Recent Forum and Blog Comments
- 80% Rye w/ Soaker 3rd Edlouiscohenon Blog postHamelman's Sourdough 80% Rye with Rye Flour Soaker
- Thanksrcr1956on Forum topicHobart c-210
- trapped gas in starter containerI.M. Yeastlyon Forum topictrapped gas in starter build container
- What kind of loaf pan?clazar123on Blog postStraight Whole Wheat Loaf
- Pitman arm puller OR Crankshaft pullertherearenotenoughnoodlesintheworldon Forum topicHobart c-210
- flavor
jo_enon Blog postZoji SD: CLAS - Borodinsky 30 hr by rus brot - Thank you
Abeon Forum topicPane Siciliano (Semolina and Sesame Sourdough Bread) - Thank you, Maurizio
Abeon Forum topicPane Siciliano (Semolina and Sesame Sourdough Bread)
- Nice project
albacoreon Forum topicHomemade Proofing Box - Thank you
CrustyJohnon Blog postStraight Whole Wheat Loaf - Excellent bake. Semolinasemolina_manon Forum topicPane Siciliano (Semolina and Sesame Sourdough Bread)
- That looks great. How do you
Ilya Flyameron Blog postZoji SD: CLAS - Borodinsky 30 hr by rus brot - Thanks!
maurizioon Forum topicPane Siciliano (Semolina and Sesame Sourdough Bread) - Thanks Benny
CalBeachBakeron Blog postSmoky Chili Bread - Guisto's
OldWoodenSpoonon Forum topicWhere can I get flour online in the US? - underproofed?
UVCaton Forum topicWeird bad loaf - Pepperoni
cfraenkelon Forum topicThe pan to box transfer was a two point landing! - Been digging around in my
Mini Ovenon Forum topicTiramisu - my guess would be that whole
squattercityon Forum topicSour Rye - Still no crackle - Greenstein recipe?dkasakitis@yahoo.comon Forum topicSour Rye - Still no crackle
- I don't trust me!dkasakitis@yahoo.comon Forum topicSour Rye - Still no crackle
- dittos
jo_enon Blog postStraight Whole Wheat Loaf
- Thanks for the replies. I'llfusion17on Forum topicBanneton bottom suddenly getting wet
- Another Inexpensive Box, with Hysteresis Temp ControlWolfPVon Forum topicHomemade Proofing Box
- Agree!
Isand66on Forum topicBanneton bottom suddenly getting wet - That looks really good to me
Econprofon Blog postStraight Whole Wheat Loaf - From the Fridge to the Oven
WatertownNewbieon Forum topicTartine- do you return to room temperature before baking? - Thank you
Isand66on Blog postDurum Whole Wheat Potato Sourdough
- Bran
CrustyJohnon Blog postStraight Whole Wheat Loaf
- Your loaf is certainly really
Benitoon Blog postStraight Whole Wheat Loaf - It’s hard to beat bread with
Benitoon Blog postDurum Whole Wheat Potato Sourdough
- Nice crumb Tony and the bread
Benitoon Blog postSmoky Chili Bread
- Excellent!dkasakitis@yahoo.comon Forum topicCompilation of pH, pH Meter, and other such things
- My first instinct would be
Mini Ovenon Forum topicBanneton bottom suddenly getting wet
- Breadtopia +1semolina_manon Forum topicWhere can I get flour online in the US?
- Wow! Lots of suggestions!clazar123on Forum topicWilliamsburg,NY recommendations
- I think those wines are
mwilsonon Forum topicThis Week in Wine - Stop it! Just Stop it!
Mini Ovenon Forum topicThe pan to box transfer was a two point landing!
- i also bake straight from fridge
UVCaton Forum topicTartine- do you return to room temperature before baking?
- (No subject)Samtro345on Forum topicHow to get an even more open crumb
- A couple of walkable suggestionsangenanabakeson Forum topicWilliamsburg,NY recommendations
- Giorilli
mwilsonon Forum topicRebalancing Lievito Madre
- This looks really tasty.
CalBeachBakeron Forum topicThe pan to box transfer was a two point landing!
- pH 4.5!?joegranzon Forum topicRebalancing Lievito Madre
- Thanks
mwilsonon Forum topicRebalancing Lievito Madre
- beautiful!
UVCaton Forum topicProblem with proofing...
- If you're in the Northeast,
squattercityon Forum topicWhere can I get flour online in the US?
- Central Milling
justkeepswimmingon Forum topicWhere can I get flour online in the US? - azure standard
jo_enon Forum topicWhere can I get flour online in the US?
- Breadtopia, Janie's Mill, Castle Valley Mill
alcophileon Forum topicWhere can I get flour online in the US?