Recent Forum and Blog Comments
- Scalpels
Wild-Yeaston Forum topicScoring Loaves - I appreciate your comments
OldWoodenSpoonon Blog postNever saw a dough break down like this before - Don't carve the cabinets!EvaBon Forum topicBread can be better than money
- Those loaves may not
Floydmon Blog postNot quite there... - I made it
nicodvbon Blog postThis miche is a hit! - I think I would be going out
OldWoodenSpoonon Blog postNever saw a dough break down like this before
- Another person sucked intoEvaBon Blog postWheat/Gluten
- Easier way to accesswmtimm627on Blog postBaker's percentage Spreadsheet
- line up the numbers!Jeremyon Blog postLuminita Cirstea’s Raisin-Rye (courtesy of farine-mc)
- Why do (some people) discard some of the starter?Mary Fisheron Forum topicWhy do we discard part of the starter?
- cracked rye
vardaon Blog postHamelman's Five-Grain Sourdough with Rye Sourdough - Flour costs more than water.Mary Fisheron Forum topicWhy is an open crumb desired?
- What is 'properly'?Mary Fisheron Forum topicWhy is an open crumb desired?
- Thank youbreadsongon Blog postLuminita Cirstea’s Raisin-Rye (courtesy of farine-mc)
- I don't know about scalpels.
vardaon Forum topicScoring Loaves
- Formulas @ Davidproth5on Forum topicBaker's Math and Soakers
- Dukhobor breadbreadmantalkingon Forum topicDoukhobor Bread Recipe
- Embracing ryebreadsongon Blog postLuminita Cirstea’s Raisin-Rye (courtesy of farine-mc)
- infamous??
bnomon Forum topicWhy is an open crumb desired? - 925 is small?
vardaon Forum topicdough temperature
- Xacto or scalpel . . .
Kitchen Barbarianon Forum topicScoring Loaves - Respect @ Pat
dmsnyderon Forum topicBaker's Math and Soakers - Golden raisinsbreadsongon Blog postLuminita Cirstea’s Raisin-Rye (courtesy of farine-mc)
- Nice!EvaBon Forum topicNo Knead Light Deli Rye Bread
- Chef Hansbreadsongon Blog postYeast-less diaries: The sequel
- Thanks, Pat.
dmsnyderon Forum topicWhy is an open crumb desired?
- Simply.....Amorion Blog postCinnamon Rolls
- Thanks!Scott Groceron Forum topicHelp adapt formula for use with levain
- Picture perfectbreadsongon Blog postWhole Wheat Barley Bread
- Yesproth5on Forum topicWhy is an open crumb desired?
- So... shill vs. shillCaltrainon Forum topicAre my Wheat Berries Sprouted or DROWNED??
- Toasted pickle sandwichesEvaBon Forum topicimpromptu and unusual bread toppings
- Maintenance strategy
Debra Winkon Blog postThe Pineapple Juice Solution, Part 2 - Beautiful rolls, Glennbreadsongon Blog postSpudBuns (Sourdough Potato Rolls)
- Because I use my flour for pastry and biscuitsssoron Forum topicdough temperature
- Gee David,EvaBon Blog post100% Whole Wheat Sandwich Bread from WGB, take 2
- Our common inspirationbreadsongon Blog postOatmeal Maple Bread and More Baguettes: Mishaps, Mistakes and Lessons Learned
- Okayproth5on Forum topicBaker's Math and Soakers
- A pinch is a pinch!EvaBon Blog postMy First Scali Bread
- I think that I will tryssoron Forum topicbleaching
- OHHHH!!!EvaBon Blog postCrostini di Cavolo Nero
- This bread
hanseataon Blog postHamelman's Five-Grain Sourdough with Rye Sourdough - In a word...
wassisnameon Blog postCinnamon Rolls - Thanks, Larry.louie brownon Blog postOatmeal Maple Bread and More Baguettes: Mishaps, Mistakes and Lessons Learned
- This looks s yum, breadsong!!
Mebakeon Blog postLuminita Cirstea’s Raisin-Rye (courtesy of farine-mc) - Try once more @ Pat
dmsnyderon Forum topicWhy is an open crumb desired?
- Thanks, sue! Barley or naked
Mebakeon Blog postWhole Wheat Barley Bread
- Well, you've certainly 'embraced' the rye with this bake...
wallyon Blog postLuminita Cirstea’s Raisin-Rye (courtesy of farine-mc) - Pace, Pat
dmsnyderon Forum topicBaker's Math and Soakers
- Levity @ J.
GSnydeon Forum topicBaker's Math and Soakers