Recent Forum and Blog Comments
- OKproth5on Forum topicexcessive hooch after a week in the fridge == bad sign?
- you're welcomemargieluvschazon Forum topicPerfect English Muffins - light, lofty and full of HOLES
- The Bosch Compact isalabubbaon Forum topicMultiple Bosch mixers on eBay
- specifications -amolitoron Forum topicSam's club flour
- Hmmm...SteveBon Blog postConverting starter hydrations: A Tutorial. Or through thick and thin and vice versa
- Thanks David!Trishinomahaon Forum topicNew Baking Challenge
- VideoAnonymouson Forum topicTartine Bread, my first "Basic Country Bread"
- whole grain durum flourflourgirl51on Forum topicIn Search of WHOLE GRAIN Durum/Semolina Flour
- thank youflourgirl51on Forum topicwhole wheat oven spring
- Some amateur psychological profiling...rossnrolleron Blog postConverting starter hydrations: A Tutorial. Or through thick and thin and vice versa
- "left to ferment at room tempLuciferon Forum topicAdvice needed on doughs for new bakery.
- Finally! Science.hansjoakimon Blog postConverting starter hydrations: A Tutorial. Or through thick and thin and vice versa
- Oh, Larry!
pmccoolon Blog postTwo Ryes: More Variations on Hamelman - Nicely open bread
nicodvbon Blog postTwo Ryes: More Variations on Hamelman - Brilliant, Larry!hansjoakimon Blog postTwo Ryes: More Variations on Hamelman
- Countertop Sour DoughAnonymouson Forum topicRefrigerating a starter that's used daily
- A thing of beauty (Weighing priorities)Eidetixon Forum topicTala English and Metric Dry Measure
- Thicken it upSourdoLadyon Forum topicexcessive hooch after a week in the fridge == bad sign?
- It's been 5 hours now at aruckerzon Forum topicexcessive hooch after a week in the fridge == bad sign?
- I love your story about Ruby, and more about dog foodpattycakeson Blog postSourdough dog bisuits - and a dog food public announcement
- technique?rayelon Forum topicwhole wheat oven spring
- I love your experiments, Larry!
dmsnyderon Blog postTwo Ryes: More Variations on Hamelman - Finer Grindrayelon Forum topicwhole wheat oven spring
- I'm not from the UK butbutterflygrooveson Forum topicCan someone explain these flours to me?
- Stumptown Coffee at the Ace Hotel
breadbakingbassplayeron Forum topicbakeware in NY - Eataly is really...
breadbakingbassplayeron Forum topicbakeware in NY
- calculator
SylviaHon Blog postConverting starter hydrations: A Tutorial. Or through thick and thin and vice versa - Thanks, Pat!
SylviaHon Blog postDetails
- You guys are sending me intowwon Forum topicbakeware in NY
- Those wouldn't last long
SylviaHon Blog postFirst Sourdough Cinnamon Rolls
- PossibilitiesLindyDon Blog postIBIE - Tuesday
- Gorgeous crumb, Larry!
SylviaHon Blog postTwo Ryes: More Variations on Hamelman
- Thanks. I'll try this after Idenimdemonon Forum topicMy first ciabatta
- Thanks for this
foodsluton Blog postTwo Ryes: More Variations on Hamelman - Very Nice!txfarmeron Blog post36 hours+ sourdough baguette - everything I know in one bread
- Time
wallyon Forum topicWhy Bulk Ferment? - I agree with Allan. Yourteketekeon Forum topicDo I HAVE to score baguettes?
- First try - pretty good!
Pabloon Blog post36 hours+ sourdough baguette - everything I know in one bread - Bagels
wallyon Blog postTwo Ryes: More Variations on Hamelman
- 130% water actually (Localruckerzon Forum topicexcessive hooch after a week in the fridge == bad sign?
- Best laid plans of mice and men....LindyDon Blog postTwo Ryes: More Variations on Hamelman
- I had different assumptions, Pat.
dmsnyderon Forum topicexcessive hooch after a week in the fridge == bad sign?
- Those look delicious!
wallyon Blog postFirst Sourdough Cinnamon Rolls
- Thanks LindyD!
wallyon Blog postTwo Ryes: More Variations on Hamelman
- Love Ciril Hitzhighmtnpamon Blog postIBIE - Wednesday
- Thanks Franko!
wallyon Blog postTwo Ryes: More Variations on Hamelman
- Green tea macaronsMadAboutB8on Forum topicNew Baking Challenge
- Thanks for the heads up!highmtnpamon Blog postSourdough dog bisuits - and a dog food public announcement
- Moussaka and bread
hanseataon Forum topicEggplant recipe - Woah!LindyDon Blog postTwo Ryes: More Variations on Hamelman