Recent Forum and Blog Comments
- Black over shiny: not better
Mini Ovenon Forum topicUnder Cooked bottom and quick 2nd prove - Thanks for the replies. Thejust.bakedon Forum topicWide oven door thoughts?
- Yum! This looks fantastic.
Isand66on Blog postChristmas Chocolate Chunk Cherry Chacon - Metal Tray
dickeytton Forum topicUnder Cooked bottom and quick 2nd prove - Thank you, Annie! :^)breadsongon Blog postChocolate Salted Rye Cookies
- that looks *so* delicious!breadsongon Blog postPumpkin Sourdough Rye - for BBD #62
- @Les Nightingill ... Underproofing = Slack Dough?doscoon Blog postFirst Attempt at Tartine
- another rule of thumb
PeterSon Forum topicStarting and maintaining a live sourdough culture in Southeast Asia - Ran into a Monster
Mini Ovenon Forum topicWide oven door thoughts?
- then it doesn't apply
Mini Ovenon Forum topicOverproofed?
- Try putting the metal tray
Mini Ovenon Forum topicUnder Cooked bottom and quick 2nd prove
- I want to read your filerichkaimdon Forum topicFrench Bread 101
- Sorry about the comments disappearing again!
dabrownmanon Blog postDanish and Lithuanian Scalded Rye Breads - I score sometimes
aptkon Forum topicDoes my pan loaves need scoring? - rye proofingacebakeron Forum topicOverproofed?
- Lab time!
LevaiNationon Forum topicForkish Levain maintenance - @ Fredda
dmsnyderon Blog postPumpernickel Bread from George Greenstein's "Secrets of a Jewish Baker" - Baking the 100% rye now
Mini Ovenon Blog postPumpkin Sourdough Rye - for BBD #62
- Hi Janet
breadbakingbassplayeron Blog postDanish and Lithuanian Scalded Rye Breads - If it split before it went into the oven
Mini Ovenon Forum topicOverproofed?
- Hi Tim,I watched the video
Janetcookon Blog postDanish and Lithuanian Scalded Rye Breads - Welcome!
aptkon Forum topicHello from Chesapeake, VA
- Pitched a rye starter yesterday
Mini Ovenon Forum topicFlat sourdough
- Hearth Slab uncoveredmatthewcoveon Forum topicNew Build just started
- Oops, no wizardry needed
dsadowskon Forum topichow to keep seeds on bagels - Rugelach is the only sort of
dabrownmanon Blog postHoliday Puff Paste Heath Bar and Chocolate Chip Rugelach
- Very tasty
dabrownmanon Blog postHoliday Puff Paste Heath Bar and Chocolate Chip Rugelach
- yum !
trailrunneron Blog postHoliday Puff Paste Heath Bar and Chocolate Chip Rugelach - chocolatey goodness !
trailrunneron Blog postChristmas Chocolate Chunk Cherry Chacon
- WelcomeFordon Forum topicHello from Chesapeake, VA
- We love the barley GI but forget Lucy hides it
dabrownmanon Blog postHalf Whole Multi-Grain Sourdough with Fax & Sesame Seeds
- Yes, I keep a container of ground mixes flax
dabrownmanon Blog postHalf Whole Multi-Grain Sourdough with Fax & Sesame Seeds
- I used both, a levain and a
Mebakeon Blog postTang-Zhong Whole Wheat Multigrain - Thanks! Crumbshots Posted...
breadbakingbassplayeron Blog postDanish and Lithuanian Scalded Rye Breads
- Hi breadsong,
annie the chefon Blog postChocolate Salted Rye Cookies - Panettone recipe
Abelbreadgalleryon Forum topicPanatonne - To Khalid, did you use instant yeast
jysloueyon Blog postTang-Zhong Whole Wheat Multigrain - Another interesting note isacebakeron Forum topicOverproofed?
- I use my own recipe, with theacebakeron Forum topicOverproofed?
- Crepes day before...acebakeron Forum topicCrepes of Wrath
- This tearing might haveadrion Forum topicOverproofed?
- Hello, from another relativeBakingmadtooon Forum topicHi from Devon, UK
- flour age...acebakeron Forum topicStarter fine, levain smells super strange, please help me!
- yum :^)breadsongon Blog postPumpkin Sourdough Rye - for BBD #62
- Not underproofedacebakeron Forum topicOverproofed?
- beautiful!breadsongon Blog postDanish and Lithuanian Scalded Rye Breads
- these look delicious :^)breadsongon Blog postHoliday Puff Paste Heath Bar and Chocolate Chip Rugelach
- YUMMY!!
aptkon Blog postHoliday Puff Paste Heath Bar and Chocolate Chip Rugelach
- Tartine No. 3
dmsnyderon Forum topicTartine Book No. 3: Modern Ancient Classic Whole
- Tim,These loaves look really
Janetcookon Blog postDanish and Lithuanian Scalded Rye Breads