Recent Forum and Blog Comments
- Yes the company does have thebakery_wanabeon Forum topiclooking for some help please?
- Try a google searchclazar123on Forum topicfarine-mc.com
- Reommendations For Lye
dablueson Blog postSwabian Pretzels (Laugenbrezeln) - Did you steam the oven?87%Maverickon Forum topicSharing today's bake
- 87% hydration is ciabatta range and ciabatta
dabrownmanon Forum topicSharing today's bake - NiceMaverickon Forum topic100% sourdough bread pics
- Brew?Maverickon Forum topiclooking for some help please?
- Starter percentagesGAPOMAon Forum topicPlease help me wake up my starter
- No problem. Like you said, itMaverickon Forum topiclooking for some help please?
- give it a go..
drogonon Forum topicPlease help me wake up my starter - I really love the dark brown
PalwithnoovenPon Blog postSwabian Pretzels (Laugenbrezeln) - I'm just outside of Denver, CO
MonkeyDaddyon Forum topicSharing today's bake - They're beautiful. Love the
PalwithnoovenPon Blog postPain au Levain from Della "Fattoria Bread"
- Can you explain what you meanCjotteron Forum topicPlease help me wake up my starter
- I make pretzel rolls all the
Isand66on Blog postSwabian Pretzels (Laugenbrezeln) - My two centsGAPOMAon Forum topicPlease help me wake up my starter
- Nice Baking Floyd.Regards,Ian
Isand66on Blog postWorking at home
- Looks fine ..
drogonon Forum topicSharing today's bake
- I'm at workAnonymouson Forum topic100% sourdough bread pics
- I've done that, and tried andamber108on Forum topic100% sourdough bread pics
- Lovely loafAnonymouson Forum topic100% sourdough bread pics
- Just out of curiosity...
MonkeyDaddyon Forum topicTop surface shrinked after cooling
- Well I was going to shareamber108on Forum topic100% sourdough bread pics
- eating up the sprouts
Mini Ovenon Forum topicAdd sprouted berries to poolish? - Or use the cake flour
Mini Ovenon Forum topicTop surface shrinked after cooling
- Low and slow it was.
Jon OBrienon Forum topicNY Times article today, "Bread is Broken" - Pretzel rolls
Corinaesqon Blog postSwabian Pretzels (Laugenbrezeln) - re: Apparently muntjac are pretty tastydobieon Forum topicNY Times article today, "Bread is Broken"
- I just tried this
fupjackon Forum topicBeer grains - For my part using home brew
yozzauseon Forum topicBeer grains - Farine-mc.com works fine now...Gail_NKon Forum topicfarine-mc.com
- Shoreditch local
alfansoon Forum topicNY Times article today, "Bread is Broken" - re: oh yesdobieon Forum topicNY Times article today, "Bread is Broken"
- Oh I see,
Rajan Shankaraon Forum topicBuns: Texture, Mouthfeel, Culture? - I couldn't disagree with yougerhardon Forum topicNew oven thoughts? Avoid GE products
- The flattening with the palm
yozzauseon Forum topicBuns: Texture, Mouthfeel, Culture?
- Hey All Im moving fast
Rajan Shankaraon Forum topicBuns: Texture, Mouthfeel, Culture?
- Hey Dabrownman
Rajan Shankaraon Forum topicBuns: Texture, Mouthfeel, Culture?
- Hey Yozzause
Rajan Shankaraon Forum topicBuns: Texture, Mouthfeel, Culture?
- Hey Jon
Rajan Shankaraon Forum topicBuns: Texture, Mouthfeel, Culture?
- re: New oven thoughtsdobieon Forum topicNew oven thoughts? Avoid GE products
- Looks Great
dablueson Blog postSwabian Pretzels (Laugenbrezeln)
- Re: Apparently muntjac are pretty tasty...
Jon OBrienon Forum topicNY Times article today, "Bread is Broken"
- Fair enough :-)
Reynardon Forum topicNY Times article today, "Bread is Broken" - Disagree
dablueson Forum topicNew oven thoughts? Avoid GE products
- Adding fat or oil will soften the roll.
Jon OBrienon Forum topicBuns: Texture, Mouthfeel, Culture?
- Shoreditch local
alfansoon Forum topicNY Times article today, "Bread is Broken"
- Will the monks eat milk and butter and cream?
dabrownmanon Forum topicBuns: Texture, Mouthfeel, Culture?
- Never mind Brick Lane...
Reynardon Forum topicNY Times article today, "Bread is Broken"
- Oh yes...
Reynardon Forum topicNY Times article today, "Bread is Broken"