Recent Forum and Blog Comments
- Food slicer
David Esq.on Forum topicBrainstorming Bread Shapes - I agree Karin.
dabrownmanon Forum topicHow much would you charge for your bread? - Paper
cerevisiaeon Forum topicBrainstorming Bread Shapes - FODMAPs
ericreedon Forum topicGluten Intolerance - Thanks all!!!! ;Dealielon Forum topicPizza verace and Liquid levain bread
- Thank you:)ghazion Forum topicFirst sourdough
- Hermann, Robert, Amishadrion Forum topicHerman sourdough bread
- As a business model givinggerhardon Forum topicHow much would you charge for your bread?
- Excellent!
lepainSamidienon Forum topicFirst sourdough - O Boy!
lepainSamidienon Forum topicRefrigeration, phytic acid, and enzyme/yeast activity
- Thanks!pstroson Blog postAlmost Purely Rye Sourdough
- Wow! These look amazing! IRalucaon Blog postBrotforms and Tartine Country Loaf, a pictorial essay
- Thank you very much, Ian!Ralucaon Blog postTartine basic whole wheat
- Noooo :( Happens to me too!Ralucaon Blog postTartine basic whole wheat
- Thank you very much!Ralucaon Blog postStill baking
- I waited a whole 24 hoursghazion Forum topicPale Crust
- I have succefully baked myghazion Forum topicPale Crust
- fantabulous rolls :^)breadsongon Blog postPainted Cinnamon Raisin-Filled Sourdough Dinner Rolls
- In reply to great help from fellow bakers reg tunnel in loaf
nora sasson Forum topicMega Tunnel in a basic sandwich loaf - That's the other oneleucadianon Forum topicBrainstorming Bread Shapes
- Free advice and worth it at twice the price
gary.turneron Forum topicMega Tunnel in a basic sandwich loaf - hi!
ccsdgon Forum topicRefrigeration, phytic acid, and enzyme/yeast activity - I do like onions
cerevisiaeon Forum topicBrainstorming Bread Shapes
- Epic fail
David Esq.on Blog postTartine basic whole wheat
- Interesting questionMJ Sourdoughon Forum topicRefrigeration, phytic acid, and enzyme/yeast activity
- well, I think all flours will
Mini Ovenon Forum topicPale Crust - Looks great. Nice baking.Ian
Isand66on Blog postTartine basic whole wheat - Beautiful.
Isand66on Blog postStill baking
- Oops,
andychriston Forum topicBrainstorming Bread Shapes - Nope,
andychriston Forum topicBrainstorming Bread Shapes
- Sometimes a little bit. Butadrion Forum topicClassic Margherita Pizza
- It depends
hanseataon Forum topicHow much would you charge for your bread? - Do you have any issue with
mightypizzaovenon Forum topicClassic Margherita Pizza - The pizza looks nice but the
mightypizzaovenon Forum topicPizza verace and Liquid levain bread
- All of this free bread is why bakers can't make a living.
David Esq.on Forum topicHow much would you charge for your bread?
- I haven't heard of that one
cerevisiaeon Forum topicBrainstorming Bread Shapes
- White flour in the starter?sandydogon Blog postAlmost Purely Rye Sourdough
- Know you don't want to do rolls,
andychriston Forum topicBrainstorming Bread Shapes
- Larraburu Yeast IDjulialee23on Blog postDoes anyone know of a source for the original Larraburu starter?
- Fougasse
cerevisiaeon Forum topicBrainstorming Bread Shapes
- Are you invited to this party
wassisnameon Forum topicHow much would you charge for your bread? - Thank you and good luck!Ralucaon Blog postTartine basic whole wheat
- Thank you!!Ralucaon Blog postTartine basic whole wheat
- Fougasse or Charlestonleucadianon Forum topicBrainstorming Bread Shapes
- I look at it like this, if Igerhardon Forum topicHow much would you charge for your bread?
- It depends on how active theBob Marleyon Forum topic%starter in dough
- And how much fermentationadrion Forum topic%starter in dough
- No bakery for me.PaddyLon Forum topicHow much would you charge for your bread?
- Frank A. Serio and Sons ...?doscoon Forum topicBest Place to Buy Flour in the DC Area - King Arthur Distributor?
- terms
baybakinon Forum topicFed vs unfed starter