Recent Forum and Blog Comments
- Not too many choices.suaveon Forum topicNeed help selecting a new mixer
- Ducky indeed!
Anconason Blog postNice Beginner Bagettes - Thanks TFL! - Thanks dabrownman.....but
Anconason Blog postNice Beginner Bagettes - Thanks TFL!
- taking off the training wheels, eek!
thedoughycoedon Blog postBaby Steps and a Cry for Help - now, drop the yeast
Mini Ovenon Blog postBaby Steps and a Cry for Help - Thank you Gabe
Anconason Blog postNice Beginner Bagettes - Thanks TFL!
- Well, you made me kill a perfectly good baguette
alfansoon Blog postBaguette proofing with a chilly twist - SJSD Gosselins
alfansoon Blog postBaguette proofing with a chilly twist
- Stunning Baguettes!
greenbrielon Blog postBaguette proofing with a chilly twist - What a nice collection
dabrownmanon Blog postBaguette proofing with a chilly twist - Razor Blades
greenbrielon Blog postPractice Baguettes with MegaSteam.
- volume converter for yeast, etc.
alfansoon Blog postNice Beginner Bagettes - Thanks TFL!
- Just beautiful and exactly how it is supposed
dabrownmanon Blog postCiabatta - Coccodrillo
- Here is a post on Not mini Oven's starter
dabrownmanon Forum topicHello from just north of Chicago
- Sei troppo gentile Anna.
dabrownmanon Blog post100% Whole Spelt SD w/ 50% Sprouted Flour, Spelt Sprouts & Baked Scald
- That is a great first try at the hardest bread to
dabrownmanon Blog postNice Beginner Bagettes - Thanks TFL!
- BEAUTIFUL AND EDUCATIONAL ....ANNA GIORDANIon Blog post100% Whole Spelt SD w/ 50% Sprouted Flour, Spelt Sprouts & Baked Scald
- Vinegar and metal scouringdwcolemanon Blog postPractice Baguettes with MegaSteam.
- This bread has a complex, full and deep flavor.
dabrownmanon Blog post100% Whole Spelt SD w/ 50% Sprouted Flour, Spelt Sprouts & Baked Scald
- Also don'tfotomat1on Forum topicCroissant rising problem
- 350° for 40fotomat1on Forum topicCroissant rising problem
- Spectacular ciabattas!eliabelon Blog postCiabatta - Coccodrillo
- Welcome Ancona!
greenbrielon Blog postNice Beginner Bagettes - Thanks TFL!
- Where have you kept your starter?nomoloscaon Forum topicHello from just north of Chicago
- ...
greenbrielon Blog post100% Whole Spelt SD w/ 50% Sprouted Flour, Spelt Sprouts & Baked Scald
- Me too!! I'm fairly new
Cher504on Blog postPractice Baguettes with MegaSteam. - I have used very finely stone
TigerXon Forum topicTartine Bread "Basic Country Bread" with Original Recipe... - Shaping
lepainSamidienon Forum topicBaking problems - any advice? - Nice looking loaf. LovelySydon Forum topicTartine Bread "Basic Country Bread" with Original Recipe...
- Rolled around early this year!
Mini Ovenon Blog postIt's Bärlauch zeit
- 20min stone is not enough
Mini Ovenon Forum topicDoes my sourdough look ovenproof?
- Same here. I left it outsidemaameemoomooon Forum topicDoes my sourdough look ovenproof?
- Thanks Hester, found it!PYon Forum topicHelp on Hamelman
- Great...thanks for the infoPYon Forum topicHelp on Hamelman
- Thanks for your comments :-)IHood49on Forum topicBaking problems - any advice?
- Using a cold stone
Mini Ovenon Forum topicBaking problems - any advice?
- I would take up
Mini Ovenon Forum topicHello from just north of Chicago
- good to know
drogonon Forum topicBrioche - fermentation and freezing assistance - If you get really desperate,suaveon Forum topicHello from just north of Chicago
- CountryBoy funny you should say that about sourdough starter
CaGa15on Forum topicSourdough Starter Temp Mechanism - Heat may matter more than you thinkyapahichiefon Forum topicCroissant rising problem
- I make 50# flour batches
arloon Forum topicBrioche - fermentation and freezing assistance - Love it!
greenbrielon Blog postStorm-Born Sourdough
- See my reply to Pufff above for
dabrownmanon Blog post100% Whole Spelt SD w/ 50% Sprouted Flour, Spelt Sprouts & Baked Scald
- Interesting experiments - as
Edo Breadon Blog postEvolution of a Bread: The Big Boss - Ford Fiesta Loaf
Edo Breadon Blog postStorm-Born Sourdough
- Thanks chouette!
greenbrielon Blog postPractice Baguettes with MegaSteam.
- Thanks, I always seam totilton Forum topicHello from London
- Haha, too funny
chouette22on Blog postStorm-Born Sourdough - Lucy thanks you. She isn't bad for
dabrownmanon Blog post100% Whole Spelt SD w/ 50% Sprouted Flour, Spelt Sprouts & Baked Scald