Recent Forum and Blog Comments
- Looks very tasty indeed. Me,
mwilsonon Blog postTartine Olive & Herb Loaf + Boule & Batard Levain - Thanks Ian. Got a new Nikon
Song Of The Bakeron Blog postTartine Olive & Herb Loaf + Boule & Batard Levain - Hi Ian.Thanks for the
Song Of The Bakeron Blog postTartine Olive & Herb Loaf + Boule & Batard Levain
- SFBI ...pjkobulnickyon Forum topicartisan bread class
- maintenance
Mini Ovenon Forum topicHello from Manitoba, Canada & starter Q - One thing not mentioned
Mini Ovenon Forum topicAny folding experts out there?
- How I finally made homemade sourdough starter
Antilopeon Forum topicHello from Manitoba, Canada & starter Q - Shaping Dough
BetsyMePoochoon Forum topicHelp with scoring to get that busted-open look?! - David, if your wife went back
Isand66on Blog postWhite Flour Warm-Spot Levain from FWSY - Well, again, I typically
mrfroston Forum topicAny folding experts out there? - :)
tea berrieson Forum topicHello from Manitoba, Canada & starter Q - Doesn't look too bad to me.
Isand66on Blog post3 Weekend Bake
- Thanks. Appreciate your
Isand66on Blog postSourdough Beer Pretzel Rolls with Caramelized Onions
- I hear you! We have about 6
Isand66on Blog postSourdough Beer Pretzel Rolls with Caramelized Onions
- Doing betterdebdpon Forum topicStarter smells like alcohol
- 2 fine loaves indeed
dabrownmanon Blog postSpelt Bread with Sprouted Kamut Berries - Ouch
tea berrieson Forum topicHello from Manitoba, Canada & starter Q
- When I am doing one "Stretchshopkins1994on Forum topicAny folding experts out there?
- Well, the proof that it was
mrfroston Forum topicAny folding experts out there?
- Good, but no.
David Esq.on Forum topicTartine Approach Worth It?? - It Lives!Crusty44on Forum topicTartine Approach Worth It??
- alright, how about replacingscottvon Forum topicmy first sourdough recipe - thoughts
- Follow the bread-not the recipeclazar123on Forum topicWater pH and strength of gluten
- late to the party
vardaon Blog postSourdough Beer Pretzel Rolls with Caramelized Onions - Your proof times seem quiteBreadBroon Forum topicmy first sourdough recipe - thoughts
- Grigne FormationSteveBon Forum topicHelp with scoring to get that busted-open look?!
- Thank you everyone for allshopkins1994on Forum topicAny folding experts out there?
- Beautiful photo
David Esq.on Blog postTartine's Country Loaf
- Mickey ears
David Esq.on Forum topicHelp with scoring to get that busted-open look?!
- Whoa
FlourChildon Blog postCatch-up - Alas, my thoughts were not
FlourChildon Blog postSourdough Beer Pretzel Rolls with Caramelized Onions
- I should have known that theBakingmadtooon Blog postWhite Flour Warm-Spot Levain from FWSY
- Wow. just Wow. Your FWSY
FlourChildon Blog postWhite Flour Warm-Spot Levain from FWSY
- Very pretty. It looks justBakingmadtooon Blog postTartine's Country Loaf
- It looks very nice! I love toBakingmadtooon Blog postBroken wheat and sunflower sourdough boule
- fold as necessary
FlourChildon Forum topicAny folding experts out there?
- Gingi, thanks for re-posting
FlourChildon Forum topicIs it worth upgrading to 2nd edition of Hammelman's Bread book?
- Pizza Stone $12.97
ElPanaderoon Forum topicHello from Manitoba, Canada & starter Q - One of themCharSiuon Forum topicNatural dough preservatives
- Seems to me you read up on
ElPanaderoon Forum topicHello from Manitoba, Canada & starter Q
- Sounds good, thanks for theMBaadsgaardon Forum topicSetup for maximum oven spring
- I can't directly answer yourBBQinMaineiacon Forum topicflour fineness
- Heres the formula I used for Wheat-Rye 20CeciCon Forum topicProblem with Doughie Crumb - Tartine No3 Wheat Rye 20 with Mixed Seeds
- Thanks, dbm!
dmsnyderon Blog postWhite Flour Warm-Spot Levain from FWSY - Start here ...
dmsnyderon Forum topicHelp with scoring to get that busted-open look?!
- StellarAnonymouson Blog postSpelt Bread with Sprouted Kamut Berries
- Thanks!
ashleymariethomon Forum topicPhoto upload size? - Thanks!MostlySDon Blog post100% Sourdough Oat Bran Bread
- I'm making it out of lime Itchismon Forum topicWood-fired versus kitchen oven
- I think this is your best post in a
dabrownmanon Blog postWhite Flour Warm-Spot Levain from FWSY