Recent Forum and Blog Comments
- Impeccabile.....ANNA GIORDANIon Blog posthamelman's semolina, sort of
- NiceAnonymouson Forum topicStarter has lost its love
- better bubble distribution
Mini Ovenon Forum topicDirect Baking – no retarding (sourdough stiff levain) - Thank you Hippytea!
Zarinaon Forum topicPlease help! - Probably sourdoughFordon Forum topicWhat do I have? "Live yeast" or "Sourdough?""
- Good ideas!BobBouleon Forum topicWarm from the oven
- Some guesses
fupjackon Forum topicWarm from the oven - This post really made me
Edo Breadon Blog postBread Brain - These are normal signs
dmsnyderon Blog postBread Brain - A longer bake ?
lepainSamidienon Forum topicKeeping The Pizza Crisp - Acid, too ?
lepainSamidienon Forum topicBeginner sourdough - weak, wet dough?
- Very interestingBobBouleon Forum topicWarm from the oven
- A good beginner
dabrownmanon Forum topicBeginner sourdough - weak, wet dough? - Your questions re Gosselin baguettes @ Adrian
dmsnyderon Blog postSourdough baguettes: My version of Gosselin's "baguettes tradition"
- I would preheat the oven
dabrownmanon Forum topicGummy Bread...
- I usuallyBobBouleon Forum topicKeeping The Pizza Crisp
- I'll try again
Kaipeaon Forum topicGummy Bread... - Welcome aboardBobBouleon Forum topicHello from Yorkshire, England
- I keep my loaves in a plasticdoscoon Forum topicKeeping bread
- I suspect they might use
Ingrid Gon Forum topicWarm from the oven - More info :)doscoon Forum topicKeeping The Pizza Crisp
- Thank you Hippytea,
Ingrid Gon Forum topicKeeping bread
- TrueBobBouleon Forum topicWarm from the oven
- Laminate your butter at 9Dan001on Forum topicLaminating croissants
- It seems that
Ingrid Gon Forum topicWarm from the oven
- Thanks AbeNW11, I am using APAaron01on Forum topicSourdough Starter Issues
- Thanks AbeNW11, I am using APAaron01on Forum topicSourdough Starter Issues
- Easy enoughAaron01on Forum topicSourdough Starter Issues
- direct bake (no retarding)aalexbettleron Forum topicDirect Baking – no retarding (sourdough stiff levain)
- direct bake (no retarding)aalexbettleron Forum topicDirect Baking – no retarding (sourdough stiff levain)
- direct bake (no retarding)aalexbettleron Forum topicDirect Baking – no retarding (sourdough stiff levain)
- Its the science that I'm not understandingBobBouleon Forum topicWarm from the oven
- Personally I don't think you
Edo Breadon Forum topicWarm from the oven
- Starter?doscoon Forum topicBeginner sourdough - weak, wet dough?
- Hotter is better
Hippyteaon Forum topicGummy Bread... - An hour!
Hippyteaon Forum topicGummy Bread...
- Not really the same
Hippyteaon Forum topicBeginner sourdough - weak, wet dough?
- I'm guess is that the dough
dabrownmanon Forum topicOven rise
- Need more info ....doscoon Forum topicOven rise
- Fantastic informationBobBouleon Forum topicLarge Proofing Box from a Broken Fridge or Freezer?
- What Paul said
dabrownmanon Forum topicMy starter just didn't start!
- Well if i'd known about the
yorkshirecathon Forum topicMy starter just didn't start! - A beauty!
CAphylon Blog postNo plan loaf - Shame
ElPanaderoon Forum topicMy starter just didn't start! - Just checked in the book and
yorkshirecathon Forum topicMy starter just didn't start!
- I almost never knead. I evenbobkuon Forum topicStretch and fold method
- David,These look awesome, andadrianjmon Blog postSourdough baguettes: My version of Gosselin's "baguettes tradition"
- Thus gives new meaning to
dabrownmanon Blog postMilwaukee Dark Rye Bread
- Weggli?
leslierufon Blog postButterzopf - Nice breads, David!
dmsnyderon Forum topicField blend #2