Recent Forum and Blog Comments
- Cracks versus songsLindyDon Forum topicWondering about crackly crust
- Beautiful miche, Eric. ThatSydon Blog postMiche amongus
- Things are going smoothlytomsgirlon Forum topicWhere to "start" {no pun intended} Added pictures of finished bread
- Just curious, no big deal
davidg618on Forum topicBarley Malt Powder - My husband went on the webertomsgirlon Forum topicweber bullet acting like a wood oven?
- Economics
Ruralidleon Forum topicNaming my bread - All Milk Products contain Protease??
longhornon Blog postBlue Cheese and Protease Attack - Crackling crust comes from fully baked breadK.C.on Forum topicWondering about crackly crust
- Actuallyproth5on Forum topicHigh Percentage of Fats in Bread
- Interesting!txfarmeron Blog postBlue Cheese and Protease Attack
- It's trueJanknitzon Blog postChallah/ High School Project
- I get crackly crusts every timeJanknitzon Forum topicWondering about crackly crust
- I don't think 2 hours adds much flavor
Mini Ovenon Forum topicHigh Percentage of Fats in Bread - That pizza looks amazing! Itomsgirlon Forum topicweber bullet acting like a wood oven?
- Weber "modifications" for baking
mrfroston Forum topicweber bullet acting like a wood oven? - Had to transferrlmoonon Forum topicOkay to Transfer Starter
- I have not been to see theDough-Noon Forum topicNew from Toronto!
- I am in West Virginia, we
Karen Guseon Blog postFun with Ciabatta! - Whatever
mrfroston Forum topicBarley Malt Powder
- My husband was doing some
Karen Guseon Forum topicNaming my bread
- I'm suspicious
davidg618on Forum topicBarley Malt Powder
- Cold oven, risen breadssoron Forum topicPreheating with bread within oven
- Me too, Bob
Frequent Flyeron Forum topicStarter: Refresh before or after? - Blue!smastyon Forum topicWolf Double Ovens?
- Wowkimon Blog postRomancing The Seeds!
- Fab view, Sue...rossnrolleron Blog postSoft Butter Rolls for Australia Day barbeque
- Looks great, Eric!
dmsnyderon Blog postMiche amongus - Publicity and contact infoPeterPiperon Forum topicSan Diego bakers unite!
- Thank you very much for yourazeliaon Forum topicHigh Percentage of Fats in Bread
- I think...
longhornon Blog postBlue Cheese and Protease Attack
- Looks like first impression is a quite
AnnaInNCon Forum topicSteam Oven - cornstarch
vardaon Forum topicWondering about crackly crust - Perfect!
vardaon Forum topicWondering about crackly crust
- corn flourMary Fisheron Forum topicWondering about crackly crust
- Great info here Mini,bobchristensonon Forum topicStarter: Refresh before or after?
- Crackly crustPeterPiperon Forum topicWondering about crackly crust
- Thanks Allchromiteon Forum topicWelcome from central North Carolina
- It's working for you!
Mini Ovenon Forum topicStarter: Refresh before or after?
- First bakerjerdenon Forum topicSteam Oven
- not bread but..
breadbythecreekon Forum topicItalian Style Flour [KAF] - Picture of bread.Doc Opaon Forum topicNew from Toronto!
- Oven lightDoc Opaon Forum topicNew from Toronto!
- Wolf
breadbythecreekon Forum topicWolf Double Ovens?
- oh yes it was a disaster
vardaon Forum topicWondering about crackly crust
- ???
GeekyGuyon Forum topicBiga...how long does it last??? - I toast flour
longhornon Forum topicToasted Flour
- Obviously works most of the time...
longhornon Blog postBlue Cheese and Protease Attack
- I agree entirely
davidg618on Blog postBulk Fermenting and Proofing above room temperature?
- What I meant to addMary Fisheron Forum topicWondering about crackly crust
- Crackly crustMary Fisheron Forum topicWondering about crackly crust