Recent Forum and Blog Comments
- Thanks, Phyllis!
dmsnyderon Blog postSourdough Seed Bread from Hamelman's "Bread" - blushjeanoon Blog postlook, ma, i got EARS
- Thank you, Gordonhreikon Forum topicWater for starter and dough
- Watch the dough, not the
Laurentiuson Forum topicBread just not rising enough - Just Beautiful!
CAphylon Blog postlook, ma, i got EARS - Looks wonderful!
hanseataon Blog postSourdough Seed Bread from Hamelman's "Bread" - overnight cover
Joyofglutenon Blog postButterzopf - Thanks for all you do!
CAphylon Blog postPolish Rye
- Personal perferance ...
drogonon Forum topicWater for starter and dough - Just baked the second loaf
CAphylon Blog postMulti-Grain Sourdough with Porter
- Beautiful!
CAphylon Blog postSourdough Seed Bread from Hamelman's "Bread"
- Mini Oven, many thanks foraalexbettleron Forum topicDirect Baking – no retarding (sourdough stiff levain)
- Welcome
imaloaferon Forum topicSacramento California Greetings - La Cloche
drogonon Forum topicSeasoning Soapstone
- Try adding some more yeast to the "starter"
pmccoolon Forum topicSourdough super dense. - I'm going to try this one myselfNominingion Forum topicIn the land of the blind...
- Some questions, PAnson
pmccoolon Forum topicBread just not rising enough
- thanks!jeanoon Blog postlook, ma, i got EARS
- They still won't give it toMelisticon Forum topicStone Creek Dining Co Bread Recipe
- Nice ear!doscoon Blog postlook, ma, i got EARS
- Poppy. Thanks!
Floydmon Blog postPolish Rye - seedsjeanoon Blog postPolish Rye
- Nutella Briochedoscoon Blog postRecent breads, cakes, tarts and confections (picture heavy)
- also Breadjeanoon Blog postHello everyone，I’m new here，can anyone recommend some good baking book for me?Thx
- Is soapstone better than ceramic?Janet Yangon Forum topicSeasoning Soapstone
- With a brush...
drogonon Forum topicSeasoning Soapstone
- dying yeast =(sweetsliceon Forum topicSourdough super dense.
- Season the stone ...doscoon Forum topicSeasoning Soapstone
- New Bohemian RyeFordon Forum topicIn the land of the blind...
- Firm starterAnonymouson Forum topicBaked sourdough bread gets more sour with time
- Thank you!Nominingion Forum topicIn the land of the blind...
- I mentioned her because your
Janetcookon Blog postHello everyone，I’m new here，can anyone recommend some good baking book for me?Thx - The recipe I use is Thomdaytripperon Forum topicBaked sourdough bread gets more sour with time
- Gipfeli are simply croissants
Joyofglutenon Forum topicGipfelli
- Light exposure
hanseataon Forum topicReinhart's Bread Revolution, Sprouted Grain Flour
- Just toss some
Mini Ovenon Forum topicHow to best deactivate yeast? - Thank you for taking the time
a_warming_trendon Blog postSourdough Seed Bread from Hamelman's "Bread" - The posted pale loaf
Mini Ovenon Forum topicrye started wheat loaf very flat
- In a narrow 3" pan
Mini Ovenon Forum topichow much time to bake a loaf?
- Are you asking
Mini Ovenon Forum topicrye sourdough starter
- Baker's Hotlinefotomat1on Forum topicHow to best deactivate yeast?
- SourdoughAnonymouson Forum topicBaked sourdough bread gets more sour with time
- Quick google searchAnonymouson Forum topicIn the land of the blind...
- Congratulations on helping
arloon Blog postPolish Rye - Happy Birthday TFLBobBouleon Blog postPolish Rye
- Thank you for your suggestionAnonymouson Blog postHello everyone，I’m new here，can anyone recommend some good baking book for me?Thx
- Thank you, Sjadad!
dmsnyderon Blog postSourdough Seed Bread from Hamelman's "Bread"
- I can see by these breads and
Janetcookon Blog postHello everyone，I’m new here，can anyone recommend some good baking book for me?Thx
- Steaming the oven
dmsnyderon Blog postSourdough Seed Bread from Hamelman's "Bread"
- Your recipe is that of an
Laurentiuson Forum topichow much time to bake a loaf?