Recent Forum and Blog Comments
- coffeetasterhighmtnpamon Forum topicScale question
- hi coffeetasterhighmtnpamon Forum topicScale question
- towels are still very wet and steamy
SylviaHon Blog postOven Steaming - My New Favorite Way - That's a double-barreled question
pmccoolon Forum topicWheat Montana flours? - What kind of smell?G-manon Forum topicWhat is the difference between a starter at 100% or 166% hydration
- Made these youtube videos toberryblondeboyson Forum topicUpdate - what to do with this n-50?
- Re-read the method section
pmccoolon Blog postMy favourite pain au levain
- Keep feeding it per the instructions
pmccoolon Forum topicWhat is the difference between a starter at 100% or 166% hydration
- Looking good, Chad
pmccoolon Forum topicMy bread, I finally have pictures :]
- So I pulled out excel and didAnonymouson Forum topicScale question
- ExpectationsPaddyLon Forum topicNo-Taste Bread
- I grew up with both systems...copyuon Forum topicScale question
- Thanks, Bernie. I do what I
Floydmon Forum topicOnion Braid - Not Smelling goodAnonymouson Forum topicWhat is the difference between a starter at 100% or 166% hydration
- Question about mixingKobalion Blog postMy favourite pain au levain
- Eggwash and RetardAnonymouson Forum topicHow do I get a shiny bubbly outer crust?
- Add some ryeleucadianon Forum topicNo-Taste Bread
- Minute for minute mostlyEidetixon Forum topicKitchen Aid Stand Mixer
- If you're in Australia or Japan...copyuon Forum topicWhat is All Purpose flour?
- Ditto on gramsG-manon Forum topicWhat is the difference between a starter at 100% or 166% hydration
- mehG-manon Forum topicWhy does bread need to go into an oiled bowl to rise?
- Jewish Sour Rye bulk fermentation @ Candango
dmsnyderon Blog postSour Rye Bread from George Greenstein's “Secrets of a Jewish Baker” - Good on ya, William!copyuon Forum topicFirst post
- woa.. that is just...creepy!
DorotaMon Blog postHow about a knuckle sandwitch - I suppose...
mcson Forum topicBaguette woes - Thanks! Can I leave therockcreekon Forum topicBake-Ahead Baguettes
- Par-bake
wallyon Forum topicBake-Ahead Baguettes - Thanks, Doc, sounds like a little coconut oil shoud be in theBerniePielon Forum topicBlasphemy!
- Jewish Sour Rye - bulk fermentation time?
Candangoon Blog postSour Rye Bread from George Greenstein's “Secrets of a Jewish Baker” - Ice Water Chocolate Cake
Debra Winkon Forum topicButtercream Icing - I get my rye FLOUR fromcsimmo64on Forum topicWhere to find Rye Flower
- Yeah, definitely start thecsimmo64on Forum topicHow do I get a shiny bubbly outer crust?
- Onion braid and computers.BerniePielon Forum topicOnion Braid
- "Otherwise I think it wouldfancypantalonson Forum topicPillow ciabatta
- Thanks for that!copyuon Forum topicGreetings from Indiana
- I have a gas oven that ventsjackie9999on Blog postOven Steaming - My New Favorite Way
- It doesn'tproth5on Forum topicWhy does bread need to go into an oiled bowl to rise?
- That's pretty amazing! Iberryblondeboyson Forum topicSide by side comparison of two different steaming techniques -- photos!
- I'm going to have to look forMary Clareon Forum topicSide by side comparison of two different steaming techniques -- photos!
- Would love to hear about Dutch breadsclazar123on Forum topicHello from Holland
- Regarding the scraper paddle...Trishinomahaon Forum topicKitchen Aid Stand Mixer
- I will continue to tweak thisclazar123on Forum topicGreat whole grain cereal loaf!
- I plan to do that after I getberryblondeboyson Forum topicUpdate - what to do with this n-50?
- One more thing, how cold is
Mebakeon Forum topicNo-Taste Bread - What brand and type of flour
Mebakeon Forum topicNo-Taste Bread
- Feeling dopey....
foodsluton Blog postMy "Metal Cloche" Experiment - Take a deep breath,
pmccoolon Forum topicUpdate - what to do with this n-50?
- Hi Ross,hansjoakimon Blog postMy favourite things (but no apple tart this time)
- Yes, the first-born is special!rossnrolleron Blog post3 variations on 36 hour soudough baguette - when it's good to play with your food
- Thanks for your comments, Hans.rossnrolleron Blog postMy favourite pain au levain