Recent Forum and Blog Comments
- Finally got around to a SJSD Bag bake
alfansoon Blog postSan Joaquin Sourdough Baguettes - Browning and crust...Xenophonon Forum topicgetting the loaves brown enough
- Under-ProofedGail_NKon Blog postFWSY Overnight Blonde - Yummy!
- Yes, Some Rice Flour
GSnydeon Blog postClayton's Blue Ribbon Bread (the Po-Boy Choice) - YesAnonymouson Blog postFarmer's Market Week 25 and a Few Other Things
- Under-proofed?
dmsnyderon Blog postFWSY Overnight Blonde - Yummy! - Although it makes sense whenMike Jordanon Forum topicNo Knead Bread = No Baked Bread Smell?
- Can you put the cast iron panMike Jordanon Forum topicDutch Oven alternatives?
- Ha! Silly me, Glenn. ISydon Blog postClayton's Blue Ribbon Bread (the Po-Boy Choice)
- Yippee!
mcson Forum topicBaguette Video - Still life with catGail_NKon Blog postFWSY Overnight Blonde - Yummy!
- Looks great
Darwinon Blog postFWSY Overnight Blonde - Yummy! - AmazingAnonymouson Blog post60%+ Whole Grain Tomato Batard
- Another question:christinepion Forum topichydration question
- When you buy fresh yeast whattimmytwoon Forum topicobservations on fresh yeast
- First attempt
Windischgirlon Forum topicKürbiskernbrot -- Pumpkin seed bread, 100% whole grain sourdough - I recently made some Kaiser Rolls
Antilopeon Forum topicHow is malt powder made? - Barley malt syrup will last for
dabrownmanon Forum topicHow is malt powder made? - I am reminded of
dabrownmanon Forum topicbeginner question why cover the rising dough, volume baffles me, and whats up with my temp?
- i went to this brewing supplytimmytwoon Forum topicHow is malt powder made?
- I have considred thetimmytwoon Forum topicbeginner question why cover the rising dough, volume baffles me, and whats up with my temp?
- What!? You don't have
Antilopeon Forum topicbeginner question why cover the rising dough, volume baffles me, and whats up with my temp?
- i did take a picture with mytimmytwoon Forum topicbeginner question why cover the rising dough, volume baffles me, and whats up with my temp?
- The best temperature for yeast
dabrownmanon Forum topicbeginner question why cover the rising dough, volume baffles me, and whats up with my temp?
- I have sprouted, and thenbarryvabeachon Forum topicBaking with Peter Reinhart
- Just beautimous and
dabrownmanon Forum topicMy weekend bread: 50 % whole bread
- Some people wrap their
dabrownmanon Forum topicbeginner question why cover the rising dough, volume baffles me, and whats up with my temp?
- Nice bread
Darwinon Forum topicMy weekend bread: 50 % whole bread
- HydrationFordon Forum topichydration question
- With the huge oat porridge.
dabrownmanon Blog postDouble Fermented Oat Porridge Bread
- "BCB" = Basic Country Bread
GSnydeon Blog postTartine Trio
- Photos
GSnydeon Blog postClayton's Blue Ribbon Bread (the Po-Boy Choice)
- Lucy wanted to pumpernickel
dabrownmanon Blog postUn-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts
- What a great idea!
dabrownmanon Blog postUn-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts
- Bagelssuzyron Basic pageBagels
- I was just reading today on TFL here
dabrownmanon Blog postUn-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts
- Thanks for all the input!srulybpsydon Forum topicStarter Sacrilege!!
- Thanks!srulybpsydon Forum topicBaking Newsletter Recommendations
- Here is my smoker
dabrownmanon Blog postUn-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts
- My fridge is too cold I find.HappyHighwaymanon Forum topicLong bulk rise vs. short proof ?
- Thank goodness
dabrownmanon Blog postUn-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts
- Meticulous Craftsmanship
Yippeeon Forum topicBaguette Video - Nothing like ears
dabrownmanon Blog post60%+ Whole Grain Tomato Batard
- Looks good to me
Darwinon Blog post60%+ Whole Grain Tomato Batard
- I still think it looks reallyMBaadsgaardon Forum topicLight Whole Wheat Bread
- Their instructions says toMike Jordanon Forum topicLight Whole Wheat Bread
- Various Methods of Shaping Kaiser Rolls
Antilopeon Basic pageKaiser Rolls
- what about putting it in ovenCeciCon Blog postUn-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts
- Nice ear, and awesome crumb!
WoodenSpoonon Blog post60%+ Whole Grain Tomato Batard - Thanks for the info :) DoesMBaadsgaardon Forum topicLight Whole Wheat Bread