Recent Forum and Blog Comments
- Hi Ingrid:)
PetraRon Forum topicOval Dutch Oven - Real Beauties
Edo Breadon Forum topicHave I FINALLY achieved an ear? - depends on the graniteembthon Forum topicoven stone ?
- So today I am starting try
The-Naked-Bakeron Forum topicBubbles but no rise - yep, you got ears!
Mini Ovenon Forum topicHave I FINALLY achieved an ear? - Baking challah bread on Passover?
alfansoon Blog postChallah - Absolutely gorgeous loaves
chouette22on Forum topicHave I FINALLY achieved an ear? - Your combo DO is ideal for baking your bread.
WendySusanon Forum topicoven stone ? - It was a recipe I randomlyCanadaon Forum topicYeasty bitter taste to my first first loafs.
- Looks great!teketekeon Blog postHow I make and maintain raisin yeast water
- I live in Copenhagengaffrion Blog postRolls with baking ferment
- the steel would have beenmickeyk44on Forum topicoven stone ?
- Soapstone appears to be likedcranboon Forum topicoven stone ?
- Totally agree with Floyd oncranboon Forum topicYeasty bitter taste to my first first loafs.
- One more related link aboutcranboon Forum topicNew Orleans style Po Boy bread )French Bread)
- Eric Hanner had posted acranboon Forum topicNew Orleans style Po Boy bread )French Bread)
- A question
PetraRon Forum topic(Very Amateur!) Starter Question
- your rolls look so great,
victoriamcon Forum topicSoft whole-wheat buns - scored...embthon Forum topicSoft whole-wheat buns
- Yeast world
Edo Breadon Forum topicYeasty bitter taste to my first first loafs.
- No sour so the flavor is much
dabrownmanon Blog postMy first try at making bread with RWY - Just build what you need the day before you need
dabrownmanon Forum topic(Very Amateur!) Starter Question
- Very nice. Must taste great
Isand66on Forum topicSoft whole-wheat buns - Discussed before in TFL
bottlenyon Blog postRolls with baking ferment - lovely passover challahAnonymouson Blog postChallah
- ditto to everything Dabrownman saidAnonymouson Forum topicAm I overfeeding my starter?
- ThanksCrustzon Forum topicGreetings from Westchester Co. New York.
- Thanks TS,Same here, I liveCrustzon Forum topicGreetings from Westchester Co. New York.
- Thanks Josh,I bet yourCrustzon Forum topicGreetings from Westchester Co. New York.
- Thanks DabrownmanAnonymouson Blog postMy first try at making bread with RWY
- Yeah... I think I'd suggest
Floydmon Forum topicYeasty bitter taste to my first first loafs. - Combining starters..
WendySusanon Forum topicConverting white starter to rye
- I'm pretty sure
dabrownmanon Forum topicPBS presents................
- The difference betweengerhardon Forum topicPBS presents................
- Whoops!
Jordanon Blog postChallah - Thanks a lot everyone forkalikanon Forum topicConverting white starter to rye
- Those are the best looking crosses
dabrownmanon Forum topicHot cross bun help
- I think I would rather
dabrownmanon Forum topicPBS presents................
- I haven't used
dabrownmanon Blog postMy first try at making bread with RWY
- Welcome to TFL from Arizona
dabrownmanon Forum topicGreetings from Westchester Co. New York.
- Oddly most of my breads that have 25-40% whole
dabrownmanon Forum topiccalculating fermentation times in relation to different temperatures?
- I think I might have already
sallamon Forum topiccalculating fermentation times in relation to different temperatures? - It is common for
dabrownmanon Forum topicAm I overfeeding my starter?
- I think that I would buy thegerhardon Forum topicPBS presents................
- In this case, adventuress,
pmccoolon Forum topicVertically Challenged - Retarding loaves doesn't mean
dabrownmanon Forum topicVertically Challenged
- "Dough development is a
sallamon Forum topiccalculating fermentation times in relation to different temperatures?
- Thanks for mentioning it. I
sallamon Forum topiccalculating fermentation times in relation to different temperatures?
- Put down the calculator and forget the algorithms108 breadson Forum topiccalculating fermentation times in relation to different temperatures?
- KA''s commerical yeast with their AP
dabrownmanon Forum topicMy current attempt at baguettes