Recent Forum and Blog Comments
- i haven't noticed a big differencecranboon Forum topicDoes your starter perform better when...
- maybe something similar to the Tartine country breadcranboon Forum topicIdeas for a first sourdough go?
- Be aware also of the tempRuthieGon Forum topicWhat is best strategy for retarding yeast breads
- thanks for empathy!
Salilahon Forum topicTartine without Dutch Oven - running away? - temperature
Salilahon Forum topicTartine without Dutch Oven - running away?
- There are so many threadsRuthieGon Blog postMy Japanese Sandwich loaf.
- I baked them at 350 degreesRuthieGon Blog postCuban Bread Japanese Sandwich .. Starter/Liquid yeast
- So what happens if it is NOT done?
BakerBenon Forum topicOdd way to check bread - Plenty of information at this threadRonRayon Blog postMy Japanese Sandwich loaf.
- WafflesAmbimomon Forum topicAny Sourdough breakfast recipes that DON'T require overnight prep??
- You're Welcomejckingon Forum topicAdvice on using a pate fermente/old dough
- Thank you Jim
jysloueyon Forum topicAdvice on using a pate fermente/old dough - You're welcome!breadsongon Forum topicSandwich Isle Bread Company
- learned the hard way...
Frequent Flyeron Forum topicWhat is best strategy for retarding yeast breads - birds and blossomsbreadsongon Blog postMiche
- Same typejckingon Forum topicAdvice on using a pate fermente/old dough
- Sounds like we use the sameAOJon Forum topicfork split English muffins to make nooks and crannies-- myth or fact?
- Very interested to learn how to make a raisin water yeast
jysloueyon Blog postMy Japanese Sandwich loaf.
- Now this is local!clazar123on Forum topicFinding Grain Farmers
- Some notes.lazybakeron Forum topicThree croissant questions
- I hope she washed her nose first!clazar123on Forum topicOdd way to check bread
- I think that would be a very useful siteclazar123on Forum topicFinding Grain Farmers
- Texas temperatures
gary.turneron Blog postCroissant with Sourdough Starter - TXFarmer VS. TX summer - Beautiful looking miche,Sydon Blog postMiche
- Baking Soda makes perfect senseclazar123on Forum topicWhat makes bread chewy
- realismmimifixon Forum topicWhich way to take the business?
- Thank you Paul for your advice
jysloueyon Forum topicAdvice on using a pate fermente/old dough
- Chewiness is a function of ingredients and kneadingrjerdenon Forum topicWhat makes bread chewy
- Where are you locatedflourgirl51on Forum topicFinding Grain Farmers
- How does the 50g of pate fermentee
pmccoolon Forum topicAdvice on using a pate fermente/old dough - Most impressive, another eatable piece of art ;-)RonRayon Blog postMiche
- The stenciling is a great
arloon Blog postMiche - Flavour in a Miche
Shiao-Pingon Blog postMiche - i havent visited for a little
yozzauseon Blog postMiche - I share your painChuckon Forum topicTartine without Dutch Oven - running away?
- refrigerator temperature can dramatically affect retardChuckon Forum topicWhat is best strategy for retarding yeast breads
- Pain Poilâne
Wild-Yeaston Forum topicLe Pain par Poilane - You're very welcome let merollson Blog postSTICKY BUNS
- Steaming method @ breadforfun
dmsnyderon Forum topicLe Pain par Poilane - PR Plus Menu Change
Wild-Yeaston Forum topicCops and Doughnuts
- It makes sense
Doc.Doughon Forum topicWhat makes bread chewy - Gorgeous miche, Shiao-Ping!
dmsnyderon Blog postMiche
- Thanks, Breadsong
GSnydeon Forum topicSandwich Isle Bread Company - I found a web site for Sandwich Isle Bread Co.
GSnydeon Forum topicSandwich Isle Bread Company
- yes - definitely a straight dough
vardaon Forum topicWhat is best strategy for retarding yeast breads - ok, perfect! :-D Thank youngabrielon Forum topicok! Extremely Confused and frustrated!
- Lindy Dmkelly27on Forum topicCops and Doughnuts
- You're very welcome
breadbythecreekon Forum topicok! Extremely Confused and frustrated! - I actually live in Nashville,TerryTBon Forum topicExperiment - Effect of retarding 0 days, 1, 2 and 3. [Picture included]
- Thanks, I'm pretty sure sheron45on Forum topicWhat makes bread chewy