Recent Forum and Blog Comments
- In sourdough breads this canYerffejon Forum topicI made a * flat * bread lol -OR- Do not rush your dough
- The mixer will actually heat up
Mini Ovenon Forum topicI made a * flat * bread lol -OR- Do not rush your dough - Great
ElPanaderoon Blog postCrumb shot from Hamelman's Five Grain - June 21 2014 - Some people have mixed experience
CAphylon Blog postFive Grain Levain Bread Baked from Frozen - Simply tell them to enjoydoughookeron Forum topicI made a * flat * bread lol -OR- Do not rush your dough
- Looks perfect. Nice bake.Ian
Isand66on Blog postCrumb shot from Hamelman's Five Grain - June 21 2014 - Sounds like a pretty simple
Isand66on Blog postArs Pistorica- 0 to Starter in 3 Days
- That happened to me and IAZ Chuckon Forum topicI made a * flat * bread lol -OR- Do not rush your dough
- Good looking baguettes and IBob Marleyon Forum topictips and crusts - photo collage
- No deadline
hanseataon Blog postCHALLENGE FOR FELLOW BAKERS - A BREAD FOR THE KNIGHT WITH THE IRON HAND - I could tear into a couple of those right now
Joyofglutenon Forum topictips and crusts - photo collage - Welcome!PaddyLon Forum topicHello!
- Place is Bricco Panneteria.cowguye1on Forum topicFrom Bostons North End. . .but how?
- I'll be making some Pretzel
Isand66on Blog postWhole Wheat Croissants
- I agree- my mouth is watering
hungryscholaron Blog postDaniel Leader Bakes - Auvergne Rye Baguettes (with Chorizo) - I'd buy thatsandydogon Blog postFive Grain Levain Bread Baked from Frozen
- Impressive
ElPanaderoon Forum topicPics of my first sourdough bread using my first sourdough starter
- It might be a fun experimentdoughookeron Forum topicSourdough Revival and Dilemmas
- Very interesting
SylviaHon Forum topicGluten graphic ATK visual - 13 years...aromaon Forum topicSourdough Revival and Dilemmas
- Lucy must be royaltrygmabakingon Blog postGötz von Berlichingen Ancient Age Sourdough Bread
- Spudnuts linkgmabakingon Forum topicDoughnut Help
- just levain
CAphylon Blog postFive Grain Levain Bread Baked from Frozen
- thanks, dabrownman
CAphylon Blog postFive Grain Levain Bread Baked from Frozen
- Krispy Kreme "Ringer" Recipe
Wild-Yeaston Forum topicDoughnut Help - The texture inside is verysirrithon Forum topicCaneles
- I'll try get a crumb photo ifsirrithon Forum topicCaneles
- BeautyAnonymouson Blog postCrumb shot from Hamelman's Five Grain - June 21 2014
- Hello Karin! I'm keen to take
bakingbadlyon Blog postCHALLENGE FOR FELLOW BAKERS - A BREAD FOR THE KNIGHT WITH THE IRON HAND - Seaweedjkandellon Blog postXI - They've got IT!!!....or do they? : A Mystery of Maison Kayser's Bread Solved.......or not?
- Theresseshoshanna673on Forum topicPics of my first sourdough bread using my first sourdough starter
- Stellar
BobSon Blog postCrumb shot from Hamelman's Five Grain - June 21 2014 - The truth is out there
emkayon Blog postSan Joaquin SD: The good, the bad and the ugly - So here's the result.
FrenchNyonyaon Forum topicRaw bread!!! - A perfect bread for a knight.
emkayon Blog postGötz von Berlichingen Ancient Age Sourdough Bread
- Thank you Mr. Marley! ;)Theresseon Forum topicPics of my first sourdough bread using my first sourdough starter
- Wow - thanks Floydm! :) ITheresseon Forum topicPics of my first sourdough bread using my first sourdough starter
- Shoshanna6, The short answerTheresseon Forum topicPics of my first sourdough bread using my first sourdough starter
- What IS the final texture?PaddyLon Forum topicCaneles
- By all means
hanseataon Blog postGötz von Berlichingen Ancient Age Sourdough Bread
- @ Pizza Fool
dmsnyderon Forum topicProofed boule into a batard for romertopf? - Will have been the same
hanseataon Blog postThis week's baking 6-20-2014 Pain de Campagne and 70% Rye
- @dabrownman question please.
Thaichefon Blog postGötz von Berlichingen Ancient Age Sourdough Bread - Beautiful exteriorleucadianon Forum topicCaneles
- Thanks for the kind wordsproth5on Blog postWhole Wheat Croissants
- Thanks, David, I'll try thatpizza foolon Forum topicProofed boule into a batard for romertopf?
- Thanks. Paulproth5on Blog postWhole Wheat Croissants
- Thanks, dbm!
dmsnyderon Blog postThis week's baking 6-20-2014 Pain de Campagne and 70% Rye
- Neato!
dmsnyderon Blog postFive Grain Levain Bread Baked from Frozen
- A different approach @ Pizza Fool
dmsnyderon Forum topicProofed boule into a batard for romertopf?