Recent Forum and Blog Comments
- If proofing is taking too
lumoson Forum topicFirst time SD bagels Question - Done baking. They are acranboon Blog postHand Made Bagels-Really-Recipe update
- neutral hydration of additionsChuckon Forum topicbakers percentages
- Whole wheat flowers,
Kollinon Forum topicServing up Wood - Thanks Rayehanneron Blog postHand Made Bagels-Really-Recipe update
- Wooden Dietehanneron Forum topicServing up Wood
- Sawdust Repurpose
Wild-Yeaston Forum topicServing up Wood - Great Job!nycbaker11on Blog postHand Made Bagels-Really-Recipe update
- Thank you Jim for thegloraon Forum topicHarvest King Flour
- Larry, you're absolutelycranboon Blog postRut or Rye?
- Here's how to calculate howcranboon Forum topicNeed a bigger loaf
- Woodsiufloweron Forum topicServing up Wood
- wheresiufloweron Forum topicHi from Greece
- That is really disgusting :(
Kollinon Forum topicServing up Wood
- Easy soursamon Forum topicMore sour with hydration
- Just a quick question. For myActiveSparkleson Forum topicNeed a bigger loaf
- Oven constructed on sitebreadsongon Blog postKneading Conference West 2011
- Oh. As I said, was justActiveSparkleson Forum topic2lb tin/ recipe help
- What I doG-manon Forum topicMore sour with hydration
- I'll second thatjckingon Forum topicWhat's your favorite toaster?
- Thanks Khalid
wallyon Blog postRut or Rye? - Thank you so much Larryehanneron Blog postHand Made Bagels-Really-Recipe update
- Tasting Sourdough Bagelsehanneron Blog postHand Made Bagels-Really-Recipe update
- yeast
pjajon Forum topic2lb tin/ recipe help - please explainbobkuon Forum topicLesson: Squeeze more sour from your sourdough
- I let it rise for an hour,ActiveSparkleson Forum topic2lb tin/ recipe help
- Great post Eric!
wallyon Blog postHand Made Bagels-Really-Recipe update
- Bakers percentages
wallyon Forum topicbakers percentages
- FInally blogged about it....
SallyBRon Blog postWhite sourdough bread with rosemary and toasted wheatgerm - As Marcus Said, Nice pudding!
Mebakeon Blog postRut or Rye? - Flavor difference
wallyon Blog postRut or Rye?
- A good rut to be in
wallyon Blog postRut or Rye?
- Interesting technique
wallyon Blog postRut or Rye?
- Thanks Eric
wallyon Blog postRut or Rye?
- More bagels from the masterhansjoakimon Blog postHand Made Bagels-Really-Recipe update
- I don't use eggsNoor13on Forum topicStrudel Dough.... why the eggs and oil?
- Yeast
Juergen Krausson Forum topic2lb tin/ recipe help - overflow
pjajon Forum topic2lb tin/ recipe help
- noted and looking now.ActiveSparkleson Forum topicNeed a bigger loaf
- ok, fantastic. Will certainlyActiveSparkleson Forum topicNeed a bigger loaf
- Vinegar has the oppositeVogelon Forum topicStrudel Dough.... why the eggs and oil?
- Simple Advice Only
Wild-Yeaston Forum topicHe's throwing away my bread!
- On site ovens
Davidkatzon Blog postKneading Conference West 2011 - Scaling
Juergen Krausson Forum topicNeed a bigger loaf
- Doubling by volume...cranboon Forum topicNeed a bigger loaf
- oh ok, noted. What differenceActiveSparkleson Forum topicNeed a bigger loaf
- I have found a 3lb tin onActiveSparkleson Forum topicNeed a bigger loaf
- http://www.amazon.com/Cuisina
jlewis30on Forum topicWhat's your favorite toaster? - flip-flop toasterPaddyLon Forum topicWhat's your favorite toaster?
- Oh, so the oil sort of friesDoughboy20on Forum topicStrudel Dough.... why the eggs and oil?