Recent Forum and Blog Comments
- here is the crumb
drdudiduon Blog postPugliese Capriccioso - Repliessamon Blog postSpelt poolish bread
- That's rather how I understand it too.Anonymouson Forum topicWet loaves... close to giving up.
- No fear of spelt!samon Blog postSpelt poolish bread
- Well done!
foodsluton Blog postSpelt poolish bread - Two successful macaronAnonymouson Blog postStroopwafels; Dutch Macaroons...
- The link below is pretty
yyon Forum topicHigh extraction flour for Miche - Winter nearehanneron Blog postFocaccia 3 ways with Poolish-controlled ferment
- Now you can make strudel.Anonymouson Blog postStroopwafels; Dutch Macaroons...
- Agreeproth5on Forum topicHow do you cover your doughs during bulk fermentation?
- Thank you bothBarbara Krausson Forum topicHigh extraction flour for Miche
- Thank you, Varda :^)breadsongon Blog postSourdough Blueberry Bagels - with thanks to lumos, and Susan from WildYeast!
- 80Fproth5on Blog postFocaccia 3 ways with Poolish-controlled ferment
- HmmG-manon Forum topicHow do you cover your doughs during bulk fermentation?
- not my first bagelsbreadsongon Blog postSourdough Blueberry Bagels - with thanks to lumos, and Susan from WildYeast!
- Interesting...proth5on Forum topicHigh extraction flour for Miche
- Delicious lookingehanneron Blog post[ITJB] Old School Deli (Sourdough) Rye
- Thanks Audraehanneron Blog postFocaccia 3 ways with Poolish-controlled ferment
- ;)
Kollinon Blog postFun-shaped rolls - Beautiful blueberry bagels
vardaon Blog postSourdough Blueberry Bagels - with thanks to lumos, and Susan from WildYeast! - Those are picture perfect Eric!!audra36274on Blog postFocaccia 3 ways with Poolish-controlled ferment
- That looks almost like pastry
vardaon Blog postFougasse IS different from Focaccia
- US customs regulations
GermanFoodieon Forum topicbringing flour from Europa - Another Masterpiece
Thaichefon Blog postA pair of pairs of Hamelman's Pains au Levain - Double Knot RollsAnonymouson Blog postDouble knotted rolls from "Inside the Jewish Bakery"
- Ok, thanks. BTW, I had totgraysonon Forum topicBook Release: Inside the Jewish Bakery
- The value of proper proofingehanneron Blog postFocaccia 3 ways with Poolish-controlled ferment
- VERY urgent!! @ tanyclogwyn (Tom)
lumoson Forum topicThe First UK & Beyond TFLers Get-Together : Post-Event Report posted & Bread recipes - Subjective use of "Good Bread"ehanneron Forum topicleavening versus fermenting
- Good reply from publishers
Salilahon Forum topicJan Hedh book released - but no weight measurements! - latest update
Salilahon Forum topicJan Hedh's 'Artisan Breads'
- Latest info
Salilahon Forum topicJan Hedh's 'Artisan Breads'
- Beautiful trio
vardaon Blog postFocaccia 3 ways with Poolish-controlled ferment
- Par-bake the crustlazybakeron Forum topicCrust Issues
- Oh my!
vardaon Blog postFun-shaped rolls
- Gvz, I'm curious
vardaon Blog postSpelt poolish bread
- The Poolishehanneron Forum topicPartial Success - Long rise adds flavor of disputed tastiness
- Best regards!
Szanter5339on Blog postFun Buns Tools and Techniques - Thanks nicodvbehanneron Blog postFocaccia 3 ways with Poolish-controlled ferment
- Thank you lumosehanneron Blog postFocaccia 3 ways with Poolish-controlled ferment
- Sounds Goodehanneron Blog postFocaccia 3 ways with Poolish-controlled ferment
- It's here! It's here! It made it!
Mini Ovenon Forum topicAnybody heard of "Inside the Jewish Bakery"? - I use a plastic bag from theConjuayon Forum topicHow do you cover your doughs during bulk fermentation?
- Should they stay puffed up and crispy?kolobezkaon Basic pagePita Bread
- I don't have the Fibrament -
Salilahon Forum topicWet loaves... close to giving up.
- Costas - I'm not sure from
Salilahon Forum topicWet loaves... close to giving up.
- suddenly
nicodvbon Blog postFocaccia 3 ways with Poolish-controlled ferment 
davidcwilliamson Forum topicWet loaves... close to giving up.-
davidcwilliamson Forum topicWet loaves... close to giving up.
-
davidcwilliamson Forum topicWet loaves... close to giving up.