Recent Forum and Blog Comments
- Why should it be 198 F/92 C?
ericreedon Forum topicBaking times - As 180 F is 82 degrees, Iadrion Forum topicBaking times
- Alas
vardaon Blog postThe Cambridge Winter Market - Thanks Paul
vardaon Blog postThe Cambridge Winter Market
- internal temperature
ericreedon Forum topicBaking times
- Darn, no message attached.
vardaon Blog postThe Cambridge Winter Market
- @Mary ... Tartine oven spring, scoringdoscoon Forum topicGetting fissures from baking seam up
- @BetsyMePoochodoscoon Forum topicGetting fissures from baking seam up
- Great, Varda! do I see some
Mebakeon Blog postThe Cambridge Winter Market - Thanks!
Isand66on Blog postThe Cambridge Winter Market - Definition of "overbaked"DavidEFon Forum topicBaking times
- Thanks, Varda! I'd love to
Mebakeon Blog postArts and Crafts Market # 3
- The first time I tried, IHiscookon Forum topicTrying No Knead Artisan Bread by Jim Lahey in Singapore
- Thanks, I am trying it now toHiscookon Forum topicTrying No Knead Artisan Bread by Jim Lahey in Singapore
- Nice crackles on the crustSydon Blog postPane Valle Maggia, ver. 3 3/18/2014
- Good for cakes, pastries
The Yakima Kidon Forum topicrotating/ revolving oven - 1/8 tsp yeast, and overnight
The Yakima Kidon Forum topicStarter Sacrilege!!
- Sourdough starters
The Yakima Kidon Forum topicStarter Sacrilege!!
- Stone-Buhr bread flour is the best, period
The Yakima Kidon Forum topicAnother flour question
- Stone-Buhr bread flour is my favorite
The Yakima Kidon Forum topicKing Arthur flour - why use it?
- No piano - no problem. You
Janetcookon Blog postThe Cambridge Winter Market - Great news, Varda
pmccoolon Blog postThe Cambridge Winter Market - Ruh-Roh! Sounds like
pmccoolon Blog postThe Cambridge Winter Market
- results from todays bake!Drinkon Forum topicHigh grain sourdough hybrid breads how to make them rise?
- My recipeAnonymouson Forum topicUsing two different levain for the same bread
- Freezing
vardaon Blog postThe Cambridge Winter Market
- Thanks Ian
vardaon Blog postThe Cambridge Winter Market
- Traveling sounds good
vardaon Blog postThe Cambridge Winter Market
- I try to keep track
vardaon Blog postThe Cambridge Winter Market
- 30 years younger sounds good
vardaon Blog postThe Cambridge Winter Market
- Please, do!
hanseataon Blog postLet's build a bread - Pain au Levain de Seigle - Location, location, location rules!
dabrownmanon Blog postThe Cambridge Winter Market - Your Pane MaggioreBoulangeron Forum topicUsing two different levain for the same bread
- Well saidAnonymouson Forum topicUsing two different levain for the same bread
- It looks soooo good!! HowCeciCon Blog postPretzel dogs
- adri - LOL. I guess I did too
emkayon Forum topicGetting fissures from baking seam up - This is one excample of aadrion Forum topicGetting fissures from baking seam up
- BetsyMePoocho - Thanks for
emkayon Forum topicGetting fissures from baking seam up
- So happy to see you are
Isand66on Blog postThe Cambridge Winter Market
- Beautiful !
trailrunneron Blog postMemories from a past lent - Faschtewaije - So glad to see you back !
trailrunneron Blog postThe Cambridge Winter Market
- Grandkid project….embthon Blog postCinnamon Cranberry Sweet Bread with Sunflower Seeds
- First Loaves!Anonymouson Forum topicLittle activity after 7 days -- used an old packet of dried starter
- Mini - If I understand you
emkayon Forum topicGetting fissures from baking seam up
- Congratulations Varda,I wasSydon Blog postThe Cambridge Winter Market
- i don't think so
ericreedon Forum topicSo what happens if you use lots of butter/oil and lots of vital wheat gluten? he he...
- Only very locally :-)iAnonymouson Forum topicRussenzopf
- Two levainsBoulangeron Forum topicUsing two different levain for the same bread
- Fissures??
BetsyMePoochoon Forum topicGetting fissures from baking seam up - one please!
Mini Ovenon Forum topicRussenzopf