Recent Forum and Blog Comments
- Warning on oven lights...
Mini Ovenon Forum topicStoring sourdough starter short & long term - Here's a link for youLindyDon Forum topicGuidelines for converting yeast weights to equivalent starter weights???
- Misattribution of formula @ trailrunner
dmsnyderon Blog postDavid's Vermont SD w/ increased rye ---response to cast iron bake - Pictures of Yeast vs SourdoughSpartanArtisanWantabeon Forum topicGuidelines for converting yeast weights to equivalent starter weights???
- Ours is testedflourgirl51on Forum topicHow to calculate the percentage of protein in #50 of grain ?
- Very pretty loaf,LindyDon Blog postA Toast to Toast - Multigrain Sandwich Bread
- Things are coming together, the spreadsheets with
AnnaInNCon Blog postThe Banana Saga 長篇故事 and Conclusion (updated 101116) - Congratulations you gotrhodriharrison Forum topicKneading questions
- Karin, check this out on ebay
AnnaInNCon Blog postVinschgauer Bread - Unique Alpine Flavor
- Vannerie banettons are made in France stillZebon Forum topicBannetons in France?
- Karin, today I tried making your version of Limpa
AnnaInNCon Blog postSwedish Limpa Rye
- *Smiles*Bake Skywalkeron Blog postFocaccia with Sundried Tomates, Basil and Sharp Cheddar Cheese ( Cold Fermentation)
- Thanks for the linkRonRayon Blog postThe Banana Saga 長篇故事 and Conclusion (updated 101116)
- Mystery recipe @ Yuval35
dmsnyderon Forum topicUltimate Sourdough Baguettes - Questions
- Autolyze
Candangoon Forum topicResting Dough During Kneading- Yes? No? - You are all very kind!
hanseataon Blog postSwedish Limpa Rye - peel needn't stick at allChuckon Forum topicKneading questions
- Lesson No. 8LindyDon Forum topicResting Dough During Kneading- Yes? No?
- I am so happy to hear that myteketekeon Forum topicJapanese sandwich bread
- Better oven spring
wallyon Forum topicScoring, Oven spring and Steam - 1) Sounds like you are over
arloon Forum topicScoring, Oven spring and Steam - It really depends
hanseataon Forum topicOIL or NO OIL in bread
- Without specifying material,dscheidton Forum topicWhich baking stone is the best
- Thanks you Daisy! Iam glad
Mebakeon Blog postPeter Reinhart's WW Hearth bread - Great looking Focaccia!
SylviaHon Blog postFocaccia with Sundried Tomates, Basil and Sharp Cheddar Cheese ( Cold Fermentation) - Interesting recipe with it's spices...
wallyon Blog postSwedish Limpa Rye
- I made this the other day!tmarzon Forum topicJapanese sandwich bread
- I apologize for my errorCoveredInFlouron Forum topicResting Dough During Kneading- Yes? No?
- I tried it last night... ittmarzon Blog postCinnamon-Raisin Bread
- Autolyse is what you wantJanknitzon Forum topicResting Dough During Kneading- Yes? No?
- Strong flour?Janknitzon Forum topicKneading questions
- Beautiful loavesAnonymouson Blog postPeter Reinhart's WW Hearth bread
- Result!supperstoneon Forum topicKneading questions
- Thankssupperstoneon Forum topicUK Channel 4 River Cottage on bread
- on stone thickness
Elaginson Forum topicWhich baking stone is the best - No drugs, but...RonRayon Blog postThe Banana Saga 長篇故事 and Conclusion (updated 101116)
- Pizza bakes quickly, so aAnonymouson Forum topicWhich baking stone is the best
- Do they have drugs for this ?
AnnaInNCon Blog postThe Banana Saga 長篇故事 and Conclusion (updated 101116)
- That is a great book
Frequent Flyeron Blog postPeter Reinhart's WW Hearth bread - My treasured starterproth5on Forum topicGoldrush sourdough starter - has anyone used it?
- Good Baking BooksPostal Grunton Forum topicThe good book
- I will look for this bookLeoladyon Forum topicThe good book
- Thanks Paul... you were and
Mebakeon Blog postPeter Reinhart's WW Hearth bread
- You've come to the right placePostal Grunton Forum topicStarter
- I think my blog will give you a smileRonRayon Blog postBanana Pain au Levain
- StartersOldcampcookon Forum topicI have two, do I need another one?
- thanks lindy i guess i shouldshadowavalonon Forum topicsourdough starter
- Isn't that such a good book?
arloon Blog postPeter Reinhart's WW Hearth bread
- CoverLindyDon Forum topicsourdough starter
- Thats funny because I
arloon Forum topicThe good book