Recent Forum and Blog Comments
- That explains it thenStevoon Forum topicSome really bad news about the whole idea of eating bread
- Naturally leavened you say..
mwilsonon Forum topicPizza dough not developing any bonds - Turn failures into successAnonymouson Blog postMy 1st Tartine bread (failed...)
- The Window Pane TestAnonymouson Forum topicPizza dough not developing any bonds
- What is your method?Anonymouson Forum topicPizza dough not developing any bonds
- Do you remember the line from
Laurentiuson Forum topicSome really bad news about the whole idea of eating bread - Delicious!
Mebakeon Blog postPumpernickel-Yeasted Version - P.s.Anonymouson Forum topicSourdough of my youth vs today's sourdough
- Hi Ross good to hear from you
yozzauseon Blog postBourke Street - Fabulous Pizza, John .
Mebakeon Blog postLong Weekend Margherita Pizza
- This looks so good,I would
PetraRon Forum topicFirst Rye Sourdough (Thanks PiPs!) - Here's an easy one for youAnonymouson Forum topicSourdough of my youth vs today's sourdough
- Looks greatghazion Forum topicFirst Rye Sourdough (Thanks PiPs!)
- Fabulous breads, Yozza!rossnrolleron Blog postBourke Street
- Oh man, your margheritas
bakingbadlyon Blog postLong Weekend Margherita Pizza - The pumpernickel with spinach
bakingbadlyon Blog postPumpernickel-Yeasted Version
- My idea of roughing it!
dmsnyderon Blog postSan Joaquin Sourdough in a Dutch Oven over Charcoal - Bravo!The crust on those
bakingbadlyon Blog postA Fair Showing
- Dusting with rice flour willsquareheadon Forum topicCouche Dampness
- WowCharSiuon Blog postNaturally leavened croissants
- Pizzas look fabulous, John!
dmsnyderon Blog postLong Weekend Margherita Pizza
- Ditto what Barry said aboutdoughookeron Forum topicGas Deck Oven for Cottage Food Operation
- These pages might give youdoughookeron Forum topicGas Deck Oven for Cottage Food Operation
- I stretch it, but a lot
AlePaoloon Forum topicHello from Rome, Italy (living in UK now) - Hello Ayour facebook page
Jason1876on Forum topicHello from Burnaby, BC Canada - wow~it looks pretty good,
Jason1876on Forum topicHello from Rome, Italy (living in UK now)
- keep sour dough starter in
Jason1876on Forum topicHello from Rome, Italy (living in UK now)
- Hello there
Jason1876on Forum topicHello from Rome, Italy (living in UK now)
- (No subject)
Jason1876on Blog postMy 1st Tartine bread (failed...)
- No Discardcharbonoon Forum topicSourdough of my youth vs today's sourdough
- I'm keeping it in water now
AlePaoloon Forum topicHello from Rome, Italy (living in UK now)
- I'll definitely try to
AlePaoloon Forum topicHello from Rome, Italy (living in UK now)
- Don't even get me started on
Song Of The Bakeron Forum topicSome really bad news about the whole idea of eating bread - Beauties Michael. Croissants
Song Of The Bakeron Blog postSD Croissants fresh from the oven
- Mary. It's as if you read my
Song Of The Bakeron Blog postNaturally leavened croissants
- thanks!
emkayon Blog postNaturally leavened croissants - I agree with Bob that you dobarryvabeachon Forum topicFan in oven just too powerful
- I am no expert, but I got mybarryvabeachon Forum topicCouche Dampness
- If we are to careful we will
PetraRon Forum topicSome really bad news about the whole idea of eating bread
- Thank you. It took me a
Song Of The Bakeron Blog postLong Weekend Margherita Pizza
- Thanks Michael. Having done
Song Of The Bakeron Blog postLong Weekend Margherita Pizza
- Usually it is, but I've hadAnonymouson Forum topicRoll in butter.
- Leaking butter during baking
baybakinon Forum topicRoll in butter. - and another thing...Les Nightingillon Forum topicSome really bad news about the whole idea of eating bread
- I would guess that yes, the
baybakinon Forum topicCouche Dampness
- Since this post I've triedAnonymouson Forum topicRoll in butter.
- Thanks!JustLoafingon Forum topicHELP! Pizza Dough Issues
- Thanks!
rgreenberg2000on Forum topicBrotform success! - What material is the coucheYerffejon Forum topicCouche Dampness
- GregS, I am very obsessive
Tina Marieon Forum topicSourdough of my youth vs today's sourdough