Recent Forum and Blog Comments
- Take no notice...aromaon Forum topicAnti-bread sentiments
- Hi, Renata, and welcome to
Mebakeon Blog postWhole-wheat Sourdough - First Post! - Bread looks amazing, Derek!
Mebakeon Blog postbaked before work
- Forkish Breadshoshanna673on Forum topicPics of my first sourdough bread using my first sourdough starter
- Thanks!
ExperimentalBakeron Blog postChocolate Sourdough with Walnuts (Bread or Chewy Cake?) - I would guess that the
Janetcookon Blog postChocolate Sourdough with Walnuts (Bread or Chewy Cake?) - Thank you Mini and Antilope.
FrenchNyonyaon Forum topicRaw bread!!! - Free Associationdoughookeron Forum topicLeasing bakery equipment
- I'm as shocked as you are! ;Theresseon Forum topicPics of my first sourdough bread using my first sourdough starter
- Wow!
ExperimentalBakeron Forum topicPics of my first sourdough bread using my first sourdough starter
- Real, genuine, authentic S.F.doughookeron Forum topicSan Francisco style sour dough
- I didn't have a banneton forTheresseon Forum topicPics of my first sourdough bread using my first sourdough starter
- Bread is done at around 200-F internal temperature
Antilopeon Forum topicRaw bread!!! - nuke it
Mini Ovenon Forum topicRaw bread!!! - Okay.
gmagmabaking2on Forum topicWe 3 gmas made Danishes (again) - My daughter is moving to Galveston. for AP
dabrownmanon Forum topicWe 3 gmas made Danishes (again) - Outstanding!
dmsnyderon Forum topicIs my 100% rye sourdough okay? - Thanks that helps a lot. Howlogan24on Forum topicCroissant
- borodinsky scald a boil or mash?jkandellon Blog postCelebrating Rye Breads
- seasonal yeast water
ExperimentalBakeron Blog postRaisin Yeast Water with SD Hybrid White Sandwich Loaf
- Thanks everyone! It turnedTheresseon Forum topicI've been a baaad baaad girl. Q. about my super old, unfed starter!
- rye results
emkayon Forum topicIs my 100% rye sourdough okay? - This also varies dramatically
baybakinon Forum topicCroissant - That varies considerably
yyon Forum topicCroissant - TEXAS
gmagmabaking2on Forum topicWe 3 gmas made Danishes (again)
- A slight underproofing of a
breadforfunon Forum topicFrom Bostons North End. . .but how? - You ask hard questions for anAZ Chuckon Forum topicFermentation temperature+flavor
- Summer humidity
lizzy0523on Forum topicWhy is my dough suddenly so wet? - Everything that you haveYerffejon Forum topicHow Long Does Oven Spring Last?
- I love then all
dabrownmanon Forum topicWe 3 gmas made Danishes (again)
- A big Thank YouTwisted Brickon Forum topicAutolyse and Gluten
- When you come right down toConjuayon Forum topicI'm not making any of Ian's avocado bagels!
- Thanks, Phyllis!
dmsnyderon Blog postPane Valle del Maggia
- I have to start working on my
Isand66on Blog postCalzones and Triple Levain Madness - 25% sourdough meaning?There
baybakinon Forum topicFermentation temperature+flavor
- Thanks guys. I haven't hadAZ Chuckon Forum topicFermentation temperature+flavor
- ..must be Friday.............Bob Marleyon Forum topicHow to measure the flour for Recipe #1
- Common sense it right on. I don't have the book
dabrownmanon Blog postBakes from Tartine 3
- Wow!
CAphylon Blog postPane Valle del Maggia - It depends on what kind of flavor
dabrownmanon Forum topicFermentation temperature+flavor
- Baguettes or Levain?
amberartisanon Forum topicFermentation temperature+flavor - I appreciate your comments,
breadforfunon Blog postBakes from Tartine 3
- Thanks Karin
breadforfunon Blog postBakes from Tartine 3
- You're exactly right
breadforfunon Blog postBakes from Tartine 3
- Some people just dip and scrape
dabrownmanon Forum topicHow to measure the flour for Recipe #1
- Not long ago
dabrownmanon Forum topicHow to measure the flour for Recipe #1
- "...dip and scrape...."Bob Marleyon Forum topicHow to measure the flour for Recipe #1
- to get ready for the
dabrownmanon Blog postCalzones and Triple Levain Madness
- It's cherry season again so......
dabrownmanon Blog postRaisin Yeast Water with SD Hybrid White Sandwich Loaf
- Yes, my starter is fed onlyghazion Forum topicConverting starter