Recent Forum and Blog Comments
- Always a challenge, yes...
RoundhayBakeron Forum topicTartine recipes. I hope it's just me, but has anyone else noticed.. - Paul, Gary
OOdleson Forum topicMy loaf eats beautifully for 1.5-2 days. Then, turns rancid? - All the bread looks fantastic Phyllis!
dabrownmanon Blog postFun Bakes and King Arthur Flour Visit - Did you shape and proof the loaf?
RoundhayBakeron Forum topicloaf losing volume at oven
- could just beAnonymouson Forum topicTartine recipes. I hope it's just me, but has anyone else noticed..
- i was looking t see how the yellow
dabrownmanon Blog postSourdough Italian Baguettes
- I am no expertAnonymouson Blog postDough hydration and crumb texture
- Got a question for you
RoundhayBakeron Forum topicWhat happened to my loaf?
- Che bello......ANNA GIORDANIon Forum topicOrganic stonemilled sourdough brandnew bakery search for a baker
- Thanks Betty for your kind
Isand66on Blog postDurum with Sprouted Durum Sourdough - Thanks DA and Lucy. We spent
Isand66on Blog postDurum with Sprouted Durum Sourdough
- Thanks Wendy. Try just
Isand66on Blog postDurum with Sprouted Durum Sourdough
- Like what those experts said
FrugalBakeron Blog postDough hydration and crumb texture - What fun! And
WendySusanon Forum topicForkish bake week - These are beautiful. I just
WendySusanon Blog postSourdough Italian Baguettes
- The bread turned out muchSTUinlouisaon Blog postKitchen sink bread
- crumbsmrvegemiteon Blog postDough hydration and crumb texture
- Yes guesses are right
FrugalBakeron Blog postDough hydration and crumb texture
- Under done
gary.turneron Forum topicMy loaf eats beautifully for 1.5-2 days. Then, turns rancid? - That didn't tell me much
Mini Ovenon Forum topicWhat happened to my loaf? - Chef Nancy is a riot. I'm a
East Coast Cruston Forum topicAdventures @ NECI - I thought for a minute there you were going
dabrownmanon Blog postKitchen sink bread
- Thanks, Alan!
dmsnyderon Blog postSourdough Italian Baguettes - Thanks, Floyd!
dmsnyderon Blog postSourdough Italian Baguettes
- So I am told,... (:
Emerogorkon Forum topicWith taste and texture conquered, how I need help with flavor. - Whole grain flourscarynon Forum topicWhole-milled flour as defined by Peyer Reinhart
- try rolling out batards
alfansoon Forum topicHow to bake oval loaves - lovely little fellas
alfansoon Blog postSourdough Italian Baguettes
- I'm glad you liked this bread.
dabrownmanon Blog postOld School Dark Sprouted Pumpernickel Sourdough – 2 ways
- Fermentation is key to great
sallamon Forum topicWith taste and texture conquered, how I need help with flavor. - Thanks for all the replies.
sallamon Forum topictool to calculate dough volume
- Very nice, David. Would you
Floydmon Blog postSourdough Italian Baguettes - Thank you, Ian
pmccoolon Blog postFun!!! - Thank you, Khalid
pmccoolon Blog postFun!!!
- my pleasureAnonymouson Forum topicMy loaf eats beautifully for 1.5-2 days. Then, turns rancid?
- And the internal temperature is?
pmccoolon Forum topicMy loaf eats beautifully for 1.5-2 days. Then, turns rancid?
- thanks Abe
OOdleson Forum topicMy loaf eats beautifully for 1.5-2 days. Then, turns rancid?
- Hotel Pans
Wannabeon Forum topicHow to bake oval loaves - that could be an answerAnonymouson Forum topicMy loaf eats beautifully for 1.5-2 days. Then, turns rancid?
- 21 ingredients?!
pmccoolon Blog postKitchen sink bread
- moisture
OOdleson Forum topicMy loaf eats beautifully for 1.5-2 days. Then, turns rancid?
- I think when Reinhart is
Dreasbakingon Forum topicWhole-milled flour as defined by Peyer Reinhart - how moist are your loaves?Anonymouson Forum topicMy loaf eats beautifully for 1.5-2 days. Then, turns rancid?
- Cherries and Cheese.. Oh My!
Apple Bettyon Blog postMulti-Flour Cherry Cheddar Sourdough - Lots of beautiful bread as
Edo Breadon Blog postFun Bakes and King Arthur Flour Visit - Ditto... Perfect ssndwich bread
Apple Bettyon Blog postDurum with Sprouted Durum Sourdough
- If you have a local home brew
Dreasbakingon Forum topicWhole-milled flour as defined by Peyer Reinhart
- Everything looks wonderful.
Apple Bettyon Blog postOld School Dark Sprouted Pumpernickel Sourdough – 2 ways
- Bugs are one reason...embthon Forum topictiny bugs in my wheat
- p.s.Anonymouson Forum topictiny bugs in my wheat