Recent Forum and Blog Comments
- Mebake + lumossamon Forum topicToday's bread, blistery sourdough
- Rice flourjckingon Forum topicAnyone has tried using rice gluten and rice flour to bake?
- Sorryjckingon Forum topicHello - and a rookie question....
- Scalds and soakers
Juergen Krausson Blog postTwo Starter Rye - The amount of preferment was
wassisnameon Blog postTwo Starter Rye - I’m out of luck on the
wassisnameon Blog postTwo Starter Rye
- I look forward to seeing some
wassisnameon Blog postTwo Starter Rye
- Thanks, lumos. I bet your
wassisnameon Blog postTwo Starter Rye
- Not a fault; a feature
gary.turneron Forum topicComedy Bread - Hmmm
Davidkatzon Forum topicHello - and a rookie question.... - I'll follow the rules on tonight's batch...
Davidkatzon Forum topicHello - and a rookie question....
- Thanks!
Davidkatzon Forum topicHello - and a rookie question....
- Recipe?jckingon Forum topicHow do I make my sourdough starter more sour?
- Next Try
Davidkatzon Forum topicHello - and a rookie question....
- Maybe ...
Doc.Doughon Forum topicComedy Bread - Hi Yippee!I am glad toteketekeon Blog post20110203 Chinese New Year Celebrations
- Docsamon Forum topicToday's bread, blistery sourdough
- Hi Yippee,You reallyteketekeon Blog post20110203 Chinese New Year Celebrations
- Salt?jckingon Forum topicHello - and a rookie question....
- Quick qualifierrossnrolleron Blog postRecent Bakes: San Francisco Country Sourdough and Glezer’s Challah
- Terminologyyankeedaveon Forum topicTuscan bread - add yeast to biga?
- crusty loaves too?nasvon Forum topicUsing a loaf pan for a lean "artisan" loaf
- Your business idea!
Thaichefon Forum topicbaking/buying in mix for a new cafe - AluminumFordon Forum topicUsing a loaf pan for a lean "artisan" loaf
- terminology can be confusingChuckon Forum topicTuscan bread - add yeast to biga?
- Yesproth5on Blog post"Rocky Mountain High"
- Sorry, Reinhart, not Reinhardtyankeedaveon Forum topicTuscan bread - add yeast to biga?
- Yes, I'm just wonderingyankeedaveon Forum topicTuscan bread - add yeast to biga?
- hot soaker
nicodvbon Forum topicTuscan bread - add yeast to biga? - ratio of prefermented flour/levain
Frankoon Blog postTwo Starter Rye - TorontoDoc Opaon Forum topicComnmunity Ovens
- Challahs and Heathers
GSnydeon Blog postRecent Bakes: San Francisco Country Sourdough and Glezer’s Challah - Looks delicious @ David
GSnydeon Blog postRecent Bakes: San Francisco Country Sourdough and Glezer’s Challah
- I'd use yeast
Crideron Forum topicTuscan bread - add yeast to biga? - Beautiful Breads Sylviaehanneron Blog post"Rocky Mountain High"
- Looks familiar!breadsongon Forum topicComedy Bread
- Bread explosionehanneron Forum topicHello - and a rookie question....
- Stacked loavesehanneron Forum topicComedy Bread
- The "Off Smell"ehanneron Forum topicI think my starter may have made me sick.
- Oh that sounds like a fun
jlewis30on Forum topicComnmunity Ovens - Flakier texturelazybakeron Forum topicFlaky croissants
- Starter is a bit slow!!!leenowellon Forum topicToo dense and crumb problems - please help
- DiMuzzio's and More,..gizzyon Forum topicUsing a Kitchen Aid Standmixer to make bread... having problems, need advice!
- I've had a DLX for a couple
loydbon Forum topicBest Stand Mixer for Bread, not KA - Indeed it does show batardejmon Blog postShaping a Boule: An illustration
- K Abobkay1022on Forum topicUsing a Kitchen Aid Standmixer to make bread... having problems, need advice!
- Hello lumos!
SylviaHon Blog post"Rocky Mountain High" - You've gotten lots of good advice here. Have you...richkaimdon Forum topicUsing a Kitchen Aid Standmixer to make bread... having problems, need advice!
- Hi, Franko!
SylviaHon Blog post"Rocky Mountain High"
- Hi, Glenn!
SylviaHon Blog post"Rocky Mountain High"