Recent Forum and Blog Comments
- More Picturesdoscoon Blog postJewish Sour Rye
- @dmsnyder...ryedoscoon Blog postJewish Sour Rye
- Yes Mini - that's just what I
loribeon Forum topicstarter not rising - Sour rye @ dosco
dmsnyderon Blog postJewish Sour Rye - Those look wonderful Ian!
Skibumon Blog postRicotta Garlic Knots - Milling
ElPanaderoon Forum topicMill residue in flour, and flour oxidation - no reason not to try again
Mini Ovenon Forum topicstarter not rising - “How are these loaves traditionally eaten?”
Omidon Forum topicIranian Barbari Bread (نان بربری سنتی ایران) - ElPanadero: I did not use
CAphylon Blog postTrying to Improve the Crumb - So . . . ?
ElPanaderoon Blog postTrying to Improve the Crumb
- So I gave the 44% rye recipe a try ...doscoon Blog postJewish Sour Rye
- Finally dropped back in to
MANNAon Blog postLe Pain au Levain - Wow, my head is reeling now!
loribeon Forum topicstarter not rising
- @Juergen...how to shape?doscoon Blog postSome GF Experiments
- Nice rolls
nicodvbon Forum topicLate bakings, more sugar and butter - I agree with Mini regarding
aguatson Forum topicRoggensauerteigbrot: 100% Rye Sourdough - I preheat a sheet pan on the
WoodenSpoonon Blog postToday's sourdough country loaf - You can also get these gloves
SylviaHon Forum topicThe Best Gloves? - Good guess
Mini Ovenon Forum topicCan Water Roux be Refrigerated?
- Or try these gloves
SCruzon Forum topicThe Best Gloves? - Nothing like butter and sugar
dabrownmanon Forum topicLate bakings, more sugar and butter - Yes you can leave them in the fridge overnight.
dabrownmanon Forum topicBulk proofing in fridge.
- Welcome and
dabrownmanon Forum topicI'm new...ish!!
- You can
dabrownmanon Forum topicNewb Questions re Baguettes
- Hi Tomas,I never add starter
Laurentiuson Forum topicfirst sourdough - am I missing something - David, I appreciate your time
Basherton Forum topicThe Best Gloves? - "With the small amount of starter..."
Mini Ovenon Forum topicRoggensauerteigbrot: 100% Rye Sourdough
- Thanks RozeTwisted Brickon Forum topicHello from Southern California
- Hi Khalid,Foodzeit's
Janetcookon Blog postLast two Bakes - Thanks, Sylvia! Yes, this
Basherton Forum topicThe Best Gloves?
- Thanks for sharing your
Basherton Forum topicThe Best Gloves?
- I mean I think I know whyBakingmadtooon Blog postTrying to Improve the Crumb
- Thanks for the hot (get it?)
Basherton Forum topicThe Best Gloves?
- Did you bake bread with selfBakingmadtooon Blog postTrying to Improve the Crumb
- They look gorgeous. I mustBakingmadtooon Forum topicohi !!!!!
- Thank you both! I plan tosk8unoon Forum topicNewb Questions re Baguettes
- Your bread always looks soBakingmadtooon Blog postLast two Bakes
- Increase the temperature
Mini Ovenon Forum topicstarter not rising
- Just what I've been looking forsrulybpsydon Blog postLast two Bakes
- GP
anandaon Forum topicA question for bakery owners - volunteer
anandaon Forum topicCan you recommend a baker/bakery for an interview?
- I agree with Andy regardingMostlySDon Forum topicfirst sourdough - am I missing something
- 2 suggestions
anandaon Forum topicfirst sourdough - am I missing something
- As far as sourdough goes, inMostlySDon Forum topicfirst sourdough - am I missing something
- Thanks so much - I really
loribeon Forum topicstarter not rising
- Do test your starterdosalon Forum topicfirst sourdough - am I missing something
- I use 100% home-milled whole
MangoChutneyon Forum topicHomemade Wheat Flour - You should aim for at leastgerhardon Forum topicA question for bakery owners
- Joel, a question about those farmers markets...
David Esq.on Forum topicThe Best Gloves? - Tom: You may be right. Most
CAphylon Blog postTrying to Improve the Crumb