Recent Forum and Blog Comments
- Beautiful bread. Beautiful
Janetcookon Blog postLievito Madre e Farina di Frumento Integrale - Ciabattadoscoon Forum topicJust Made My 1st
- Seamsdoscoon Forum topicHuge holes in Tartine Country Loaf Crumb - Please Help!
- Hi HesterAnonymouson Forum topicDay 5 and the starter really isn't starting
- Thanks Dave! When I've doneSpence715on Forum topicHuge holes in Tartine Country Loaf Crumb - Please Help!
- 550 and no fires yetjeanoon Forum topicUsing parchment paper for pizza
- Proofing might be an issueKorjaon Forum topiccroissant crisis
- Holey holes!doscoon Forum topicHuge holes in Tartine Country Loaf Crumb - Please Help!
- well waterjeanoon Forum topicWater for starter and dough
- I think I can move my rack uperockon Forum topicTroubleshooting to adjust cooking temp/time
- Sprouting for bread
RixterTraderon Forum topicThe Most Amazing 100% Sprouted Whole Wheat Sandwich Bread - Having a similar problem, Abe and Minihreikon Forum topicDay 5 and the starter really isn't starting
- Yes Pleasedoscoon Forum topicTricks for Amish White Bread
- Many, many congratulations!!!ANNA GIORDANIon Blog postSourdough Seed Bread from Hamelman's "Bread"
- thank you so much for yourpetitebakeron Forum topiccroissant crisis
- I bought a dehydratorrockrash12@gmail.comon Forum topicThe Most Amazing 100% Sprouted Whole Wheat Sandwich Bread
- Amish Whitemarianaon Forum topicTricks for Amish White Bread
- Been through bacterial activityAnonymouson Forum topicDay 5 and the starter really isn't starting
- the confirmation that it's onrolson Forum topicDay 5 and the starter really isn't starting
- I certainly willAnonymouson Forum topicDay 5 and the starter really isn't starting
- You can take a grater box
Mini Ovenon Forum topichow much time to bake a loaf? - Sounds pretty good
Mini Ovenon Forum topicDay 5 and the starter really isn't starting
- I find the opposite is true
Mini Ovenon Forum topicSourdough super dense.
- Thanks for the quick reply. 1rolson Forum topicDay 5 and the starter really isn't starting
- You're in good hands RolsAnonymouson Forum topicDay 5 and the starter really isn't starting
- day 5
Mini Ovenon Forum topicDay 5 and the starter really isn't starting
- First bubblingAnonymouson Forum topicDay 5 and the starter really isn't starting
- Small update, I got a largerkitchen_monkeyon Forum topicRolling pin size matters for croissant?
- @ Jinouk
dmsnyderon Blog postSourdough Seed Bread from Hamelman's "Bread" - Admiring your wonderful crumb...Jinoukon Blog postSourdough Seed Bread from Hamelman's "Bread"
- hi to Phil
yozzauseon Blog postEverything is different at Varda’s - Varda's kitchen
v's sison Blog postEverything is different at Varda’s - seems like another Proustian journey!
v's sison Blog postWhat I learned from Proth5
- Beautiful breads! And I like
v's sison Blog postMulti-Grain Sourdough with Porter
- Please update!Healthychefabon Forum topicSeparating endosperm in Durum Wheat for Pasta flour
- Hmmm...Wartfaceon Forum topicSourdough super dense.
- I came across that same
a_warming_trendon Forum topicTroubleshooting to adjust cooking temp/time - Glenn, I went back and lookbarryvabeachon Forum topicBaker's Pride Countertop Oven
- Thanks so muchhreikon Forum topicWater for starter and dough
- Chlorinejaywillieon Forum topicWater for starter and dough
- excellent crumb
a_warming_trendon Forum topicSourdough bread, with much holes, lightweight class
- Thanks for the great comments
a_warming_trendon Blog postI Call This "The Confidence Loaf"
- Doesn't matter for mejaywillieon Forum topicrye sourdough starter
- I had a similar experienceBobBouleon Forum topichow much time to bake a loaf?
- I think 400°F for 35 mins is wrong
thegrindreon Forum topichow much time to bake a loaf? - Bottom crustcolinmon Forum topicTroubleshooting to adjust cooking temp/time
- It has been said over and
Edo Breadon Blog postPolish Rye - lovely bread
v's sison Blog postPolish Rye
- bottom crust textureArjonon Forum topicTroubleshooting to adjust cooking temp/time
- How big are your Mason Jars?
Mini Ovenon Forum topicSourdough super dense.