Recent Forum and Blog Comments
- It does help to have a nameclazar123on Forum topicSweet bread "cookie" recipe from Sicily
- If you really want to breakLindyDon Forum topicDifferences between Sir Galahad and Sir Lancelot ( other than the name)
- Wonderful!teketekeon Blog postHeavy baguettes are good too?
- Will do. Hopefully they willodinraideron Forum topicPICS from Croissant Bake
- Nope. Wrong baking student.
dmsnyderon Blog postSFBI Artisan I workshop: Day 1 - I have a copy of the article here,LindyDon Forum topicJames MacGuire sourdough article
- Chausiubao,I am glad to hearteketekeon Blog postHeavy baguettes are good too?
- Start small and buildclazar123on Forum topicAbout to give up on this sourdough lark!
- Larry, my starter is stilldvuongon Forum topicFirst sourdough loaf!
- Young starterdvuongon Forum topicFirst sourdough loaf!
- Economies of sourdough starter managementleucadianon Forum topicHello! New to baking. Some pictures posted.
- great way to start
Frankoon Forum topicFirst sourdough loaf! - Thanks guys, that was exactlyErikVegason Forum topicDifferences between Sir Galahad and Sir Lancelot ( other than the name)
- Thanks so much!dvuongon Blog postSFBI Artisan I workshop: Day 5
- Very nice looking loaves...
wallyon Forum topicFirst sourdough loaf! - Miyukidvuongon Blog postSFBI Artisan I workshop: Day 1
- Sir Galahad is merely the
mrfroston Forum topicDifferences between Sir Galahad and Sir Lancelot ( other than the name) - Your experiments look pretty darned good to me
wallyon Forum topicHello! New to baking. Some pictures posted.
- Calm down
wallyon Forum topicAbout to give up on this sourdough lark!
- KA flours
wallyon Forum topicDifferences between Sir Galahad and Sir Lancelot ( other than the name)
- Thank you guys so much!Anonymouson Forum topicJapanese Bread
- I'm not so sure we agree.
dmsnyderon Blog postPre-marital counseling: advice to my baby brother, an aspiring sourdough baker
- Can't help you with the book,
Yippeeon Forum topicJapanese Bread - Thanks!dvuongon Forum topicFirst sourdough loaf!
- It is not I who is confused
GSnydeon Blog postPre-marital counseling: advice to my baby brother, an aspiring sourdough baker - Multigrain Bread(made with "cereal")
mrfroston Forum topicWhole Grain Mix
- I read itJeremyCherfason Forum topicJames MacGuire sourdough article
- Beautiful breads, whw!
dmsnyderon Forum topicHello! New to baking. Some pictures posted.
- Warming to refrigeration, and a chilling prospect @ Glenn
dmsnyderon Blog postPre-marital counseling: advice to my baby brother, an aspiring sourdough baker
- Thank you for your reply :)teketekeon Forum topic100% whole wheat bread, from King Arthur's blog
- me tooTrishinomahaon Forum topicLast recipe for the JB Testers... anyone got it?
- In regards to cutting
mrosen814on Forum topicPICS from Croissant Bake - Mine turned out 23.4%
mcson Blog postHeavy baguettes are good too? - thank you! nope, I've never
mrosen814on Forum topicPICS from Croissant Bake
- My first attempt at growing aChausiubaoon Forum topicAbout to give up on this sourdough lark!
- I say bake them however youChausiubaoon Blog postHeavy baguettes are good too?
- Thank you for your responce.teketekeon Blog postHeavy baguettes are good too?
- Two more reasons to buy thealabubbaon Forum topicA huge thank you to Norm and Stan for the NY Bakery testing experience
- Pan size?RonRayon Blog postAnadama Bread
- Recipe from kitchen caper forum, by coolcookie with ** editrts306on Forum topicJapanese Bread
- Another blog with a great
mrfroston Forum topicJapanese Bread
- Oh, thanks so much, Sylvia.sybramon Blog postSourdough Loaves, Banana bread & Apricot fried pies
- Spelt vs "Wheat"
mrfroston Forum topicNovice questions about Stretch and Fold in a Bowl (how can one tell when the dough has finished proofing) and oil in bread dough
- Wet TowelRobertSon Forum topicInto the Pot with You: Call for input on crust
- Great pictures!!!teketekeon Blog postMurchie's Current Scones
- yay great job!
bnomon Forum topicFirst sourdough loaf! - congratulations!
bnomon Forum topicHello! New to baking. Some pictures posted.
- VinegarRobertSon Forum topicInto the Pot with You: Call for input on crust
- first...untie the bow...
bnomon Forum topicNovice questions about Stretch and Fold in a Bowl (how can one tell when the dough has finished proofing) and oil in bread dough
- try these sitesrts306on Forum topicJapanese Bread