Recent Forum and Blog Comments
- Very Nice!
mwilsonon Forum topicMy shoot at poolish baguettes - ¡ Maravilloso !¿ Vas aadrion Forum topicOvernight Country Blonde
- I think this is your
dabrownmanon Blog postFarmer's Market Week 24 (Pane Maggiore take??? plus Barley/Oat/Flax Porridge Bread) - good suggestion Josh!
Frankoon Blog postFarmer's Market Week 24 (Pane Maggiore take??? plus Barley/Oat/Flax Porridge Bread) - Maybe boost the coconutshopkins1994on Forum topicCoconut water for dough and poolish?
- Other tests include
Mini Ovenon Blog postBack to basics... - Thanks for clarifying:-) I
yyon Forum topicUse Oil, Not Butter...For Softer Bread, Longer? - discussions in the site archives
Mini Ovenon Forum topicquestion on scoring
- You've been a busy baguette baker, alan!
dmsnyderon Blog postSourdough baguettes: My version of Gosselin's "baguettes tradition" - You and your white breadsAnonymouson Blog post16 % Whole Multigrain SD with Sesame, Flax and Chia Seeds
- True enough
ElPanaderoon Forum topicA dead starter? - Very nice baguettes, Lori!
dmsnyderon Blog postMy First Baguettes
- I bake challah a lot but havebreadboy025on Blog postChallah Rolls
- unkosherbreadboy025on Forum topicUse Oil, Not Butter...For Softer Bread, Longer?
- Lovely
ElPanaderoon Forum topicOvernight Country Blonde
- For a first attempt
dabrownmanon Blog postMy First Baguettes
- Makes way better
dabrownmanon Forum topicUse Oil, Not Butter...For Softer Bread, Longer?
- What a fine example of this
dabrownmanon Forum topicOvernight Country Blonde
- I get whole grain berries
dabrownmanon Blog post60 Percent Whole Multigrain Sourdough with Sprouts, Seeds & Yogurt Whey
- Beautiful!
Julie McLeodon Forum topicOvernight Country Blonde - Shortening
Bob S.on Forum topicUse Oil, Not Butter...For Softer Bread, Longer? - I can pour the dough out of the bowl?
Muskieon Blog postStraight Method Baguette - a good starter baguette to practice on - Wow, that's gorgeous!
Windischgirlon Forum topicOvernight Country Blonde - Clarification
Bob S.on Blog post100% White Whole Wheat Sandwich Loaf (remix method)
- True enough...
rozeboosjeon Forum topicA dead starter? - Thanks DA. These sure are
Isand66on Blog postChallah Rolls - Thanks Wing. These are tasty
Isand66on Blog postChallah Rolls
- Instant Read Thermometer
Our Crumbon Forum topicHow To Tell When Loaf Is Fully Baked?? - David, where did you find thedosalon Blog post60 Percent Whole Multigrain Sourdough with Sprouts, Seeds & Yogurt Whey
- Keep in mind...pongzeon Forum topicUse Oil, Not Butter...For Softer Bread, Longer?
- Another note
mycrofton Forum topicSourdough long rise - bread falls before putting in oven - I have tried the same recipe before
mycrofton Forum topicSourdough long rise - bread falls before putting in oven
- Coconut oil
David Esq.on Forum topicUse Oil, Not Butter...For Softer Bread, Longer? - Mini, the dough became very slackdosalon Forum topicquestion on scoring
- Yummy looking rolls Ian.
dabrownmanon Blog postChallah Rolls
- Try this and YES-try the search.clazar123on Forum topic12 Grain Bread Help
- Just beautiful bread inside and out
dabrownmanon Blog postVermont Sourdough with Added Wole Wheat
- Yes, you can definitely use
yyon Forum topicUse Oil, Not Butter...For Softer Bread, Longer?
- Great looking
Wingnuton Blog postChallah Rolls - We like it a lot too and only 47% seeds:-)
dabrownmanon Blog post60 Percent Whole Multigrain Sourdough with Sprouts, Seeds & Yogurt Whey
- I use a
OldWoodenSpoonon Blog postVermont Sourdough with Added Wole Wheat - It is a very tasty loaf
dabrownmanon Blog post60 Percent Whole Multigrain Sourdough with Sprouts, Seeds & Yogurt Whey
- Glad you like the
dabrownmanon Blog post60 Percent Whole Multigrain Sourdough with Sprouts, Seeds & Yogurt Whey
- OilPaddyLon Forum topicUse Oil, Not Butter...For Softer Bread, Longer?
- Whatever!
mrfroston Forum topic12 Grain Bread Help - I'll admit I was trying toMisterTTon Forum topic12 Grain Bread Help
- I never had this problem. Atadrion Forum topicHow To Tell When Loaf Is Fully Baked??
- Well, the lye is used toadrion Forum topicPretzel Problems using Lye
- In these "multi-grain" type
mrfroston Forum topic12 Grain Bread Help
- Thank you ElPanadero! Ishopkins1994on Forum topicConversion for sourdough starter to dry instant yeast?