Recent Forum and Blog Comments
- 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 - Buying bookoitroion Basic pageBook Reviews
- YeastLarcaron Forum topicHelp tips for Peter Reinhart's Struan
- That is a nice looking loaf.
dabrownmanon Blog postNuts n Raisin Sourdough
- Thank youJuRaeon Forum topicQuality of the newer Ankarsrum mixers?
- Looks stellar KhalidAnonymouson Blog postArts and Crafts Market # 7
- The bead and cookies look great.
dabrownmanon Blog postArts and Crafts Market # 7
- SFBI Artisan I & II
amberartisanon Forum topicA course on Artisanal Bread Making - You have my fullest sympathy
hanseataon Blog postMiracle Bread - Overnight Country Brown - Delicious it is!
David Esq.on Blog postMiracle Bread - Overnight Country Brown - I wonder why Saveur changed the recipeJanet Yangon Forum topicSalted Chocolate Rye Cookies from Tartine 3
- Look into thisrichkaimdon Forum topicA course on Artisanal Bread Making
- Sounds and looks delicious!
Mebakeon Blog postHarvest Apple Challah - Linda, I believe that thebarryvabeachon Forum topicQuality of the newer Ankarsrum mixers?
- If I hadn't read your whole saga
vardaon Blog postMiracle Bread - Overnight Country Brown - 20% vs 5%
David Esq.on Forum topicMy Tangzhong Roux FAQ
- Struanghazion Forum topicHelp tips for Peter Reinhart's Struan
- Err, I forgot to mention thatcidilonon Forum topicStretch and Fold/ Ciabatta Help
- I have owned a DLX for about
Janetcookon Forum topicQuality of the newer Ankarsrum mixers? - That's a handsome loaf, philvk!
dmsnyderon Blog postSF Sourdough - progess
- Thanks for the response, my methodMJ Sourdoughon Forum topicWild Rice Flour & home made rye malt, 100% sourdough loaf
- Really depends
hanseataon Forum topicComparing kneading techniques
- Same here
hanseataon Forum topicHelp tips for Peter Reinhart's Struan
- Hey El Panadero !Thanks for
philvkon Blog postSF Sourdough - progess
- Thanks Brown man!
philvkon Blog postSF Sourdough - progess
- Ever since our starter
dabrownmanon Forum topicWhen to remove grapes from starter?
- The original
dabrownmanon Forum topicSalted Chocolate Rye Cookies from Tartine 3
- Concur
ElPanaderoon Forum topicComparing kneading techniques - How much chocolate in Salted Choc. Rye cookies?Janet Yangon Forum topicSalted Chocolate Rye Cookies from Tartine 3
- How much chocolate in Salted Choc. Rye cookies?Janet Yangon Forum topicSalted Chocolate Rye Cookies from Tartine 3
- The pincer is for mixing
breadforfunon Forum topicComparing kneading techniques - Sticking pretzelsjaywillieon Forum topicPretzel question
- Wow talk about making agerhardon Forum topicWhen to remove grapes from starter?
- As you say
ElPanaderoon Forum topicWhen to remove grapes from starter?
- Hi Mini,Thanks for the report
Janetcookon Blog postHarvest Apple Challah
- Today's comments ...
rozeboosjeon Forum topicHigh Hydration Nightmare - overworking, indeed
rozeboosjeon Forum topicHigh Hydration Nightmare
- Inching toward success
rozeboosjeon Forum topicHigh Hydration Nightmare
- Are you baking other recipes
Floydmon Forum topicHelp tips for Peter Reinhart's Struan
- Romance, you say?balmagowryon Forum topicWhen to remove grapes from starter?
- Looks grand!
dabrownmanon Blog postSF Sourdough - progess
- Excellent
rozeboosjeon Forum topicHigh Hydration Nightmare
- I have an Ankarsrum from last
Floydmon Forum topicQuality of the newer Ankarsrum mixers?