Recent Forum and Blog Comments
- And are we going to get to see it?
Moe Con Blog postMy Gluten Free Sourdough Bread for Every Occasion - Thanks Jon
WanyeKeston Blog postViennoiserie trial #4: cheddar and dendeng (Indonesian style jerky) bicolor croissants with savory glaze - Thank you Mariana! Nice picture!
Breadzikon Forum topicHelp with getting information about Ardent Mills Dark Rye flour - I'll contact Baker's Authority.
Breadzikon Forum topicHelp with getting information about Ardent Mills Dark Rye flour
- Info on the Baker's Authority page may be misleading.
Breadzikon Forum topicHelp with getting information about Ardent Mills Dark Rye flour
- Thanks. JonJ.
The Roadside Pie Kingon Blog postLocking in the Grandma Sicilian pizza - Delicious looking and lovely crumb
JonJon Blog postLocking in the Grandma Sicilian pizza - Another interesting and fascinating bake
JonJon Blog postViennoiserie trial #4: cheddar and dendeng (Indonesian style jerky) bicolor croissants with savory glaze
- Any rice flour
JonJon Forum topicHigh hydration focaccia is sticking to parchment paper
- The finished product
The Roadside Pie Kingon Blog postLocking in the Grandma Sicilian pizza
- Gord, I'm just seeing your…
Benitoon Forum topicGiorilli Panettone - my first sourdough panettone - Thanks Rob
CalBeachBakeron Blog postCumin Rye - Chleb Sandomierski (Poland) - wow, Tony: this is the first…
squattercityon Blog postCumin Rye - Chleb Sandomierski (Poland) - thanks, Rob!
WanyeKeston Blog postViennoiserie trial #4: cheddar and dendeng (Indonesian style jerky) bicolor croissants with savory glaze
- Amazing, Jay. To me, you've…
squattercityon Blog postViennoiserie trial #4: cheddar and dendeng (Indonesian style jerky) bicolor croissants with savory glaze
- ITJB
Moe Con Blog postVienna Bread
- San Francisco
WatertownNewbieon Forum topic'bakery tourism' - thanks Jon
WanyeKeston Forum topicHigh hydration focaccia is sticking to parchment paper
- Good evening, Doctor.
The Roadside Pie Kingon Forum topicHigh hydration focaccia is sticking to parchment paper
- Nice, Moe!
The Roadside Pie Kingon Blog postVienna Bread
- Making panettone is…
Benitoon Blog postCandied Lemon Tart Cherry Sourdough Panettone (Giorilli) and Panettini
- There is a reason why…sparkfanon Forum topicPanettone: an emotional rollercoaster
- Making panettone is always a…sparkfanon Blog postCandied Lemon Tart Cherry Sourdough Panettone (Giorilli) and Panettini
- Thanks Don!
trailrunneron Blog postSourdough Hot Cross Buns - That's what going to far…
Davey1on Blog postWhole Wheat Sourdough attempt #1 - Any TFL itineraries?ReneRon Forum topic'bakery tourism'
- Nice scoring!
loydbon Blog postHow am I doing? - Yes
WanyeKeston Blog postViennoiserie trial #3-2: Some fixes to my black rice bicolor Pain Suisse
- I feel you
squattercityon Blog postViennoiserie trial #3-2: Some fixes to my black rice bicolor Pain Suisse
- A great baker
MTloafon Blog postSourdough Hot Cross Buns - Old starter?
JonJon Blog postWhole Wheat Sourdough attempt #1
- I’m not sure if you’re using…
Benitoon Blog postSourdough Hot Cross Buns
- Good luck
trailrunneron Blog postWhole Wheat Sourdough attempt #1
- Hello,Higher RPM (200 RPM):…josephabernon Forum topicDough oxidation
- Used Dutch oven with lidfairycakes309on Blog postWhole Wheat Sourdough attempt #1
- Used ripe starterfairycakes309on Blog postWhole Wheat Sourdough attempt #1
- Pan release mix
JonJon Forum topicHigh hydration focaccia is sticking to parchment paper
- BoschKittyJon Forum topicEasy to over mix with a Bosch?
- I would not use the old…
Davey1on Blog postWhole Wheat Sourdough attempt #1
- See my Pullman bakes
trailrunneron Blog postWhole Wheat Sourdough attempt #1
- Not sure what you are making but
trailrunneron Forum topicHow do I laminate in sugar (for a cinnamon sugar sourdough) without it sucking up all the water and leaking out everywher
- I just butter
trailrunneron Forum topicHigh hydration focaccia is sticking to parchment paper
- Thank you.
Isand66on Blog postMess it up #2: Two stage biga and skipping bulk fermentation - Thank you
Isand66on Blog postMess it up #2: Two stage biga and skipping bulk fermentation
- I wouldn't dare
WanyeKeston Blog postSourdough Hot Cross Buns
- Thanks Sue, appreciate itI'm…
WanyeKeston Forum topicPanettone: an emotional rollercoaster
- singing vs. playing flute analogy
WanyeKeston Blog postViennoiserie trial #3-2: Some fixes to my black rice bicolor Pain Suisse
- Thanks Benny it worked
MTloafon Blog postSourdough Hot Cross Buns
- Baking matters, too
pmccoolon Forum topicHow Do You Make a Dark Rye Dark - Regarding the photos, I’ve…
Benitoon Blog postSourdough Hot Cross Buns