Recent Forum and Blog Comments
- LOL
gmagmabaking2on Forum topicWe 3 gmas were Stollen! - The Loaves Look Great!
CAphylon Blog postFruit & Nut Levain and Tartine Country Bake - This is the best time of year
dabrownmanon Blog postMultigrain Sourdough Sprouter - Right away heregmabaking2on Forum topicWe 3 gmas were Stollen!
- Perfect Crust and Crumb
CAphylon Blog postDurum Sprouted Whole Wheat Bread
- Glad you liked the post.
dabrownmanon Blog postMultigrain Sourdough Sprouter
- All the girls around here are beauties
dabrownmanon Blog postMultigrain Sourdough Sprouter
- Even though I only got 1 bite
dabrownmanon Blog postMultigrain Sourdough Sprouter
- Thanks. I know, I have an
Isand66on Blog postDurum Sprouted Whole Wheat Bread - Love that bubbly crust!
CAphylon Blog postMultigrain Sourdough Sprouter
- Thanks for your comment.Sorry
Isand66on Blog postFARMER LOAF/BAUERNLAIB (Austria)
- Thanks!I really love this one
Isand66on Blog postFARMER LOAF/BAUERNLAIB (Austria)
- Are there huge differences inmadbakerbakeson Forum topicStarters from fermented fruits
- @squarehead
ElPanaderoon Forum topicStarters from fermented fruits - Raisins, Apple skins, redsquareheadon Forum topicStarters from fermented fruits
- Looks delicious!
alschmelzon Blog postFARMER LOAF/BAUERNLAIB (Austria) - I wouldn't read too much into
yyon Forum topicMeasuring Cup Percentage Accuracy - this ^^^bikeprofon Forum topicSan Francisco Baking Institute
- oh, alright thanks I'll checkmadbakerbakeson Forum topicStarters from fermented fruits
- I just noticedAnonymouson Blog postMonday's bake (country sour with local whole wheat)
- Plenty
ElPanaderoon Forum topicStarters from fermented fruits
- Aging?Jane Doughon Forum topicWe 3 gmas were Stollen!
- Very Happy
gmagmabaking2on Forum topicWe 3 gmas were Stollen!
- Agree with Janet
Kisegeron Forum topicPurple Walnut Bread. Aargh! - Color comes from the walnut skinsJanet Yangon Forum topicPurple Walnut Bread. Aargh!
- Yum!
Kisegeron Blog postDurum Sprouted Whole Wheat Bread
- Really fab
Kisegeron Blog postFARMER LOAF/BAUERNLAIB (Austria)
- Wow!
Kisegeron Blog postMultigrain Sourdough Sprouter
- Those are some beauties for
Isand66on Forum topicWe 3 gmas were Stollen!
- Any updates today Kelownagurlcranboon Forum topicStarter Troubles
- La Quinta Inn shows $129 perdoughookeron Forum topicSan Francisco Baking Institute
- We are neighbors (kinda) Thesquareheadon Blog postMonday's bake (country sour with local whole wheat)
- Blisters
SCruzon Blog postMultigrain Sourdough Sprouter - curiouskgmomon Blog postRye Test Week 2B, Milwaulkee Rye
- Cornmeal...I may add some ofladle24on Forum topicoatmeal bread troubleshooting
- Cooling the soaker...embthon Forum topicoatmeal bread troubleshooting
- Does it have a 9" bowl-pindoughookeron Forum topicJust brought a Kitchen Aid Hobart K5SS
- There is a La Quinta Inn indoughookeron Forum topicSan Francisco Baking Institute
- As a former San Franciscan....
BurntMyFingerson Forum topicSan Francisco Baking Institute - Minimizing the blue color of walnutsLINFAMAXon Forum topicPurple Walnut Bread. Aargh!
- Is kouign amann the same as Tartine's morning bun?Janet Yangon Forum topicTartine "morning bun"
- wonderfulsquareheadon Blog postMultigrain Sourdough Sprouter
- wonderfulsquareheadon Blog postMultigrain Sourdough Sprouter
- Beautiful bread and beautiful
Isand66on Blog postMultigrain Sourdough Sprouter
- Hotels near SFBI
shansen10on Forum topicSan Francisco Baking Institute - Excellent loaf dabrowny!
Song Of The Bakeron Blog postMultigrain Sourdough Sprouter - Thank you David. Always you
Song Of The Bakeron Blog postFruit & Nut Levain and Tartine Country Bake
- That looks great!!Paddyscakeon Blog postFARMER LOAF/BAUERNLAIB (Austria)
- Better act quick
Trevor J Wilsonon Forum topicBook Review: "In Search of the Perfect Loaf," by Samuel Fromartz - Lower feeding ratio on starter something to try...bwraithon Blog postMaintaining a 100% Hydration White Flour Starter