Recent Forum and Blog Comments
- I need another holiday!
anandaon Blog postToo Much of a Good Thing? - Hi, wwiiggggiinnssteketekeon Forum topicThis is how I finally have open crumbs and ears using high heat (500F)
- Bagel dough loves graniteAnonymouson Forum topicGranite countertop
- 100% whole wheat from PR's "Whole Grain Breads"midwest bakeron Forum topicBiga + Soaker
- Danger!Anonymouson Forum topicGranite countertop
- Thank you, spsqteketekeon Forum topicThis is how I finally have open crumbs and ears using high heat (500F)
- For those who don't haveAnonymouson Forum topicGranite countertop
- RobynNZ's adviceAnonymouson Forum topicThis is how I finally have open crumbs and ears using high heat (500F)
- Mini, You are such a well ofalabubbaon Forum topicDied and Gone to Gluten heaven
- High hydration
anandaon Forum topicScience behind gummy bread
- New CountersEvaGalon Forum topicGranite countertop
- Very interesting!
hanseataon Forum topicLeinsamenbrot - German Flaxseed Bread - Pagliacci's Bottom (Vesti la Baguetti!)Anonymouson Forum topicDied and Gone to Gluten heaven
- Ask BoschLindyDon Forum topicStand mixer query
- Also, you might be able toAnonymouson Forum topicStand mixer query
- I could ship you a mixer fromAnonymouson Forum topicStand mixer query
- Finally got my countersjackie9999on Forum topicGranite countertop
- just beautiful...
trailrunneron Blog postToday's Basic Sourdough - I have that book and will trymidwest bakeron Forum topicBiga + Soaker
- Enjoying the Practicefastmail98on Forum topicBaguette Shaping...Suggestions Welcome!
- Just been searching amazon in Japan and USA...copyuon Forum topicStand mixer query
- I am starting offryebakeron Blog postnew member - wood-fired oven
- I have oiled the porous surface
Mini Ovenon Forum topicHelp - Welcome, French breadspsqon Forum topicThis is how I finally have open crumbs and ears using high heat (500F)
- I had to look up zorushi.spsqon Forum topicRustic loaf out of my Zorushi!
- Be patient and gentle with the doughholds99on Forum topicBaguette Shaping...Suggestions Welcome!
- @ Howardbelfioreon Blog postBack from Fort Bragg
- I was referring...
Frequent Flyeron Forum topicBiga + Soaker - Wow! A lot more food for thought...copyuon Forum topicStand mixer query
- Another YouTube shaping video
foodsluton Forum topicBaguette Shaping...Suggestions Welcome! - I love it that you are
Farineon Blog postRecreating 大列巴(DaLieba) - the Chinese sourdough bread with 100+ years of history and a Russian heritage - Both of these breads look
Farineon Blog postBarm Bread + pure sourdough rye a little improved
- Thank You, Howard!fastmail98on Forum topicBaguette Shaping...Suggestions Welcome!
- More infofiretechon Forum topicHello from MId Michigan
- Last rise in non-stick
Mini Ovenon Forum topicBread Bottoms - looking at the underside
- I know "the look" of parchment
Mini Ovenon Forum topicDied and Gone to Gluten heaven
- Shorten the bulk rise time.
Mini Ovenon Forum topicDied and Gone to Gluten heaven
- Re: Using a lameholds99on Forum topicHow do you pronounce, 'lame'?
- Have fun at SFBIholds99on Blog postBack from Fort Bragg
- Very nice loafholds99on Blog postThe Accidental Loaf
- It's true what yougrindon Forum topicDied and Gone to Gluten heaven
- I would love to try a slice
arloon Blog postAsian Fusion Fruited Barm Cake/Loaf - yet one more expereiment with beer barm starter - Hello From Lansing! I myself
arloon Forum topicHello from MId Michigan
- Ash content between the two
Mini Ovenon Forum topicDied and Gone to Gluten heaven
- For me it was the highgrindon Forum topicDied and Gone to Gluten heaven
- Thanks Judy....I neverMadAboutB8on Blog postI heart Macarons (updated 3rd July 2011 with Rosewater Buttercream Macarons)
- Thanks, Ross!
SylviaHon Blog postToday's Basic Sourdough - Thank you, Larry!
SylviaHon Blog postToday's Basic Sourdough
- Terseleucadianon Blog postSan Joaquin Sourdough ..take 2 ..oh my...
- Thanks, Robyn.rossnrolleron Forum topicNYBakers/Norm's Book - Recipe Tests CONTINUATION #1