Recent Forum and Blog Comments
- Good idea, Kathy
FrugalBakeron Blog postThe Real Tartine Way - Woo-Hoo! It has arrived. LessSteel_Windon Forum topicAnyone Received their Mockmill Yet?
- Those look really reallyAnonymouson Forum topicWhat to do with leftover croissant dough?
- Wow! Another beauty. Lucy
Isand66on Blog postBraune Mann aufgegangen mehrere Korn Sauerteigbrot für Unabhängigkeitstag - What happens when they
Mini Ovenon Forum topicDaily bread... - Hi TomAnonymouson Forum topicNeed help converting baker's yeast recipe to sourdough recipe
- Wow ,The King Of Rolls
dabrownmanon Blog postDurum Potato Rye Ricotta Sourdough Pretzel Rolls - So pretty!nmygardenon Blog postDurum Potato Rye Ricotta Sourdough Pretzel Rolls
- The Flour in the Starter is Always Part of the Total
AlanGon Forum topicNeed help converting baker's yeast recipe to sourdough recipe - Love the crumb
KathyFon Blog postThe Real Tartine Way - Names ... Hmm..
drogonon Forum topicHow do you name a bread after a place? - Thanks AbeNW11taiwan_bakeon Forum topicNeed help converting baker's yeast recipe to sourdough recipe
- As I said, Forkish is unabledoughookeron Forum topicLevain Quantities in Ken Forkish's "Flour Water Salt Yeast"
- Thanks!
PalwithnoovenPon Forum topicHow do you name a bread after a place? - Nice!
makebreadneton Basic pagePita Bread - Don't give up!
makebreadneton Forum topicno oven spring with 15%whole wheat
- Thanks for the ideas!
PalwithnoovenPon Forum topicHow do you name a bread after a place?
- All good comments - thanks!bread1965on Forum topicLevain Quantities in Ken Forkish's "Flour Water Salt Yeast"
- Momma knew best..bread1965on Forum topicLevain Quantities in Ken Forkish's "Flour Water Salt Yeast"
- Forkish's LevainAnonymouson Forum topicLevain Quantities in Ken Forkish's "Flour Water Salt Yeast"
- I plan on using light spelt this weekendAnonymouson Blog postCrunchy spelt walnut bread
- I add small amounts of
Joyofglutenon Blog postA wee burst of summer - I'm glad to hear that that
Joyofglutenon Blog postA wee burst of summer
- The number-one enemy of yourdoughookeron Forum topicLevain Quantities in Ken Forkish's "Flour Water Salt Yeast"
- The Internet is the worstdoughookeron Forum topicLevain Quantities in Ken Forkish's "Flour Water Salt Yeast"
- Thanks dabrownman
FrugalBakeron Blog postThe Real Tartine Way
- Never beleive what you read..bread1965on Forum topicLevain Quantities in Ken Forkish's "Flour Water Salt Yeast"
- After two days it is nowheredoughookeron Forum topicLevain Quantities in Ken Forkish's "Flour Water Salt Yeast"
- Brilliantly helpful.bread1965on Blog postLife with Fred: maintaining a starter in pictures
- Just starting..bread1965on Forum topicLevain Quantities in Ken Forkish's "Flour Water Salt Yeast"
- White bread like this one with a bit of whole grains
dabrownmanon Blog postThe Real Tartine Way
- You can also fridge it to bake the next evening
dabrownmanon Forum topicDaily bread...
- OMG, don't add any more flourdoughookeron Forum topicLevain Quantities in Ken Forkish's "Flour Water Salt Yeast"
- Hoochbread1965on Forum topicLevain Quantities in Ken Forkish's "Flour Water Salt Yeast"
- quite a bit..bread1965on Forum topicLevain Quantities in Ken Forkish's "Flour Water Salt Yeast"
- How much starter do you havedoughookeron Forum topicLevain Quantities in Ken Forkish's "Flour Water Salt Yeast"
- Now you tell me? :)bread1965on Forum topicLevain Quantities in Ken Forkish's "Flour Water Salt Yeast"
- Several of us have questioneddoughookeron Forum topicLevain Quantities in Ken Forkish's "Flour Water Salt Yeast"
- Real Time Levain Questionbread1965on Forum topicLevain Quantities in Ken Forkish's "Flour Water Salt Yeast"
- Should have mentioned earlierAnonymouson Forum topicIs anyone else getting the obnoxious pop up cupcake on their
- AdblockPlusjackie9999on Forum topicIs anyone else getting the obnoxious pop up cupcake on their
- Bäckerstärke
hanseataon Forum topicBäckerstärke - is this just potato starch? - do you have a fridge?
drogonon Forum topicDaily bread...
- Thank you108 breadson Forum topicCentral European cities - bakery recommendations?
- Mass production isn't my concernArjonon Forum topicPineapple starter up and running, next step?
- I use the Shipton Mill
DanielCoffeyon Forum topicHelp with Shiptons Three Malt and sunflower flour - Yesterday I decided to try
Janetcookon Blog postA wee burst of summer - OK, starting my rye sour from scratch today
Cher504on Blog postSweetie Pie and latest Raisin Pump effort - Bakeries
Cher504on Blog postSweetie Pie and latest Raisin Pump effort
- before it pops up
dabrownmanon Forum topicIs anyone else getting the obnoxious pop up cupcake on their