Recent Forum and Blog Comments
- Thank you for your reply
veganseedson Blog postBread in the spirit of FWSY - You should not boil lye
David Esq.on Forum topicPretzel question - So very well done!
dabrownmanon Blog postBouabsa double hydration baguette video - At a guess...balmagowryon Forum topicOven spring?
- Boil to have lye dissolve in
Isand66on Forum topicPretzel question - It's like ...
rozeboosjeon Forum topicStarting with sourdough again - For what it's worth ...
rozeboosjeon Forum topicOven spring?
- I have not.Fordon Forum topicComparing kneading techniques
- Fantastic Breadbensma2on Blog postSourdough sandwich bread
- @ veganseeds
dmsnyderon Blog postBread in the spirit of FWSY - It may be a long answer!
CAphylon Blog postBaking a Classic Sourdough in the UK - Couldn't install the laugh track in time :)
alfansoon Blog postBouabsa double hydration baguette video - Thanks, David
CAphylon Blog postBaking a Classic Sourdough in the UK
- That looked like a crazy bake
blackhatbakeron Blog postMiracle Bread - Overnight Country Brown - Skill shmill
David Esq.on Blog postBread in the spirit of FWSY
- Fresh figs are in season
Mini Ovenon Blog postHarvest Apple Challah - Pretzel Sticking problem
The Krusty Loaferon Forum topicPretzel question - PRetzel sticking info
The Krusty Loaferon Forum topicPretzel question
- I would suggest you keep your
Isand66on Forum topicWhole Wheat Pizza and refrigerating/freezing.
- Perfect crust and crumb!
Isand66on Forum topicWild Rice Flour & home made rye malt, 100% sourdough loaf
- Very nice looking loaves.
Isand66on Blog postTartine Bread: A Classic
- Storing and reviving starterKatnathon Blog postBaking a Classic Sourdough in the UK
- Zita, tart granny smilth
Mini Ovenon Blog postHarvest Apple Challah
- Good show
Our Crumbon Blog postBouabsa double hydration baguette video - That looks beautiful! I have
veganseedson Blog postBread in the spirit of FWSY
- high hydration doughs
blackhatbakeron Blog postTartine Bread: A Classic
- beautiful bakeI_Bakeryon Forum topicWild Rice Flour & home made rye malt, 100% sourdough loaf
- Nice loaves
Tatjanicaon Blog postDanish and Lithuanian Scalded Rye Breads - Great photography!
David Esq.on Blog postTartine Bread: A Classic
- Thanks, Josh!
dmsnyderon Blog postBread in the spirit of FWSY
- Nice Bake DavidAnonymouson Blog postBread in the spirit of FWSY
- It's kinda funny you made thejkandellon Forum topicHamelman's 5 Grain Non-Levain
- Okay....,
Wild-Yeaston Forum topicStarting with sourdough again - 3mm should be fine
mcson Forum topicLaminated dough and pastry sheeters. - Thanks for your comments, Janet!
dmsnyderon Blog postBread in the spirit of FWSY
- I can totally relate! thanksnuremelon Forum topicHappy baking, from Philly!
- Those are some
dabrownmanon Blog postTartine Bread: A Classic
- Hi David,Love the scoring and
Janetcookon Blog postBread in the spirit of FWSY - Day 2 bubbles
David Esq.on Forum topicSourdough from Scratch
- Chances are the local flour
Isand66on Blog postNew York Times Pizza
- I usually make white French or Vienna loaves
Antilopeon Forum topic1st Loaf Using Superstone Covered Baker - Thank you! Yes, I chalked theCatomion Blog postPlaying catch-up; cookies, crackers and bread
- Welcome!
Windischgirlon Forum topicHappy baking, from Philly! - Sassfras OblongCOLCon Forum topic1st Loaf Using Superstone Covered Baker
- The first time is truly unforgetableWhollyBreadon Forum topicGreetings from Rio de Janeiro!
- Definitely caught upnmygardenon Blog postPlaying catch-up; cookies, crackers and bread
- I've owned mine for about six months
Antilopeon Forum topic1st Loaf Using Superstone Covered Baker
- David/Ian.I used an organic
Song Of The Bakeron Blog postNew York Times Pizza - Sassafras Oblong Baker problems?COLCon Forum topic1st Loaf Using Superstone Covered Baker
- Impressive bread, Phyllis!
dmsnyderon Blog postBaking a Classic Sourdough in the UK