Recent Forum and Blog Comments
- peaking is easy
Mini Ovenon Forum topictemperatures - ThanksAnonymouson Blog postPane Valle Maggia, ver. 2 3/7/2014
- Hummm. Always a new twist.
Janetcookon Blog postPane Valle Maggia, ver. 2 3/7/2014 - There was an article not long ago...PaddyLon Forum topicSourdough and diabetes?
- Hey, Josh, you have a right!
dmsnyderon Blog postPane Valle Maggia, ver. 2 3/7/2014 - Thanks, Janet! But look again.
dmsnyderon Blog postPane Valle Maggia, ver. 2 3/7/2014
- Looks Nice DavidAnonymouson Blog postPane Valle Maggia, ver. 2 3/7/2014
- WowCharSiuon Forum topicPercentage of sourdough starter?
- Hi David,Aaahhh, the old 'if
Janetcookon Blog postPane Valle Maggia, ver. 2 3/7/2014
- Your response helps so much,hamletcaton Forum topicSourdough and diabetes?
- no slashing slkirk
dmsnyderon Blog postPugliese Capriccioso, Take 2
- thank you !
trailrunneron Forum topicMasa Slider Buns - First of all, there are manyadrion Forum topicSourdough and diabetes?
- Also, I had to put them underloafgeekon Forum topicMasa Slider Buns
- Here is a pic of the 2ndloafgeekon Forum topicMasa Slider Buns
- Learning to handle dough
RobynNZon Forum topicThose damn big holes! - Yes I didn't change anythingloafgeekon Forum topicMasa Slider Buns
- SLASHING THE PUGLIESE BREADSLKIRKon Blog postPugliese Capriccioso, Take 2
- the temps will help
emkayon Blog postAttempting croissants at home - Good job emkay
mcson Blog postAttempting croissants at home - those look fantastic !
trailrunneron Forum topicMasa Slider Buns
- So I fed a 1:3:3 feeding two days agochristinepion Forum topictemperatures
- Hopefully you have been doing this
dabrownmanon Forum topicWild yeast over commercial yeast? - Cool, thanks for the welcomegoodcompanionbakeryon Forum topicNew Baker from Vermont
- this is amazing. thanks for
vircabutaron Forum topicHomemade Proofer - 8-12 hour rise but no stretch and fold?
David Esq.on Forum topicMy bread is too soft to cut! - Hey BBQinMaine, I've spokenJWK1on Forum topicHelp - Electrolux doesn't knead 10 lbs. bread dough enough
- Indeed
David Esq.on Forum topicRetarding dough at temperatures above 40 degrees
- My goodness those are fantastic.
dabrownmanon Forum topicMasa Slider Buns
- I'll look up some of theMBaadsgaardon Forum topicThose damn big holes!
- I used the following recipeloafgeekon Forum topicMasa Slider Buns
- I had a problem with my baking stone and
dabrownmanon Blog postWhite SD Bread
- Looks good to me
Darwinon Blog postSourdough Geoff's Multigrain Bread - Either can be done.
Mini Ovenon Forum topicMy bread is too soft to cut!
- Very nice.
Darwinon Blog postWhite SD Bread
- Those really look good!tchismon Forum topicMasa Slider Buns
- Claypot not a replacement for shaping
RobynNZon Forum topicThose damn big holes!
- Do you know why? It sayshamletcaton Forum topicSourdough and diabetes?
- Oh. I had no idea that I washamletcaton Forum topicMy bread is too soft to cut!
- Thanks. I will give that ahamletcaton Forum topicLeaving starter without feeding it
- @hamletcat
Mini Ovenon Forum topicLeaving starter without feeding it
- Malt as a Sweetener
Bob S.on Forum topicMalt powder and syrup - That thing
Wingnuton Blog postMy new Danish Bread Slicer - Now you are talking
Wingnuton Blog postWhite SD Bread
- Thank you and good luck!!
Mirkoon Forum topicI can't get those Richard Bertinet star shapes *sob* help - Mirko what a pretty looking star!
pepperparsleyon Forum topicI can't get those Richard Bertinet star shapes *sob* help - I'm diabeticPaddyLon Forum topicSourdough and diabetes?
- Try first with bigger pieces
Mirkoon Forum topicI can't get those Richard Bertinet star shapes *sob* help
- try with only 1/3 cup of water
Mini Ovenon Forum topicMy bread is too soft to cut!
- sounds good!
Mini Ovenon Forum topicI need some starter help!