Recent Forum and Blog Comments
- What feeding pattern are youZebon Forum topicNon rising sourdough
- Thanks for the clarification
hanseataon Blog postThis weekend's baking: 80% rye and 100% whole wheat - Artisan Breads Every Day is another alternativewayne on FLUKEon Forum topicIf no-knead is so good, why bother with anything else?
- Few recipeslazybakeron Forum topicA few recipes or many recipes?
- I have been feeding myharriseeberon Forum topicNon rising sourdough
- Thank youAnonymouson Forum topicQuestion I ask myself: am I getting carried away?
- Thank you, Khalid! LOL Youteketekeon Blog postWhole Wheat Bread from (BREAD)
- RehabAnonymouson Forum topicQuestion I ask myself: am I getting carried away?
- And you will keep us updated?mimifixon Blog postBakebook Chronicles - Continued
- Check your flour ingredientsrjerdenon Forum topicbarley malt
- end to end
Mini Ovenon Blog postRomancing The Seeds! - Excellent idea. I love the
totelson Blog postTest Tube Baking [2]: Bulk fermentation, doubling in size - no knead ciabattaryebakeron Forum topicCiabatta - No Knead Bread
- I like the no-knead breadsMukoseevon Forum topicIf no-knead is so good, why bother with anything else?
- I've purchased other items
placeboon Forum topicPurchasing flour - No knead doesn't really work for brioche etcZebon Forum topicIf no-knead is so good, why bother with anything else?
- All the fuss is becauseBread Breaddingtonon Forum topicIf no-knead is so good, why bother with anything else?
- SFBI No Knead CiabattaAussie Peteon Forum topicCiabatta - No Knead Bread
- Yes Robyn the fires were
yozzauseon Forum topicDIY hearth oven from a propane grill - If you have ever tried/tasted
mrfroston Forum topicIf no-knead is so good, why bother with anything else? - Because exploring all the ways to make bread is funK.C.on Forum topicIf no-knead is so good, why bother with anything else?
- Happy Birthday Bob!
Mini Ovenon Blog postHappy Birthday, Bob!
- Go to your local bakery and
arloon Forum topicHelp.. King Arthur flour Professional Organic bakery distribuitors any? - If you try this report in will you?
AWon Forum topicSteel sheet instead of pizza stone? - 3 times a charm
AWon Forum topicA few recipes or many recipes?
- very coolcranboon Blog postHappy Birthday, Bob!
- I saw an earlier post aboutcranboon Forum topicSteel sheet instead of pizza stone?
- do whatcha likecranboon Forum topicA few recipes or many recipes?
- Theoratically, Hans, It would
Mebakeon Forum topicSteel sheet instead of pizza stone? - Dear Akiko, The solution to
Mebakeon Blog postWhole Wheat Bread from (BREAD)
- thanks Nickisafoodiecranboon Blog postEffect of yeast on autolyse
- exactly the kinf of info I was looking forcranboon Blog postEffect of yeast on autolyse
- Too sour WW isn't that sour.
dmsnyderon Blog postThis weekend's baking: 80% rye and 100% whole wheat - Been there...
Nickisafoodieon Blog postEffect of yeast on autolyse - Wow!!!!
flournwateron Forum topicQuestion I ask myself: am I getting carried away? - I'm looking forward
hanseataon Blog postLe Fleur d’Ours (Flower of the Bear) and Other Goodies
- Marguerittes
hanseataon Blog postA little baguette fun...
- tks.grojas123on Forum topicHelp.. King Arthur flour Professional Organic bakery distribuitors any?
- In your own experience, haveSydon Blog postEffect of yeast on autolyse
- NO worries. Many of us have multiple bread disorderK.C.on Forum topicQuestion I ask myself: am I getting carried away?
- Nope
flournwateron Forum topicNo Knead Problems
- thanks, but not the questioncranboon Blog postEffect of yeast on autolyse
- hmmm...cranboon Blog postEffect of yeast on autolyse
- Water temp?LindyDon Blog postStubby baguettes. Will try, try again.
- Must have been hard
hanseataon Blog postBakebook Chronicles - Continued
- Thanks
vardaon Blog postShiao Ping miche - Thanks for advise on baguettesSylviambton Blog postStubby baguettes. Will try, try again.
- Who is now the rye-hard?
hanseataon Blog post100% Rye Sourdough with a Rye Flour Soaker Plus 3 Pains au Levain
- Accolades, Varda, for givingLindyDon Blog postShiao Ping miche
- Too sour?
hanseataon Blog postThis weekend's baking: 80% rye and 100% whole wheat