Recent Forum and Blog Comments
- What temperature was your
Isand66on Forum topicGrain-Specific Sourdough Starter, Plus Community Qs - I keep my AP starter at 65%
Isand66on Forum topicGrain-Specific Sourdough Starter, Plus Community Qs
- What about a 'stollen-lite'?
Breadandwineon Forum topicNeed a recipe of Stollen - Cool...this would make a nice
Isand66on Forum topicJust for Fun.
- If your using a pan to bake
Isand66on Forum topic90% Rye - 2kg loaf?
- Very nice looking bread. It
Isand66on Blog post50% Wholewheat sourdough
- Just beautiful!
Isand66on Blog postKalácsdíszes Karácsony.
- Yum! Those pies look amazing
Isand66on Blog postTwo Thanksgiving Pies and the Blog Index
- Ask Mini Oven
dmsnyderon Blog postVollkornbrot from Hamelman's "Bread" - Hello Thaichef,Here is aretchismon Forum topicSecond Time For Bread In New Cob Oven
- JH's Volkbikeprofon Blog postVollkornbrot from Hamelman's "Bread"
- Historically oatmeal was supposed
Mini Ovenon Forum topicSourdough cuts gluten? - I was thinking the only other time
dabrownmanon Blog postMini's 100% Hydration Rye, Walnut and Seed Bread with Soaker Water & Dopplebock - Mind if I ask you for aAnonymouson Forum topicSourdough cuts gluten?
- @Antelope ... SS Bowlsdoscoon Forum topicShort oven, burned bottoms
- Sorry, but I disagree
davidg618on Forum topicGuessing flour weights for unknown recipes - @DoubleMerlin ... Care and Feeding of SD Starterdoscoon Forum topicGrain-Specific Sourdough Starter, Plus Community Qs
- Well of Wisdom
hanseataon Blog postChristmas Baking Limited Edition - ooh good!
Mini Ovenon Forum topicShort oven, burned bottoms
- Starters are simple108 breadson Forum topicGrain-Specific Sourdough Starter, Plus Community Qs
- sort of...
Mini Ovenon Forum topicWhat am I doing wrong?
- Hey, PF. 'Just a word aboutrottenfoodon Forum topicSourdough bread rising verrrrrrrry slowly - Leader's Pain Poilane
- Actual weight of a cup not all that helpfulPastryPaulon Forum topicGuessing flour weights for unknown recipes
- Here's a King Arthur website
davidg618on Forum topicGuessing flour weights for unknown recipes
- great deal
Frankoon Blog postBringing My Magazine into Print - You are so ryet!
Mini Ovenon Blog postMini's 100% Hydration Rye, Walnut and Seed Bread with Soaker Water & Dopplebock
- Thanks for all the responses.
Vicious Babushkaon Forum topicWhy, Why Do My Loaves Always Flatten! - I would say it depends on the ambient temperature.
dabrownmanon Forum topicWhy, Why Do My Loaves Always Flatten!
- This very much depends onDonkey_hoton Forum topicWhy, Why Do My Loaves Always Flatten!
- Got it!tangyon Forum topicShort oven, burned bottoms
- Thanks!tangyon Forum topicShort oven, burned bottoms
- Drained orange peel water
Mini Ovenon Blog postChristmas Baking Limited Edition
- Thank you
Thaichefon Forum topicSecond Time For Bread In New Cob Oven - Recipe
aptkon Blog postCheesy Garlic and Olive Focaccia - It is amazing what a new flour
dabrownmanon Blog post50% Wholewheat sourdough
- This one came out very nice with
dabrownmanon Blog postClassic Sourdough Baked in La Cloche
- These are fun to make
dabrownmanon Blog postCeciC’s Crackers with Added Yeast Water.
- What a great comeback the Pats
dabrownmanon Blog postCeciC’s Crackers with Added Yeast Water.
- This looks amazingly evil!
Isand66on Blog postCheesy Garlic and Olive Focaccia
- What is an appropriate time for the final proof?
Vicious Babushkaon Forum topicWhy, Why Do My Loaves Always Flatten!
- 75%pizza foolon Forum topicSourdough bread rising verrrrrrrry slowly - Leader's Pain Poilane
- Lovely! they look very
Mebakeon Forum topicWhole spelt & Olive oil muffins - Your open crumb breads are
Mebakeon Blog postFarmer's Market Week 21 (Pane Maggiore)
- Interesting...
MonkeyDaddyon Forum topicSourdough bread rising verrrrrrrry slowly - Leader's Pain Poilane - Maybe it's alright...
MonkeyDaddyon Forum topicSourdough bread rising verrrrrrrry slowly - Leader's Pain Poilane
- At 150% in fridgepizza foolon Forum topicSourdough bread rising verrrrrrrry slowly - Leader's Pain Poilane
- Nice scoring pattern, and
Mebakeon Blog postClassic Sourdough Baked in La Cloche
- Beautiful crackers, DA!
Mebakeon Blog postCeciC’s Crackers with Added Yeast Water.
- looking...
Foodzeiton Blog postReines Dinkel - Pure Spelt Bread, well sorta.... - Thank you, Jeff!
jarkkolaineon Blog postBringing My Magazine into Print