Recent Forum and Blog Comments
- Eatwell Farm
Kneading Oneon Forum topicWhere can I purchase wheat berries in northern Califonia? - Friends of Carl Free Sourdough Starter
David Esq.on Forum topicsourdough starter help please!! - pan loaf?Daniel Rennalon Forum topicHydration level for a soft sandwich loaf?
- Sorrybmuir1616on Forum topicNo-Knead Sourdough Bread in one day?
- I know how to, I just haven'tBev619on Forum topicAutolyse question
- Ian
Faith in Virginiaon Blog postOld School Jewish Deli Rye with Onions - Appreciate
ElPanaderoon Forum topicMicro Bakeries - Thanks, DBMisterTTon Blog postDaily sourdough
- Retarded Poolish
Mini Ovenon Forum topicHallelujah! I have found a way to soft, fluffy, and tender bread! - A lot of creativity there
ElPanaderoon Forum topicIranian Barbari Bread (نان بربری سنتی ایران)
- Never happening!
gmagmabaking2on Blog postWe 3 gmas baked "separately" - Your link didn't work for me but I found it
dabrownmanon Forum topicHallelujah! I have found a way to soft, fluffy, and tender bread! - Beautiful looking bread
dabrownmanon Blog postDaily sourdough
- Should be working now
David Esq.on Blog postBBGA Bakers% Spreadsheet
- Omid, beautiful collection of
mightypizzaovenon Forum topicIranian Barbari Bread (نان بربری سنتی ایران) - Micro Bakeries
Moya Grayon Forum topicMicro Bakeries - Together againgmabakingon Blog postWe 3 gmas baked "separately"
- I do not want to discouragebob13on Forum topicMicro Bakeries
- Higher hydrationCharSiuon Forum topicHydration level for a soft sandwich loaf?
- I usuallyCharSiuon Forum topicRising too much?
- pans for rye
anandaon Forum topicBest Loaf Pan for Danish Rye Bread (rugbrød ) - Micro bakeriesbpezzellon Forum topicMicro Bakeries
- good on you Ross UNPLEASANTLY
yozzauseon Blog posthot weather baking - Hello, Dan and welcome. WithBakingmadtooon Forum topicHello from SE Nebraska
- Chestnut BreadBev619on Forum topicAutolyse question
- Wonderful bakes but one has
Janetcookon Blog postWe 3 gmas baked "separately" - I tried looking at the document
Antilopeon Blog postBBGA Bakers% Spreadsheet - Here's the recipe I posted
Antilopeon Blog postFrench Bread in Covered Baker
- I put this flour list together
Antilopeon Forum topicJeffrey Hamelman recipes
- Barbari-like Breads of Turkey:
Omidon Forum topicIranian Barbari Bread (نان بربری سنتی ایران) - Barbari-like Breads of Armenia:
Omidon Forum topicIranian Barbari Bread (نان بربری سنتی ایران)
- thank youdosalon Forum topicJeffrey Hamelman recipes
- So you're a soft spoken Dwarf
Mini Ovenon Blog postSJSD Baguettes and Cream cheese/blueberry snails
- Barbari-like Breads of Azerbaijan:
Omidon Forum topicIranian Barbari Bread (نان بربری سنتی ایران)
- Barbari-like Breads of Afghanistan:
Omidon Forum topicIranian Barbari Bread (نان بربری سنتی ایران)
- Dear El Panadero:
Omidon Forum topicIranian Barbari Bread (نان بربری سنتی ایران)
- Thank you very much!
sonikaon Forum topicMill residue in flour, and flour oxidation - had tacked on malt
Mini Ovenon Forum topicYES! The quality of your ingredients DO make a difference!
- SHOUTINGSLKIRKon Blog postSan Joaquin Sourdough Baguettes
- a good point...embthon Forum topicYES! The quality of your ingredients DO make a difference!
- Bev319 : I am intrigued bykatyajinion Forum topicAutolyse question
- Yes. But there are flours of
mrfroston Forum topicYES! The quality of your ingredients DO make a difference! - Thanks Ian
gmagmabaking2on Blog postWe 3 gmas baked "separately"
- Good luck and let me know how
Isand66on Blog postOld School Jewish Deli Rye with Onions - I agree...embthon Forum topicYES! The quality of your ingredients DO make a difference!
- Everything looks amazing as
Isand66on Blog postWe 3 gmas baked "separately"
- Beautiful loaves. I like
Isand66on Forum topic28 Boules
- Lovely baguette, Yozza!rossnrolleron Blog posthot weather baking
- Thanks Ian, I found your formula on your blog!
Skibumon Blog postOld School Jewish Deli Rye with Onions - thanks guys it was all good
yozzauseon Blog posthot weather baking