Recent Forum and Blog Comments
- What a lovely breadAnonymouson Blog postBack in the WFO
- Cheese?
Mini Ovenon Blog postSD 30%WW Quinoa Sundried Tomato Herb - UK sizes..
drogonon Forum topicstandard loaf sizes - You are absolutely correct in making sure...
RoundhayBakeron Forum topicBagel Issues - That's a nice size
Mini Ovenon Forum topicstandard loaf sizes
- Thanks for that MiniAnonymouson Forum topicNeed help getting starter to double
- No, I'm not always right
Mini Ovenon Forum topicNeed help getting starter to double
- Wood Ash Bagel Discussion...,
Wild-Yeaston Forum topicCooking With Wood Ash Lye - That sounds really good!
Mini Ovenon Forum topicNeed help getting starter to double
- DifferencesAnonymouson Forum topicroom temperature vs cold fermentation
- Oops!! I converted the wrong wayAnonymouson Forum topicOverworking the dough
- Lets have a look at the recipe in my languageAnonymouson Forum topicOverworking the dough
- sorry folks i was amd amenzymeon Forum topicforkish recipes adapted to loaf pans
- I am not sure why it turns
PetraRon Forum topicOverworking the dough - Got it two days ago
hanseataon Forum topicEric Kayser - Larousse Book of Bread - Mini Oven is right, since you
PetraRon Forum topicNeed help getting starter to double
- Interesting. Most of what IStuffedBagelon Forum topicBagel Issues
- I don't get it. If the issueStuffedBagelon Forum topicBagel Issues
- I'm guessing that Mini Oven is right- isn't she
dabrownmanon Forum topicNeed help getting starter to double - For a white bread
dabrownmanon Forum topicFirst timer bread baker here
- here is Larry( my starter'smickeyk44on Forum topicswitching from ap flour to whole wheat ?
- Those are some beauties Josh.
Isand66on Blog postBack in the WFO - Overproofingvtsteveon Forum topicBagel Issues
- I think I'll take a pass. Hesuaveon Forum topicEric Kayser - Larousse Book of Bread
- Anna,
dabrownmanon Blog postSprouted 4 Grain Sourdough with Baked Scald and Guinness
- thank youMadhumangaladasaon Forum topicstandard loaf sizes
- Difficult to Compareri_uson Forum topicBagel Issues
- Brioche are goodri_uson Forum topicEric Kayser - Larousse Book of Bread
- As Ford saidArjonon Forum topicFirst timer bread baker here
- p.s.Anonymouson Forum topicNeed help getting starter to double
- why does a starter have to double?Anonymouson Forum topicNeed help getting starter to double
- So let's just say that *if* IRRebeccaon Forum topicNeed help getting starter to double
- Canadian here too! PCRRebeccaon Forum topicNeed help getting starter to double
- How did you begin?Arjonon Forum topicNeed help getting starter to double
- Nope
MichaelLilyon Forum topicEric Kayser - Larousse Book of Bread - Made the Vienna Breadri_uson Forum topicEric Kayser - Larousse Book of Bread
- Lodge calls their 5 quart combo cooker a double Dutch oven
Christopher Hoffmanon Forum topicTartine . . . second attempt - Carissima Anna
Edo Breadon Blog postUn evergreen......la Torta Mimosa...... - try 4 rises
Mini Ovenon Blog postKaisersemmel aka Kaiser Rolls
- Grazie....grazie.....grazie....ANNA GIORDANIon Blog postSprouted 4 Grain Sourdough with Baked Scald and Guinness
- switched to whole wheat andmickeyk44on Forum topicwhat did I do wrong
- A starter kit of weights
alfansoon Forum topicstandard loaf sizes - Experiment with different hydrations
Mini Ovenon Forum topicNeed help getting starter to double
- I planned onYoungBoyon Forum topicMild Sourdough
- sizes vary from country to country
Mini Ovenon Forum topicstandard loaf sizes
- experimentAnonymouson Forum topicMild Sourdough
- WonderfulYoungBoyon Forum topicMild Sourdough
- SD would be no problem
dabrownmanon Forum topicRetarding ciabatta dough
- At 10 minutes by hand it maysuaveon Forum topicOverworking the dough
- Well, I started with 4 cupsEvanZon Forum topicFirst timer bread baker here