Recent Forum and Blog Comments
- I use a quarry tile. ItsAnonymouson Forum topicbaking stone
- As I said on the other thread
Floydmon Forum topicAccessing TFL on an iPhone - Taste testcarynon Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- My first trial with pain au levain using all sprouted wheatcarynon Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- Yes, SCruz. About 2 hours of
Abelbreadgalleryon Forum topicRye, wheat and raisins (scalded flour method) - Experiment
Trevor J Wilsonon Forum topicTangzhong in recipes with little water - No bigaMaverickon Forum topicBBA Multigrain questions
- @Dido 18
dmsnyderon Blog postSan Joaquin Sourdough Baguettes - Nice Looking Bake
Apple Bettyon Forum topicRye Test Week 3 C - Can you tell us a little more
SCruzon Forum topicRye, wheat and raisins (scalded flour method) - Those look good. Wish that
MANNAon Forum topicRye Test Week 3 C - Here is Danielle Forestier ondoughookeron Forum topicSourdough loaf not rising, Also Gummy, wet texture
- Maybe the dough wasn't fermented enough?lazybakeron Forum topicSourdough loaf not rising, Also Gummy, wet texture
- Note
ElPanaderoon Forum topicAccessing TFL on an iPhone - There are flash browsersAnonymouson Forum topicAccessing TFL on an iPhone
- Hello I have one questionsDido18on Blog postSan Joaquin Sourdough Baguettes
- Cardamom!edroidon Blog postHoliday Breads Recipe Testing
- The role of eggsJanet Yangon Forum topicTangzhong in recipes with little water
- Thanks for all the great comments!
CAphylon Blog postSourdough Experiments - "My understanding is that
ElPanaderoon Forum topicBBA Multigrain questions
- If you are only baking onebarryvabeachon Forum topicCheap Convection Oven & Baking Stone
- Does anyone have the recipeMarySCon Forum topicButtertop Honey Whole Wheat
- I did not have any issues
Isand66on Forum topicPeter Reinhart's Sprouted Whole Wheat Bread - Problem number one is thatdoughookeron Forum topicSourdough loaf not rising, Also Gummy, wet texture
- nice onemrvegemiteon Blog postPhotos of recent wood fired baking in Wellington Nz
- 240-230 C with steam, as
Abelbreadgalleryon Forum topicRye, wheat and raisins (scalded flour method)
- Yum!
Kisegeron Blog postHoliday Breads Recipe Testing - looking good!
leslierufon Blog postPhotos of recent wood fired baking in Wellington Nz - Experimenting with Oven temperaturesmertme36on Forum topicSourdough loaf not rising, Also Gummy, wet texture
- (No subject)
leslierufon Blog postSuccess at last
- El Panadero: rye has moredoughookeron Forum topicstarter not rising
- These all look wonderful.
Isand66on Blog postSourdough Experiments
- Thanks, Brokeback
pmccoolon Blog postHoliday Breads Recipe Testing - Thanks, dab
pmccoolon Blog postHoliday Breads Recipe Testing
- I am at failure 4 or 5, sortbarryvabeachon Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- Welcome, courtney
pmccoolon Forum topichello
- Hmmm.Acidiqueon Blog postPumpkin and a Pint Bread
- +1
ElPanaderoon Forum topicstarter not rising
- Perhaps it was something else
Trevor J Wilsonon Forum topicstarter not rising
- Beautiful
alschmelzon Forum topicRye, wheat and raisins (scalded flour method) - Great-looking loaves, Phyllis!
dmsnyderon Blog postSourdough Experiments
- Trevor: you may have luckeddoughookeron Forum topicstarter not rising
- Ooh!
gary.turneron Forum topicWe 3 gmas rye tested Week 3E - Well done. You've made the
Brokeback Cowboyon Blog postHoliday Breads Recipe Testing - Beautifully Light
Brokeback Cowboyon Blog post75% Whole Wheat Levain Bread from FWSY
- Very understandable, Zita
hanseataon Blog postBread Basket for Götz von Berlichingen - I posted about mine he other
Isand66on Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- sorry, forgot to say the heat
leslierufon Blog postSuccess at last
- Hi ElPanader - I live in New
leslierufon Blog postSuccess at last
- Professional looking baguettesbaliw2on Forum topicEmile Henry Baguette Baker