Recent Forum and Blog Comments
- Perfect Sourdough Waldonehanneron Forum topicLosing Shape from Banneton to Baking Stone
- Love your local bakery....
wallyon Forum topicA visit to my local Farmers Market today - support during scoringmlucason Forum topicLosing Shape from Banneton to Baking Stone
- Try this also:
Nickisafoodieon Forum topicLosing Shape from Banneton to Baking Stone - Beautiful!
Nickisafoodieon Blog post50% Wholewheat Loaf
- I've made Varasanos dough too
Nickisafoodieon Forum topicorange "hooch"? on aging pizza dough
- Congratulations!
wallyon Blog postLesson # 3 Time & Temperature
- Mistakes ... NOT!
dmsnyderon Blog postHamelman's Rye With Sunflower Seeds - Nice looking loaf
wallyon Blog post50% Wholewheat Loaf
- I vote 3-4 times. I have beenkoloatreeon Forum topicIs it possible to overproof?
- The bread looks fabulous
wallyon Blog postHamelman's Rye With Sunflower Seeds
- Taste & Flavor
Wild-Yeaston Forum topicPain Au Levain - Not much help really
anandaon Blog postWalnut levain and croissants - Beautiful
SylviaHon Blog post50% Wholewheat Loaf - Flatbreads like pita, naan,Urchinaon Forum topicTeaching the Art of Breadmaking
- Neat trick for earsleucadianon Forum topicPain Au Levain
- my dough is very wetcyalexaon Blog postPull-apart bread
- local and celebrity chefs
SylviaHon Forum topicA visit to my local Farmers Market today
- If you want a plain white bread...
BettyRon Forum topicHelp with a recipe - Yeah, But...
Wild-Yeaston Forum topicPain Au Levain
- I thought the same...
SallyBRon Forum topicPain Au Levain - oiled container?
wassisnameon Forum topicorange "hooch"? on aging pizza dough - summer garden
SylviaHon Forum topicA visit to my local Farmers Market today
- Yeah, Me Too...
Wild-Yeaston Forum topicPain Au Levain
- My errorLindyDon Forum topicPain Au Levain
- A Guy Named Sue...
Wild-Yeaston Forum topicPain Au Levain
- I like their whole wheat flour
Crideron Forum topicStone-Buhr Flour - Rice flour will turn into Mochi?
jennylohon Forum topiccream-filled buns - Converting startersDonDon Blog postWalnut levain and croissants
- I am no expert, but first of
SallyBRon Blog postHamelman's Rye With Sunflower Seeds
- DavidEvaBon Blog postFettuccine with Turkey Sausage and Kale
- Thanks, Hansjoakim!DonDon Blog postWhole Wheat Pane Casareccio di Genzano
- Lovely breadEvaBon Blog postNo knead bread from Michael Smith
- Make your own clocheleucadianon Forum topicSourdough batard
- Spelt
hanseataon Forum topic100% whole wheat crumb - Flour??LindyDon Forum topicLosing Shape from Banneton to Baking Stone
- From what I have seen on videos:
AnnaInNCon Forum topicLosing Shape from Banneton to Baking Stone - Lesson # 3 Time & Temperatureearth3rdon Blog postLesson # 3 Time & Temperature
- As I am looking at thissalmaon Blog postGosselin Baguette
- Very nice!ehanneron Blog postLesson # 3 Time & Temperature
- Great Crumb AND an Ear!ehanneron Blog post50% Wholewheat Loaf
- To Critical I Thinkehanneron Blog postHamelman's Rye With Sunflower Seeds
- Home Prooferb_elgaron Forum topic"Homemade" retarder/proofer
- Dough caves in
hanseataon Forum topicIs it possible to overproof?
- Transfer to the Stoneehanneron Forum topicBaking Stone - How to Transfer?
- I think your bread looksSedlmaierinon Blog postHamelman's Rye With Sunflower Seeds
- Jan, I use a very simple recipe
AnnaInNCon Blog postNo knead bread from Michael Smith
- Check the temperature rating of your silicone mat.
pmccoolon Forum topicBaking Stone - How to Transfer? - Japanese sweets - wagashi
RobynNZon Forum topiccream-filled buns - That makes a good bit of00Eve00on Forum topicSourdough batard