Recent Forum and Blog Comments
- Let it sit
Liverpoolbakeron Forum topicSpiral Mixer Headache - Thank you Janet. I'm havingmalleechickon Forum topicApproaches to kneading? - please ignore
- bench flourMaverickon Forum topicJust can't achieve an open crumb...
- Multiple sources
Doc.Doughon Forum topicJust can't achieve an open crumb... - Beautiful looking loaf! I
Janetcookon Blog postPoppyseed onion sourdough - When you say you are running
Janetcookon Forum topicSpiral Mixer Headache
- There are many ways to
Janetcookon Forum topicApproaches to kneading? - please ignore
- Pretty Bread!
Mini Ovenon Blog postPoppyseed onion sourdough - Glenn, I don't know anythingbarryvabeachon Forum topicSpiral Mixer Headache
- Very NiceAnonymouson Blog postBarley Walnut & Fig Bread
- Shaping might be the culpritleucadianon Forum topicJust can't achieve an open crumb...
- So I got the pics posted, didsquareheadon Blog postPoppyseed onion sourdough
- Let us know how the pumpernickel turns out, Cherie!
dmsnyderon Blog postPumpernickel Bread from George Greenstein's "Secrets of a Jewish Baker" - I use about 75% Water these
PetraRon Forum topicJust can't achieve an open crumb... - Hydration
ElPanaderoon Forum topicJust can't achieve an open crumb... - so I'm having real badsquareheadon Blog postPoppyseed onion sourdough
- Whole Wheat PopoverLarcaron Forum topicSourdough wheat popovers; my first attempt
- Thanks David
Cher504on Blog postPumpernickel Bread from George Greenstein's "Secrets of a Jewish Baker" - @ DulceBHbc
dmsnyderon Blog postOvernight Country Blonde from "Flour Water Salt Yeast"
- Pumpernickel questions @ Cher504
dmsnyderon Blog postPumpernickel Bread from George Greenstein's "Secrets of a Jewish Baker"
- 50 more customers like this one and you are in
dabrownmanon Blog postLatest batch, sept. 2014 - Glad you like it, Kiseger! It
wassisnameon Blog postBarley Walnut & Fig Bread - Thank you, Janet, but why did
wassisnameon Blog postBarley Walnut & Fig Bread
- Thanks so much, dabrownman!
wassisnameon Blog postBarley Walnut & Fig Bread
- let the quinoa sproutI don'tjustsayingon Forum topicBread with quinoa?
- Thanks, WoodenSpoon! This one
wassisnameon Blog postBarley Walnut & Fig Bread
- Looks good! I've got pumpkin
wassisnameon Blog postPumpkin and a Pint Bread
- Inspired
Kisegeron Blog postBarley Walnut & Fig Bread - Yes, I'd like to place an
wassisnameon Blog postLatest batch, sept. 2014
- Morning Marcus,Loved your
Janetcookon Blog postBarley Walnut & Fig Bread
- Pumpernickel Raisin bread
Cher504on Blog postPumpernickel Bread from George Greenstein's "Secrets of a Jewish Baker"
- This could be one of Lucy's creations!
dabrownmanon Blog postBarley Walnut & Fig Bread
- That looks awesome!
WoodenSpoonon Blog postBarley Walnut & Fig Bread - USDA Nutrient Data Lab.kenlklaseron Blog postPumpkin and a Pint Bread
- I think it is rather difficult
Mini Ovenon Forum topicHow to decipher 100% sourdough from Sourdough combined with fresh/dry yeast
- Someone got a huge jump on
dabrownmanon Blog postPumpkin and a Pint Bread
- You can also cook it as a porridge
dabrownmanon Forum topicBread with quinoa?
- That first overnight
Mini Ovenon Forum topic16 times, and my Tartine's loaf is still a disaster!! Why???!
- Quinoa/kamut
Kisegeron Forum topicBread with quinoa?
- they all look greatAnonymouson Blog postLatest batch, sept. 2014
- Great selection!
Kisegeron Blog postLatest batch, sept. 2014
- slashing angelMaverickon Forum topicHelp with dough formation and getting those nice EARS! (I don't have a stand mixer!)
- Try vinegar firstbalmagowryon Forum topicHelp with dough formation and getting those nice EARS! (I don't have a stand mixer!)
- A fellow homebrewer/baker
hungryscholaron Blog postHome Brew beer and Sourdough Bread - My main issues have been withhamletcaton Forum topicUsing 100% ground wheat berries
- Day old flour works well for me.
David Esq.on Forum topicUsing 100% ground wheat berries - That sucks.
David Esq.on Forum topicHelp with dough formation and getting those nice EARS! (I don't have a stand mixer!)
- tasty lesson 3AndreiIon Basic pageLesson Three: Time & Temperature
- Lighter more airy crumb and taller rise
David Esq.on Forum topicHow to decipher 100% sourdough from Sourdough combined with fresh/dry yeast
- That looks delicious, WS!
Mebakeon Blog postRustic Chanterelle Levain