Recent Forum and Blog Comments
- If the hydration is high,
Mini Ovenon Forum topicGetting fissures from baking seam up - 50% is not a lot but it is something
Mini Ovenon Forum topicStill having starting help!
- different preferments develop different flavors
ericreedon Forum topicUsing two different levain for the same bread - Well I just got to check thejpattersonon Forum topicStill having starting help!
- Hi Varda,Thanks for the
Janetcookon Blog postThe Cambridge Winter Market - Very nicely shaped loaf.
Janetcookon Blog postRussenzopf
- Hi Juergen,So nice to sit
Janetcookon Blog postMemories from a past lent - Faschtewaije
- Glad to see you are back Evon! Canlt wait to see
dabrownmanon Blog postSt Paddy’s Day Challenge YW Shamrock on a !00% Whole Wheat SD Chacon - Remember
BobSon Blog postThe Cambridge Winter Market - Cadco countertop convection
vardaon Blog postThe Cambridge Winter Market - Location
vardaon Blog postThe Cambridge Winter Market
- Whole-wheat, whole-grain sourdough, 100%
joyfulbakeron Blog postTartine Whole Wheat Loaf - "hole-y" grail? - I shall check it out and see
Isand66on Blog postLet's build a bread - Pain au Levain de Seigle - Hi Dave, that is correct. I
Isand66on Blog postSourdough Date Bread Act 2.2
- You got it Wild-Yeast
vardaon Blog postThe Cambridge Winter Market
- Happenin'
vardaon Blog postThe Cambridge Winter Market
- Dates...?doscoon Blog postSourdough Date Bread Act 2.2
- Thanks!Anonymouson Blog postRussenzopf
- Oven30 Chickenson Blog postThe Cambridge Winter Market
- Looks great and has to be tasty.
dabrownmanon Blog postRussenzopf
- Yay!
Wild-Yeaston Blog postThe Cambridge Winter Market - Excellent!
BobSon Blog postThe Cambridge Winter Market
- Oh - glad I stopped by
vardaon Blog postArts and Crafts Market # 3
- Thanks, Brown. They are 50%Rodgeron Forum topic"North Country Farms" report
- oops, didn't mean to scold
Mini Ovenon Forum topicStill having starting help!
- I think
WoodenSpoonon Forum topicHelp - no oven spring! Should I give up on tartine?? - Here is an authentic
dabrownmanon Blog postSt. Patricks Day Challenge - Spinach and Cheese Bagel and Motcha Red beans Mochi Cake
- Going fom 72 F to 64 F just 8 degrees
dabrownmanon Forum topicDelaying fermentation
- I forgot to tell you not to look at it for at least
dabrownmanon Forum topicStill having starting help!
- hmm they look great, will
Behnamon Blog postMemories from a past lent - Faschtewaije - Please, do!
hanseataon Blog postLet's build a bread - Pain au Levain de Seigle - Thanks, Ian,
hanseataon Blog postLet's build a bread - Pain au Levain de Seigle
- Thanks, Darwin!
hanseataon Blog postLet's build a bread - Pain au Levain de Seigle
- Seeds
hanseataon Blog postLet's build a bread - Pain au Levain de Seigle
- excellentmarianaon Forum topicSouth African Sourdough Starter - Day 1
- Yesmarianaon Forum topicSouth African Sourdough Starter - Day 1
- the bench rest
mcson Forum topicCroissant timing help - Sunday Breakfast
billgraneyon Forum topicAnadama - Omg ur pumpernickel swirlCeciCon Blog postSt. Patricks Day Challenge - Spinach and Cheese Bagel and Motcha Red beans Mochi Cake
- Persistence Mode
BetsyMePoochoon Forum topicTurned in Novice Artisan Bread Baking Permit - 5lb = 2.27kg
Mini Ovenon Forum topic5 lb Wedding Challah
- Thanks, Brad!It sure pays off
Mebakeon Blog postArts and Crafts Market # 3 - Good tip! I'll definitelyproof419on Forum topicDelaying fermentation
- Thank you, I will try 85% andlew_con Forum topicMeasuring hydration
- After almost 12 hours in the
TorontoFlouron Forum topicSouth African Sourdough Starter - Day 1 - what temperature
Mini Ovenon Forum topicStill having starting help!
- Good morning 2u2, Mariana
Mini Ovenon Forum topicSouth African Sourdough Starter - Day 1
- Just use cold water
David Esq.on Forum topicDelaying fermentation - OK. Its been 8 hours and Ijpattersonon Forum topicStill having starting help!
- Thanks Manna!
aspenhoundon Forum topicTartine Country Bread Bench Time