Recent Forum and Blog Comments
- Glad you liked the bread.
dabrownmanon Blog postPlotziade Sourdough Chacon - Thanks Floydm for the
nora sasson Forum topicBack to practicing Tartine - I am glad as well to be able
nora sasson Forum topicBack to practicing Tartine
- You're right about that David
nora sasson Forum topicBack to practicing Tartine
- Suggestions
lizzy0523on Forum topic1st attempt at bread making - Trailrunner, I can't arguebarryvabeachon Forum topicStone or Steel
- good info
twcinnhon Forum topicFeedback on starter appreciated. - Agree with this.
David Esq.on Forum topicStone or Steel - ah singapore
ericreedon Forum topicAnother Newbie - Follow a different recipe
placeboon Forum topicSour sourdough - I read, use it right away or wait a couple of weeks.
David Esq.on Forum topicFresh milled grains - how long are they fresh?
- Hi Patman, I was not all thatmatthewcoveon Forum topicNew Build just started
- Do you have a lame with aSydon Forum topicUsing a lame
- Same timeline...
largenealon Forum topicSour sourdough - Along with what Les istchismon Forum topicUsing a lame
- lame tipsLes Nightingillon Forum topicUsing a lame
- I hear ya,,,patman23on Forum topicFresh milled grains - how long are they fresh?
- I sure wish you lived closerpatman23on Forum topicNew Build just started
- Your pleasure from this bread is all the thanks I need!
dmsnyderon Blog postDave's SFBI Miche (Almost) - I think for long term storing
PetraRon Forum topicStoring sourdough starter short & long term - No King Arthur in Singapore
Daphne18on Forum topicAnother Newbie - Thanks
Isand66on Blog postPlötziade - Pain Au Levain - Looks and sounds great.Thanks
Isand66on Blog postBroa de Milho (Portugese Corn Bread)
- Thanks Josh.happy bakingIan
Isand66on Blog postWhole Wheat with Caramelized Onions
- Thanks John.Appreciate your
Isand66on Blog postWhole Wheat with Caramelized Onions
- This loaf doesn't quitAnonymouson Blog postDave's SFBI Miche (Almost)
- short answer
ericreedon Forum topicAnother Newbie
- nice bake..
trailrunneron Blog postPlotziade Sourdough Chacon - no the bread doesn't burn on the steel...
trailrunneron Forum topicStone or Steel
- Still unsure
Daphne18on Forum topicAnother Newbie
- Still unsure
Daphne18on Forum topicAnother Newbie
- thank you Josh..
trailrunneron Blog posttrying something new
- Well, the 9" worked well.
David Esq.on Blog postBrotforms and Tartine Country Loaf, a pictorial essay
- I used a baking steel forbarryvabeachon Forum topicStone or Steel
- Way to go DABAnonymouson Blog postPlotziade Sourdough Chacon
- Look! Dabrowny's yard is
Song Of The Bakeron Blog postPlotziade Sourdough Chacon - Great looking loaf, love the
bbegleyon Blog postPlotziade Sourdough Chacon - It is and for me.
David Esq.on Forum topicWhat's the secret to a great strawberry donut/pop tart glaze?
- You're absolutely right
Brokeback Cowboyon Blog postPain Noisette - :)adrion Forum topicstarter and yeast compare
- Brotform QuestionCoho6on Blog postBrotforms and Tartine Country Loaf, a pictorial essay
- Jello-very artificialclazar123on Forum topicWhat's the secret to a great strawberry donut/pop tart glaze?
- If you want to extend the noadrion Forum topicstarter and yeast compare
- ehh Im not worried
daveazar531on Forum topicStone or Steel - But is it really so bad?MisterTTon Forum topicWhat's the secret to a great strawberry donut/pop tart glaze?
- You're welcome
David Esq.on Forum topicStone or Steel
- Tip
CAphylon Blog postGluten-Free Farmhouse Bread - Thanks David
daveazar531on Forum topicStone or Steel
- I did that?clazar123on Blog postGluten-Free Farmhouse Bread
- Looks good to me.
Mini Ovenon Forum topicFeedback on starter appreciated.