Recent Forum and Blog Comments
- Thanks, Paul!
dmsnyderon Blog postThis week's baking 10/20/13 - Thanks, Casey!
dmsnyderon Blog postThis week's baking 10/20/13
- Oooo yum!
Mini Ovenon Blog postThis week's baking 10/20/13 - French toast @ Josh
dmsnyderon Blog postThis week's baking 10/20/13
- That crumb looks
dabrownmanon Forum topicSunday loaf - You went dark for a
dabrownmanon Blog postThis week's baking 10/20/13
- I too keep 100 g of
dabrownmanon Forum topicMaintaining starter: do quantities/feeding regime really matter?
- May your disasters always turn out so well
pmccoolon Blog postThis week's baking 10/20/13 - Gorgeous LoafsAnonymouson Blog postThis week's baking 10/20/13
- Glad you liked the post Khalid.
dabrownmanon Blog post20% Whole Grain 9 Grain Sourdough
- Not long ago
dabrownmanon Forum topicFiguring Totat % Hydration
- To speed the
dabrownmanon Forum topicCan I pinch off the poolish to make a starter?
- We don't bake that many white breads
dabrownmanon Forum topicFinal rise - straight from the fridge or not?
- No dumb bunnies. All simply
Janetcookon Blog postMy first sourdough loaf. 07-05-2013. Beginners success. - I almost never measure108 breadson Forum topicMaintaining starter: do quantities/feeding regime really matter?
- Starter is as starter doesDavidEFon Forum topicCan I pinch off the poolish to make a starter?
- Simple hydrationDavidEFon Forum topicFiguring Totat % Hydration
- Thank you108 breadson Forum topicFinal rise - straight from the fridge or not?
- saltgretelon Forum topicSourdough starter produced bread with no taste, why?
- Interesting discussionDrPron Forum topicCan I pinch off the poolish to make a starter?
- Everything tastes like
Isand66on Blog post10/20 Bake - Here's a link that may helpholds99on Blog posthelp, my starter is doubling/tripling in volume, but is still smelling like acetone !!!
- hi there, thank you for thecraigskelly88on Blog posthelp, my starter is doubling/tripling in volume, but is still smelling like acetone !!!
- Try it................
poloon Forum topicTiming the preheat to the proof - another Burlington bakery
Floydmon Forum topicAmerican Flatbread, Burlington, VT - Lovely lovely
lepainSamidienon Forum topicWe 3 gmas baked Fougasse - Baker's Percentage
yeasty-loafon Forum topicdoubling & tripling recipes - do you double & triple the instant yeast? - Looks like a happy loaf, and
Mebakeon Blog postA series of events! - Yum, Yum! a food haven.The
Mebakeon Blog post20% Whole Grain 9 Grain Sourdough
- This 80% Rye bread is a
Mebakeon Blog postThis week's baking 10/20/13
- Lucky you got hold of this
Mebakeon Blog post10/20 Bake
- Yeah!
Abelbreadgalleryon Forum topicPanettone, poolish version. - Great photos!
Casey_Powerson Blog postA series of events! - Great photos!
Casey_Powerson Blog postA series of events!
- Thank you
Maureen Farndellon Blog postA series of events! - So cool. Thank you. Then I'll
Maureen Farndellon Blog postMy first sourdough loaf. 07-05-2013. Beginners success.
- Beautiful bread
Casey_Powerson Blog postThis week's baking 10/20/13
- Hi AAi'm here in Perth, Which
yozzauseon Forum topicMaking bread better. - Hi David
yozzauseon Forum topicSunday loaf
- Wow!
yeasty-loafon Forum topicSunday loaf
- Improving Quality
anandaon Forum topicMaking bread better. - Thanks Casey
yeasty-loafon Blog postToday's Yeasty Loaf experiment.
- Love the crust and crumbs!
Casey_Powerson Blog postToday's Yeasty Loaf experiment.
- OY
Wingnuton Blog post10/20 Bake - Always
Wingnuton Blog post10/20 Bake
- Well Mr. David
Wingnuton Blog post10/20 Bake
- I shape
Wingnuton Blog post10/20 Bake
- Salt? Theories about hydration?pongzeon Forum topicNow for something completely different... well, sorta
- Out west
dabrownmanon Blog post20% Whole Grain 9 Grain Sourdough
- Nice bake. Looks like it
Isand66on Blog postA series of events!