Recent Forum and Blog Comments
- Thanks, I'll try this!Anonymouson Forum topicWhat's the secret to a great strawberry donut/pop tart glaze?
- No problem! I was just tryingAnonymouson Forum topicWhat's the secret to a great strawberry donut/pop tart glaze?
- Hmm. I see that was not at all helpful.
David Esq.on Forum topicWhat's the secret to a great strawberry donut/pop tart glaze? - Lovely Loaf!!! Did you bakeCeciCon Blog postLet's build a bread: Juergen's Brighton Sourdough
- Looks good
SylviaHon Forum topicIrish Brown Bread (soda bread) - Sticky HandsBobBouleon Forum topicIf you work with wet doughs, read this for a "handy" tip.
- Nice pie you have!I alsoadrion Forum topicThe New York Times on Home Made PIZZA
- Neat.
Floydmon Blog postMaple Sap SD - I gotta check on it tonightCeciCon Blog postPlötziade - Pain Au Levain
- OMG!!! your flowers areCeciCon Blog postPlötziade - Pain Au Levain
- Both of your loaves look
Janetcookon Blog postMaple Sap SD - actually i have the same probCeciCon Blog postPain Au Quinoa
- Actually black bean is on myCeciCon Blog postPain Au Quinoa
- Loaves sound heavenly. Yeah
Janetcookon Blog posttrying something new
- Nice bakeAnonymouson Blog postWhole Wheat with Caramelized Onions
- can you tell me more about the levain ?
trailrunneron Forum topicEverything And Then Some SD Raisin Rye Bagels - Thank you, Wild-Yeast! Hope
FlourChildon Blog postUltimate Cinnamon Rolls - Agree, it was so easy
CAphylon Blog postFrench baguettes in a jiffy - Agree, dabrownman
CAphylon Blog postGluten-Free Farmhouse Bread
- General rule for glaze...
largenealon Forum topicWhat's the secret to a great strawberry donut/pop tart glaze? - I used white whole wheat for that photo
David Esq.on Blog postBrotforms and Tartine Country Loaf, a pictorial essay
- Thanks Dab,
WoodenSpoonon Blog postMaple Sap SD - Thanks emkay
WoodenSpoonon Blog postMaple Sap SD
- Being a diabetic I'm
dabrownmanon Blog postMaple Sap SD - Wow. Did you say yo were
dabrownmanon Blog posttrying something new
- So very creative. Is the
emkayon Blog postMaple Sap SD - levain and flecks of brown
emkayon Blog postBrotforms and Tartine Country Loaf, a pictorial essay
- Strawberries are in season now :)
andychriston Forum topicWhat's the secret to a great strawberry donut/pop tart glaze? - I have a rye starter too,
PetraRon Forum topicWork days - Sourdough country loaf - Secret to air holes is also
PetraRon Forum topicWork days - Sourdough country loaf
- This is the bread that 60%
dabrownmanon Blog postFrench baguettes in a jiffy
- Better to work with a wet dough
PetraRon Forum topicPain de campagne troubleshooting
- Hey Ian. Nice one! I can
Song Of The Bakeron Blog postWhole Wheat with Caramelized Onions - I just dampen my hands and
PetraRon Forum topicIf you work with wet doughs, read this for a "handy" tip.
- I sure looks like a craggy loaf on the outside
dabrownmanon Blog postGluten-Free Farmhouse Bread
- If you want donut shop flavourmini_maggieon Forum topicWhat's the secret to a great strawberry donut/pop tart glaze?
- Great looking interpretation
Isand66on Blog postLet's build a bread: Juergen's Brighton Sourdough - Great looking bake GMA's!
Isand66on Forum topicWe 3 gmas are back on schedule!
- thanks DA. Looks like just
Isand66on Blog postWhole Wheat with Caramelized Onions
- Hi Juergen,Wonderful spread
Janetcookon Blog postLet's build a bread: Juergen's Brighton Sourdough
- As a pastry Chef if you havecarltonbon Blog postPain Noisette
- I think hazelnuts and pistachios are the most
dabrownmanon Blog postPain Noisette
- I didn't notice it was the same one but now
dabrownmanon Forum topicThe New York Times on Home Made PIZZA
- Of course not.
David Esq.on Forum topicWhat's the secret to a great strawberry donut/pop tart glaze?
- Beautiful crumb shot! You
bbegleyon Blog postPain Noisette - Thank you very much
Juergen Krausson Blog postLet's build a bread: Juergen's Brighton Sourdough - final proofTylerDavison Forum topicinterpreting poke test on refrigerated dough
- I don't think the poke test is all that reliable in this case.
David Esq.on Forum topicinterpreting poke test on refrigerated dough
- Are you poking after the first ferment or final proof?clazar123on Forum topicinterpreting poke test on refrigerated dough
- The Weakness..,
Wild-Yeaston Blog postUltimate Cinnamon Rolls