Recent Forum and Blog Comments
- 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
- Use the backside of a
mrfroston Forum topicBaking Stone - How to Transfer? - Ice & Cling Wrapnicolesueon Blog postLesson # 3 Time & Temperature
- watch the dough, not the clocknicolesueon Forum topicIs it possible to overproof?
- Malt Breadmerlieon Blog postMalt Bread
- I'm envious!
davidg618on Forum topicA visit to my local Farmers Market today - I proof overnight at 55°F
davidg618on Forum topic"Homemade" retarder/proofer
- Kale vs. Spinach
dmsnyderon Blog postFettuccine with Turkey Sausage and Kale - Thanks for your expansive response, Hans.rossnrolleron Blog postWalnut levain and croissants
- Lovely rustic bread!hansjoakimon Blog postWhole Wheat Pane Casareccio di Genzano
- Thanks, Sylvia!
dmsnyderon Forum topicPasta question for our Italian members
- Thanks so much, everyone!hansjoakimon Blog postWalnut levain and croissants
- Beautiful produce!
dmsnyderon Forum topicA visit to my local Farmers Market today
- Guess on the photoAussie Peteon Blog postFettuccine with Turkey Sausage and Kale
- Hi Hans...and my oh my!rossnrolleron Blog postWalnut levain and croissants
- Year round
SylviaHon Forum topicA visit to my local Farmers Market today
- Throw over a damp cloth
jennylohon Forum topicThick or Thin/Crispy Crust
- M Smith's BreadPostal Grunton Blog postNo knead bread from Michael Smith
- Looks great!
Floydmon Blog postLesson # 3 Time & Temperature - Looks goodZDon Forum topicThick or Thin/Crispy Crust
- no guilt, of course theres no guilt...reyesronon Blog postNo knead bread from Michael Smith
- Yes that helpsZDon Forum topicThick or Thin/Crispy Crust