Recent Forum and Blog Comments
- See linkproth5on Blog post65% hydrated baguettes
- dead yeast
nicodvbon Forum topicYeast as an additive? - LONG post - Yippee, Here's the link...
davidg618on Blog post65% hydrated baguettes - Adults were welcome to
DorotaMon Blog postbirthday cake for our son - Percy Jackson and the Olympians themed - Under-proofed?
davidg618on Blog post65% hydrated baguettes
- Does this help?
Mini Ovenon Forum topicWhich leavening to use for which cookie? - Pie Fight?ehanneron Blog postbirthday cake for our son - Percy Jackson and the Olympians themed
- Nice And Convincing Example!
Yippeeon Blog post65% hydrated baguettes - Oh goody!
Crideron Forum topicCountry Living vs. Wonder Jr grain mills? - Wow!
AWon Forum topicNoodles, anyone ? - Screen, oops, Spring saver?
Mini Ovenon Forum topicalmost spring on the side of my loaf of white bread....
- To be very scientific...tgraysonon Forum topicWhich leavening to use for which cookie?
- I know this is for Mark,proth5on Forum topicPalmiers @ Mark Sinclair
- Savory Indeed!ehanneron Blog postSome Spice Breads – One Sweet and One Savory
- if it ain't broke, don't fix itChuckon Forum topicHome oven mysteries
- Taste Tempting Loaves!
SylviaHon Blog postSome Spice Breads – One Sweet and One Savory - Very nice baguettes, David!
dmsnyderon Blog post65% hydrated baguettes - Sticking up for my millproth5on Forum topicCountry Living vs. Wonder Jr grain mills?
- Yes, you provided a short
gary.turneron Forum topicWhich leavening to use for which cookie? - Merlie, I have had a starterBaking Mamaon Forum topicAbout to give up and/or sit down and cry!
- OKproth5on Blog post65% hydrated baguettes
- Too much flaxseed?
Mini Ovenon Basic pageFlax Seed Wheat Bread
- I don't have the book with me
SallyBRon Forum topicTartine Country Rye - AdditivesMary Fisheron Forum topicYeast as an additive? - LONG post
- thanks, Syd! the crumb isn't
Mebakeon Blog postKarin's (Hanseata) Dinkel Walnussbrot - Looks lovely, Sally. HaveSydon Forum topicTartine Country Rye
- Beautiful, Khalid!
dmsnyderon Blog postKarin's (Hanseata) Dinkel Walnussbrot
- I have this!Leoladyon Forum topicVITA MIXER 4000
- Thanks, Khalid,
hanseataon Blog postBuckwheat Rye Bread - Buchweizen-Roggenbrot - I'd rather take drops in the winter time
Mini Ovenon Forum topicYeast as an additive? - LONG post
- what color pans do you use?
yyon Forum topicBBB: Burnt Bottom Brioche: WHY?! - 68%
poloon Forum topicS.D. Bread - I seem to find only that sodatgraysonon Forum topicWhich leavening to use for which cookie?
- Burning means uneven heat distribution
Mini Ovenon Forum topicBBB: Burnt Bottom Brioche: WHY?!
- This was my first Focaccia
BettyRon Forum topicMy first Focaccia - I had to smile reading your
SallyBRon Forum topicHas anyone tried Tartine's English muffins?
- put a sheet pan underneath?andythebakeron Forum topicBBB: Burnt Bottom Brioche: WHY?!
- looks fantastic
vardaon Blog postKarin's (Hanseata) Dinkel Walnussbrot - Lovely bake, Khalid! ThatSydon Blog postKarin's (Hanseata) Dinkel Walnussbrot
- Thanks, Khalid. Yes, it isSydon Blog postAsian-Style Pain de Mie
- Thanks, Craig. :) You couldSydon Blog postAsian-Style Pain de Mie
- Mike's in the North Endmkelly27on Forum topicAny body live in Boston
- Hi Rise
vardaon Forum topicAny body live in Boston
- Thank you all. I appreciate
michael pon Forum topicMy first sourdough loaves -> - Very lofty crumb there, Syd,
Mebakeon Blog postAsian-Style Pain de Mie
- I tried fitting the kitchen sink in, but it was just too big :(RonRayon Blog postNo-Knead Multigrain Seed and Nut Loaf
- Great IdeaMukoseevon Forum topicKindle - for recipes
- Pain D'AvignonMukoseevon Forum topicAny body live in Boston
- Wow! That's a lot of flaxseeds!
Breadandwineon Basic pageFlax Seed Wheat Bread - That's normal
bottlenyon Forum topicBBB: Burnt Bottom Brioche: WHY?!