Recent Forum and Blog Comments
- Try this
alschmelzon Forum topicWhat happened to my dough? - 1:55 AM?DavidEFon Blog post50 % hydration Starter
- Thanks for the replies. Whenkah22on Forum topicDoes Bread Dough Need Less Liquid When Mixed In A Stand Mixer
- Oh I see, that is great help:
PetraRon Blog postRustic loaf - Berinet's recipe is good - So is his methodsandydogon Forum topicDoes Bread Dough Need Less Liquid When Mixed In A Stand Mixer
- Now that sounds great!!!I
PetraRon Blog postRustic loaf
- Chinese Bread RecipesNettie Bakeron Forum topicChinese Bread Recipe Question
- Loaf weightspdurusauon Forum topicTwo-Dough Bread from When French Women Cook - Measurement Caution
- Oh I see, I think I saw a
PetraRon Blog postRustic loaf
- Technique
hanseataon Forum topicDoes Bread Dough Need Less Liquid When Mixed In A Stand Mixer - Bread is a matrixclazar123on Forum topicChinese Bread Recipe Question
- A pity
hanseataon Blog postWorthy of a Knight - Götzenburg Bread
- How creative108 breadson Forum topicReusable covering for doughs
- Beautiful
Kisegeron Blog postSan Joaquin Sourdough - YUM!!I've used buckwheat
bakingbadlyon Blog postBuckwheat Cherry Levain - Looks really good! With a
bakingbadlyon Blog postSan Joaquin Sourdough
- Lecker!Hey, what else can I
bakingbadlyon Blog postWorthy of a Knight - Götzenburg Bread
- I use my frying pan lid
Mini Ovenon Forum topicReusable covering for doughs - feed 200g starter to make 500g 50% hydra.
Mini Ovenon Blog postRustic loaf
- When I feed for long term
Mini Ovenon Blog postRustic loaf
- Flour brandkolobezkaon Blog postAlmost Purely Rye Sourdough
- The plastic bags in thetchismon Forum topicReusable covering for doughs
- I say a shower cap that is good enough to put
dabrownmanon Forum topicReusable covering for doughs - After you shape the loaf, roll it on a wet kitchen
dabrownmanon Blog postMultigrain experience
- You have just baked
dabrownmanon Blog postSan Joaquin Sourdough
- cannot agree with you more!!CeciCon Blog postPoolish 10% Wheat Rye
- They look lovely but dun knowCeciCon Blog postPoolish 10% Wheat Rye
- A few other adjustments neededclazar123on Blog postMultigrain experience
- In the beginning of my SD
PetraRon Forum topicThrow Away Half
- I use a plastic Shower cap
PetraRon Forum topicReusable covering for doughs
- The Shower caps are
PetraRon Forum topicReusable covering for doughs
- A hotel shower cap on a bowl of dough
Antilopeon Forum topicReusable covering for doughs - If you read the frenchflormonton Forum topicArtofex diving arm mixers.
- wow, you been busy chopping
PetraRon Blog postRustic loaf
- Let's see if I can describedoughookeron Forum topicThrow Away Half
- I replenish my starter justdoughookeron Forum topicThrow Away Half
- Herefotomat1on Forum topicStand mixer
- I used my oven today
Mini Ovenon Blog postRustic loaf
- proofing baskets are for free form
Mini Ovenon Forum topicArtisan bread problems: what the hell am I doing wrong?
- Thanks!
Antilopeon Blog postWhite Bread
- I am unfamiliar with
alschmelzon Forum topicQuark Bread Recipe
- Clarification
Bob S.on Blog postWhite Bread - thanks
Dúon Forum topicArtisan bread problems: what the hell am I doing wrong? - thank you all...
Dúon Forum topicArtisan bread problems: what the hell am I doing wrong?
- Thanks, Floyd. Pick up a bagcmatecunon Blog postBuckwheat Cherry Levain
- Thank you Abe, yes, my
PetraRon Blog post50 % hydration Starter
- Love the bread and the plants!
dabrownmanon Blog postPoolish 10% Wheat Rye
- A couple of questions (well maybe a few more)aromaon Blog postWhite Bread
- Lovely delicious looking
Mebakeon Blog postPoolish 10% Wheat Rye - Here is the websiteAnonymouson Forum topicWhat happened to my dough?