Recent Forum and Blog Comments
- Great BakeAnonymouson Blog postCinnamon and Raisins wholewheat levain
- It is hard to seeAnonymouson Forum topicInsufficient rise on my baguette and boule.
- Those are gorgeousAnonymouson Forum topicI got ears!
- May the force be with you :)
Isand66on Blog postPanettone Forced English Muffins - I have been making tartineBakingmadtooon Forum topicTartine Country Bread Sticking Problem
- @SOSP ... sticking brotform ...doscoon Forum topicTartine Country Bread Sticking Problem
- Thanks ever so much,LindyDon Blog postBaking for the winter solstice
- Take what you want
hanseataon Forum topicHow to adapt stretch and fold technique to work with traditional kneading? - Thank you, Franko! :^)breadsongon Blog postBaking for the winter solstice
- Only occasionally
hanseataon Forum topicSourdough Starter Question
- Beautiful. How were they?
Floydmon Blog postSesame Wholewheat Sourdough Bagel (By Txfarmer frome TFL) - These re delicious EM's and
dabrownmanon Blog postPanettone Forced English Muffins - I suppose that I should have
dabrownmanon Blog postPanettone Forced English Muffins
- Your Eve, Christmas & Christmaka
dabrownmanon Blog postPanettone Forced English Muffins
- Some Thanksgiving guest
dsadowskon Forum topicSoap in Starter - let the starter
nicodvbon Forum topicSoap in Starter - More on the Procedure...
kensbread01on Forum topicCinnamon Raisin Walnut Bread possible disaster - Love Reinhart's flavor
dsadowskon Forum topicHow to adapt stretch and fold technique to work with traditional kneading?
- Alternative
hanseataon Forum topicHow to adapt stretch and fold technique to work with traditional kneading?
- so unique!
Frankoon Blog postBaking for the winter solstice - I have to remember this post
Mebakeon Blog postPanettone Forced English Muffins - Those are cute bagels, Ceci!
Mebakeon Blog postSesame Wholewheat Sourdough Bagel (By Txfarmer frome TFL)
- 25 minutes at 450 is probablyYerffejon Forum topicDiagnosis desired please!
- From your picture it is hardYerffejon Forum topicInsufficient rise on my baguette and boule.
- I don't know how much you usegerhardon Forum topicDoes powdered sugar have more cornstarch in it lately?
- yum, i prefer the second
Mebakeon Blog postPain de Campagne from Flour Water Salt Yeast
- Hi DA,Did you have a problemCeciCon Blog postPanettone Forced English Muffins
- Yes it didnt last very long.CeciCon Blog postCinnamon and Raisins wholewheat levain
- Hi Breadsong,I didnt coat theCeciCon Blog postCinnamon and Raisins wholewheat levain
- It taste really good,CeciCon Blog postCinnamon and Raisins wholewheat levain
- Crumb photo and tasting notes added to OP - Josh wins!
dmsnyderon Blog postPain de Campagne from Flour Water Salt Yeast - Thanks
breadforfunon Forum topicOverdone toast? - Very nice loaves! Nice open
Janetcookon Blog postCinnamon and Raisins wholewheat levain - beautiful...and very successful!breadsongon Blog postCinnamon and Raisins wholewheat levain
- Looks fantastic. How did it
Isand66on Blog postCinnamon and Raisins wholewheat levain
- I'm drooling just reading
Isand66on Blog postPanettone Forced English Muffins
- I'm with the flour hypothesis, 450 Fahrenheit works out toXenophonon Forum topicDiagnosis desired please!
- Nice looking bread
ldavis47on Forum topicDiagnosis desired please! - AldiXenophonon Forum topicWhat do you think of Aldi's Stollen?
- I just buy generic powdered sugarclazar123on Forum topicDoes powdered sugar have more cornstarch in it lately?
- Somehow I doubt
David Esq.on Forum topicOverdone toast? - Bread flour
sadearson Forum topicNot growing!! - I love olives of all kinds
dabrownmanon Blog post10/20 Bake
- Now that is about the most
dabrownmanon Forum topicBread Machine Pink Pandoro
- This is the recipe
dabrownmanon Blog postPanettone Forced English Muffins
- You are so lucky to
dabrownmanon Blog postPanettone Forced English Muffins
- Could be too much steam andgrindon Forum topicDiagnosis desired please!
- Oven problem
dmsnyderon Forum topicDiagnosis desired please!
- After maybe a year and a half of unsatisfactory results
dsadowskon Forum topicHow to adapt stretch and fold technique to work with traditional kneading?
- pale crustembthon Forum topicDiagnosis desired please!