Recent Forum and Blog Comments
- I would say to knead on a low
PetraRon Forum topicKneading question - Hi Laurentius
PetraRon Forum topicFresh out of the Oven:)
- The density of flour,Bob Marleyon Forum topicConversion errors
- Hi Petra,Thats a beautiful
Laurentiuson Forum topicFresh out of the Oven:) - Thank you Paul, I will try ittinksquaredon Forum topicKneading question
- The Crumb
PetraRon Forum topicFresh out of the Oven:)
- A simple experiment...
pmccoolon Forum topicKneading question - Who knew the water content in
emkayon Blog postOat Porridge Potato Rolls - Thank you ghazi! I'm just
emkayon Forum topicNot enough yeast in starter?
- I'm not sure what kind of
emkayon Blog postTartine buckwheat porridge bread
- I felt it was slightly too
emkayon Blog postTartine buckwheat porridge bread
- The statement came across
MANNAon Forum topicConversion errors - I felt it was slightly too
emkayon Blog postTartine buckwheat porridge bread
- That's not really theMisterTTon Forum topicConversion errors
- If you have any bread left...
emkayon Forum topicFresh out of the Oven:)
- Exactly which part ofsuaveon Forum topicConversion errors
- These look wonderful!
v's sison Blog postOat Porridge Potato Rolls - Awww thank you so much.
PetraRon Forum topicFresh out of the Oven:)
- Thank you so much:)And the
PetraRon Forum topicFresh out of the Oven:)
- @Janet Yang:It would be bestBob Marleyon Forum topicConversion errors
- Janet,I use this page from
MANNAon Forum topicConversion errors
- WOW! That's pretty much rude
MANNAon Forum topicConversion errors
- Hm, 4.5 ounces is 133g andadrion Forum topicConversion errors
- Gorgeous !!!
Mini Ovenon Blog postFocaccia on the stovetop finished with the broiler - Frankly, you did not do muchsuaveon Forum topicConversion errors
- rotating loaves in the oven?
Mini Ovenon Forum topicTangzhong milk bread deflates after cooling
- One of THE best oven springsBob Marleyon Forum topicFresh out of the Oven:)
- If you're going for endurance
Mini Ovenon Forum topicQuestion reg. Baking Bread with AP flour...
- bread porn, anyone ?
lepainSamidienon Forum topicFresh out of the Oven:) - Me tooAnonymouson Blog postFarmer's Market Week 34 (Sourdough w/ Fresh Milled Wheat)
- WellAnonymouson Blog postFarmer's Market Week 34 (Sourdough w/ Fresh Milled Wheat)
- I don't know bout thatAnonymouson Blog postFarmer's Market Week 34 (Sourdough w/ Fresh Milled Wheat)
- Central MillingAnonymouson Blog postFarmer's Market Week 34 (Sourdough w/ Fresh Milled Wheat)
- Very NiceAnonymouson Blog postPortland Pumpernickel V.2.0
- You will LOVE baking with
PetraRon Forum topicQuestion reg. Baking Bread with AP flour...
- Oh I only eat unsalted Butter
PetraRon Forum topicFresh out of the Oven:)
- I live in the U.S. andBob Marleyon Forum topicQuestion reg. Baking Bread with AP flour...
- I'd wait a few hours and thenBob Marleyon Forum topicFresh out of the Oven:)
- YUM!!JimZon Forum topicSesame Semolina Bread
- Wow!
Faguson Blog postThe snappish landscape, rye rivers between ice - Thank you Ruralidle, I
PetraRon Forum topicQuestion reg. Baking Bread with AP flour...
- Thank you DavidEF:)I used to
PetraRon Forum topicQuestion reg. Baking Bread with AP flour...
- I thank you Bob Marley.I
PetraRon Forum topicFresh out of the Oven:)
- Looking reallyBob Marleyon Forum topicFresh out of the Oven:)
- Not this again! I'll try
wassisnameon Blog postHominy and Herbs - Buckwheat
hanseataon Blog postTartine buckwheat porridge bread - I can imagine how the masa
wassisnameon Blog postHominy and Herbs
- After a week and a half, andBob Marleyon Forum topicDesiring a stronger flavored starter
- Interesting
hanseataon Blog postHominy and Herbs
- Pinched
hanseataon Blog postPain Au Levain with Spelt Flour