Recent Forum and Blog Comments
- Unfortunately,
davidg618on Forum topicWhat's the differece between more water % in a starter and more % percentage in the final dough - Thanks, Brian!
dmsnyderon Blog postSan Joaquin Sourdough - Still a favorite - Poking
wallyon Forum topicWhen to bake? - Haven't lost your touch!
wallyon Blog postFirst baking day in a long time
- Poilane videoliza2on Forum topicPoilane Video
- @ramat23 - please *weigh* in
subfuscpersonaon Forum topicWhat's the differece between more water % in a starter and more % percentage in the final dough - soaking and phytic acid articleEdthebreadon Forum topicSoaking whole wheat- Phytic Acid
- Slightly furstratedEvaBon Forum topicOnion Braid
- Funny you should mention it ...
Debra Winkon Blog postSigns of spring (at long last) - Wow! I'd forgotten that ittananaBrianon Forum topicCiabatta
- You may have cracked the plastic gearbox cover.QARunneron Forum topicFirst Sacrifice on the Altar of Bread
- I'm starving!EvaBon Basic pagePain Aux Raisins and Cream Cheese Snails
- CoincidenceSam Fromartzon Blog post3/30/10 - 50% Spelt Sourdough Batards
- Oh Lord!!!EvaBon Forum topicFirst Sacrifice on the Altar of Bread
- DYILindyDon Forum topicFirst Sacrifice on the Altar of Bread
- comparison
bnomon Blog postSan Joaquin Sourdough - Still a favorite - Earth ovens and mice?EvaBon Forum topicYou want mice with that pizza? (or vermin love earth ovens)
- For the record, Jason's is
mrfroston Forum topicCiabatta - Replyhansjoakimon Blog postSigns of spring (at long last)
- Dave ...great job as always!tananaBrianon Blog postSan Joaquin Sourdough - Still a favorite
- I would agree with bnomtananaBrianon Forum topicCiabatta
- Laughing away here
SylviaHon Blog postBuns for Sandwiches - feedback
bnomon Forum topicCiabatta
- Thank you, Mini! ; )
SylviaHon Blog postBuns for Sandwiches
- So it's true then...ryeaskryeon Blog postBuns for Sandwiches
- Nice ears Floydryeaskryeon Blog postFirst baking day in a long time
- Rye bread AND Dessertryeaskryeon Blog postSigns of spring (at long last)
- Beautiful as always!
SylviaHon Blog postSan Joaquin Sourdough - Still a favorite
- Flour substitutions
dmsnyderon Blog postPumpernickel Bread from George Greenstein's "Secrets of a Jewish Baker"
- Reduced yeastDonDon Blog postSemolina [Durum] Bread and Sourdough Seed Bread
- David, there is NO doubt in
SallyBRon Forum topicYou know you're a breadmaker when..... - Hans, your breads always look
Debra Winkon Blog postSigns of spring (at long last)
- Heybreadinquitoon Blog postFirst baking day in a long time
- I am not originally fromSedlmaierinon Forum topicHello from Madrid
- Starting a Starter - Sourdough 101, a Tutorial
mrfroston Forum topicStarter won't grow
- My first loafronholon Forum topicCan you really tell bleached from unbleached flour?
- Thanks a bunch:)hansjoakimon Blog postSigns of spring (at long last)
- It's alive!Audjon Forum topicStarter won't grow
- Well Done!ehanneron Blog post50% Sourdough Whole Wheat Boule
- Yes,
davidg618on Blog postAnother first: Challah
- Welcome Ikea Sydney Girl!
Mini Ovenon Blog postSo glad to have found you... rediscovered bread baking courtesy of Ikea - Beautiful David!ehanneron Blog postSan Joaquin Sourdough - Still a favorite
- Try Pierre Nury's Light Rye
Mini Ovenon Forum topicRecipe for rye pizza dough?
- grades of grain grinding
anandaon Blog postPumpernickel Bread from George Greenstein's "Secrets of a Jewish Baker" - Hola Carlosbreadinquitoon Forum topicHello from Madrid
- I know what you mean, Christina!
Mini Ovenon Blog postSan Joaquin Sourdough - Still a favorite
- Great looking buns, Sylvia!
Mini Ovenon Blog postBuns for Sandwiches
- Love the Bread BibleSydneyGirlon Forum topicRose Levy Beranbaum "Bread Bible"
- Looks beautiful and the
jysloueyon Blog postAnother first: Challah - kibbled rye ?Bee18on Blog postPumpernickel Bread from George Greenstein's "Secrets of a Jewish Baker"