Recent Forum and Blog Comments
- Your pullman pan may be similar to an 9x4x4 inch pan
Antilopeon Forum topicPullman pans - I love the lacey photo! Howmlon Blog post80% hydration, 20% WW SD batard
- Beautiful bread and a greatYerffejon Blog postBorodinsky Supreme -- Old School -- 100% Rye
- I am sorry, I do notsuaveon Blog postBorodinsky Supreme -- Old School -- 100% Rye
- Did you bother to click on
mrfroston Blog postBorodinsky Supreme -- Old School -- 100% Rye - Rolled Ryegutschkeon Forum topicWestfalian Pumpernickel
- Hi Omid,
tea berrieson Forum topicIranian Barbari Bread (نان بربری سنتی ایران) - I am sooo trying this!
eatalreadyon Forum topicWestfalian Pumpernickel - This brings back memories…
tea berrieson Blog postOmid's Iranian Barbari Bread
- Mmmm.... schmaltz...
eatalreadyon Blog postBorodinsky Supreme -- Old School -- 100% Rye
- I adore Biscotti mmm
tea berrieson Blog postSpelt Cantuccini with Cranberries, White Chocolate and Candied Peel
- That's because they weren't.suaveon Blog postBorodinsky Supreme -- Old School -- 100% Rye
- Just finished off half thesquareheadon Blog post80% hydration, 20% WW SD batard
- flavour combination
Frankoon Blog postEarly 2014 Baking - universal language
Frankoon Blog postEarly 2014 Baking
- A parade of beauties, Franko!rossnrolleron Blog postEarly 2014 Baking
- S&F
hanseataon Forum topic100% WW+Rolled Oats+Flax SD results - Terrific write-up, eatalreadyrossnrolleron Blog postBorodinsky Supreme -- Old School -- 100% Rye
- That looks awesome! great
WoodenSpoonon Blog post80% hydration, 20% WW SD batard - What might I have done wrong?
Muskieon Forum topicJason's Quick Coccodrillo Ciabatta Bread - Looks and sounds great. I
Isand66on Blog postSourdough Plum Wine Bread - Cheers all
Wingnuton Blog post2/17/14 Bake - One man's perspective
David Esq.on Forum topicStarter vs. Levain? - WOW!
tea berrieson Forum topicI DID IT
- Dabrowman-Increase the percentageclazar123on Forum topic"Modern" wheat?
- once you try it
trailrunneron Forum topicSourdough Pancakes Using Left Over Levain? - Crumb
CAphylon Blog postTartine Olive & Herb Loaf + Boule & Batard Levain - Six days at 80*F
breadbythecreekon Forum topicHome Tempering, Grinding, and Bolting Wheat to get High Extraction Flour - You're welcome Phyllis and
Song Of The Bakeron Blog postTartine Olive & Herb Loaf + Boule & Batard Levain - Hi Paul. Really! I will
Song Of The Bakeron Forum topicSourdough Pancakes Using Left Over Levain?
- I'm new, and not terribly experienced, but no
Muskieon Forum topicmy first sourdough recipe - thoughts
- Hey man...these look great.
Song Of The Bakeron Forum topicSourdough Pancakes Using Left Over Levain?
- Gluten strenght is still a mystery
Muskieon Forum topic100% WW+Rolled Oats+Flax SD results
- The words are irrelevant...
Muskieon Forum topicStarter vs. Levain?
- Yes newer strains have more chromosomes.
dabrownmanon Blog postAncient vs Modern wheat - After I mix the dough up, Iloafgeekon Forum topicSourdough Boule w/ Banneton & Cast Iron Dutch Oven
- Are you working tomorrow?
Mini Ovenon Forum topicAcidify Rye Starter? - Only one way to find outsquareheadon Forum topicAcidify Rye Starter?
- This is one wild proceedure!
dabrownmanon Forum topic100% WW+Rolled Oats+Flax SD results
- The reason I boost with sugar and honey
dabrownmanon Forum topicAcidify Rye Starter?
- Mini is right on.
dabrownmanon Forum topicAcidify Rye Starter?
- The reason i like to build
dabrownmanon Forum topicAcidify Rye Starter?
- How long do you leave thescottvon Forum topicSourdough Boule w/ Banneton & Cast Iron Dutch Oven
- Very true that!MostlySDon Forum topicStarter vs. Levain?
- Sugar?
tea berrieson Forum topicAcidify Rye Starter?
- Thanks all...
tea berrieson Forum topicAcidify Rye Starter?
- Should I make the bread now?
tea berrieson Forum topicAcidify Rye Starter?
- also
tea berrieson Forum topicAcidify Rye Starter?
- So ...
tea berrieson Forum topicAcidify Rye Starter?
- I too laughed when I saw that
Mini Ovenon Blog postAncient vs Modern wheat