Recent Forum and Blog Comments
- Hmm..
drogonon Forum topicAny reason to give up commercial yeast? Oh yes - Hey Jens
WoodenSpoonon Blog postOatmeal Hazelnut Miche - test tube race
Mini Ovenon Blog post100% Einkorn with Hazelnut Bread - Normally when there is no oven springAnonymouson Forum topicNeed Help with Loaves Coming Out Too Flat, Tartine Recipe
- That looks so good for a
Mebakeon Blog postKeep Trying Gluten-Free Sourdough Bakes - Looking great, Phyllis good
Mebakeon Blog postFun with Baguettes
- thanksPatfon Forum topicfreezing fresh yeast
- I used to freeze yeast...aromaon Forum topicfreezing fresh yeast
- 9) The key to flavour is a
Mini Ovenon Blog postEinkorn bakes.
- I too prefer the taste
Mini Ovenon Blog postEinkorn bakes.
- All good points, dbm
dmsnyderon Blog postMy first WFO bake: Lessons in time, temperature and humility - Thanks for sharing your experience, Mini.
dmsnyderon Blog postMy first WFO bake: Lessons in time, temperature and humility
- Bread rasp @ gary
dmsnyderon Blog postMy first WFO bake: Lessons in time, temperature and humility
- Thanks, everyone, for your supportive comments.
dmsnyderon Blog postMy first WFO bake: Lessons in time, temperature and humility
- Trying something new...
LarryTheDouglason Forum topicRustic Bread - rethink the process
Mini Ovenon Forum topicFrustration times 100
- Thanks for your videopossum-lizon Blog postIndoor Market Video
- Hey Raggedy Baker
mcson Blog postIndoor Market Video - Perforated pans
hanseataon Forum topiccouche vs baguette pan - With a name like Phyllis
dabrownmanon Blog postKeep Trying Gluten-Free Sourdough Bakes - Different experience
hanseataon Blog postEinkorn bakes.
- Some resources for youjaywillieon Forum topicHand Made Pizza Dough
- Thanks for taking the time tojcopeon Blog postSourdough Rise Time Table
- The look great
Edo Breadon Blog postFun with Baguettes - Also...
snejsnejon Blog postOatmeal Hazelnut Miche - I will try 30%
CAphylon Blog postFun with Baguettes - Love the breads Phyllis.
dabrownmanon Blog postFun with Baguettes
- Tastymacian49on Basic pageItalian Bread
- Than you Phyllis
PetraRon Blog postButterzopf - Yes you have it exactly. Docranboon Forum topicHand Made Pizza Dough
- Hope your loaf turned out inSTUinlouisaon Blog postEinkorn bakes.
- Niceproth5on Blog postIndoor Market Video
- love the commentary
trailrunneron Blog postMy first WFO bake: Lessons in time, temperature and humility - Very cute!
CAphylon Forum topicMini Baguettes!
- Thanks for sharing!
CAphylon Blog postMy first WFO bake: Lessons in time, temperature and humility
- starter percentage vs. timebwraithon Blog postSourdough Rise Time Table
- Fantastic Looking Bread!
CAphylon Blog postButterzopf
- Wow!
CAphylon Blog postHere Comes the Sun
- I've froze fresh yeast
Mini Ovenon Forum topicfreezing fresh yeast
- Nice video! Very clear.jkandellon Blog postBouabsa double hydration baguette video
- Fantastic.
snejsnejon Blog postOatmeal Hazelnut Miche
- Very incisive comments
Christopher Hoffmanon Forum topicNew pics: Got an offer to bake for two local cafes . . . - Rice flour..
drogonon Forum topicRetarding shaped loafs overnight
- There is a reason
gary.turneron Blog postMy first WFO bake: Lessons in time, temperature and humility - Using grape YW is the perrfect
dabrownmanon Blog postGrape skin flour bread - first experiment
- Lame techniqueStu_NYon Forum topicDough temperature
- 65 percent hydration starter108 breadson Forum topicEvery dough turns to goo
- Cool oven seems weird to me108 breadson Forum topicNo-knead sourdough; hot or cold oven?
- I should explainAnonymouson Forum topicRetarding shaped loafs overnight
- Rice flourAnonymouson Forum topicRetarding shaped loafs overnight