Recent Forum and Blog Comments
- You have been a busy baker! All of it looks very
dabrownmanon Blog post2 Weeks Worth of Market Bread - Thanks for your comment. Mykitchen_monkeyon Forum topicAutolyse with milk?
- recipe
plumhollowon Forum topicVERY basic questions - Our water is considered on
The-Naked-Bakeron Forum topicBubbles but no rise - I will check to see what I
The-Naked-Bakeron Forum topicBubbles but no rise
- Over filtered waterAnonymouson Forum topicBubbles but no rise
- Now for the water...
Mini Ovenon Forum topicBubbles but no rise - Good Luck
Ovenbirdon Blog post2 Weeks Worth of Market Bread - Thank you!
Ovenbirdon Blog post2 Weeks Worth of Market Bread
- Might it be worthwhile being methodical and...
RoundhayBakeron Forum topicVERY basic questions - Thank you Ovenbird. I guess I
FrugalBakeron Blog post2 Weeks Worth of Market Bread - Your breads look wonderful
WendySusanon Blog post2 Weeks Worth of Market Bread - Just some thoughtsAnonymouson Forum topicVERY basic questions
- With the 50% hydration starter
WendySusanon Forum topicOptimal time to use starter
- It takes some practice to get
Ovenbirdon Blog post2 Weeks Worth of Market Bread
- thank you for sharing those
FrugalBakeron Blog post2 Weeks Worth of Market Bread
- I've tried it..
RoundhayBakeron Forum topicAutolyse with milk?
- It doesn't matter
RoundhayBakeron Forum topicConfusion about measuring fluids such as water or milk..
- Thanks
Ovenbirdon Blog post2 Weeks Worth of Market Bread
- mini owen - this is excellentkatarina_kneon Forum topicmaking starter problems, day 4
- Continue
Mini Ovenon Forum topicmaking starter problems, day 4
- Give it 5 or 6 more days.doughookeron Forum topicmaking starter problems, day 4
- For practical purposes
Mini Ovenon Forum topicDid I ruin my starter with Wild Hive flour? What went wrong?
- OMG she is sooooo darn cute!!!
PetraRon Forum topicOptimal time to use starter - I agree with Gordon, ask 12
PetraRon Forum topicOptimal time to use starter
- Branding
Mini Ovenon Forum topicDIFFERENT SCORING DESIGNS/BEAUTIFUL LOAVES (POST HERE)
- no need to shout
Mini Ovenon Forum topicDIFFERENT SCORING DESIGNS/BEAUTIFUL LOAVES (POST HERE)
- the dough hit the side ofmickeyk44on Forum topicwhat did I do wrong
- I meant 1 1/2 hours at 70fmickeyk44on Forum topicwhat did I do wrong
- doubled the recipe did a 171mickeyk44on Forum topicwhat did I do wrong
- wheat germ
ciabattaon Forum topicDid I ruin my starter with Wild Hive flour? What went wrong? - Sorry might made a mistake...
FrugalBakeron Blog post2 Weeks Worth of Market Bread
- Sorry might made a mistake...
FrugalBakeron Blog post2 Weeks Worth of Market Bread
- i am so jealous
ciabattaon Forum topicDoors and WFO bread
- I like the black rye,walnut
FrugalBakeron Blog post2 Weeks Worth of Market Bread
- measure by weight
ciabattaon Forum topicConfusion about measuring fluids such as water or milk..
- Ah-ha!
Pompomon Blog postsourdough focaccia - THanks for the TIP!
Cher504on Forum topicSOS!! Gas in the building has been turned off - Easiest thing to do
pmccoolon Forum topicDIFFERENT SCORING DESIGNS/BEAUTIFUL LOAVES (POST HERE) - Thanks for that top Mini
Cher504on Forum topicSOS!! Gas in the building has been turned off
- Exactly would have to be 'exactly'...
RixterTraderon Forum topicThe Most Amazing 100% Sprouted Whole Wheat Sandwich Bread - Thanks Abe
Cher504on Forum topicSOS!! Gas in the building has been turned off
- The flour's protein content is the issue
pmccoolon Forum topicDid I ruin my starter with Wild Hive flour? What went wrong?
- thank you.....
FrugalBakeron Blog postHow to save an ill(non fermenting) starter?
- Weighing ingredientsnmygardenon Forum topicwhat did I do wrong
- Inspiring!
Ovenbirdon Blog postArts and Crafts Market #13 , and a new oven
- It is very difficult to ruin
PetraRon Forum topicDid I ruin my starter with Wild Hive flour? What went wrong?
- Interesting
brednbrewon Forum topicBakerStone Pizza/Bread oven - Chris, did you dry thebarryvabeachon Forum topicThe Most Amazing 100% Sprouted Whole Wheat Sandwich Bread
- Thanks again AlanG!
joyfulbakeron Forum topicRetarding dough--is it OK during bulk (1st) fermentation--anyone know?