Recent Forum and Blog Comments
- Thanks for that recipeJoPion Forum topicWhat is this bread (other than huge)?
- One more thought to add toZDon Forum topicIs it possible to overproof?
- Beautiful bread! Pleasebakerjaneon Forum topicPain Au Levain
- Thank you all for the kindgcook17on Blog postHamelman's Pain au Levain
- Thank you for thegcook17on Blog postHamelman's Pain au Levain
- pan de fruili
heideton Blog postThe Uncommon Loaf - Steam Maker Bread BakerMichaelHon Forum topicSteam Maker Bread Baker Company
- Nice creamy, cool, cheesecake!audra36274on Forum topicJunior's Famous No. 1 Cheesecake
- Beauty of a pan qahtan!audra36274on Forum topicBermaline pan
- ThanksJu-Ju-Beadson Forum topicNew Mixer: Globe or Anvil??
- Camping cooler OR second-hand NSF coolerUrchinaon Forum topic"Homemade" retarder/proofer
- What's Bermaline?Caltrainon Forum topicBermaline pan
- Rice Milk
wassisnameon Forum topicWhole Wheat rolls - Globe 8MichaelHon Forum topicNew Mixer: Globe or Anvil??
- Yum!kdwnncon Blog postSacaduros
- Woops, I guess skimming is not sufficient. Thanks LindyD.maurdelon Forum topicArrowhead Mills discontinues organic rye (not)
- Great find!
anandaon Forum topicBermaline pan - Whole wheat rolls.qahtanon Forum topicWhole Wheat rolls
- Noted in threadLindyDon Forum topicArrowhead Mills discontinues organic rye (not)
- wow these look Gorgeous!
SylviaHon Blog postHamelman's Pain au Levain - It's still at my Whole Foods today May 2010maurdelon Forum topicArrowhead Mills discontinues organic rye (not)
- We open are doors at 6 am, we
arloon Blog postTough, is your first job - Wet kneading
Mini Ovenon Blog postHamelman's Rye With Sunflower Seeds - I agree!
Mini Ovenon Blog postHamelman's Pain au Levain
- I actually did that alreadyNewfieguyon Forum topicWhole Wheat rolls
- I use a wooden pizza peel
Crideron Forum topicTransfering dough to the stone - CALLING ALL PIZZA MAKERS! - Search barLindyDon Forum topicWhole Wheat rolls
- Question for you on your bakeryrhomp2002on Blog postTough, is your first job
- It takes practice
SylviaHon Forum topicTransfering dough to the stone - CALLING ALL PIZZA MAKERS!
- Caraway
Candangoon Blog postRose's Rye - a fruit tart
SylviaHon Forum topicFeeling like a tart today!
- That's Beauty, Audra!
SylviaHon Forum topicFeeling like a tart today!
- Thank you everyone!
SylviaHon Forum topicFeeling like a tart today!
- Temperature swings
Candangoon Forum topicIs it possible to overproof?
- Awesome thanks all! It wasNewfieguyon Forum topicTransfering dough to the stone - CALLING ALL PIZZA MAKERS!
- Love this recipe...
jstreed1476on Blog postRose's Rye - here is a link to an abstract of the parent scientific paper
davidg618on Forum topicSuper Sourdough? - that is the recipedaysion Blog postRogers basic rye bread
- This is bread art...earth3rdon Blog postWalnut levain and croissants
- Check Breadtopia websiterhomp2002on Blog postNo knead bread from Michael Smith
- transferring doughs to ovencarynon Forum topicTransfering dough to the stone - CALLING ALL PIZZA MAKERS!
- Transferring Doughdlstanf2on Forum topicBaking Stone - How to Transfer?
- Very nice looking!
wallyon Blog postHamelman's Pain au Levain - Two easy solutions
wallyon Forum topicTransfering dough to the stone - CALLING ALL PIZZA MAKERS!
- Beautiful looking Sylvia!
wallyon Forum topicFeeling like a tart today!
- OK read through it all but itNewfieguyon Forum topicTransfering dough to the stone - CALLING ALL PIZZA MAKERS!
- times and temps
ackkkrighton Forum topicIs it possible to overproof? - Oops I see this has already been teh subject of a debate!Newfieguyon Forum topicTransfering dough to the stone - CALLING ALL PIZZA MAKERS!
- Here's a basic Hungarian potato bread reciperhomp2002on Forum topicWhat is this bread (other than huge)?
- I just use parchment. Itmamatojadeon Forum topicBaking Stone - How to Transfer?