Recent Forum and Blog Comments
- Thanks DA
Isand66on Blog postFrench Style Potato Sourdough - Thanks!
Isand66on Blog postSunday Gravy Italian Style Sourdough
- Awesome post! Thanks for
Isand66on Blog postFried Sandwich Loaf + other goodies and memories
- A tricky subject
lepainSamidienon Forum topicBulk fermentation questions - Good MorningThis looks likeDan001on Blog postGerman Beer Rye... From Russia
- My understandingAnonymouson Forum topicBulk fermentation questions
- Starter maintenenace...
drogonon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem.. - Thanks all for the info.adrianjmon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- That's a fine looking loafSydon Blog postSunday Gravy Italian Style Sourdough
- Nice bakes.I couldn't help
Janetcookon Blog postBuns for Thirty - and an Experiment... - No wonder bread is so hard.rgconneron Forum topicAscorbic Acid Preservative
- Hi my....those buns look
Isand66on Blog postBuns for Thirty - and an Experiment...
- I think i see a purple/pink tinge in there.
dabrownmanon Blog postSome Thoughts on Bread and aShaquille O'neal-inspired Loaf - Now that is a sandwich loaf that even
dabrownmanon Blog postFrench Style Potato Sourdough
- Great post DA and Lucy! Some
Isand66on Forum topicLucy’s Favorite Methods To Make Healthy and Beautiful Bread
- Love a challengenmygardenon Blog postSome Thoughts on Bread and aShaquille O'neal-inspired Loaf
- "...instead of the 3 feeds a
Jon OBrienon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem.. - Good looking baguettes, Amir!
dmsnyderon Blog postBaguette crust troubleshooting - Don't beat yourself up
alfansoon Blog postBaguette crust troubleshooting - 25kg sack not requiredMiserDDon Forum topicFood Based Lye vs. Baking Soda for making authentic German Pretzels?
- Hi Adrianjm
yozzauseon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem.. - beer grainMiserDDon Blog postmake your own diastatic malt
- I think two things are at work
dabrownmanon Blog postBaguette crust troubleshooting
- I don't see the same crust
Mini Ovenon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem.. - just a note that
Mini Ovenon Forum topicAll Butter Blueberry/Chocolate Cherry Peach Walnut Almond Coconut Volcanoes
- Well the pan says Mini Fluted
andychriston Forum topicAll Butter Blueberry/Chocolate Cherry Peach Walnut Almond Coconut Volcanoes - Fried Mantoumerlieon Blog postFried Sandwich Loaf + other goodies and memories
- "I wait 20 minutes at least until the first slice"
Jon OBrienon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- I don't normally bother.
drogonon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- Shapingmelnikneon Basic pageBaking FAQ
- The fried mantou with red
KathyFon Blog postFried Sandwich Loaf + other goodies and memories - Those look really yummy! Are
KathyFon Forum topicAll Butter Blueberry/Chocolate Cherry Peach Walnut Almond Coconut Volcanoes
- What a great post!
dabrownmanon Blog postFried Sandwich Loaf + other goodies and memories
- iOS 8 Stinks
andychriston Forum topicAll Butter Blueberry/Chocolate Cherry Peach Walnut Almond Coconut Volcanoes
- Thanks Drogon, Is itadrianjmon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- Use of ascorbic acid in a
mwilsonon Forum topicAscorbic Acid Preservative - tin vs. freeform..
drogonon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- Thanks Jon, will try thisadrianjmon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- I agree with drogon on the
Jon OBrienon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- I should say that my loafadrianjmon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- Steamadrianjmon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- Thanks for all of the tips!
PalwithnoovenPon Forum topicLucy’s Favorite Methods To Make Healthy and Beautiful Bread - Are these made in Germany?gerhardon Forum topicbanneton
- You probably fly over it during your trips to China
pmccoolon Blog postMultigrain Pain au Levain, a la Franko - Our guide for the jeep trip said
pmccoolon Blog postMultigrain Pain au Levain, a la Franko
- Much appreciated, Ski
pmccoolon Blog postMultigrain Pain au Levain, a la Franko
- Since the bread is baking in a tin,
pmccoolon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- Thanks Gordon,You might beadrianjmon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- Starter hydration
Colin_Suttonon Forum topicStarters with Bread Flour ...(vs AP) - Underbaked?
drogonon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..