Recent Forum and Blog Comments
- Now, the part where I takebakers are such nice peopleon Blog postJesus
- You say youfotomat1on Blog postJesus
- ...i was not trying to bebakers are such nice peopleon Blog postJesus
- your attemptfotomat1on Blog postJesus
- Tryfotomat1on Forum topicoil type changes crust color
- canola oilembthon Forum topicoil type changes crust color
- To be clear, the skill youbakers are such nice peopleon Blog postThe Hydra Legend
- Nice looking bread and great
Isand66on Blog postSummer Baking - It appears that warming thevasiliyon Forum topicRetsel stones get glazy
- Butter also has a very lowrgconneron Forum topicButter vs Oil in whole wheat sandwich bread
- I have been making
dabrownmanon Blog postFirst loaf using sprouted grain flour. - Yay its backAnonymouson Forum topicPrivate Messaging
- Fixed!
Floydmon Forum topicPrivate Messaging - Hi FloydAnonymouson Forum topicPrivate Messaging
- What a baker won't do...nmygardenon Blog postFirst loaf using sprouted grain flour.
- My two...
Reynardon Blog postSprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment - To add to what rgconner
Janetcookon Forum topicButter vs Oil in whole wheat sandwich bread - That's a great looking bread and
dabrownmanon Forum topicCheese & ale sourdough: all local ingredients!
- I keep mine in the fridge.vasiliyon Forum topicTo feed, or not to feed?
- Should be back now
Floydmon Forum topicPrivate Messaging
- Sadly,it works just fine.rgconneron Forum topicPrivate Messaging
- People have been baking breadrgconneron Blog postThe Hydra Legend
- Not even that if you use thergconneron Forum topicForkish questions: Double-fed sweet levain
- What's the big deal?Arjonon Forum topicForkish questions: Double-fed sweet levain
- Thanks, i often go for just
Bakingfanaticon Forum topicCheese & ale sourdough: all local ingredients! - I am sort of a purist when itrgconneron Forum topicCheese & ale sourdough: all local ingredients!
- My guess is that he does notrgconneron Forum topicForkish questions: Double-fed sweet levain
- I'm not picking on you.
dabrownmanon Forum topicForkish questions: Double-fed sweet levain
- Yes to BPJane Doughon Forum topicForkish questions: Double-fed sweet levain
- Does Mr. Forkish's book coverdoughookeron Forum topicForkish questions: Double-fed sweet levain
- Are we talking aboutAnonymouson Forum topicBulk fermentation questions
- pizza classt-manon Forum topicmy first tartine french country loaf!! UNBELIEVABLE!! the ultimate B.L.T.'s and homemade potato chips...
- Maybe he should do another video where he
dabrownmanon Forum topicForkish questions: Double-fed sweet levain
- are you going to haunt everyrgconneron Forum topicForkish questions: Double-fed sweet levain
- Thanks, Philip
Colin_Suttonon Forum topicCheese & ale sourdough: all local ingredients! - Weighing is always best.rgconneron Forum topicTry, Try Again
- I swear, I am going to get onrgconneron Forum topicForkish questions: Double-fed sweet levain
- Ah yes, forgot my recipe link
Bakingfanaticon Forum topicCheese & ale sourdough: all local ingredients!
- I tried canola oil insteadcachrison Forum topicoil type changes crust color
- Looks and sounds great
Colin_Suttonon Forum topicCheese & ale sourdough: all local ingredients!
- sourdough + commercial yeastRanannaon Forum topicsourdough levain added to dough with commercial yeast
- Thanks for the advice. Ipizza foolon Forum topicForkish questions: Double-fed sweet levain
- The pre ferment is creatingDan001on Forum topicBulk fermentation questions
- There is no one correct hydrationAnonymouson Forum topicTry, Try Again
- Sorry for the long delay inDan001on Forum topicBulk fermentation questions
- So...hisreputationon Forum topicTry, Try Again
- I will try that and reportvasiliyon Forum topicRetsel stones get glazy
- Butter is a mix of oil andrgconneron Forum topicButter vs Oil in whole wheat sandwich bread
- Depends on the amount of commercial yeast
hanseataon Forum topicsourdough levain added to dough with commercial yeast - Olive oilembthon Forum topicoil type changes crust color