Recent Forum and Blog Comments
- Sooooo good
Maureen Farndellon Blog postDutch Oven Baking - Atta Durum Flour and K.A. Bread Flour - Maybe an extra stretch and
Maureen Farndellon Forum topicHole in my family loaf
- interesting.....
Maureen Farndellon Forum topicElasticity in dough
- Pizza stone
Maureen Farndellon Blog postToday's Yeasty Loaf experiment.
- Hello......
Maureen Farndellon Forum topicHello from Scotland!
- I'm not so sure.........
Maureen Farndellon Forum topicTrouble with crumb structure on high hydration sourdough loaf
- Thank you, Caseyholds99on Blog postDutch Oven Baking - Atta Durum Flour and K.A. Bread Flour
- Cheers for the info. It
yeasty-loafon Forum topicBembo Bread - Pan Bembo - Still tearingMettaon Forum topicDough allergic to itself
- The mold
Abelbreadgalleryon Forum topicBembo Bread - Pan Bembo - Thanks! Yeah I figured IDaniel Rennalon Forum topicTrouble with crumb structure on high hydration sourdough loaf
- Not a problem adding yeastholds99on Blog postHamelman's 66% Sourdough rye, and Pastry# 5
- Impressive slices
yeasty-loafon Forum topicBembo Bread - Pan Bembo
- Welcome
yeasty-loafon Forum topicHello from Scotland!
- Thank you
Maureen Farndellon Blog postA series of events!
- Thanks, Howard!This rye bread
Mebakeon Blog postHamelman's 66% Sourdough rye, and Pastry# 5 - Thanks, Zita!
Mebakeon Blog postHamelman's 66% Sourdough rye, and Pastry# 5
- Thanks, Breadsong!
Mebakeon Blog postHamelman's 66% Sourdough rye, and Pastry# 5
- Thanks for the kind words,
Mebakeon Blog postHamelman's 66% Sourdough rye, and Pastry# 5
- Thanks, Derek!Thankfully, my
Mebakeon Blog postHamelman's 66% Sourdough rye, and Pastry# 5
- Baking Stones
yeasty-loafon Blog postToday's Yeasty Loaf experiment.
- Great looking Breadholds99on Blog post10/20 Bake
- Nice bake, Maureenholds99on Blog postA series of events!
- Thanks!
Mebakeon Blog postHamelman's 66% Sourdough rye, and Pastry# 5
- Very nice loavesholds99on Blog postToday's Yeasty Loaf experiment.
- Beautiful rye breadholds99on Blog postThis week's baking 10/20/13
- I really enjoyed your process
Casey_Powerson Blog postDutch Oven Baking - Atta Durum Flour and K.A. Bread Flour - Lovely bake, Khalidholds99on Blog postHamelman's 66% Sourdough rye, and Pastry# 5
- Looks like you're making
bakingbadlyon Blog postHamelman's 66% Sourdough rye, and Pastry# 5 - The crumb on your baguettes
bakingbadlyon Blog postThis week's baking 10/20/13
- Thank, Sylvia!-Khalid
Mebakeon Blog postHamelman's 66% Sourdough rye, and Pastry# 5
- Looks good, man. Especially
bakingbadlyon Blog post10/20 Bake
- First thoughtstchismon Forum topicTrouble with crumb structure on high hydration sourdough loaf
- Huge starters = huge wasteThe Whole Grainon Forum topicSourdough starter produced bread with no taste, why?
- beautiful baking :^)breadsongon Blog postHamelman's 66% Sourdough rye, and Pastry# 5
- Thank you, Khalid :^)breadsongon Blog postSesame Semolina Rolls - for World Bread Day
- Smoked salmon
SCruzon Blog postThis week's baking 10/20/13 - I just got 25 lb WW flour
Windischgirlon Forum topicWays to wangle a Restaurant Depot pass - next level
Frankoon Blog postHamelman's 66% Sourdough rye, and Pastry# 5 - Thanks, Franko!
dmsnyderon Blog postThis week's baking 10/20/13 - Is there a WalMart nearby?Postal Grunton Forum topicWays to wangle a Restaurant Depot pass
- and go for longer fermentation
Mini Ovenon Forum topicMaking bread better. - great result David!
Frankoon Blog postThis week's baking 10/20/13
- Thank you guys!
Thaichefon Forum topicBread flour-All purpose flour - Hi Khalidyou are a machine ,
yozzauseon Blog postHamelman's 66% Sourdough rye, and Pastry# 5 - "...I have been tasked withYerffejon Forum topicMaking bread better.
- Miche....?
Gadjowheatyon Forum topicDan Leader's "Local Breads" typos and other errors. HELP! - Beer
snapper4youon Forum topicBeer - Thanks Sallyholds99on Blog postDutch Oven Baking - Atta Durum Flour and K.A. Bread Flour
- Thank you Sylviaholds99on Blog postDutch Oven Baking - Atta Durum Flour and K.A. Bread Flour