Recent Forum and Blog Comments
- Higher Hydrationpaulwendyon Forum topicHydration Level
- which method?Chuckon Forum topicHydration Level
- I'm just wondering if I'm notcsimmo64on Blog postSan Joaquin Sourdough with liquid levain and longer retardation
- Gold Medal Unbleachedsortachefon Blog postMaking Cemitas: Great Sandwich Rolls from Puebla, Mexico
- Cardamom BreadJulie Jon Blog postCardamom Braid
- Re-Friend Me?
AWon Blog postWhole Wheat Sandwich Bread - Thanks, Karin
AnnaInNCon Forum topicKarin's German Feinbrot - Gary's answer in detail
BakerBenon Forum topicHydration Level - You have several options
pmccoolon Forum topicMake-Ahead Rolls for Thanksgiving - Baking Results....
longhornon Forum topicA Visit to Tartine - Still confused. Both of thesepaulwendyon Forum topicHydration Level
- calculating hydration level with starterChuckon Forum topicHydration Level
- Garlickolobezkaon Forum topicWhy did this dough go so wrong?
- Maybe not so(plain and simple)?
mrfroston Forum topicflaky dough - The 100% starter has 4oz
gary.turneron Forum topicHydration Level - Spelt Kernels
hanseataon Forum topicKarin's German Feinbrot - photorhodriharrison Forum topicPlease advise me on sourdough starter
- The Feeding last nightAnonymouson Forum topicHelp I think my starter is not well
- Shape and refrigerate
Frequent Flyeron Forum topicMake-Ahead Rolls for Thanksgiving - Another questionAnonymouson Forum topicBannetons--cheap!
- Karin, all I have is SPELT kernels
AnnaInNCon Forum topicKarin's German Feinbrot
- Turn outAnonymouson Forum topicVisiting SFBI
- The most important ingredientBrot Backeron Forum topicflaky dough
- Just guessing
Pabloon Forum topicsourdough and buttermilk - culture wars? - It's artmidwest bakeron Forum topichey guys! amsterdam calling here :-)
- A couple of questions, pls.rossnrolleron Blog postSeeded levain
- Answers from the archivesEidetixon Forum topicflaky dough
- Congrats Kahlid!rossnrolleron Blog postHansJoakim's seeded levain
- This is probably too late togcook17on Forum topicVisiting SFBI
- thanks
larginskion Forum topicOIL or NO OIL in bread - Another site on Russian Breadmaking
Candangoon Forum topicRussian sourdough no more? - oil in mister for no-stick can be salad oilChuckon Forum topicWhat are your bread making essentials?
- Makes the bread more tendergcook17on Forum topicOIL or NO OIL in bread
- I've been scratching my head...copyuon Blog postfreezing dough a bust!
- That's one beautiful loaf
jysloueyon Blog postSome success!!! - Well I do always leave acindybakeson Forum topicPepperoni bread - seam always bursts and leaks
- Ingredients
Candangoon Forum topicRussian sourdough no more?
- DehillerinBarbara Krausson Forum topicBannetons in France?
- Gaaf brood :)
Jaydoton Forum topichey guys! amsterdam calling here :-) - @coffeetesterproth5on Forum topicBannetons--cheap!
- Thanks everyone!txfarmeron Blog postSourdough Carrot Cake and Carrot Cake Sourdough Bread - no, I did NOT put cake in the bread dough
- recommend GraniteWarecarefreebakeron Forum topicWhat size Lodge cast iron Dutch oven is best for no-knead bread?
- Dutch Oven ComboBarbara Krausson Forum topicWhat size Lodge cast iron Dutch oven is best for no-knead bread?
- To cloche? Or not to cloche? That is the question...
longhornon Forum topicA Visit to Tartine
- Lovely, thanks!
Rick Don Forum topicBannetons in France? - Piccy of the 'crumb'.ronnie gon Blog postSome success!!!
- Mini is right, and I should
arloon Forum topicPepperoni bread - seam always bursts and leaks - If it happens again, weigh the dough
Mini Ovenon Forum topicWhy did this dough go so wrong? - pepperoni ooze
Mini Ovenon Forum topicPepperoni bread - seam always bursts and leaks
- These bannetons are BEAUTIFUL,
AnnaInNCon Forum topicBannetons in France?