Recent Forum and Blog Comments
- Thanks Ron!
wallyon Blog postHomage to SylviaH (and her sure-fired steaming method!) - Congratulations
Ruralidleon Forum topicFirst Class in New Kitchen - Subsidized flour and bread
Candangoon Forum topicRussian sourdough no more? - Canadian Flour CharacteristicsSteveBon Forum topicFun with Baguettes
- Kneading is one the things I like best
pmccoolon Forum topicKneading by hand - Bucky DoughSteveBon Forum topicFun with Baguettes
- Interesting question, Chuck
pmccoolon Forum topicHydration: wateriness or liquidiness?
- ... yes, hydration refers to waterRonRayon Forum topicHydration: wateriness or liquidiness?
- Bamboo cutting board @ Ray
dmsnyderon Blog postTartine Basic Country Bread as Bâtards - Hi ,Nick! and thanks for your
Mebakeon Blog postHamelman's WW Multigrain **levain only - 2 versions?
mrfroston Forum topicLahey No-Knead baloney - The ATK recipe.fancypantalonson Forum topicQuick Dinner Bread
- They look good to me...RonRayon Forum topicDoubling the starter
- Experiment Last nightAnonymouson Forum topicHelp I think my starter is not well
- how do you like your bamboorayelon Blog postTartine Basic Country Bread as Bâtards
- I would stick with beingtananaBrianon Forum topicHelp I think my starter is not well
- Bien sur!madrubyon Forum topicPeter Reinhart Lean Bread - What am I doing wrong?
- For same-day bakes...copyuon Forum topicQuick Dinner Bread
- Beautiful Loaves!
SylviaHon Blog postHamelman's WW Multigrain **levain only - I did it; I did it!!!!!madrubyon Forum topicPeter Reinhart Lean Bread - What am I doing wrong?
- Slurry?
longhornon Forum topicHydration: wateriness or liquidiness? - With all due respectJanknitzon Forum topicNo-Knead success - add kneading
- Try other methodsJanknitzon Forum topicWorking baking into my work schedule
- ThanksKobalion Blog postProsciutto arugula Pizza - 36 hour sourdough rye baguette dough
- simmering
breadforfunon Blog postTruth regarding LYES - Scaldingcharbonoon Forum topicDoes something happen to the water in scalded rye?
- Thanks Andy and NicoJeremyCherfason Forum topicDoes something happen to the water in scalded rye?
- even soaking semolina
nicodvbon Forum topicfaux semolina - Hydration refers to the % ofgene wildon Forum topicHydration: wateriness or liquidiness?
- It adds a wonderfulSydon Forum topicwhen to take "old dough" out of mixed ingredients
- Looks great, Dwayne!
dmsnyderon Forum topicSan Joaquin Sourdough
- Add 1 eggsortachefon Blog postMaking Cemitas: Great Sandwich Rolls from Puebla, Mexico
- I'd say "No, thanks..."copyuon Forum topicAnyone for gelatinized flour from a vending machine?
- I do it often..
Frequent Flyeron Forum topicsoaker: buttermilk/yogurt verses water?? - What does...
BettyRon Forum topicwhen to take "old dough" out of mixed ingredients - Soak.
Nickisafoodieon Forum topicfaux semolina - high gluten flourtxfarmeron Blog postProsciutto arugula Pizza - 36 hour sourdough rye baguette dough
- Oil is not included in hydration...
longhornon Forum topicHydration: wateriness or liquidiness?
- useful
nicodvbon Forum topicDoes anyone use large amounts of starter from the fridge?
- Your loaves are rocking!
Nickisafoodieon Blog postHamelman's WW Multigrain **levain only
- Cold starter works for me every timeAmbimomon Forum topicDoes anyone use large amounts of starter from the fridge?
- I am confusedKobalion Blog postProsciutto arugula Pizza - 36 hour sourdough rye baguette dough
- You are welcome!txfarmeron Forum topicIs it possible to hand-knead brioche?
- Plan ahead!
longhornon Forum topicA Visit to Tartine
- Too bad...
longhornon Forum topicA Visit to Tartine
- My logic??
longhornon Forum topicA Visit to Tartine
- Beautiful loavesRonRayon Blog postHomage to SylviaH (and her sure-fired steaming method!)
- Thank you Vogel & TxfarmerMadAboutB8on Forum topicIs it possible to hand-knead brioche?
- Semolina varietiesmhjosephon Forum topicfaux semolina
- Having more thoughts about Kansuicopyuon Blog postTruth regarding LYES