Recent Forum and Blog Comments
- Hi shopkin,>>You need to takesatimison Forum topicCollapse of loaf top
- Hi barryvat,Thanks for yoursatimison Forum topicCollapse of loaf top
- Thank you varda
little lemon loafon Forum topicLeaven/ Levain Weight Discrepancy - I also had burning problems.
ldavis47on Forum topicCooking temperature - Is an earth oven a permanent structure?Janet Yangon Forum topicWood-fired versus kitchen oven
- That's what I usually doXenophonon Forum topicFermentation
- Hrm, I never thought aboutloafgeekon Forum topicSourdough Boule w/ Banneton & Cast Iron Dutch Oven
- Absolutely awesome!
Muskieon Forum topicSourdough Boule w/ Banneton & Cast Iron Dutch Oven - Thanks for steering me in theTom Kurthon Forum topicwet doughs
- Some photos of the processloafgeekon Forum topicSourdough Boule w/ Banneton & Cast Iron Dutch Oven
- Dear txfarmer, I've read witheliabelon Blog postRecreating 大列巴(DaLieba) - the Chinese sourdough bread with 100+ years of history and a Russian heritage
- Too little starter?
Muskieon Forum topicsourdough...fascinating but confusing
- Yes retarding
dabrownmanon Forum topicFermentation - For bread the main thingtchismon Forum topicWood-fired versus kitchen oven
- Satimis, using a scale willbarryvabeachon Forum topicCollapse of loaf top
- I just finished my cob oventchismon Forum topicWood-fired versus kitchen oven
- Thanks, dabrownman. It did
CAphylon Blog postMulti-Grain Loaf - Yet another solution to burned bottoms (crust)
dmsnyderon Forum topicCooking temperature - I think I have sourdough but....Rene_nlon Forum topicsourdough...fascinating but confusing
- I bought an "As Seen On TV" bread knife
Antilopeon Forum topicWhat are we using to cut these loaves? - If interested in how I curedloafgeekon Forum topicSourdough Boule w/ Banneton & Cast Iron Dutch Oven
- Thanks FlourChild. Always
Isand66on Blog postSourdough Beer Pretzel Rolls with Caramelized Onions - Super!
FlourChildon Blog postSourdough Beer Pretzel Rolls with Caramelized Onions - Ah, now I understand...radiomikeon Forum topicSpelt Sourdough Bread Result Needs Advice
- Wow
Ruralidleon Forum topicOlive baguettes - % olives? - Burned bottoms
David Esq.on Forum topicCooking temperature - It sure looks fantastic from here Phyllis!
dabrownmanon Blog postMulti-Grain Loaf
- Nice!
PeterSon Forum topicHomemade Proofer - 99 grams of 100% hydrationloafgeekon Forum topicSourdough Boule w/ Banneton & Cast Iron Dutch Oven
- Thanks.
mrfroston Forum topicSourdough Boule w/ Banneton & Cast Iron Dutch Oven - Looks great. How much starter
mrfroston Forum topicSourdough Boule w/ Banneton & Cast Iron Dutch Oven
- Thanks Varda. You should try
Song Of The Bakeron Blog postTartine Olive & Herb Loaf + Boule & Batard Levain - Wow! That looks awesome!DavidEFon Forum topicSourdough Boule w/ Banneton & Cast Iron Dutch Oven
- Tasmania
Mark Sealeyon Forum topicTastiest flours - Yes Mark, that's the place.tchismon Forum topicTastiest flours
- I'm with Josh.
dabrownmanon Forum topiccracks on my crust
- No worries. My spelling and typing is terrible
dabrownmanon Blog post100% Sourdough Oat Bran Bread
- I'm with you on feeding bran
dabrownmanon Blog post100% Sourdough Oat Bran Bread
- I tried to find your post from last week
dabrownmanon Forum topicProblem with Doughie Crumb - Tartine No3 Wheat Rye 20 with Mixed Seeds
- Wonderful LoafAnonymouson Blog post100% Sourdough Oat Bran Bread
- I think it looks awesomeAnonymouson Forum topiccracks on my crust
- Good LuckAnonymouson Forum topicSpelt Sourdough Bread Result Needs Advice
- Hello, tkarl. I am sorry forteketekeon Blog postHow I make and maintain raisin yeast water
- This says it all: “Great, now
Isand66on Forum topicSubway's New Hit - Yoga Mat Bread
- I always thought their bread
Isand66on Forum topicSubway's New Hit - Yoga Mat Bread
- Bad MoneyRonRayon Blog postEmulsified Raisin Yeast Water Loaf
- Second edition
Mark Sealeyon Forum topicTastiest flours
- A great reason to buy the 2nd addition
dabrownmanon Forum topicTastiest flours
- That's a lot of flax
breadforfunon Forum topicProblem with Doughie Crumb - Tartine No3 Wheat Rye 20 with Mixed Seeds - The other thing you can do
dabrownmanon Forum topicCooking temperature