Recent Forum and Blog Comments
- Thanks for the kind words,
Mebakeon Blog postArts and Crafts Market # 7 - Keen eye!
Mebakeon Blog postArts and Crafts Market # 7
- Thanks, DA. I guess people
Mebakeon Blog postArts and Crafts Market # 7
- Perfect crumb
Kisegeron Blog postButtermilk Tangzhong 00 Durum Rolls - Good idea
grdresmeon Blog postNuts n Raisin Sourdough - @ OakLeaf Farm 1716
dmsnyderon Forum topicB. Patisserie in San Francisco - same stuff, pretty muchverminiusrexon Forum topicComparing kneading techniques
- What she said
Our Crumbon Blog postArts and Crafts Market # 7 - Those look fantastic Ian.
vardaon Blog postButtermilk Tangzhong 00 Durum Rolls - Beautiful display
vardaon Blog postArts and Crafts Market # 7
- Linda, it handles very smallbarryvabeachon Forum topicQuality of the newer Ankarsrum mixers?
- These sure look tasty Ian.
dabrownmanon Blog postButtermilk Tangzhong 00 Durum Rolls - Oh MyAnonymouson Forum topicB. Patisserie in San Francisco
- Great! Thank you so much.Anonymouson Forum topicDonut glaze woes.. please help! Thank you.
- Thanks so much!Anonymouson Forum topicDonut glaze woes.. please help! Thank you.
- A bit more water pleasesandydogon Forum topicWhen to remove grapes from starter?
- I don't think I've left it 48jackie9999on Forum topicEmergency dough question
- More than 24 hours?108 breadson Forum topicEmergency dough question
- I always put mine in thejackie9999on Forum topicEmergency dough question
- Sourdough better as it agesMaverickon Blog postSF Sourdough - progess
- LOL
rozeboosjeon Forum topicWhen to remove grapes from starter? - Everything looks great,
wassisnameon Blog postArts and Crafts Market # 7 - Here is my suggestion. Get
MANNAon Forum topicDonut glaze woes.. please help! Thank you. - Dave SnyderLarcaron Forum topicHelp tips for Peter Reinhart's Struan
- flour, hydration, tempurature108 breadson Forum topicEmergency dough question
- 240-260 degrees. http://www
bbegleyon Forum topicDonut help - browns too quickly? Maybe some bread experts can help me out please? - http://leitesculinaria.com
bbegleyon Forum topicDonut glaze woes.. please help! Thank you.
- Powdered agar may do the
bbegleyon Forum topicDonut glaze woes.. please help! Thank you.
- Hi Maverick -Thanks for the
philvkon Blog postSF Sourdough - progess - Oven temperature?
hanseataon Blog postCHALLENGE FOR FELLOW BAKERS - A BREAD FOR THE KNIGHT WITH THE IRON HAND - Which flours are in the dough?
Mini Ovenon Forum topicEmergency dough question - one more detail108 breadson Forum topicEmergency dough question
- Hi Khalid,Thanks for checking
Janetcookon Blog postHarvest Apple Challah - Hi Khalid,So glad to hear the
Janetcookon Blog postArts and Crafts Market # 7
- formulaMaverickon Blog postSF Sourdough - progess
- This is a great looking bread.
dabrownmanon Forum topicWild Rice Flour & home made rye malt, 100% sourdough loaf
- David snyder covers a lot of these
dabrownmanon Forum topicHelp tips for Peter Reinhart's Struan
- For ciabatta
dabrownmanon Forum topicStretch and Fold/ Ciabatta Help
- After re-reading your post
dabrownmanon Blog postReinhart's Multigrain Struan from "Whole Grain Breads"
- Looks great!
hanseataon Forum topicWild Rice Flour & home made rye malt, 100% sourdough loaf
- Ah, thank you very much!cidilonon Forum topicStretch and Fold/ Ciabatta Help
- Beautiful!
Kisegeron Blog postArts and Crafts Market # 7
- Batch size questionJuRaeon Forum topicQuality of the newer Ankarsrum mixers?
- No @ larcar
dmsnyderon Blog postReinhart's Multigrain Struan from "Whole Grain Breads"
- How big a S&F?
alfansoon Forum topicStretch and Fold/ Ciabatta Help - Struan from ABED bookLarcaron Blog postReinhart's Multigrain Struan from "Whole Grain Breads"
- Hey David -Thanks for the
philvkon Blog postSF Sourdough - progess
- Thanks, everyone for your
The Krusty Loaferon Forum topicPretzel question - I've never seen Muscavado sugar except
dabrownmanon Forum topicSalted Chocolate Rye Cookies from Tartine 3
- If it is rising and then
Floydmon Forum topicHelp tips for Peter Reinhart's Struan