Recent Forum and Blog Comments
- Integrity of the doughBarbara Krausson Blog postmore shaping practice
- Great thanks.Jmartenon Forum topicHow to keep the bread crust crusty and softish pizza dough.
- Juice it upjckingon Forum topicStarter starts nice, goes iffy, then bitter. Help?
- Thank you SydMadAboutB8on Blog postVermont Sourdough wtih Increased Whole Grain
- Sue, lovely bread. Just theSydon Blog postVermont Sourdough wtih Increased Whole Grain
- Thanks to author and answers in comments …Home Bakeron Blog postNever saw a dough break down like this before
- You are welcome, JudyRonRayon Blog postSourdough, and Yeast Water Combinations
- Need more info...
Mini Ovenon Forum topicStarter starts nice, goes iffy, then bitter. Help? - Thanks everyoneRosamundwoon Forum topicProofing Yeast without sugar
- freezing/proofing yeastmimifixon Forum topicProofing Yeast without sugar
- Freezing yeast????ph_koselon Forum topicProofing Yeast without sugar
- There's no need to proof itJust Loafinon Forum topicProofing Yeast without sugar
- Instant yeast
Juergen Krausson Forum topicProofing Yeast without sugar - Ok, thanks for theJust Loafinon Blog postNew STARTER from scratch
- Keith, I don't intend to bake
codrutaon Blog postNew STARTER from scratch - Plain waterRosamundwoon Forum topicProofing Yeast without sugar
- That crumb is so uniform, youJust Loafinon Blog postSD 100% WW Hokkaido Milk Loaf - an oxymoron?
- I'm not sure at day 5 youJust Loafinon Blog postNew STARTER from scratch
- thanks for the suggestion,
codrutaon Blog postNew STARTER from scratch
- Thank you Ron
jysloueyon Blog postSourdough, and Yeast Water Combinations - why do you need to proof yourcranboon Forum topicProofing Yeast without sugar
- no need to waste old startercranboon Blog postNew STARTER from scratch
- bread and pizza crustscranboon Forum topicHow to keep the bread crust crusty and softish pizza dough.
- Mmm...bet that makes a great
arloon Blog postSD 100% WW Hokkaido Milk Loaf - an oxymoron? - Last time I had tzitzle rye,
arloon Forum topicTzitzle Rye
- Certo, chiedi pure. PuoiJoeVaon Blog postA gift from a friend (Un regalo da un'amica)
- Dough consistency @ Greg
dmsnyderon Blog postBaguette Tradition after Phillip Gosselin - Very nice baking!
SylviaHon Blog postMy Recent Bakes - Great looking breadspaulmon Blog postMy Recent Bakes
- Thank You Fordtallchickon Forum topicStarters and going away for 2 days
- I had figured that since myBread Breaddingtonon Forum topicStarter starts nice, goes iffy, then bitter. Help?
- stomachaches are a real painChuckon Forum topicDoes sourdough bread ever make you sick?
- yes it is
Elaginson Forum topicAnybody remember these? - Tomcatsgirl, I love makingSydon Forum topicBirthday Cake
- Egg WashFaithHopeon Forum topicbagles
- The symptoms you describeJust Loafinon Forum topicStarter starts nice, goes iffy, then bitter. Help?
- Try KA
Doc.Doughon Forum topicStarter starts nice, goes iffy, then bitter. Help? - Thank you so much for thisteketekeon Forum topicAll About Honey
- Dough ConsistencyGregSon Blog postBaguette Tradition after Phillip Gosselin
- I killed my 20 plus year old KAmargieluvschazon Forum topicMy First Kitchen Aid Artisan Wrecked!
- Stan is the recipe for theseflourgirl51on Forum topicAnybody remember these?
- Ciao, Giovanni. Ho scopertoeliabelon Blog postA gift from a friend (Un regalo da un'amica)
- It's an onion pletzel, of course!Ambimomon Forum topicAnybody remember these?
- Hoo-Boybelfioreon Blog postLotsa Cheeses
- I'm a fanJanknitzon Forum topicNew York style Jewish Rye - anyone got an authentic recipe pls?
- You have a range of optionsRonRayon Blog postA Standard KISS Loaf, or Keep It Simple Smiley
- Good looking breads, Ryan!
dmsnyderon Blog postMy Recent Bakes
- nice collection of breads
vardaon Blog postMy Recent Bakes - Yes
vardaon Blog postVermont Sourdough with Banana Yeast Water
- I am not drawing conclusions... just my thoughts and experimentsteketekeon Blog postVermont Sourdough with Banana Yeast Water