Recent Forum and Blog Comments
- Oven setup?
makebreadneton Blog postA Weekend Roundup (And One Simple Formula) - Not a Mini Oven StarterRcCarolon Forum topicHello from just north of Chicago
- Yes Ford is spot on
dabrownmanon Forum topicHello from just north of Chicago - Cold kitchen?RcCarolon Forum topicHello from just north of Chicago
- Pineapple Juice SolutionFordon Forum topicHello from just north of Chicago
- Lava Rocks
greenbrielon Blog postSJSD II - Baby Steps... - I have broken 2 Pyrex loaf pans
dabrownmanon Blog postPractice Baguettes with MegaSteam.
- a good siteAnonymouson Forum topicminiature banneton
- Very nice! Welcome!
Floydmon Forum topicMy first Pain a l'Ancienne - I like simpler!
greenbrielon Blog postPractice Baguettes with MegaSteam.
- Nice baguettes
ElPanaderoon Blog postSJSD II - Baby Steps... - Starter hydrations
Our Crumbon Forum topicHelp on Hamelman - Wow and welcome. That is earful of a loaf!
dabrownmanon Forum topicHello from London
- Welcome and
dabrownmanon Forum topicHello from a BBB
- Yes ,when the baguettes are eared up its time to
dabrownmanon Blog postPractice Baguettes with MegaSteam.
- Another possibility..
SandSquidon Forum topicFound "the upper limit" of a Hobart N-50 - I got my lava rocks
dabrownmanon Blog postSJSD II - Baby Steps...
- Of Ears and Scoring @DMSnyderdoscoon Blog postSJSD II - Baby Steps...
- I do have the crumb shot butmaameemoomooon Forum topicDoes my sourdough look ovenproof?
- oh! 3-D and 2-D!
Mini Ovenon Forum topicDoes my sourdough look ovenproof? - Not necessarilyRobaronion Forum topicFound "the upper limit" of a Hobart N-50
- that's exactly what i got!Heyloon Forum topictimes and temps for my rye-spelt loaf
- Here isfotomat1on Forum topicTony Gemignani's Story on Public Radio International
- Scoring and Models and ...doscoon Blog postSJSD II - Baby Steps...
- doing just fine!
Mini Ovenon Forum topictimes and temps for my rye-spelt loaf
- Thanks, Caroline!
dmsnyderon Blog postPan de Horiadaki - Thanks Dave!
greenbrielon Blog postSJSD II - Baby Steps...
- Impressive!
greenbrielon Blog postHello everyone, this is my first post :)
- passing by...
trailrunneron Blog postPan de Horiadaki - Thank you all
EmmaFengon Blog postHello everyone, this is my first post :) - Tried Mega Steam!
greenbrielon Blog postSJSD II - Baby Steps...
- Oh, will yeast op it? :)
greenbrielon Blog postSJSD II - Baby Steps...
- You should see the crumb on her 100%
dabrownmanon Blog postEven more 36 hour sourdough baguettes - never gets old
- I though the hydration in the low 60% was
dabrownmanon Forum topicTony Gemignani's Story on Public Radio International
- Thanks for the advicenobbyon Forum topicSourdough collapsing
- Thanks so muchhreikon Forum topicLong fermentation: Is long bulk or final better?
- I highly doubt itAnonymouson Blog postNew Year, New Mill, More Bread
- Nice Bake. If you really
Isand66on Forum topicBeer bread - Beautiful loaf and great
Isand66on Blog postDella Fattoria's Seeded Wheat Sourdough
- Are you getting another one
Isand66on Blog postNew Year, New Mill, More Bread
- Dough's hydration
bottlenyon Forum topicTony Gemignani's Story on Public Radio International - Sorry to hear thatYarnerTon Blog postNew Year, New Mill, More Bread
- Good Book, Good Pies...,
Wild-Yeaston Forum topicTony Gemignani's Story on Public Radio International - Wow..
drogonon Forum topicAzodicarbonamide in all whole wheat flour at grocery store other than the organic brand. - Hi Dave,I have actually beenGertrude McFuzzon Blog postDella Fattoria's Seeded Wheat Sourdough
- Thanks
Sjadadon Blog postPizza Bianca alla Romana - Advice Sought - Thanks for the help!Gertrude McFuzzon Blog postDella Fattoria's Seeded Wheat Sourdough
- Tony's Bigadoscoon Forum topicTony Gemignani's Story on Public Radio International
- Tiga is a real thing
dabrownmanon Forum topicTony Gemignani's Story on Public Radio International
- Overheating to the point ofdoughookeron Forum topicFound "the upper limit" of a Hobart N-50