Recent Forum and Blog Comments
- Now making Pear and Chocolate chipSueVTon Blog postPanettone - The Roy recipe
- I like that scoring.
GaryBishopon Blog postCountry Blonde Sourdough - I agree with Floyd Troy, very
Benitoon Blog postCountry Blonde Sourdough - PITA is a great name as well,
Benitoon Blog postZero Waste Starter Maintenance
- Bread, by Jeffrey Hamelman!
Laura Cooperon Forum topicYeast water - Fair enough. That's a very
Floydmon Blog postCountry Blonde Sourdough - Thank you Floyd!
HeiHei29eron Blog postCountry Blonde Sourdough - John Dough
carawayon Blog postZero Waste Starter Maintenance - Pretty loaf. How is the crumb
Floydmon Blog postCountry Blonde Sourdough
- Nice.
Floydmon Blog postOat Porridge Sourdough (Tartine 3 Modified by Chelseasf @ The Fresh Loaf)
- Ayup!
idaveindyon Forum topicUnknown Vintage Kitchenaid Attachment - $5: Bread on the Table, by Norman.
idaveindyon Forum topicFree or discounted Kindle bread ebooks, #4.
- San-Francisco baking institute, of coursemarianaon Forum topicOnline classes
- Pea ShellerBrianKon Forum topicUnknown Vintage Kitchenaid Attachment
- pea shellertherearenotenoughnoodlesintheworldon Forum topicUnknown Vintage Kitchenaid Attachment
- More free videos.
idaveindyon Forum topicOnline classes
- Thanks for your comments and
Benitoon Blog postAnis Bouabsa Baguettes (IDY)
- Those crusts look crispy and
HeiHei29eron Blog postAnis Bouabsa Baguettes (IDY)
- A good looking loaf despite
HeiHei29eron Blog postOat Porridge Sourdough (Tartine 3 Modified by Chelseasf @ The Fresh Loaf)
- Hi RobYou know as I’ve bake
Benitoon Blog postAnis Bouabsa Baguettes (IDY)
- Teresa Greenway courses.
idaveindyon Forum topicOnline classes
- Probably a pasta maker.
idaveindyon Forum topicUnknown Vintage Kitchenaid Attachment
- Yes good reminder when baking
Benitoon Blog postOat Porridge Sourdough (Tartine 3 Modified by Chelseasf @ The Fresh Loaf)
- Thank you for the kind words
Benitoon Blog postMatcha Chocolate 30% Whole Wheat Sourdough Hokkaido Milk Bread
- The title gave it away
StevenSenseion Blog postMatcha Chocolate 30% Whole Wheat Sourdough Hokkaido Milk Bread - In Japan...
StevenSenseion Forum topicHumor: Cat Loaf.
- Does Anyone Here Live in So Cal?troglodyteon Forum topicArtisan Bakery in Orange County
- It looks good & has lots of
Camarieon Forum topicAnyone have experience with Cooklee mixers? - Yeahclevinson Forum topicNeed a new wall oven
- I was very surprised when I
albacoreon Forum topicBlue Corn Polenta and Rosemary Sourdough - Bosch ovenDenverdogon Forum topicNeed a new wall oven
- Thanks for the update.
idaveindyon Forum topicSOS! New to deck oven baking
- MockMill settingsnpautleron Forum topicBlue Corn Polenta and Rosemary Sourdough
- Updated!Baker_In_MEon Forum topicWorking with fresh milled flour
- Update!Baker_In_MEon Forum topicSOS! New to deck oven baking
- my wheat won't sprout no ideadavenashon Forum topicAre my Wheat Berries Sprouted or DROWNED??
- If you get time...
idaveindyon Forum topicWorking with fresh milled flour
- Sale over: Mastering Bread, by Vetri.
idaveindyon Forum topicFree or discounted Kindle bread ebooks, #4.
- Jimmy Buffs
Ileencuccaroon Forum topicAnyone ever make Italian (round) pizza bread,... - Sale over: Perfect Pan Pizza, Reinhart.
idaveindyon Forum topicFree or discounted Kindle bread ebooks, #4.
- dehydrate / rehydrate instructions.
idaveindyon Forum topicReviving frozen starter
- Sad frozen starterTundraRoseon Forum topicReviving frozen starter
- Great video!
Bronzeon Forum topicBaking with 100% Whole Wheat Poolish - Ditto #3
Dave Ceeon Forum topicReviving frozen starter - My concern here is mainlytttt1010on Forum topicDoes longer fermentation create thicker crusts?
- Sorry for late reply. I amtttt1010on Forum topicDoes longer fermentation create thicker crusts?
- Thank you
CrustyJohnon Blog postRouge de Bordeaux tests - Above 70% is very hard tobeccad18on Forum topiccourage bagel
- Rouge de Bordeaux processAnother Girlon Blog postRouge de Bordeaux tests
- Less levain / yeast.
idaveindyon Forum topicWorking with fresh milled flour