: Texture, Mouthfeel, Culture? - Thanks for the welcome.Rube Goldbergon Forum topicHello from North Carolina!
- De gustibus non est disputandum
MonkeyDaddyon Forum topicReal Pumpernickel Bread - Success!HelenRennieon Forum topicbrioche help please
- Slow down a littlegerhardon Forum topicPizza dough shrinking
- What is 'one-half creep'flynnboyon Forum topicWhat is the best way to tell if your dough is proven ready for baking?
- For a Tangzhong you...Anonymouson Forum topicTangzhong/water roux method questions..
- Just started delving into this very thing...
MonkeyDaddyon Forum topicCan't get Stretch and Fold to develop the dough
- re: food processordobieon Forum topicsomething wrong with my bread crumb since I bake with new batch of whole wheat flour. (Bob's Red Mill)
- food processor
sakullakon Forum topicsomething wrong with my bread crumb since I bake with new batch of whole wheat flour. (Bob's Red Mill) - re: reduce more yeastdobieon Forum topicsomething wrong with my bread crumb since I bake with new batch of whole wheat flour. (Bob's Red Mill)
- re: How can I adjustdobieon Forum topicHow can I adjust the schedule on this recipe?
- Thanks Everyone, They just came out of the oven
Rajan Shankaraon Forum topicBuns: Texture, Mouthfeel, Culture? - thank you very much !!! dobie
sakullakon Forum topicsomething wrong with my bread crumb since I bake with new batch of whole wheat flour. (Bob's Red Mill)
- re: Do I have that rightdobieon Forum topicsomething wrong with my bread crumb since I bake with new batch of whole wheat flour. (Bob's Red Mill)
- interesting !
sakullakon Forum topicsomething wrong with my bread crumb since I bake with new batch of whole wheat flour. (Bob's Red Mill)
- there may be better...embthon Forum topicHelp baking an ovenful of bread without burning/undercooking?
- As I understand it, the
ccsdgon Forum topicTangzhong/water roux method questions.. - Martz, I think you arebarryvabeachon Forum topicddt ( desired dough temperature )
- Ar nvm found my answerowen1989on Forum topicTangzhong/water roux method questions..
- Oh yes, mwilson's posts are
ccsdgon Forum topicI may be asking the impossible
- Quote:Do I have that right?
gary.turneron Forum topicsomething wrong with my bread crumb since I bake with new batch of whole wheat flour. (Bob's Red Mill) - if fully risen...embthon Forum topicHow can I adjust the schedule on this recipe?
- Don't worryFordon Forum topicddt ( desired dough temperature )