Recent Forum and Blog Comments
- schrottbrot aka frisian rye bread
nicodvbon Forum topicHelp me use my Swedish Råg kross - gbuAnonymouson Forum topicCiaooo
- missed the bit on the soaker
anandaon Blog postSlight Variations on Two More Formulae from Hamelman's "Bread" - Gamma Seal!tananaBrianon Blog postSay cheese!
- Recent Posts all getting buried
anandaon Blog postSlight Variations on Two More Formulae from Hamelman's "Bread"
- Thanks, and yes, they are all
breadbakingbassplayeron Blog post4/21/10 - Ciabatta Blobs - Welcome!
wallyon Blog postHamelman's baguettes with poolish - Thanksjanijon Forum topicHow long to preheat?
- Welcome to the club!
wallyon Blog postI knew the scheduling would get me
- Beautiful blobs!
wallyon Blog post4/21/10 - Ciabatta Blobs
- Beautiful bakes!
wallyon Blog postSlight Variations on Two More Formulae from Hamelman's "Bread"
- Thanks hansjoakim!
wallyon Blog postGosselin-Bouabsa Hybrid Baguettes à la dmsnyder à la DonD
- Thanks Sylvia!
wallyon Blog postGosselin-Bouabsa Hybrid Baguettes à la dmsnyder à la DonD
- Love your nickname!
wallyon Blog postGosselin-Bouabsa Hybrid Baguettes à la dmsnyder à la DonD
- Baguettes
wallyon Blog postGosselin-Bouabsa Hybrid Baguettes à la dmsnyder à la DonD
- Sensitive palate
wallyon Blog postGosselin-Bouabsa Hybrid Baguettes à la dmsnyder à la DonD
- Thank you all!kdwnncon Blog postHamelman's "Bread"
- Brownie camera era
wallyon Blog postSourdough Challah w/Shallot & Poppy Seed
- Fed the Starterlaellison Forum topicVery Old Starter
- Cool Ideasaltandserenityon Blog postSourdough Challah w/Shallot & Poppy Seed
- Thanks! I haven't baked
breadbakingbassplayeron Blog post4/21/10 - Ciabatta Blobs
- 5 posts below
anandaon Forum topicPowdered Milk Question
- Yes...
BettyRon Forum topicPowdered Milk Question - 1. Go ahead and chop up theCaltrainon Forum topicReinhart's epoxy method from Whole Grain Breads -- some questions
- You could get an idea here
anandaon Forum topicreplacing instant dry yeast
- Mary G'sciabattavention Forum topicAlan Scott ovens
- Was there last week.jebon Blog post4/21/10 - Ciabatta Blobs
- Great looking, Ciabatta!
SylviaHon Blog post4/21/10 - Ciabatta Blobs - da blobs...reyesronon Blog post4/21/10 - Ciabatta Blobs
- Contact infosortachefon Forum topicHello from Seattle
- Try IKEAjayeldeon Forum topicBread boards -- Is there one that contains the flying crumbs?
- Wonderous Rye
anandaon Blog postPumpernickel bread try nbr. 2
- neglected startershawnamargoon Forum topicVery Old Starter
- Scalded
anandaon Forum topicPowdered Milk Question
- just a temperature issue for the germ
anandaon Forum topicHelp with the characteristics of some special flours?
- Thak you all very much!jskon Forum topicHelp with the characteristics of some special flours?
- There is a difference in Powdered Milksdeblacksmithon Forum topicPowdered Milk Question
- I wish you the best of luck
arloon Blog postBaking myself through life :-) - La Cloche is best for meZenithon Forum topicBaking in Cast-Iron
- Sifting bran needn't mean wasting itSydneyGirlon Forum topicHow many sieve their home milled flour?
- Well who knew buttermilk hadjackie9999on Forum topicFresh vs powdered buttermilk
- milk to use
anandaon Forum topicPowdered Milk Question
- Maybe Hamelman uses that
nicodvbon Forum topicStarter has become weak and unresponsive.
- I originally went to 125%Glare Seetheon Forum topicStarter has become weak and unresponsive.
- Me too!, Sylvia
davidg618on Forum topicWhen gifting bread, which loaf shape do you usually choose? - That reminds me...SydneyGirlon Blog postI knew the scheduling would get me
- 1:5:4 is a big dilution
nicodvbon Forum topicStarter has become weak and unresponsive.
- Graham Flourmanicbovineon Forum topicHelp with the characteristics of some special flours?
- Cast iron v. clay cloche
mikewasinnycon Forum topicBaking in Cast-Iron - I have a terrible andmanicbovineon Forum topicHow long to preheat?