Recent Forum and Blog Comments
- "GI" stands for ...
dmsnyderon Forum topicNY Times article today, "Bread is Broken" - Thanks for the nice comments dbm, Paul & alan
dmsnyderon Blog postLast weekend's bake: Fig-Pecan Sourdough & San Francisco-style Sourdough breads
- I'll take a ditto from you to my other comment
alfansoon Blog postMy weekend braids - thanks again Ski
alfansoon Blog postHedging my bets - again
- What I've been waiting for
alfansoon Blog postLast weekend's bake: Fig-Pecan Sourdough & San Francisco-style Sourdough breads
- re: Freezing..dobieon Forum topicFreezing sourdough starter
- re: I suppose we only have ourselves to blamedobieon Forum topicNY Times article today, "Bread is Broken"
- Agree with Maverick
Edo Breadon Forum topicRye bread sourdough questions - I missed this post, somehow
pmccoolon Blog postThe Baker's Bower - Figs and pecans -- what's not to like?
pmccoolon Blog postLast weekend's bake: Fig-Pecan Sourdough & San Francisco-style Sourdough breads
- I use less yeast
pmikeron Forum topicBaking in quantity - I'm convinced that lumpy is good!
dabrownmanon Blog postLast weekend's bake: Fig-Pecan Sourdough & San Francisco-style Sourdough breads - one question..bread1965on Forum topicQuestion about ovenspring
- YesMaverickon Forum topicRye bread sourdough questions
- This was good bread!bread1965on Forum topicQuestion about ovenspring
- You might losegerhardon Forum topicIs this preferment a 'Sponge' or a 'Poolish' ?
- Hard Rock Maple.MichaelHon Forum topicBest wood for a bench/table
- I'm pretty sure socialism it is dirty word in
dabrownmanon Forum topicIs this preferment a 'Sponge' or a 'Poolish' ?
- More beautiful loaves
Skibumon Blog postHedging my bets - again - Not sure on thatgerhardon Forum topicIs this preferment a 'Sponge' or a 'Poolish' ?
- wI though for sure this article would be would be
dabrownmanon Forum topicNY Times article today, "Bread is Broken"
- Did Food Enrichment Cause The Obesity Epidemic?
alfansoon Forum topicNY Times article today, "Bread is Broken"
- Glad you liked the bread,
dabrownmanon Blog postBran Soaker Water Sprouted Multigrain Super Sour White Sourdough
- I suppose we only have ourselves to blame.
dabrownmanon Forum topicNY Times article today, "Bread is Broken"
- I would mix two batches
Mini Ovenon Forum topicBaking in quantity - Different strokes for different (folks) resultsRonRayon Blog postYeast Water & Other Wee Beastie Bubbles (No Math)
- Freezing..
drogonon Forum topicFreezing sourdough starter - Just to respond to yourCarb Addicton Forum topicPizza Dough Ball Becomes TOO Slack
- difference is probably the flour
KathyFon Forum topicHydration -- what's the key to finding a balance? - Shallow fry
KathyFon Forum topicStove Top Breads
- Nothing like a whole grain bread
dabrownmanon Blog postLower GI bread
- Thank you!carynon Blog postBeautiful, blooming boules and chocolate!
- Biga - an Italian word for a stiff preferment
dabrownmanon Forum topicIs this preferment a 'Sponge' or a 'Poolish' ?
- Yummlizziepeeon Blog postHoptik - Hopia na, Tikoy pa!
- Definitely worth a try...Ilizziepeeon Forum topicStove Top Breads
- BTW, I did try crumpets -lizziepeeon Forum topicStove Top Breads
- They sound yummy but you'relizziepeeon Forum topicStove Top Breads
- I hadn't heard of theselizziepeeon Forum topicStove Top Breads
- it's a good starting placelizziepeeon Forum topicStove Top Breads
- BigaMaverickon Forum topicIs this preferment a 'Sponge' or a 'Poolish' ?
- FocacciaMaverickon Forum topicStove Top Breads
- YeastMaverickon Forum topicBaking in quantity
- Ah Janet I use the car as a
yozzauseon Forum topicBaking in quantity - No idea where yougerhardon Forum topicproblem with the conveyor
- You must be bravergerhardon Forum topicStove Top Breads
- I've deep fried bagels
andychriston Forum topicStove Top Breads - Cut down on proofing time and
Wild-Yeaston Forum topicQuestion about ovenspring - Neither really. A poolishsuaveon Forum topicIs this preferment a 'Sponge' or a 'Poolish' ?
- problem with the conveyorreginabakeron Forum topicproblem with the conveyor
- In the video the dough doesnreedlawon Forum topicHydration -- what's the key to finding a balance?