Recent Forum and Blog Comments
- Correct
gary.turneron Forum topicSubstitute milk? - Just different mixing methodsAnonymouson Forum topicS&F vs machine kneading
- Yum
cerevisiaeon Forum topicwhat kind dough can make this kind of bread? - I'd guess that is a muffinAnonymouson Forum topicwhat kind dough can make this kind of bread?
- Agreed
cerevisiaeon Forum topicBaking Bread for a Wedding
- Tend to agree
ElPanaderoon Forum topicwhat kind dough can make this kind of bread? - More information?
cerevisiaeon Forum topicwhat kind dough can make this kind of bread?
- Nope. Internal temp.
David Esq.on Blog postTartine 70% Whole Wheat with Walnuts - Had a look
ElPanaderoon Forum topicBannetons cheap
- Sourdough
dabrownmanon Forum topicBaking Bread for a Wedding - Changes made, HUGE improvementdebdpon Forum topicSourdough like taffy and sticky
- Oven temp
ElPanaderoon Blog postTartine 70% Whole Wheat with Walnuts
- Glad you like the bread Ian.
dabrownmanon Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage
- Seams!
wassisnameon Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage - Always remember....
David Esq.on Blog postTartine 70% Whole Wheat with Walnuts
- Deducting flour and water
David Esq.on Blog postRustic loaf
- The math
David Esq.on Blog postRustic loaf
- I bake my bread on a stone inVictor Melloon Forum topicDutch Ovens
- Maybe the 3rd time is the charm
dabrownmanon Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage
- Looks like TFL Gemlin is at it again
dabrownmanon Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage
- That's a beauty, Mary!
wassisnameon Blog postTartine 70% Whole Wheat with Walnuts
- This bread is a good looker inside and out for sure.
dabrownmanon Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage
- The chacon ,akes me feel
dabrownmanon Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage
- I highly suggestAnonymouson Forum topicBaking Bread for a Wedding
- ProteaseAnonymouson Forum topicScalding milk is unnecessary? KA says so!
- WW flourghazion Forum topicWhole wheat starter ratios...
- I've cooked griddle scones and cornbread
Antilopeon Forum topicDutch Ovens - To use up your stronger flour
FlourChildon Forum topicfrench kneading/stretch and fold problems.. taut dough - I'll be checking out those
rozeboosjeon Forum topicGreenstein's Sourdough Rye (Rye Sour) care and feeding, illustrated - I have not been able to find
Isand66on Forum topicYogurt as main hydration agent? - Thank you ElPanadero
PetraRon Blog postRustic loaf - I am totally lost now lol, I
PetraRon Blog postRustic loaf
- Funny, one of my recipes I
Isand66on Forum topicScalding milk is unnecessary? KA says so!
- These look beautiful. I can
Isand66on Blog postPain au chocolate
- Hey, lets keep this site "G"
Isand66on Blog postPain au chocolate
- Mary, what a beautiful loaf
Isand66on Blog postTartine 70% Whole Wheat with Walnuts
- Love this one DA! You and
Isand66on Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage
- Hmm
ElPanaderoon Forum topicNo Margarine! Can I use butter instead?
- I rounded up to 170g flour
Mini Ovenon Blog postRustic loaf - Walnut Oil
ElPanaderoon Blog postTartine 70% Whole Wheat with Walnuts
- How do you do the math?
David Esq.on Blog postRustic loaf
- Chocolate Stout Bread & Pan
dablueson Blog postChocolateStout&FreshCherries&Hazelnut Levain - Oh it does lubricate the oil
PetraRon Blog postBatard
- Hmmm
ElPanaderoon Blog postBatard
- Salt is 2.7%
Mini Ovenon Blog postRustic loaf
- OOPS.!
paleo4everon Blog post2nd - A word of caution when bakingdoughookeron Forum topicDutch Ovens
- Now I am curious lol.
PetraRon Blog postRustic loaf
- I've learned over the years
Mini Ovenon Blog postRustic loaf
- Dad just turned 89 yrs
Mini Ovenon Forum topicNo Margarine! Can I use butter instead?