Recent Forum and Blog Comments
- Lovely galette, Sylvia!hansjoakimon Forum topicFeeling like a tart today!
- Wow Sylvia!althetraineron Forum topicFeeling like a tart today!
- Yum!
dmsnyderon Forum topicFeeling like a tart today! - Mine does that in clear plastic containersalthetraineron Forum topicHoney
- Honestly? No idea, but Ifancypantalonson Forum topicDifferent types of yeast?
- stretch and fold
jysloueyon Blog postFrench Fold Technique - Thoughts - Ooooo looks delicious!althetraineron Forum topicJunior's Famous No. 1 Cheesecake
- Instant yeast.Anonymouson Forum topicDifferent types of yeast?
- de-crystallise itPaddyLon Forum topicHoney
- Just get the instant yeast.fancypantalonson Forum topicDifferent types of yeast?
- wow this looks delicious!
SylviaHon Blog post5/14/10 - Cranberry Apple Cider Bread with Walnuts - ParchmentBrocon Forum topicBaking Stone - How to Transfer?
- I am boggled that I can'tflyboy912on Forum topicA visit to my local Farmers Market today
- BTW, it's mainly made withgcook17on Blog postHamelman's Pain au Levain
- Questionspattycakeson Blog postWalnut levain and croissants
- One questionscottsourdoughon Blog postWalnut levain and croissants
- Thank you!jskon Blog postHamelman's Rye With Sunflower Seeds
- This looks deliciousmanicbovineon Blog postMy rye schrotbrot
- Hmmm...
wallyon Forum topicWhy do we turn down the oven after introducing the bread? - Crumb Shot
Wild-Yeaston Forum topicPain Au Levain - If I could reach out throughsalmaon Blog postWalnut levain and croissants
- Photo editor
Candangoon Blog postRose's Rye - To adjust for heat losstopslakron Forum topicWhy do we turn down the oven after introducing the bread?
- Use Photo Editor
Nickisafoodieon Blog postRose's Rye - Over proofing?ehanneron Forum topicIs it possible to overproof?
- a bit pricey
SylviaHon Forum topicA visit to my local Farmers Market today
- Baking.Anonymouson Blog postWild Yeast Sourdough Starter
- Nick, let me know if it works
AnnaInNCon Forum topicLosing Shape from Banneton to Baking Stone - I forgot to mentionehanneron Blog post50% Wholewheat Loaf
- 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