Recent Forum and Blog Comments
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Juergen Krausson Blog postGötz Brot Take 2 - with Green Spelt - Thank you for pointing me to Green Spelt!
Juergen Krausson Blog postGötz Brot Take 2 - with Green Spelt
- Asturias
Juergen Krausson Blog postGötz Brot - Juergens Take
- My 50%WW Sd BreadFordon Forum topicExcessive bread firming
- Thanks Dabrownman. I will tryfrangipanion Forum topicHello from Calcutta, India
- That dough was mixed and thenYerffejon Forum topica traditional bread baking video with interesting way dough is put into oven
- Aha!rossnrolleron Blog postHamelman's Whole Rye and Whole Wheat Bread
- Thanks, Tom. That is kind of
Mebakeon Blog postBread to order. - Wow, that slice of bread is just asking
Antilopeon Blog postChocolateStout&FreshCherries&Hazelnut Levain - Samir, it has been my
msneuropilon Forum topicExcessive bread firming - They don't show the whole bread making process
Antilopeon Forum topica traditional bread baking video with interesting way dough is put into oven
- Most websites with Tangzhong recipes state
Antilopeon Forum topicExcessive bread firming
- Thanks, Aly!
Mebakeon Blog postBread to order.
- Thanks again, LevainTwisted Brickon Forum topicAutolyse and Gluten
- Thank you all for yoursamirhatemon Forum topicExcessive bread firming
- How does it dissolve?SweetMKon Forum topicPurpose of salt?
- The Zo Virtuoso Bread Machine recipe book
Antilopeon Forum topic1 1/2 lb.
- So, how much Tangzhong would
PetraRon Forum topicExcessive bread firming - keeping quality
msneuropilon Forum topicExcessive bread firming
- I do not think that you will
PetraRon Forum topicArtisan bread problems: what the hell am I doing wrong?
- Metric ConversionPostal Grunton Forum topicRustic Bread
- Thanks, Ed!
dmsnyderon Blog postA weekend's bake 8/4/2014 - Thanks, Flour Child!
dmsnyderon Blog postA weekend's bake 8/4/2014
- 65% hydration @ dtrap
dmsnyderon Blog postBaguette crumb - 65% hydration dough
- Wow!edroidon Blog postA weekend's bake 8/4/2014
- sesame seeds, part of the
FlourChildon Blog postTortas de Aceite - Phyllis, these will work just
FlourChildon Blog postTortas de Aceite
- well organized...
FlourChildon Blog postLook behind the doors - welcome to Karin's Bäckerei!
- It's coming along well,
bakingbadlyon Blog postLook behind the doors - welcome to Karin's Bäckerei! - Beautiful Loaves! Your bread
FlourChildon Blog postA weekend's bake 8/4/2014
- Thanks for the compliment.
WoodenSpoonon Blog postChocolateStout&FreshCherries&Hazelnut Levain - Love the beautiful loaves,
FlourChildon Blog postKhorasan.......
- ha, no.
WoodenSpoonon Blog postChocolateStout&FreshCherries&Hazelnut Levain
- Thanks Cathy.
WoodenSpoonon Blog postChocolateStout&FreshCherries&Hazelnut Levain
- That would be awesome, thanks.
WoodenSpoonon Blog postChocolateStout&FreshCherries&Hazelnut Levain
- Great looking loaves
FlourChildon Blog postGötz Brot Take 2 - with Green Spelt
- Grow a scoby from a bottle of 'buch
FlourChildon Forum topicWANTED: water kefir grains and kombucha scoby - London
- hydration for this recipedtrapon Blog postBaguette crumb - 65% hydration dough
- Thanks, Varda!
dmsnyderon Blog postA weekend's bake 8/4/2014
- Would fit in my backpack, anytime!nmygardenon Blog postChocolateStout&FreshCherries&Hazelnut Levain
- Ooooo... Lovely. May I
Floydmon Blog postChocolateStout&FreshCherries&Hazelnut Levain - Thanks for the peek Karin.
vardaon Blog postLook behind the doors - welcome to Karin's Bäckerei! - Beautiful as always. And a
vardaon Blog postA weekend's bake 8/4/2014
- I am not on a saltBKSinAZon Forum topicPurpose of salt?
- Are you sure your middle name isn't Lucy?
dabrownmanon Blog postChocolateStout&FreshCherries&Hazelnut Levain - Water Roux
dablueson Forum topicWater roux for recipe that doesn't have water? - Thanks, WoodenSpoon! I think
wassisnameon Blog postGötzenbrot - I am so sorry to hear about
wassisnameon Blog postGötzenbrot
- perfect !
trailrunneron Blog postChocolateStout&FreshCherries&Hazelnut Levain - Bread stalingshoshanna673on Forum topicExcessive bread firming