Recent Forum and Blog Comments
- proth5
pmikeron Forum topic. - I heat only the top (deep)
emkayon Forum topictransfering Tartine dough into hot pan - Stocking up on my supplies.
Darwinon Blog postSeeded Sourdough Multigrain Chacon - Nice little oven
pmikeron Forum topicCountertop Ovens?
- recipe
emkayon Blog postChinese steamed buns
- It was regular supermarketbakerjakeon Forum topicSundried tomato and olive bread
- Zita - it's true that a
emkayon Blog postChinese steamed buns
- Looks nice
CAphylon Forum topicSundried tomato and olive bread - Thanks, Ian
CAphylon Blog postVermont Sourdough 2 with Increased Grain (Another experiment)
- Great thank you.That willDan001on Forum topicSinclair's Bakery - first year
- Thanks for sharing this
Isand66on Blog postVermont Sourdough 2 with Increased Grain (Another experiment) - I may be the king of rolls,
Isand66on Blog postSeeded Sourdough Multigrain Chacon
- Seeds, seeds and more seeds..
Song Of The Bakeron Blog postSeeded Sourdough Multigrain Chacon - I bake in my full sizedMelesineon Forum topicCountertop Ovens?
- You'll love it!MisterTTon Forum topicBlueberry jam fermented yeast culture?
- Wow, there wasMisterTTon Forum topicPloetzaide Pictures are up on Ploetzblog
- First of all, huge congrats
yyon Forum topicCountertop Ovens? - Dough was frozen for 19 days
CAphylon Blog postVermont Sourdough 2 with Increased Grain (Another experiment)
- $$$bikeprofon Forum topicTaking the plunge: 2 weeks at SFBI !
- yumbikeprofon Forum topicTaking the plunge: 2 weeks at SFBI !
- Think it mostly depends on
andychriston Forum topiclong baking time for bread - Davidbikeprofon Forum topicTaking the plunge: 2 weeks at SFBI !
- Pizza Romano
mcson Forum topicSinclair's Bakery - first year - thank you
mycrofton Blog postSpelt and Rye Sourdough Red Wine Bread - WFO SteamingBobSpongeon Forum topic.
- Hey Dan
mcson Forum topicSinclair's Bakery - first year
- I shall have to try this
Isand66on Blog postSacaduros - 46 Percent Whole Grains
- Looks like a fine
dabrownmanon Blog postSpelt and Rye Sourdough Red Wine Bread - I was saying the tasso
dabrownmanon Blog postSeeded Sourdough Multigrain Chacon
- Wow!
bbegleyon Blog postChinese steamed buns - Dough Improvement by Enzyme Addition
Bob S.on Forum topicPurposely Oxidized my Bread - I had tooAnonymouson Blog postBabka!!!!
- I'm sure some can learn to hate this website..
dabrownmanon Blog postSeeded Sourdough Multigrain Chacon
- One of theAnonymouson Blog postBabka!!!!
- We love Tasso too.
dabrownmanon Blog postSeeded Sourdough Multigrain Chacon
- My starter survived fine in
MANNAon Forum topicLong term levain storage - I have been reading alot
MANNAon Forum topicBlueberry jam fermented yeast culture?
- Being the King of Rolls
dabrownmanon Blog postSacaduros - 46 Percent Whole Grains
- It says he only uses 200 g of the levainAnonymouson Blog postPain de Campagne
- Above is the Create/Edit tab.lew_con Forum topicBread Baker's Notebook Open Source App
- No version control. Forlew_con Forum topicBread Baker's Notebook Open Source App
- Oh yes, please update
chouette22on Forum topicTaking the plunge: 2 weeks at SFBI ! - Looks like your reply got
Isand66on Blog postSacaduros - 46 Percent Whole Grains
- I always add the flour and
Isand66on Blog postPain de Campagne
- Thank you
pmikeron Forum topic.
- Mark,One more question. InDan001on Forum topicSinclair's Bakery - first year
- Hi Mark, Thank you for theDan001on Forum topicSinclair's Bakery - first year
- The bacteria that fermented theMisterTTon Forum topicBlueberry jam fermented yeast culture?
- Lookin' good!It has been ages
bakingbadlyon Blog postChinese steamed buns - Nice bake!How long was the
bakingbadlyon Blog postVermont Sourdough 2 with Increased Grain (Another experiment)