Recent Forum and Blog Comments
- yes, thank you
Mini Ovenon Forum topicTOO MANY LARGE BLISTERS IN DOUGH - Fermentation of doughRamses2on Forum topicTOO MANY LARGE BLISTERS IN DOUGH
- Large bubbles in doughRamses2on Forum topicTOO MANY LARGE BLISTERS IN DOUGH
- The staying up late is my own doing...
WendySusanon Blog postThis week in baking: May Day 2015 Another Vermont Sourdough - Shoulda read the postnmygardenon Blog postOld School Dark Sprouted Pumpernickel Sourdough – 2 ways
- Good cause and good reason to
Edo Breadon Forum topicSupporting the Real Bread Campaign.. - All your breads look great
Isand66on Blog postFun!!! - a breadmaker is bornspsqon Blog postNo-Knead Sriracha Bread (Diablo Bread)
- Love the bread and the signature W too!
dabrownmanon Blog postThis week in baking: May Day 2015 Another Vermont Sourdough - Well enjoy your trip andjanijon Forum topicovencrafters plans
- Norwich Sourdough or 1,2,3hreikon Forum topicFavorite bread for weekday breakfast or lunch?
- Ultimate comfortnmygardenon Blog postOld School Dark Sprouted Pumpernickel Sourdough – 2 ways
- I love challah for week end French toast
dabrownmanon Blog postThis week in baking Part Deux: Hamelman's Challah....or No Need to Hit the Gym Today!
- The gremlins have struck again...Anonymouson Forum topicWhat happened to my loaf?
- Flying Crust it is then!caritimoon Forum topicArtisan baking enigma
- oh myAnonymouson Blog postThis week in baking Part Deux: Hamelman's Challah....or No Need to Hit the Gym Today!
- mineFordon Forum topicFavorite bread for weekday breakfast or lunch?
- Flying CrustFordon Forum topicArtisan baking enigma
- I was kind of shocked at how
dabrownmanon Blog post3 Day Old Rye Starter Makes a fine Sourdough the Old School Way
- Great Job Lucy!
Apple Bettyon Blog post3 Day Old Rye Starter Makes a fine Sourdough the Old School Way - barrel vaultsmihalarason Forum topicBuilding a small Scott-Style Brick Oven
- Thanks CathySTUinlouisaon Blog postKamut blend.
- Superb action from your rye
Mebakeon Blog post3 Day Old Rye Starter Makes a fine Sourdough the Old School Way - What fun indeed, Paul! you
Mebakeon Blog postFun!!!
- Differences?nmygardenon Blog postKamut blend.
- DV will be feeling better later today
dabrownmanon Blog post3 Day Old Rye Starter Makes a fine Sourdough the Old School Way
- Love the blisters and the glossy crumb!
dabrownmanon Blog post3 Day Old Rye Starter Makes a fine Sourdough the Old School Way
- I know we use to make doughsgerhardon Forum topicOpening an artisan bakery - have questions
- When you are our of white bread you
dabrownmanon Blog post3 Day Old Rye Starter Makes a fine Sourdough the Old School Way
- WelcomeFordon Forum topicNew from the Netherlands
- some successMommaMantis3on Blog postHelp!! PPPLLLEEEAAASSSEEE
- KA FloursAnonymouson Forum topicKA: AP versus Bread flour for croissants
- small amounts of dough in large mixer bowl
ruffinikarenon Forum topicOpening an artisan bakery - have questions - You might try this
ruffinikarenon Forum topicOpening an artisan bakery - have questions
- Two words
WendySusanon Blog postHelp!! PPPLLLEEEAAASSSEEE
- You might try thisrichkaimdon Forum topicOpening an artisan bakery - have questions
- I'm not a beer drinker but
WendySusanon Forum topicAdvice needed for beer bread
- thanks
ruffinikarenon Forum topicOpening an artisan bakery - have questions
- biba infocp3oon Blog postFun!!!
- Darth is turning over in his
Isand66on Blog post3 Day Old Rye Starter Makes a fine Sourdough the Old School Way
- Looks great. I always use
Isand66on Forum topicAdvice needed for beer bread
- My Thoughts on Buffering and Other Issues
AlanGon Forum topicBuffering capacity of whole grain flours? - The only good place for
WendySusanon Blog post3 Day Old Rye Starter Makes a fine Sourdough the Old School Way
- Beautiful loaves
WendySusanon Blog postFirst try at Hamelman Vermont Sourdough
- Mariana's experience
Mini Ovenon Forum topicBack to basics. A 100% hydration starter?? What does it mean?
- Lately I ran across
Mini Ovenon Forum topicBuffering capacity of whole grain flours?
- Since ash content is often
Mini Ovenon Forum topicBuffering capacity of whole grain flours?
- That makes me think
Mini Ovenon Forum topicTOO MANY LARGE BLISTERS IN DOUGH
- Yep, she's hooked for surenmygardenon Blog postThis week in baking: May Day 2015 Another Vermont Sourdough
- Excellent
Doc.Doughon Forum topicBack to basics. A 100% hydration starter?? What does it mean?