Recent Forum and Blog Comments
- My 10-year old nephew had
sallamon Forum topicroom temperature vs cold fermentation - Floyd's Polish Ryestevenkvammeon Blog postFloyd's Polish Rye
- Very nice loaves!
leslierufon Forum topicHybrid dough - Forkish field blend #2 - I have an Häussler Alpha butDutchieon Forum topicHaussler Mixer: Alpha 2
- I think i would try to get the most recent winner
dabrownmanon Blog postOne Day in Paris -- Bakery recommendations? - I'm just a home baker butArjonon Forum topicOpening an artisan bakery - have questions
- Paris bakeriesfthecon Blog postOne Day in Paris -- Bakery recommendations?
- Two comments:
davidg618on Forum topicTOO MANY LARGE BLISTERS IN DOUGH - Dense Loaves.Ramses2on Forum topicOverworking the dough
- Thanks! That was definitely aEvanZon Forum topicBaking Decision Tree
- Take a look at what this guy did!clazar123on Forum topicBaking Decision Tree
- Hah, not heard that description before.
RoundhayBakeron Forum topic"Middle-class" brioche dough left out on counter overnight - Thank yourabbouchion Forum topic"Middle-class" brioche dough left out on counter overnight
- Brioche dough is VERY runny unless you...
RoundhayBakeron Forum topic"Middle-class" brioche dough left out on counter overnight
- kneading the dough
Xochitlfilmson Blog postOlive Oil Brioche - Tartine Bread again - About 3kgrabbouchion Forum topic"Middle-class" brioche dough left out on counter overnight
- The iconic Poilane boulangerie is quite
RoundhayBakeron Blog postOne Day in Paris -- Bakery recommendations?
- Forgot to Mention....mx6er2587on Forum topicHobart c100 Owners Question
- Glad you got it running againmx6er2587on Forum topicHobart c100 Owners Question
- Thanks, AlanGhreikon Forum topicSoaker question
- nope
Mini Ovenon Forum topic"Middle-class" brioche dough left out on counter overnight - Thanks for the recipe. I
sallamon Forum topicroom temperature vs cold fermentation
- That will be fineAnonymouson Forum topicroom temperature vs cold fermentation
- Breadboard...Wartfaceon Forum topicSourdough boule in cast iron
- The older Kitchen Aid modelsdoughookeron Forum topicKitchenaid mixers. Hobart Vs. "The current ones".
- Plus One to what Abe said
AlanGon Forum topicroom temperature vs cold fermentation - Soakers
AlanGon Forum topicSoaker question
- Le Boulonger86Wartfaceon Forum topicToday's baking...
- Nenodesous...Wartfaceon Forum topicRatios and Liquids question on starting sourdough
- PMcCool...Wartfaceon Forum topicRatios and Liquids question on starting sourdough
- $2 pack of razor bladesTerrance aka Magnuson Blog post1-2-3 Sourdough
- Honestly I think it mightTerrance aka Magnuson Blog post1-2-3 Sourdough
- Ok! :)RRebeccaon Forum topicNeed help getting starter to double
- For Anyone Elsetjatedon Forum topicHobart c100 Owners Question
- Just couldn't help myselfgerhardon Forum topicNew to this forum
- Einkorn w/all extras!
Mini Ovenon Forum topicTroubles with Einkorn
- Einkorn bread, the plan
Mini Ovenon Forum topicTroubles with Einkorn
- When you bake has everything to do
dabrownmanon Blog post1-2-3 Sourdough
- Here's what I thinkAnonymouson Forum topicroom temperature vs cold fermentation
- What do you think happens if
sallamon Forum topicroom temperature vs cold fermentation
- NormallyAnonymouson Forum topicroom temperature vs cold fermentation
- Ok, here goes:I used 50g
sallamon Forum topicroom temperature vs cold fermentation
- AhaAnonymouson Forum topicroom temperature vs cold fermentation
- Sorry HesterAnonymouson Forum topicSoaker question
- Room temp dough turned out very good
sallamon Forum topicroom temperature vs cold fermentation
- How much % StarterAnonymouson Forum topicroom temperature vs cold fermentation
- Abehreikon Forum topicSoaker question
- For off the cuffAnonymouson Blog post1-2-3 Sourdough
- The only thing I can think
WendySusanon Forum topicWill proofing instant yeast make a difference? - My thoughts too!
WendySusanon Forum topicNeed help getting starter to double