Recent Forum and Blog Comments
- Looks good! :) If you didn't
bakingbadlyon Blog postProbably my last experiment on baking with pots - Your breads look scrumptious!
bakingbadlyon Blog postSummer Farmer's Market
- Next bake of a mash loaf I
Janetcookon Blog postA wee burst of summer - Grazie Anna...
dabrownmanon Blog postReally Dark Old School Sprouted Pumpernickel – In memory of Barbra - These look fantastic
Colin_Suttonon Blog postType 1050 Flaxy/oat porridge bread - Well done
Edo Breadon Blog postSummer Farmer's Market - That looks really delicious.
Edo Breadon Blog postFocaccia from FWYS
- I await with baited breathnannycoolon Forum topicThe ultimate loaf
- Thanks for the links.
Edo Breadon Forum topicOT? Whole grain crackers method - a revelation to me
- Hmmmm, I could rise to this
Reynardon Forum topicThe ultimate loaf - A novel approach: wholegrainalice.comcheekygeekon Forum topicWhole grain cracker recipe wanted
- Nice work
FrugalBakeron Forum topicToday's bake - That was cornynannycoolon Forum topicThe ultimate loaf
- what aAnonymouson Forum topicThe ultimate loaf
- LOL!
Reynardon Forum topicThe ultimate loaf
- Thanks everyone. That was funnannycoolon Forum topicThe ultimate loaf
- And I've had doughs get tyred
Reynardon Forum topicThe ultimate loaf
- Hello JanetThanks for the
Joyofglutenon Blog postA wee burst of summer - It's great to hear that
Joyofglutenon Blog postA wee burst of summer
- You are right it doesn't butnannycoolon Forum topicThe ultimate loaf
- thank's Ian
Joyofglutenon Blog postA wee burst of summer
- that might be better sunk
Mini Ovenon Forum topicThe ultimate loaf - anything is possible
Mini Ovenon Forum topicHow do you name a bread after a place?
- Grazie amico mio....ANNA GIORDANIon Blog postPane con impasto a caldo......
- Sei comprensivo...ANNA GIORDANIon Blog postPane con impasto a caldo......
- Magnfico.....ANNA GIORDANIon Blog postReally Dark Old School Sprouted Pumpernickel – In memory of Barbra
- hehe do hope it doesn't sinknannycoolon Forum topicThe ultimate loaf
- LOL. Very Good!Anonymouson Forum topicThe ultimate loaf
- I just thought it might givenannycoolon Forum topicThe ultimate loaf
- Quote...Anonymouson Forum topicThe ultimate loaf
- Think you are right. But,nannycoolon Forum topicThe ultimate loaf
- Photo is a bit smallAnonymouson Forum topicno oven spring with 15%whole wheat
- I'm no expertAnonymouson Forum topicStarters with fruit fermentation vs just flour starters
- If you want to try water roux
Mini Ovenon Forum topicno oven spring with 15%whole wheat
- OK thanksArjonon Forum topicStarters with fruit fermentation vs just flour starters
- Everything is relative to the flour
Ovenbirdon Forum topicUnderstanding Peter Reinhart’s Baker’s Percentage formulas for bread. - That is what it looks like and
dabrownmanon Blog postYASSB, take 2: "Yes, Virginia, You Can Overknead by Hand"
- Sounds like enriched
dabrownmanon Forum topicThe ultimate loaf
- Che bella sguardo pagnotta di pane Anna.
dabrownmanon Blog postPane con impasto a caldo......
- Ok I got done incorporatingMr Meowskion Forum topicno oven spring with 15%whole wheat
- Thanks! I'm gonna give it a try.
Cher504on Blog postSweetie Pie and latest Raisin Pump effort - It's a 1,2,3 sourdough recipe
Mini Ovenon Forum topicno oven spring with 15%whole wheat
- Cara Anna, capisco come si
Edo Breadon Blog postPane con impasto a caldo......
- Mine were 90% durum atta, 10% bread flour
pmccoolon Blog postDurum 00 Sourdough - You can use YW to make a SD starter
dabrownmanon Forum topicStarters with fruit fermentation vs just flour starters
- (Or, y'know...)
eleutheroson Blog postYASSB, take 2: "Yes, Virginia, You Can Overknead by Hand" - Kind of, but not exactly...
eleutheroson Blog postYASSB, take 2: "Yes, Virginia, You Can Overknead by Hand"
- Thank you!thaliablogson Blog postBaguettes round two
- The first 3 ferdings are
dabrownmanon Blog postSweetie Pie and latest Raisin Pump effort
- I thinkfotomat1on Forum topicGetting the most out of a Vulcan commercial oven