Recent Forum and Blog Comments
- Sensitive proof
anandaon Forum topicThick or Thin/Crispy Crust - Watch the dough, not the chickens
dmsnyderon Blog postGosselin Baguette - lovely yorkshires!Patfon Forum topicSimple Pleasures
- Explain your bread. Is itChausiubaoon Forum topicThick or Thin/Crispy Crust
- It's a myth to me
anandaon Blog postA Sunday Carboholic Brunch
- A few replies
anandaon Blog postHorst Bandel's Black Pumpernickel
- Of course!
wallyon Blog postA Sunday Carboholic Brunch - Me too.....
Frequent Flyeron Forum topicThick or Thin/Crispy Crust - Lovely.
Floydmon Blog postGosselin Baguette - Or...txfarmeron Blog postA Sunday Carboholic Brunch
- Wow!DonDon Blog postHorst Bandel's Black Pumpernickel
- Good Grief!
wallyon Blog postGosselin Baguette
- You're welcome txfarmer!
wallyon Blog postA Sunday Carboholic Brunch
- Your's is easier!
wallyon Blog postA Sunday Carboholic Brunch
- BTWtxfarmeron Blog postHorst Bandel's Black Pumpernickel
- Thanks Andy!txfarmeron Blog postGosselin Baguette
- Oh Sylvia, your kind commentstxfarmeron Blog postGosselin Baguette
- Hey!
anandaon Blog postGosselin Baguette
- Ha!txfarmeron Blog postGosselin Baguette
- Both are beautiful!txfarmeron Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- Gorgeous baguettes!
SylviaHon Blog postGosselin Baguette - Love the idea!txfarmeron Blog postA Sunday Carboholic Brunch
- Dry flour
dmsnyderon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- Wowtxfarmeron Blog postHorst Bandel's Black Pumpernickel
- Gorgeous batards!
SylviaHon Blog postGraham Flour Levain
- 10 Quart Hobartmsgtdougon Blog post10 quart Hobart accessories
- Extraordinary baguettes!
dmsnyderon Blog postGosselin Baguette
- Thank you Don!txfarmeron Blog postGosselin Baguette
- You are right, not bad at all!
Mini Ovenon Blog postRogers basic rye bread - in the style of?
anandaon Blog postHorst Bandel's Black Pumpernickel
- Looking Good Andy!
Mini Ovenon Blog postHorst Bandel's Black Pumpernickel
- one of my favs...reyesronon Blog postPhilippe Gosselin's Pain à l'Ancienne (according to Peter Reinhart, interpretted by dmsnyder, with modifications)
- DavidEvaBon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- Starting the StarterFordon Forum topicSeeking Advice on Creating a Whole Wheat Starter from Carl's Dried Starter
- Gorgeous Baguettes, txfarmer!DonDon Blog postGosselin Baguette
- LOL No problem
Yumaramaon Forum topicFirst Attempt at Sourdough Starters/Seed Culture - pasta machineturosdolcion Forum topicPasta question for our Italian members
- 10 quart hobart accessoriesabunaloafon Blog post10 quart Hobart accessories
- Thank you very much!jskon Blog postGraham Flour Levain
- you will get 26 thou hits if
Mini Ovenon Forum topiclooking for caramel recipes
- Milk bread....qahtanon Forum topiccrimped round bread tins
- Just signed up and sent yousybramon Forum topicWanted: Test Bakers
- It's doable. I got mine to a
pdiffon Forum topicAre concrete bricks safe for a brick oven? - Definitely a focaccia - the
SallyBRon Forum topicTeaching the Art of Breadmaking - My kind of brunchLindyDon Blog postA Sunday Carboholic Brunch
- Everyone gave great info00Eve00on Forum topicFirst Attempt at Sourdough Starters/Seed Culture
- I really appreciateGertrude McFuzzon Forum topicMy stiff dough levain is no longer rising
- Kenyer
flournwateron Forum topicWhat is this bread (other than huge)? - Thanks so much!00Eve00on Forum topicSourdough batard
- Consensus - do NOT use concrete bricks
vardaon Forum topicAre concrete bricks safe for a brick oven?