Recent Forum and Blog Comments
- Just saw this....
SierraIceon Blog postSan Francisco Sourdough Bread using Larraburu Bros. formula - I have used 2 for bakingBaker4lifeon Forum topicA question of stones
- Glad to help. I still haveYeasty_Beastyon Forum topicArva Flour - Anyone using this? Need some help/advice/feedback.
- 10 second knead
ElPanaderoon Forum topicApproaches to kneading? - please ignore - Hi Farah, I only have a guess....kenlklaseron Forum topicThe crust
- Festive is the right word!
dabrownmanon Blog postCherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts - Flour problemsEHSon Forum topicArva Flour - Anyone using this? Need some help/advice/feedback.
- Love the shape and its fully
vardaon Blog postCherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts - Boiled or nukedmini_maggieon Forum topicSweet Potato Rolls
- A Whole Bunch of Lamesdoughookeron Forum topicLame for slashing dough
- How about these as lames?doughookeron Forum topicLame for slashing dough
- Very Awesome!
gmagmabaking2on Blog postCherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts - Pre-xmas wreath!
Kisegeron Blog postCherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts - Just so I understand...
Mini Ovenon Forum topic16 times, and my Tartine's loaf is still a disaster!! Why???! - Agreed
cerevisiaeon Forum topicPain de campagne hydration... - Dough strength
cerevisiaeon Forum topicAscorbic acid?
- Very nice bloom
dabrownmanon Blog postSimple Country Boule with seeds
- If you want larger holes in the crumb
dabrownmanon Forum topicPain de campagne hydration...
- I second ElPanadero’s
wassisnameon Forum topicDifferences between starters - Actually, re-reading your
cerevisiaeon Forum topic16 times, and my Tartine's loaf is still a disaster!! Why???!
- It’s so festive! I’m
wassisnameon Blog postCherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts
- S&F
cerevisiaeon Forum topic16 times, and my Tartine's loaf is still a disaster!! Why???!
- Thank you for you very kind
Janetcookon Blog postCranberries, Figs,Raisins, Currants and Whole Wheat - Personally
ElPanaderoon Forum topicDifferences between starters
- Some of my favorite ingredients!
chouette22on Blog postCranberries, Figs,Raisins, Currants and Whole Wheat - I use KAF.
Isand66on Blog postJewish Corn Rye - some thoughts on your mixer choicerichkaimdon Forum topicClasses at SF Baking Institute
- Home Made Lame
Wild-Yeaston Forum topicLame for slashing dough - Ian, I hope you try this. I
vardaon Blog postJewish Corn Rye
- Lucy went a little crazy with this one.
dabrownmanon Blog postCherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts
- These were some very
dabrownmanon Blog postCherry Yeast Water Buns.
- Tova industries makes twohamletcaton Forum topicUsing instant yeast
- I use a 4 deck Doyon oven.carltonbon Forum topicProofer combo unit or stand-alone proofer?
- Thanks
Greggy_breadon Forum topicPoolish Boule(ish) - One variation you may want to
Isand66on Blog postJewish Corn Rye
- Perfect Jewish rye Varda. In
Isand66on Blog postJewish Corn Rye
- Oh Lucy you naughty doggie!
Isand66on Blog postCherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts
- Hi Varda,Thanks for the
Janetcookon Blog postJewish Corn Rye
- 8 hours proofing timeAlamaron Forum topic16 times, and my Tartine's loaf is still a disaster!! Why???!
- My starterAlamaron Forum topic16 times, and my Tartine's loaf is still a disaster!! Why???!
- Musings
cerevisiaeon Forum topicUsing instant yeast
- Poplar veneer?
Mini Ovenon Forum topicBannetons, Brotforms and Baskets
- I am using a combination ofhamletcaton Forum topicUsing instant yeast
- Diastatic malt powder
cerevisiaeon Forum topicUsing instant yeast
- I use a large cook's knife
rozeboosjeon Forum topicLame for slashing dough - New kid on the blockbalmagowryon Blog postJewish Corn Rye
- :)
fluxon Forum topicSourdough Rye Knackebrod - My survey ramps upbw54on Forum topicFitting a sourdough cycle with full time work
- comment lost
vardaon Blog postJewish Corn Rye
- dry vs wet doughverminiusrexon Forum topicApproaches to kneading? - please ignore