Recent Forum and Blog Comments
- I agree
Frequent Flyeron Forum topicwhole wheat flour - You can also try looking for a slightly cooler place
Mini Ovenon Forum topicNewbie 4th time trying to get a starter going - Now THAT's a Roll!ehanneron Forum topicHelp me get fluffy
- Does it matter?Mary Fisheron Blog postBourke Street Bakery Croissant recipe
- CuriousLoafer-Recipe?ehanneron Forum topicHello to all!
- Imagejohannesenberguron Forum topicHelp me get fluffy
- WHOOPIE!!!Chef Jimmy Jon Forum topicI need a formula for dense cake style Red Velvet and Chocolate Whoopie Pies
- Another Link
dablueson Blog postGraham Flour Bread - Successjohannesenberguron Forum topicHelp me get fluffy
- Translation: Chocolate sheet for lamination
RobynNZon Blog postI was about to make Larry's cheese bread but... - Larry, I knew the bottom linekimemersonon Forum topicside splitting/ boule explosion
- How moist does the dough feel, csimmo64?
pmccoolon Forum topicFlour Protein Content for Sweet dough - Thank you Ross, mini, and
Mebakeon Blog postSourdough Rye With Walnuts from(BREAD) - Yours isn't so badleucadianon Forum topicTop Crust Separates from Crumb
- Hi Kimmyrossnrolleron Blog postSourdough Rye With Walnuts from(BREAD)
- I used honey in mine, be
Jo_Jo_on Forum topicBBA Challenge 2011: Week 3: Bagels! - Thanks Khalid, David and Larryrossnrolleron Blog postMy version of DMSnyder's version of SFBI miche with toasted wheatgerm
- Baking Timepaulmon Forum topicBBA Challenge 2011: Week 3: Bagels!
- Wow, Fayee, have you come to
Jo_Jo_on Forum topicwhole wheat flour
- @Glenn - I"m passing that tip
Jo_Jo_on Blog postWheat/Gluten
- Yikes! We are all different,
Jo_Jo_on Blog postWheat/Gluten
- Good deal!
dmsnyderon Blog postSan Francisco Sourdough Experiments. Results Need Explanation. - And just to bring you up to speed, here are the latest
winestemon Forum topicTartine bread baking attempts - Love that crust!
winestemon Forum topicNow that I've got "spring" how do I get big air (holes)?
- Underproofed...
wallyon Forum topicside splitting/ boule explosion - Flavors for laminatingbreadsongon Blog postI was about to make Larry's cheese bread but...
- Those pastries are gorgeous!breadsongon Blog postI was about to make Larry's cheese bread but...
- This was going to be one ofDough-Noon Forum topicNew from Toronto!
- There once was a worried man...
GSnydeon Blog postWheat/Gluten - Looks to me like the dough wasn't degassed
wallyon Forum topicTop Crust Separates from Crumb
- Once a basic is starter cultured it's easy to go WWK.C.on Forum topicNewbie 4th time trying to get a starter going
- protein/gluten content is a "nice to have"Chuckon Forum topicFlour Protein Content for Sweet dough
- This may be the winner!
Karen Guseon Forum topicNaming my bread - WelcomecdnDoughon Forum topicNew from Toronto!
- Further Update
GSnydeon Blog postSan Francisco Sourdough Experiments. Results Need Explanation.
- Thanks, Jay.
GSnydeon Blog postSan Francisco Sourdough Experiments. Results Need Explanation.
- Mini's advice is excellent,
Jo_Jo_on Forum topicNewbie 4th time trying to get a starter going
- Usually its taken right outcsimmo64on Forum topicFlour Protein Content for Sweet dough
- wholewheat bread bakingfayeeon Forum topicwhole wheat flour
- Food police begone!FlyinAggieon Blog postWheat/Gluten
- Name that breadFlyinAggieon Forum topicNaming my bread
- Added them! Thanks!bobchristensonon Forum topicFriends of Carl Starter....here we go!
- Underproofed makes sense withkimemersonon Forum topicside splitting/ boule explosion
- It's the protein content, Tom
wallyon Forum topicBagels taste bready??
- Thanks Larry, I will avoid
tssaweberon Blog postWheat/Gluten - You are right Akiko, let's
tssaweberon Blog postWheat/Gluten
- I will go on eating my bread
tssaweberon Blog postWheat/Gluten
- Thanks David, this is a good
tssaweberon Blog postWheat/Gluten
- Not sure it's the flour
wallyon Forum topicFlour Protein Content for Sweet dough
- Those look delicious!
wallyon Blog postTexas Kolaches