Recent Forum and Blog Comments
- I'll suggest an alternative:Anonymouson Forum topicInto the Pot with You: Call for input on crust
- I had a big problem with NKmargieluvschazon Forum topicA few basic questions about NKB
- I cook mine for less timemargieluvschazon Forum topicA few basic questions about NKB
- To AmlitorRobertSon Forum topicInto the Pot with You: Call for input on crust
- 8/21/10 - Brioche au Levain (continued)
breadbakingbassplayeron Blog post8/20/10 - Brioche Attempt (Done) - To copyu re potsRobertSon Forum topicInto the Pot with You: Call for input on crust
- Lower protein flourRobertSon Forum topicInto the Pot with You: Call for input on crust
- They are still available.Mustang 51on Forum topicVoortman's Windmill Cookies?
- Adding fatRobertSon Forum topicInto the Pot with You: Call for input on crust
- wonderful!amaueron Forum topicVoortman's Windmill Cookies?
- Reduce temp with glass.PaddyLon Forum topicBaking Cakes in Glass Pans
- Great reporting David!!!EvaBon Blog postSFBI Artisan I workshop: Day 5
- Near St Stephen's Green intananaBrianon Blog postBruschetta
- Sticking will be an issue
thegrindreon Forum topicBaking Cakes in Glass Pans - Great reports.louie brownon Blog postSFBI Artisan I workshop: Day 5
- Boy O Boy
thegrindreon Forum topicMy Mom's Wonderful Muffins
- How inspiring !
AnnaInNCon Blog postSFBI Artisan I workshop: Day 5 - That is a gread idea, Judy:)teketekeon Blog postBruschetta
- I didn't take into account that
Mini Ovenon Forum topicRye Starter Collapse is Fun - Fennel, whole
pmccoolon Blog post40% Rye With-out caraway - Ditto from me...copyuon Forum topicPR's BBA Focaccia
- "However, it looked *about* double."
Mini Ovenon Forum topic100% Rye Sourdough not rising much
- Once again, not that much experience...copyuon Forum topicInto the Pot with You: Call for input on crust
- I will try with roasting, and
Mebakeon Blog post40% Rye With-out caraway - Well done!LindyDon Blog postSFBI Artisan I workshop: Day 5
- Personal preference
anandaon Blog post40% Rye With-out caraway - Thanks, andy! i'am flattered!
Mebakeon Blog post40% Rye With-out caraway
- Oh thank you so much fortempeon Blog postSFBI Artisan I workshop: Day 5
- Usual high standards
anandaon Blog post40% Rye With-out caraway
- Lovely looking food
anandaon Blog postFlatbread, a Perfect Summer Treat
- Many thanks for this
anandaon Blog postSFBI Artisan I workshop: Day 5
- Thanks for the posting the picture
jysloueyon Forum topicA few basic questions about NKB - I agree with patricia, we'd
Mebakeon Blog postSFBI Artisan I workshop: Day 5
- Very Nice there, Sylvia! Love
Mebakeon Blog postSourdough Loaves, Banana bread & Apricot fried pies
- I thought it was the oven butMmeZeeZeeon Forum topic100% Rye Sourdough not rising much
- I'm going to double down onAnonymouson Forum topic100% Rye Sourdough not rising much
- Thanks, everyone! These wouldMmeZeeZeeon Forum topic100% Rye Sourdough not rising much
- The crown does hold out, likeAnonymouson Forum topicRye Starter Collapse is Fun
- Altus and IntoxicationAnonymouson Forum topicRye Starter Collapse is Fun
- I've wondered how to do the
arloon Blog postSFBI Artisan I workshop: Day 5 - Nein. It's normally ratherAnonymouson Forum topicRye Starter Collapse is Fun
- Thank you for this wonderful logpattycakeson Blog postSFBI Artisan I workshop: Day 5
- I keep it going for 10+ daysAnonymouson Forum topicHow long will a dough ball last?
- pyrex vs. non-stickliefon Forum topicBaking Cakes in Glass Pans
- Too True, Ray! I found that
Mebakeon Blog post40% Rye With-out caraway
- Let's stick to bread
dmsnyderon Blog postSFBI Artisan I workshop: Day 4 - Cooler season in SF
dmsnyderon Blog postSFBI Artisan I workshop: Day 4
- Ordered from TMB
dmsnyderon Blog postSFBI Artisan I workshop: Day 4
- Rackbelfioreon Blog postSFBI Artisan I workshop: Day 4
- Thanks, David!belfioreon Blog postSFBI Artisan I workshop: Day 4