Recent Forum and Blog Comments
- CorrectionDaveon Forum topicRosemary and Black Olive Country Loaf
- NICE!Daveon Forum topicTension pulls
- Of course...
a_warming_trendon Blog postA Weekend Roundup (And One Simple Formula) - Excellent tip!
a_warming_trendon Blog postA Weekend Roundup (And One Simple Formula)
- Gorgeous!
greenbrielon Blog postA Weekend Roundup (And One Simple Formula) - Looks great! Would you mind
Floydmon Blog postA Weekend Roundup (And One Simple Formula) - No need for a scraperAnonymouson Blog postA Weekend Roundup (And One Simple Formula)
- BeautyAnonymouson Blog post10% Red, 20% Einkorn, 30% White
- Ask indicated by nmygarden, iPYon Blog postI made a brick!
- And don't forget the pointy ends on batards
dabrownmanon Blog postThird Baguette Attempt - Watch this videorichkaimdon Forum topicTension pulls
- Well, no one else gets a crumb on any bread like
dabrownmanon Forum topicthe elusive honeycomb...help!
- Thanks for your kind words.
Isand66on Blog postMulti-Grain Cider Bread - There is so much that I don't knowSliss4on Forum topicProblem with new starter from Ken Forkish
- Warming is right on the money!Daveon Forum topicTension pulls
- To follow up on on that...
a_warming_trendon Forum topicTension pulls
- Lovely loaves
a_warming_trendon Blog postMulti-Grain Cider Bread
- Yep
a_warming_trendon Blog postField Blend No. 2 is the winner.
- Great Mix
a_warming_trendon Blog post10% Red, 20% Einkorn, 30% White
- Flat as a pancakemedora66on Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- Beautiful!
lepainSamidienon Blog post10% Red, 20% Einkorn, 30% White - From the fridge works for me.
drogonon Forum topicusing starter straight from refrigerator - Gorgeous!
greenbrielon Blog post10% Red, 20% Einkorn, 30% White
- Looks amazing
greenbrielon Blog postField Blend No. 2 is the winner.
- Correct.
David Esq.on Forum topicPlanning a Pizza Meal: How to minimize on-the-spot baking time? - Thanks for all the info!Verityon Forum topicHelp! Gluten Free Milling
- Now that is a nice loaf of multigrain bread.
dabrownmanon Blog post10% Red, 20% Einkorn, 30% White
- That is what we do and in thegerhardon Forum topicPlanning a Pizza Meal: How to minimize on-the-spot baking time?
- Whoa!
greenbrielon Blog postThird Baguette Attempt
- Don't chuck it
Mini Ovenon Forum topicProblem with new starter from Ken Forkish - They put tension on the surface of a boule
BobSon Forum topicTension pulls - YES!!Daveon Forum topicRosemary and Black Olive Country Loaf
- Thanks Jane!Daveon Forum topicRosemary and Black Olive Country Loaf
- Crust shot
Our Crumbon Blog post50% White Wheat + Einkorn - Thanks!
arnonhon Forum topicPlanning a Pizza Meal: How to minimize on-the-spot baking time? - Perfect scrambled eggs!Daveon Forum topicRosemary and Black Olive Country Loaf
- So -- trying again today andmedora66on Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- this will get confusing for youAnonymouson Forum topicProblem with new starter from Ken Forkish
- False start
cerevisiaeon Forum topicProblem with new starter from Ken Forkish - Use bottled spring water and ...108 breadson Forum topicProblem with new starter from Ken Forkish
- Listen to Abehreikon Forum topicProblem with new starter from Ken Forkish
- HesterAnonymouson Forum topicProblem with new starter from Ken Forkish
- Atta flour has the right % of protein
Mini Ovenon Forum topictexture tips needed
- few questions...Anonymouson Forum topicProblem with new starter from Ken Forkish
- Comparison videosshastaflouron Forum topicHelp! Gluten Free Milling
- I had the same problemhreikon Forum topicProblem with new starter from Ken Forkish
- I buy 50# sacks of flour as
baybakinon Forum topicBulk Flour storage - Thanks.
David Esq.on Blog postField Blend No. 2 is the winner.
- Pizza Timing
David Esq.on Forum topicPlanning a Pizza Meal: How to minimize on-the-spot baking time?
- Oh Gorgeoushreikon Blog postField Blend No. 2 is the winner.