Recent Forum and Blog Comments
- most powdered milk is not high-heatChuckon Forum topicMilk in bread making
- Thankspleveeon Blog postWhat I've baked lately: baguettes, semolina bread, 80% rye with rye soaker and rye chops
- Perfect Vessel for Artisan Breads It Isn'tAnonymouson Forum topicHadn't See It Before ... Looks Like It'd Be Awesome
- Tis confusingjckingon Forum topicMilk in bread making
- I am glad
Juergen Krausson Blog postRussian Rye - The Making Of - Like many others here, I useUrchinaon Forum topicHow do you cover your doughs during bulk fermentation?
- Second Attempt with Picturesvinkon Forum topicEric's Fav Rye
- The bane of assumption
RobynNZon Forum topicMilk in bread making - What a beautiful collection
wassisnameon Blog postWhat I've baked lately: baguettes, semolina bread, 80% rye with rye soaker and rye chops - "LCC"- Lodge Combo Cooker?
OldWoodenSpoonon Forum topicHadn't See It Before ... Looks Like It'd Be Awesome - Your croissants areeliabelon Blog postBacon and Cheese Rye Croissant with Sourdough Starter - it might kill me, but I will die happy
- Wow Codruta, you have been
PiPson Blog postWhat I've baked lately: baguettes, semolina bread, 80% rye with rye soaker and rye chops - Well, you do have to keep
gary.turneron Blog postBacon and Cheese Rye Croissant with Sourdough Starter - it might kill me, but I will die happy - That looks like one
wassisnameon Blog post25'ish % Sour Rye withToasted Seeds
- Yeah, they look extremely
lumoson Blog postBacon and Cheese Rye Croissant with Sourdough Starter - it might kill me, but I will die happy - Scalding
gary.turneron Forum topicMilk in bread making
- Margie - I hear you,
hanseataon Forum topicHow do you cover your doughs during bulk fermentation? - Aga
Ruralidleon Forum topicFirst loaf - Thanks Jim!
Frankoon Blog post25'ish % Sour Rye withToasted Seeds - Milk Powderjckingon Forum topicMilk in bread making
- Lookin' Goodjckingon Blog post25'ish % Sour Rye withToasted Seeds
- Would this work for grandma's pareve dough?linderon Forum topicBook Release: Inside the Jewish Bakery
- Not Heating?
dablueson Blog postNew Proofer with Folding Cooling Racks : ) - Scald Liquid Milk
RobynNZon Forum topicMilk in bread making
- Rememberjckingon Forum topicYeast Rolls
- Referencejckingon Forum topicMilk in bread making
- thank you a million for yourActiveSparkleson Forum topicMilk in bread making
- rye and seeds
Frankoon Blog post25'ish % Sour Rye withToasted Seeds
- Thinking critically...andreabon Forum topic'When "Artisan" means "Industrial"
- Your breads are enviable
shansen10on Blog postWhat I've baked lately: baguettes, semolina bread, 80% rye with rye soaker and rye chops - looks tasty!asfolkson Blog post25'ish % Sour Rye withToasted Seeds
- stainless steel bowl methodEdthebreadon Forum topicHow do you cover your doughs during bulk fermentation?
- StirMaverickon Forum topicstarter Help!!
- Hi, Patsy. You have to soak
codrutaon Blog postWhat I've baked lately: baguettes, semolina bread, 80% rye with rye soaker and rye chops - Reynolds Turkey bagsmargieluvschazon Forum topicHow do you cover your doughs during bulk fermentation?
- THanks Loyd for this. Now I
Janetcookon Blog postWeekend Results - Good points, Mini
pmccoolon Blog postRehydrating dried starter after traveling - oil for shortening won't work
Elaginson Forum topicBook Release: Inside the Jewish Bakery - Thanks for the compliments, OWS
pmccoolon Blog postRehydrating dried starter after traveling
- I'm glad you enjoyed it, Franko
pmccoolon Blog postRehydrating dried starter after traveling
- Remember to mention...copyuon Forum topicWhy? Why bake sourdough?
- Wow, cranbo! 24 hours to go cross-country?
pmccoolon Blog postRehydrating dried starter after traveling
- cookbook challengebridgebumon Forum topicJoin the "Inside the Jewish Bakery" cookbook challenge -- starting December 1st!
- KA artisansourdoughnuton Forum topicKitchen Aid Classic Plus for making Bread?
- it just doesn't smell
nicodvbon Forum topicWhy? Why bake sourdough? - Thanks for that addendum, Franko.rossnrolleron Blog postSourdough calzone
- Still in search of my grandmother's pareve doughbonnibakeson Forum topicBook Release: Inside the Jewish Bakery
- Beautiful breadspleveeon Blog postWhat I've baked lately: baguettes, semolina bread, 80% rye with rye soaker and rye chops
- the effects of milkcranboon Forum topicMilk in bread making
- Why bake sourdough?
Frequent Flyeron Forum topicWhy? Why bake sourdough?