Recent Forum and Blog Comments
- Rice and bran comboSTUinlouisaon Forum topicHigh hydrations dough sticking to proofing basket...
- I agreeFordon Forum topicHello! Making my first starter.
- I have wanted a pressureMaverickon Forum topicNY Times article today, "Bread is Broken"
- These loaves look GREAT!
Skibumon Blog postBouabsa Batards - Against the tide - WOW looks perfect! Nice bake!!!
Skibumon Blog postSJSD & my best pulla yet!
- Better @ ldpalmer
dmsnyderon Blog postLast weekend's bake: Fig-Pecan Sourdough & San Francisco-style Sourdough breads - Thanks Ski, turned out great!
Cher504on Blog postSJSD & my best pulla yet! - Two Kinds
Wild-Yeaston Forum topicHigh hydrations dough sticking to proofing basket... - Gremlins ate your message. Please repost.
Jon OBrienon Forum topicNY Times article today, "Bread is Broken" - Why do you add those things?
Jon OBrienon Forum topicDidnt see these ingredients?
- Onions...
Reynardon Forum topicNY Times article today, "Bread is Broken" - The blighters here...
Reynardon Forum topicNY Times article today, "Bread is Broken"
- Those could have come straight form Tartine
dabrownmanon Blog postTwo Tartine Loaves with Different Scores - thanks for helpyossihaz1on Forum topicsordough in the fridge- when i s better
- Why don't you just reduce thenomoloscaon Forum topicHas anyone tried a post-work Tartine loaf with a proofer?
- A 50/50 blend of bread flournomoloscaon Forum topicHigh hydrations dough sticking to proofing basket...
- Why do u add the followingbakery_wanabeon Forum topicDidnt see these ingredients?
- Schedule is the big thing fornomoloscaon Forum topicsordough in the fridge- when i s better
- Buy i can add wheat germ,bakery_wanabeon Forum topicDidnt see these ingredients?
- I have to say that I do go to Wendys drive through
dabrownmanon Forum topicNY Times article today, "Bread is Broken"
- Good books on starter/leavan managementmarianaon Forum topicGood books on starter/leavan management
- WinkMaverickon Forum topicHello! Making my first starter.
- Thanks Mini
alfansoon Blog postBouabsa Batards - Against the tide - The other option
Mini Ovenon Forum topicHomemade dry vital wheat gluten/strong flour? - Spelt and/or Einkorn
Mini Ovenon Forum topicGrain choice for home milled flour for quickbread
- Ready with the pom poms
Mini Ovenon Forum topicHello! Making my first starter.
- Just out of curiosity...
MonkeyDaddyon Blog postBouabsa Batards - Against the tide - Better?ldpalmeron Blog postLast weekend's bake: Fig-Pecan Sourdough & San Francisco-style Sourdough breads
- Alan, you just gave me
Mini Ovenon Blog postBouabsa Batards - Against the tide
- Actually I was saying thatMaverickon Forum topicNewbie Baker from Chicago
- re: We have the drive through troughs here, toodobieon Forum topicNY Times article today, "Bread is Broken"
- water too hot - the waterdizzanaomgon Forum topicHelp!
- Sheep1, I don't think itbarryvabeachon Forum topicHigh hydrations dough sticking to proofing basket...
- re: Rose vealdobieon Forum topicNY Times article today, "Bread is Broken"
- re: SNAP and why such a high percentagedobieon Forum topicNY Times article today, "Bread is Broken"
- Patience is golden
dabrownmanon Forum topicHello! Making my first starter.
- It is better to chop it into small pieces dry it
dabrownmanon Forum topicHomemade dry vital wheat gluten/strong flour?
- Link to the Bertinet videomrs_oon Forum topicWhy is salt turning my dough to a gooey mess after autolyse?
- Exactly right, the process
yozzauseon Forum topicHomemade dry vital wheat gluten/strong flour? - I think you're right about
penguinpantson Blog postCiabatta round 2 - Your ciabatta
penguinpantson Forum topicNewbie Baker from Chicago
- We have the drive through troughs here, too,...
Jon OBrienon Forum topicNY Times article today, "Bread is Broken"
- In Australia too Baking is a
yozzauseon Forum topicHigh education for future bakers
- Wholemeal flour instead of white.
Jon OBrienon Forum topicDidnt see these ingredients?
- Professional training or for the home baker?four_rowon Forum topicBest Baking Schools or Courses in Germany
- re: find the slowdobieon Forum topicNY Times article today, "Bread is Broken"
- To set the record straight...
Our Crumbon Forum topicNY Times article today, "Bread is Broken" - I know that I donated to you last year,
alfansoon Blog postBouabsa Batards - Against the tide
- Thanks, Alan
Floydmon Blog postBouabsa Batards - Against the tide - re: What I admire...dobieon Forum topicNY Times article today, "Bread is Broken"