Recent Forum and Blog Comments
- Please tell us what you learned and a recipe!clazar123on Forum topicSweet bread "cookie" recipe from Sicily
- one of the many rye breads
nicodvbon Forum topicBreads with Sour Cream? - I have a starter that has been maintained for 70 yrsclazar123on Forum topicHow long does a starter live? and some other stuff :)
- Very good to know!BNLeuckon Blog post8/26/10 - Almond Milk Bread with Dried Cherries
- A little more info would be helpfulclazar123on Forum topicSourdough Blob
- Club Organiquejocelynon Forum topicWhere to buy whole wheat grains in Montreal
- I may give this a try
jysloueyon Blog postSteaming Success! consistent results with a gas oven achieved. - lecithinsprioloon Forum topicSoft Wheat Sandwich Bread
- Durationsprioloon Forum topicBread storage 101
- How long does a starter live?
Mini Ovenon Forum topicHow long does a starter live? and some other stuff :) - Honey Wholewheat came uptempeon Blog postSuperb sandwich bread, perfected honey wheat sourdough, luscious brownies, and...PIZZA PIZZA PIZZA!
- In regards to oven rise, havetempeon Forum topicwhite sourdough loses rise
- King Arthur Flour sells it onlineAmbimomon Forum topickaiser rolls
- I do understandPrzytulankaon Blog post8/26/10 - 90/10 Roggendinkelbrot - 3-Stage Detmolder Process
- Wonderful Bake, Eric!
Mebakeon Blog postSuper Hydrated Heaven - great Crumb for a start,
Mebakeon Blog postThe D’Oh! Boy’s First Bread… and First Blog Post
- Thanks Judy. Oh no, I didn't
Mebakeon Blog postSteaming Success! consistent results with a gas oven achieved.
- Great Write-up Paul! Lovely
Mebakeon Blog postAnother convert for Mini's Favorite 100% Rye
- Wow, Glenn, that's an impressive first try!
pmccoolon Blog postThe D’Oh! Boy’s First Bread… and First Blog Post - Such a clever innovation
jysloueyon Blog postSteaming Success! consistent results with a gas oven achieved.
- Thank you, Nico
pmccoolon Blog postAnother convert for Mini's Favorite 100% Rye
- Great loaf
nicodvbon Blog postSuper Hydrated Heaven
- It's probably the baker, not the starter,
pmccoolon Blog postAnother convert for Mini's Favorite 100% Rye
- spices in the background? surprising
nicodvbon Blog postAnother convert for Mini's Favorite 100% Rye
- what temperature?wwon Blog postSuper Hydrated Heaven
- Even the best springform pans
mrfroston Forum topicNYBakers/Norm's Book - Recipe Tests CONTINUATION #2 - 100% cream cheese cake
RobynNZon Forum topicNYBakers/Norm's Book - Recipe Tests CONTINUATION #2 - Nice write up Glenn.
Mini Ovenon Blog postThe D’Oh! Boy’s First Bread… and First Blog Post
- wondering if the springform might be a problem
Mini Ovenon Forum topicNYBakers/Norm's Book - Recipe Tests CONTINUATION #2
- Welcome on board!
Yippeeon Blog postThe D’Oh! Boy’s First Bread… and First Blog Post - Not questioning your technique
jysloueyon Forum topicDough Whisks
- crumb?wwon Blog postJeffrey Hamelman's sourdough seed bread
- Bring back some good memories
jysloueyon Forum topicDough Whisks
- The markers were a great help
jysloueyon Blog postShaping a boule: a tutorial in pictures.
- We stillproth5on Blog postTwo Years and Running
- Have you addressed shaping your loaf?Postal Grunton Forum topicwhite sourdough loses rise
- You can kill it
dmsnyderon Forum topicHow long does a starter live? and some other stuff :) - spritz surfacehighmtnpamon Blog postShaping a boule: a tutorial in pictures.
- Watch this boy!
dmsnyderon Blog postThe D’Oh! Boy’s First Bread… and First Blog Post
- spritzhighmtnpamon Blog postShaping a boule: a tutorial in pictures.
- Thanks. I really didn't
breadbakingbassplayeron Blog post8/26/10 - Almond Milk Bread with Dried Cherries - Water spritz
dmsnyderon Blog postShaping a boule: a tutorial in pictures.
- Not a Bad First Try
GSnydeon Blog postPre-marital counseling: advice to my baby brother, an aspiring sourdough baker - I don't use them all the
sarafinaon Forum topicAnyone Use a French Bread Pan? - Thanks Eric
mcson Blog postTwo Years and Running - pipo1000,I put your greatteketekeon Forum topicThis is how I finally have open crumbs and ears using high heat (500F)
- I live in the city, and I
breadbakingbassplayeron Blog post8/26/10 - 90/10 Roggendinkelbrot - 3-Stage Detmolder Process
- Water spritz
wallyon Blog postShaping a boule: a tutorial in pictures. - Bread ideas
jonalisaon Forum topicBread Accompaniments - SRITZ surfacehighmtnpamon Blog postShaping a boule: a tutorial in pictures.