Recent Forum and Blog Comments
- Liquidity or SaturationDcn Martyon Forum topicHydration: wateriness or liquidiness?
- Recipe?
mrfroston Forum topicfaux semolina - @Tom - DDT?LindyDon Forum topicQuick Dinner Bread
- He folded it once already or
Mini Ovenon Forum topicLahey No-Knead baloney - Learning about floursLindyDon Forum topicfaux semolina
- In a dramatization of Galileolivingdogon Forum topicLahey No-Knead baloney
- Why would you want to usetxfarmeron Blog postProsciutto arugula Pizza - 36 hour sourdough rye baguette dough
- Why would you want to usetxfarmeron Blog postProsciutto arugula Pizza - 36 hour sourdough rye baguette dough
- Interesting post.MichaelHon Forum topicLahey No-Knead baloney
- The "Proof" is in the pud-inBake Skywalkeron Forum topicQuick Dinner Bread
- Most, if not all........MichaelHon Forum topicFun with Baguettes
- Location, locationBake Skywalkeron Forum topicQuick Dinner Bread
- Photos of the Tartine Loaf!
longhornon Forum topicA Visit to Tartine - Looking forward to other's comments...
longhornon Forum topicA Visit to Tartine
- Just a quick warning onTom Kershawon Forum topicQuick Dinner Bread
- Rosalie, what a creative idea
SallyBRon Forum topicPanmarino from The Italian Baker - You must have...belfioreon Blog postproth5's Sourdough Baguettes/SylviaH's Spa Treatment
- @ coffeetaster, you're welcome
Mini Ovenon Forum topicHelp I think my starter is not well
- If you use the site search box
Mini Ovenon Forum topicBakign Stone
- Hamelman's six-fold French breadLindyDon Forum topicQuick Dinner Bread
- Need an Oil Change?
flournwateron Forum topicHydration: wateriness or liquidiness? - Okay, okay...belfioreon Blog postTartine Basic Country Bread as Bâtards
- I appreciate the comments
wassisnameon Blog postWeekend Reclamation Project – Less is More - Thanks MiniAnonymouson Forum topicHelp I think my starter is not well
- Are you feeding your starter on a regular basis?
Mini Ovenon Forum topicHelp I think my starter is not well
- I take mine from the doughswtgranon Forum topicwhen to take "old dough" out of mixed ingredients
- Think Brioche
mrfroston Forum topicHydration: wateriness or liquidiness?
- Soda Bread?Bake Skywalkeron Forum topicQuick Dinner Bread
- it's a serious questionChuckon Forum topicHydration: wateriness or liquidiness?
- Pita PanmarinoRosalieon Forum topicPanmarino from The Italian Baker
- Nice looking loaves
wallyon Blog postWeekend Reclamation Project – Less is More - hmmm...
wassisnameon Forum topicHydration: wateriness or liquidiness?
- Hi."Malt powder" is
mrfroston Forum topickaiser roll recipe on left panel
- well, I wouldn't bake with it...
Nickisafoodieon Forum topicHydration: wateriness or liquidiness? - What a creative alternative to a birthday cake!
wallyon Blog postBirthday Sweet Rolls...a shaping experiment
- Beautiful looking crumb David!
wallyon Blog postTartine Basic Country Bread as Bâtards
- huh ?Luciferon Forum topicHydration: wateriness or liquidiness?
- Au contraire...
wallyon Forum topicFun with Baguettes
- Bread Muscles!
wallyon Blog postHomage to SylviaH (and her sure-fired steaming method!)
- Amazing oven spring
wallyon Blog postHomage to SylviaH (and her sure-fired steaming method!)
- Thanks Mebake!
wallyon Blog postHomage to SylviaH (and her sure-fired steaming method!)
- Yes!
wallyon Blog postHomage to SylviaH (and her sure-fired steaming method!)
- Thanks Akiko!
wallyon Blog postHomage to SylviaH (and her sure-fired steaming method!)
- Thanks Franko!
wallyon Blog postHomage to SylviaH (and her sure-fired steaming method!)
- I opted for a rye manhattan..
wallyon Blog postHomage to SylviaH (and her sure-fired steaming method!)
- corrupt habits
nicodvbon Forum topicRussian sourdough no more? - quite sureflourgirl51on Forum topicNew attachment coming soon
- Brioche idea
Floydmon Forum topicHow do you use brioche dough?Favorite shape? Filling? - Very nice loaves, Khalid!
GSnydeon Blog postHansJoakim's seeded levain - Nice bread!proth5on Forum topicFun with Baguettes