Recent Forum and Blog Comments
- could youfotomat1on Forum topicSteaming a FULL oven
- Wow! What an inventive
Isand66on Blog postArtisan Pizza - Good news!
David Esq.on Blog postSourdough lean Belgian waffles - You can try Biga. It makesshopkins1994on Forum topicKneading for open crumb?
- Wow, thank you for that videoshopkins1994on Forum topicKneading for open crumb?
- How much diastatic malt extract (powder)
Antilopeon Forum topicTrouble incorporating sugar - SAF Yeast rocks
Nickisafoodieon Forum topicBread made from flour I've milled smells bad initially; what to do? - TurmericXenophonon Blog postRoasted Onion Sourdough with Turmeric and Quinoa
- That does look veryMisterTTon Forum topicMulti-grain bread
- I'm intrigued by the lavaproof419on Forum topicSteaming a FULL oven
- time change :)
trailrunneron Blog postAnother take on Josh and Franco's Pane Maggiore - Nice take on the bread,
Mebakeon Blog postAnother take on Josh and Franco's Pane Maggiore - I might have been mixing upMBaadsgaardon Forum topicKneading for open crumb?
- That is a loaf of greatBakingmadtooon Blog post2/21/14 Bake
- ooohh...
trailrunneron Blog postLucy’s Take on Adri’s Westphalian Rye
- maybe misunderstood...
trailrunneron Blog postAnother take on Josh and Franco's Pane Maggiore
- Too much?CJRomanon Forum topicTrouble incorporating sugar
- With liquid sweetener you'lladrion Forum topicTrouble incorporating sugar
- I'm not trying to prove this.adrion Forum topicMythbusters - Grain Yeast or Air Yeast?
- Nice BakeAnonymouson Blog postAnother take on Josh and Franco's Pane Maggiore
- Worked like a charm!Xenophonon Blog postTurning 100% Hydrated Sourdough Starter into Crisp Waffles
- Here is a picture
dabrownmanon Blog postLucy’s Take on Adri’s Westphalian Rye - Yeah, drat!
gary.turneron Forum topicStarter vs. Levain? - The loaves are done.PaddyLon Forum topicGetting ready to try bread in my tiny oven.
- The Mill, sounds awesome! IFaithHopeon Forum topicI'm going to TARINE tomorrow!!
- Everything's great with Bacon!
Mini Ovenon Forum topicBacon levain - Central millingAnonymouson Forum topicWhole grain suppliers in San Francisco bay area?
- IsAnonymouson Forum topicTrouble incorporating sugar
- or sprinkle it over the poolish
Mini Ovenon Forum topicTrouble incorporating sugar
- If you baked everything
Mini Ovenon Forum topicGetting ready to try bread in my tiny oven.
- Make a syrup out of the brown sugar
Antilopeon Forum topicTrouble incorporating sugar
- Enjoy your visit! When wetchismon Forum topicI'm going to TARINE tomorrow!!
- Magnificent bake
alfansoon Blog post2/21/14 Bake - Yes, can use it better
Mini Ovenon Forum topicStarter vs. Levain?
- you mean..
trailrunneron Blog postLucy’s Take on Adri’s Westphalian Rye
- Very nice!Xenophonon Forum topicBacon levain
- Red malts, a bunch of different kinds in various
dabrownmanon Blog postLucy’s Take on Adri’s Westphalian Rye
- Thanks all! see the trick
Mini Ovenon Blog postOlympic loaf, come join the party!
- A couple of ideasLes Nightingillon Forum topicWhole grain suppliers in San Francisco bay area?
- @David, Hedh's dough
Frankoon Blog postAnother take on Josh's Pan Maggiore - do you mean option 1? optionmrmajeikaon Forum topicNeed some ideas for type of bread and flavours
- Thanks!tchismon Forum topicLast night's 2/8/14 bake results
- too faulty, sorry
Mini Ovenon Forum topicMythbusters - Grain Yeast or Air Yeast?
- 30 strokes, etc @ Sam
dmsnyderon Forum topicKneading for open crumb? - Bacon, eggs and Tabasco on
gary.turneron Blog postOlympic loaf, come join the party!
- beautimous indeed !
trailrunneron Blog postLucy’s Take on Adri’s Westphalian Rye
- Not to hijack the thread...shopkins1994on Forum topicKneading for open crumb?
- Looks delicious, Mindsquareheadon Forum topicSweet Vanilla Bread with Granola
- Einkorn update
bnomon Blog postEinkorn Hazelnut Levain - Pinched Not Kneaded! - Does it matter how much air I
mwilsonon Forum topicKneading for open crumb?