Recent Forum and Blog Comments
- your protection is limitedArjonon Forum topicHow to achieve the artisan bread standard
- Yum!
KathyFon Blog postYAYYY!!!! - HelloHerbalgardenon Forum topicHello from Illinois
- Very nice baguettes, Jaxler12!
dmsnyderon Forum topicGetting closer to the perfect baguette - refreshing your starter
alfansoon Forum topicCare and feeding of a starter. (It's dead Jim....) - Just for grins,
pmccoolon Forum topicI want to get rid of the wheat flour without sacrificing the good texture - Thank you ....
foodsluton Blog postFINALLY taking the sourdough plunge (again)! - It is probably not worth the brain cells to figure it.
Emerogorkon Forum topicCare and feeding of a starter. (It's dead Jim....) - Can't wait to see how it turns out
KathyFon Blog postOvernight Country Blonde: Attempt #2
- Very true! Or get a new
sonia101on Blog postOvernight Country Blonde: Attempt #2 - TY for the welcomeBPon Forum topicHello from Illinois
- food scientistsHelenaon Forum topicExperienced using paper bakerware?
- the original recipemarianaon Forum topicCare and feeding of a starter. (It's dead Jim....)
- Thank you!
KathyFon Blog postOvernight Country Blonde: Attempt #2
- Cheesecakegerhardon Forum topicExperienced using paper bakerware?
- You can possibly think thatsuaveon Forum topicHow to achieve the artisan bread standard
- Generallygerhardon Forum topicExperienced using paper bakerware?
- Beautiful loaf, well done :-)
sonia101on Blog postOvernight Country Blonde: Attempt #2
- Peasant loaf
drogonon Forum topicHello from Illinois - PIneapple it is....
Emerogorkon Forum topicCare and feeding of a starter. (It's dead Jim....)
- recipe is ok.
drogonon Forum topicroti with an electric oven
- A cooler proofing temperature
Jon OBrienon Forum topicEffects of Proof Temperature on the Quality of Pan Bread - i tried a frying pan, doesAnonymouson Forum topicroti with an electric oven
- supermarket equivalentsHelenaon Forum topicExperienced using paper bakerware?
- It depends on why you want to
Jon OBrienon Forum topicI want to get rid of the wheat flour without sacrificing the good texture
- camping stove...
drogonon Forum topicroti with an electric oven
- Fridge lifetime..
drogonon Forum topicExperienced using paper bakerware?
- Hi kilo yes give me a few
Bob the bread bakeron Forum topicStillton & bacon baps/rolls etc - I don't understand.
David Esq.on Forum topicHow to achieve the artisan bread standard - 88% is Really High Hydration
AlanGon Forum topicHydration Calculation Help - Looking for an online French food storeBoron Elgaron Forum topicLooking for an online French food store
- Sometimes my best loaves are "throw-togethers"clazar123on Blog postTrying to use up leftovers
- It would be at that hydrationAnonymouson Forum topicHydration Calculation Help
- water ÷ flourFordon Forum topicHydration Calculation Help
- Ok thanksfotomat1on Forum topicHydration Calculation Help
- Yes!Anonymouson Forum topicHydration Calculation Help
- AhhhAnonymouson Forum topicHydration Calculation Help
- By my calculation
dabrownmanon Forum topicHydration Calculation Help - 47g of waterAnonymouson Forum topicHydration Calculation Help
- If I assume your starter is 100% hydrationAnonymouson Forum topicHydration Calculation Help
- 47gfotomat1on Forum topicHydration Calculation Help
- How much water was in the 93 g
dabrownmanon Forum topicHydration Calculation Help
- German cheesecakeHelenaon Forum topicExperienced using paper bakerware?
- KISSArjonon Forum topicCare and feeding of a starter. (It's dead Jim....)
- The problem is that at leastsuaveon Forum topicHow to achieve the artisan bread standard
- It can be done.
David Esq.on Forum topicHow to achieve the artisan bread standard
- I use a pizza stoneArjonon Forum topicDutch oven bread baking test
- I wish!
KathyFon Blog postOvernight Country Blonde: Attempt #2
- simple in theory butArjonon Forum topicHow to achieve the artisan bread standard
- SourdoughRichardNCookieon Forum topicRichardNCookie Say Hi & should I start over?