Recent Forum and Blog Comments
- Glad to hear...
Reynardon Forum topicHelp with Shiptons Three Malt and sunflower flour - Nice bakes Phyliss. No
ElPanaderoon Blog postFather's Day Bakes - probably over proofed
drogonon Forum topicG'day from Australia (and help!) - I've made all of her challahs without noticing that.richkaimdon Forum topicChallah recipes - effect of eggs.
- Lye? Yes - But how About Using Bagel Boards?Steel_Windon Forum topicFood Based Lye vs. Baking Soda for making authentic German Pretzels?
- They do taste good!
KathyFon Blog postOlive Bread - Looks and sounds great, Ian!
bakingbadlyon Blog postDurum 00 Sourdough - nothing special needs to be in it..
drogonon Forum topic8 month old marble cake- no mold!
- I dread to think what's in itAnonymouson Forum topic8 month old marble cake- no mold!
- Adding eggsAnonymouson Forum topicChallah recipes - effect of eggs.
- There's so much to say hererichkaimdon Forum topicG'day from Australia (and help!)
- I have to skip the bulk ferment on the bench
dabrownmanon Blog postPain au Levain w/mixed SD starters - Thank you!
PalwithnoovenPon Blog postFlaky Scallion Buns - This one came out just right for sandwiches.
dabrownmanon Blog postDurum 00 Sourdough
- Another option for those that don't like sour bread
dabrownmanon Forum topicsour vs. sweet starters
- Wirt 10,000 different breads to make
dabrownmanon Blog postJune's Bakes
- Both came out wornderfully. I love olive bread
dabrownmanon Blog postOlive Bread
- Shaping..
drogonon Forum topicShaping dough
- Thanks! That really helped
DaveKon Forum topicShaping dough - Best before vs. Use By.
drogonon Forum topic8 month old marble cake- no mold!
- Thank you. - and for the linkRobinsson Forum topicstarter / yeast: are they alternatives ?
- Thanks, still not perfect butkitchen_monkeyon Forum topicCroissant Dough RESISTING
- There are many ways ...
drogonon Forum topicFeeding Sour Dough Starter
- Well we had success. I didcoppermouseon Forum topicHelp troubleshooting sourdough
- Those are perfect.If you uselazybakeron Forum topicCroissant Dough RESISTING
- Thanks, Witty
hanseataon Forum topicKarin's German Feinbrot - either/or ...
drogonon Forum topicstarter / yeast: are they alternatives ?
- Yeasty stuff
drogonon Forum topicHelp with Shiptons Three Malt and sunflower flour
- Oven outer door glassBobby70on Forum topicouter glass oven door
- Another colorMartyon Forum topicouter glass oven door
- It seems it was the yeast. IWobblycogson Forum topicHelp with Shiptons Three Malt and sunflower flour
- Nice Bakes
FrugalBakeron Blog postDurum 00 Sourdough - Great Bakes Once Again, Alan
FrugalBakeron Blog postPain au Levain w/mixed SD starters
- where to start?
pmikeron Forum topicAir pocket under crust - possessed?Fordon Forum topicI started over and made some Sourdough bread!
- Hi Christopher
FrugalBakeron Forum topicPizza Stone, Baking Stone or Dutch Oven?
- Hi Joann
FrugalBakeron Blog postExperiment # 2.2 Chinese Clay Pot
- Hi Alan
FrugalBakeron Blog postExperiment # 2.2 Chinese Clay Pot
- They look oh so tempting
FrugalBakeron Blog postOlive Bread
- To bake consecutive loaves inSTUinlouisaon Forum topichow heavy is too heavy?
- To bake consecutive loaves inSTUinlouisaon Forum topichow heavy is too heavy?
- one of my first suspects
Mini Ovenon Forum topicAir pocket under crust - How long do Twinkies live?
Mini Ovenon Forum topic8 month old marble cake- no mold!
- Here's a linkAnonymouson Forum topicShaping dough
- Gday and welcome, I'm fromAnonymouson Forum topicG'day from Australia (and help!)
- A physics Question...
Mini Ovenon Forum topichow heavy is too heavy?
- Crunchy crust is usually asirrithon Forum topicOk... now what?? (Pizza dough needs perfecting...)
- I've been on a roll lately...
alfansoon Blog postPain au Levain w/mixed SD starters - The rye looks really good
KathyFon Blog postJune's Bakes
- Thank you Dave! I will try
KathyFon Blog postOlive Bread