Recent Forum and Blog Comments
- Works really well
LarryTheDouglason Forum topicPyrex Bake-A-Round - Thanks for perspective
marseilleon Forum topicMy Rofco experience - Thank you @ PMcCoolhalladay.1on Forum topicHas anyone tried baking bread in a double oven range?
- I think in Germany the realgerhardon Forum topicBread Baking in Munich
- My favorite mix of
dabrownmanon Forum topicFavorite Heirloom Wheat, Rye or Corn? - My experience, @halladay.1
pmccoolon Forum topicHas anyone tried baking bread in a double oven range? - There was a guy who promoteddoughookeron Forum topicLarge Proofing Box from a Broken Fridge or Freezer?
- Happened again, differentcranboon Forum topicHacked site???
- What a wonderful prize to have won!Nominingion Forum topicEnd of packet sourdough..
- AGPtek Digital All-purpose
Kitchen Barbarianon Forum topicLarge Proofing Box from a Broken Fridge or Freezer? - Yes, that is different
OldWoodenSpoonon Forum topicHas anyone tried baking bread in a double oven range? - Thanks, OldWoodenSpoon. Ihalladay.1on Forum topicHas anyone tried baking bread in a double oven range?
- fridge..
drogonon Forum topicHas anyone tried baking bread in a double oven range? - Yes, 30 years ago
OldWoodenSpoonon Forum topicHas anyone tried baking bread in a double oven range?
- Kamut® ...
drogonon Forum topicFavorite Heirloom Wheat, Rye or Corn?
- mill tour?
Mini Ovenon Forum topicBread Baking in Munich - burnt bottomsCastIronon Blog postDOUBLE COOKED Crusty Lean Loaf
- Thank you108 breadson Forum topicEngland here I come (in my dreams) for bread classes
- kamut is my favorite heirloom wheat
subfuscpersonaon Forum topicFavorite Heirloom Wheat, Rye or Corn? - It could be faster
Mini Ovenon Forum topicBulk Fermentation: Help, Please How to know when it's time to divide
- One more questionhreikon Forum topicBulk Fermentation: Help, Please How to know when it's time to divide
- Mini, you are an angelhreikon Forum topicBulk Fermentation: Help, Please How to know when it's time to divide
- sounds like you're
Mini Ovenon Forum topicBulk Fermentation: Help, Please How to know when it's time to divide
- I've everything prepared for the testnew apprenticeon Forum topicRecipe Advice
- p.s. it's just about doubledhreikon Forum topicBulk Fermentation: Help, Please How to know when it's time to divide
- burnt bottoms
Mini Ovenon Blog postDOUBLE COOKED Crusty Lean Loaf
- You put me to shame
hanseataon Blog post2015 Dabrownman’s TFL Blog Index - There's a little more to it
Kitchen Barbarianon Forum topicGhee, what if
- What kind of dough
Mini Ovenon Forum topicWhat should I do..
- With wheat flour based
lumoson Blog postXXXIII – My Take on Pain l’Ancienne by Flourish Craft Bakery - Not ruined but
bnomon Forum topicWhat should I do.. - You have basically fed itAnonymouson Forum topicWhat should I do..
- @Joshproth5on Forum topicAutolysis: Incorporating the salt after an autolysis period
- Cost is only one sideArjonon Forum topicProfessional Help
- Impeccabile.......!!!!!ANNA GIORDANIon Blog postMulti-Grain Levain (bread)
- You have fancy woods there!
PalwithnoovenPon Blog postDOUBLE COOKED Crusty Lean Loaf - West AfricanRuuon Forum topicProfessional Help
- Good pointRuuon Forum topicProfessional Help
- I think you are right.
Mini Ovenon Forum topicRecipe Advice
- Yes sir!
PalwithnoovenPon Blog postDOUBLE COOKED Crusty Lean Loaf
- I've checked the Croatian method!
PalwithnoovenPon Blog postDOUBLE COOKED Crusty Lean Loaf
- this is a hybrid breadAnonymouson Forum topicRecipe Advice
- you need to catch the starter at the active stageAnonymouson Forum topicWhat should I do..
- Country? Flour brand, etc. ?
drogonon Forum topicOrganic bread flour
- Here is another one I've just triedAnonymouson Blog postSemolina Tartine
- There are many great baguette formulas out there.
Shiao-Pingon Blog postMr. Nippon's Baguette Formulas - Autolyse -Carolinaon Blog postSourdough Ciabatta Rolls - no kneading at all
- Off-topicNominingion Forum topicProfessional Help
- Thanks IanIm getting thereCeciCon Blog postMulti-Grain Levain (bread)
- Thank you for your kind word.CeciCon Blog postMulti-Grain Levain (bread)