Recent Forum and Blog Comments
- Beautiful!
longhornon Blog postReplicating Tartine Basic Country Bread - WOW!
longhornon Blog postReplicating Tartine Basic Country Bread
- Boules,batards and baguettesclazar123on Forum topicround free standing loaf
- This is one of the clays I made years agoclazar123on Forum topicPlaydough
- Up and Running!
Elaginson Forum topicEffective 1/1/12, New Enhancements to nybakers.com - Hello and Happy New Year,breadsongon Blog postHamleman's 80% 3-stage detmolder Rye
- starter acidity / dough handlingbreadsongon Blog postSan Francisco Sourdough Bread using Larraburu Bros. formula
- Found shaping videos. ThanksAnonymouson Forum topicround free standing loaf
- My resultspattycakeson Blog postReplicating Tartine Basic Country Bread
- mmm, fresh bagels :^)breadsongon Blog postMontreal Bagels
- Internal temperaturepattycakeson Blog postReplicating Tartine Basic Country Bread
- crusty doughFordon Forum topicDry "crust" while proofing or raising bread
- Oil or....PaddyLon Forum topicDry "crust" while proofing or raising bread
- That's why even "formulas" are guidelinesclazar123on Forum topicConfusion between measurements of Flour.(volume/weight)
- light and crispy!breadsongon Blog postWaffles
- You should be clear
Floydmon Forum topicOur first sourdough loaf and baguettes and King Arthur recipe Beautiful Burger Buns - Great
Davidkatzon Forum topicAlan Scott video - Floyd will help I'm sure
RobynNZon Forum topicOur first sourdough loaf and baguettes and King Arthur recipe Beautiful Burger Buns - Holes in CrustCycling Bakeron Blog postHamleman's 80% 3-stage detmolder Rye
- very nice crumb
nicodvbon Forum topicPandoro 2011 - Display
anandaon Blog postChristmas Baking 2011 - Bloomers
anandaon Blog postChristmas Baking 2011
- Thank You
anandaon Blog postChristmas Baking 2011
- Busy
anandaon Blog postChristmas Baking 2011
- Thank you
anandaon Blog postChristmas Baking 2011
- Happy New Year
anandaon Blog postChristmas Baking 2011
- baking
anandaon Blog postChristmas Baking 2011
- oops!
SylviaHon Blog postMontreal Bagels - Colour
anandaon Blog postChristmas Baking 2011
- Thank you
anandaon Blog postChristmas Baking 2011
- Wow! Super baker!clazar123on Forum topicSourdough Flavored Loaves
- Really nice end productrayelon Blog postHamleman's 80% 3-stage detmolder Rye
- Beautiful Burgersmsbreadbakeron Forum topicOur first sourdough loaf and baguettes and King Arthur recipe Beautiful Burger Buns
- Baker's mathG-manon Forum topicrustic loaves for one person
- Happy New Year!
SylviaHon Blog postPoilane-Style Miche from BBA
- Happy New Year!
SylviaHon Blog postHappy New Year
- Beautiful bake, Glenn!
SylviaHon Blog postMulti-Grain Hearth Bread, Salmon/Crab Chowder and the Hanukkah Miracle of Christmas Dinner
- Happy New Year, Karin!
SylviaHon Forum topicLast Loaf of 2011 - Happy New Year
- I keep my starter at 100bobkuon Forum topicSourness
- Peter Reinhart's "The Bread
yyon Forum topicround free standing loaf - 2681 ;)
AnnaInNCon Forum topicConfusion between measurements of Flour.(volume/weight) - Thanks, Syd!
dmsnyderon Blog postBarbecued Beef Sandwich on Double Knotted Rolls made with ITJB Medium Vienna dough - Variation planning @ Syd
dmsnyderon Blog postSan Francisco Sourdough Bread using Larraburu Bros. formula
- Szanter5339 Szépehanneron Blog postBUÉK
- Thank you all; I'llClydesdaleon Forum topicToo much yeast bad?
- Impressive Display !ehanneron Blog postChristmas Baking 2011
- Nice Miche!ehanneron Blog postPoilane-Style Miche from BBA
- Whenever I've used a rye starter to make wheat bread
Mini Ovenon Forum topicSourness - Agreed G-man
hutchndion Forum topicSourness - I did a few experiments
Mini Ovenon Forum topicNew flour - how to avoid cowpats (!) ?