Recent Forum and Blog Comments
- Pizza steel - 10 years latercranboon Forum topicSteel sheet instead of pizza stone?
- Good to be here!cranboon Blog postTIPS: dough ball sizes and weights for common bread shapes
- Thanks Gary, I tried that forRyan85on Forum topicFlour Water Salt Yeast recipe troubleshooting and book recommendations
- Another thing to consider is
yozzauseon Forum topicReducing oxidization in fresh milled flour - An unenviable choiceAnother Girlon Blog postMy first pumpkin pumpkin bread and einkorn sandwich bread
- Milk
Isand66on Forum topicHow to bake Soft Crusted Rolls - Very nice
Isand66on Blog postOrange & Vanilla Sourdough
- Common problem when first
HeiHei29eron Forum topicStrange activity from starter - I try not to, because itsuaveon Forum topicRetard Sourdough rye Bulk Fermentation or Proof
- Thanks DonNicozon Forum topicAny thoughts about the crumb?
- You may find that
MTloafon Forum topicAny thoughts about the crumb? - Thank you MTloafNicozon Forum topicAny thoughts about the crumb?
- Brod and TaylorSong17on Forum topicBrod and Taylor proofer - bulk fermentation
- Your Starter Is Not Behaving Strangely
Abeon Forum topicStrange activity from starter - Brod and TaylorSong17on Forum topicBrod and Taylor proofer - bulk fermentation
- Treat it rougher - that'll
phazon Forum topicAny thoughts about the crumb? - Both loaves look excellent,
HeiHei29eron Blog postMy first pumpkin pumpkin bread and einkorn sandwich bread
- Thank you Ted and happy
HeiHei29eron Blog postLithuanian Black Rye and 40% Emmer and Einkorn
- Thank you Lance!That's the
HeiHei29eron Blog postLithuanian Black Rye and 40% Emmer and Einkorn
- I bet
Econprofon Blog postMy first pumpkin pumpkin bread and einkorn sandwich bread - Only discovered Bread Magazine today, in 2022
JonJon Blog postMy Bread magazine launched today - Shaping and handling
MTloafon Forum topicAny thoughts about the crumb?
- SoonSir BakesAloton Forum topicStollen holy grail
- BrunoSir BakesAloton Forum topicStollen holy grail
- Thanks all for the helpful
DanAyoon Forum topicHow to bake Soft Crusted Rolls - A few more minutes
GaryBishopon Forum topicFlour Water Salt Yeast recipe troubleshooting and book recommendations - Dan, I have found that
Benitoon Forum topicHow to bake Soft Crusted Rolls - Well the product is called
yozzauseon Forum topicHow to bake Soft Crusted Rolls
- LOL there’s my dyslexia
Benitoon Blog postAnis Bouabsa Baguettes (IDY)
- Beautiful!Hotbakeon Blog postSesame sort of Semolina
- thank you phazNicozon Forum topicAny thoughts about the crumb?
- To each his own.Jane Doeon Forum topicProblems with Ken Forskish Pizza Dough Recipes
- I was referring to what IJane Doeon Forum topicProblems with Ken Forskish Pizza Dough Recipes
- Thanks Abe..bread1965on Forum topicAutolyse uh-oh - help!
- Thanks Benny..bread1965on Forum topicAutolyse uh-oh - help!
- Looks great. Bruno Albouzesemolina_manon Forum topicStollen holy grail
- If its reacting like normal,
phazon Forum topicIs it safe to use an 8 month old sourdough starter?
- Drop the water a few % and
phazon Forum topicAny thoughts about the crumb?
- Looks good
cfraenkelon Forum topicStollen holy grail - Bulk
cfraenkelon Forum topicRetard Sourdough rye Bulk Fermentation or Proof
- Follow your instinct
Debra Winkon Forum topicHow to bake Soft Crusted Rolls - Thanks, Derek. I got your PM
DanAyoon Forum topicHow to bake Soft Crusted Rolls
- Rye Bread
rondayvouson Forum topicRetard Sourdough rye Bulk Fermentation or Proof - the product attachment didnt
yozzauseon Forum topicHow to bake Soft Crusted Rolls
- Dan Perhaps the use of
yozzauseon Forum topicHow to bake Soft Crusted Rolls
- Superb Bakes
WatertownNewbieon Blog postLithuanian Black Rye and 40% Emmer and Einkorn - Nice looking breads and an
albacoreon Blog postLithuanian Black Rye and 40% Emmer and Einkorn - Danny, I wonder if misting
albacoreon Forum topicHow to bake Soft Crusted Rolls
- Yes!
GaryBishopon Forum topicCan I adjust a recipe to use a bread machine and share the recipe?
- Why are there so many Ice Cream flavors?
rondayvouson Forum topicProblems with Ken Forskish Pizza Dough Recipes