Recent Forum and Blog Comments
- It might not be done
Mini Ovenon Forum topicDutch oven EMERGENCY!!! - Thanks, Alan!
greenbrielon Blog postThat's Right, More Damn Baguettes! :) - Wooden spatulaBobBouleon Forum topicDutch oven EMERGENCY!!!
- Like the more experienced said :)
Anconason Forum topicStarter newbie - troubleshooting request - Might be
dablueson Forum topic6 Ciabatta Rolls For Panini Sancwiches - Hi DA
breadforfunon Blog postA Bounty of Breads - Thanks JulieJulia
breadforfunon Blog postA Bounty of Breads
- Oh Yeah.
WoodenSpoonon Blog postNaturally Leavened Cultured Butter Maple Brioche - It's not cast iron108 breadson Forum topicDutch oven EMERGENCY!!!
- Was the cast iron well
MANNAon Forum topicDutch oven EMERGENCY!!! - Tried it
bmeilingeron Blog postNaturally Leavened Bourbon Brioche With Homemade Cultured Butter - Process vs. method
fupjackon Forum topicHow do you save your recipes? - excellent bake
alfansoon Blog postThat's Right, More Damn Baguettes! :) - I used to have my starter on
PetraRon Forum topicCan you leave a starter out? - Recipe please!
dakkaron Blog postThis week in baking: Portuguese Rolls - Hi Wendy,
Ingrid Gon Blog postThis week in baking: Portuguese Rolls - They all look fantastic. That's 7 weeks of baking
dabrownmanon Blog postA Bounty of Breads - I'd appreciate the recipeNominingion Blog postThis week in baking: Portuguese Rolls
- tangy - acidy..
drogonon Forum topicCan you leave a starter out? - Oops!
greenbrielon Blog postThat's Right, More Damn Baguettes! :)
- thanks guysYeasty Beastyon Forum topicCan you leave a starter out?
- Chef = mother = starter = storage starter
pmccoolon Basic pageBaking Glossary - Dense, without much rise?
drogonon Forum topicBob's Bread, Norwich UK
- Wow.
JulieJuliaon Blog postA Bounty of Breads - OrderedAnonymouson Forum topicDurum wheat flour
- I'd wait a bit and see who else chimes in
dabrownmanon Forum topicDurum wheat flour
- Thank youAnonymouson Forum topicDurum wheat flour
- You can get
dabrownmanon Forum topicDurum wheat flour
- See!!! This was a short one:-)
dabrownmanon Forum topicDanish Rye Bread Formula please
- They sure look perfectly baked
dabrownmanon Forum topicDanish Rye Bread Formula please
- It was great!
greenbrielon Blog postHappy Pi Day!
- From the 'do it another way' department...
drogonon Forum topicCan you leave a starter out?
- WOW. I did'lt check the hydration it is 89.5%
dabrownmanon Blog postThat's Right, More Damn Baguettes! :)
- Thanks everyone for your kind remarks!
dmsnyderon Blog postThis week's baking 3-12-15 - I bet they are delicious!
greenbrielon Blog postSprouted Wheat-Durum Buttermilk Onion Rolls
- You are already on the verge
dabrownmanon Blog postLucy’s Practice Sprouted and Scalded Slash Bag - Take 2 - with a Boule too
- oh yes.
WoodenSpoonon Forum topicCan you leave a starter out?
- Doh!
greenbrielon Blog postThat's Right, More Damn Baguettes! :)
- I was surprised!
greenbrielon Blog postThat's Right, More Damn Baguettes! :)
- Thanks David!
greenbrielon Blog postThat's Right, More Damn Baguettes! :)
- Curious minds all want to know...
alfansoon Blog postBaguette proofing with a chilly twist – take 2
- Thanks So Much!
greenbrielon Blog postThat's Right, More Damn Baguettes! :)
- Almost too bold!
greenbrielon Blog postThat's Right, More Damn Baguettes! :)
- Thanks Ian!
greenbrielon Blog postThat's Right, More Damn Baguettes! :)
- My what lovely crumb you have
alfansoon Blog postAuthentic Baguettes from Cook's Illustrated and MegaSteam
- Crumbshots to follow when I slice one of the loavesNominingion Forum topicDanish Rye Bread Formula please
- Baking steel...
drogonon Forum topicHello from a sourdough addict
- Thanks dabrownman; images of first attempt Danish RyeNominingion Forum topicDanish Rye Bread Formula please
- Fantastic.
a_warming_trendon Blog postLucy’s Practice Sprouted and Scalded Slash Bag - Take 2 - with a Boule too - What's normal?
drogonon Forum topicSourdough percentage to a mix