Recent Forum and Blog Comments
- Oh yeah this is basically
Mingon Blog postStarting monastery bread - Different hydrationbarbthehomebakeron Forum topicDifferent hydration
- Beautiful baguette Will, love
Benitoon Forum topicInspirational quote of the day - I might justbimfion Forum topicfinal proofing question
- I love these experiments
GaryBishopon Blog postStarting monastery bread - Gary, you seem to want to try
Mingon Blog postStarting monastery bread
- Practical answer
suminandion Forum topicDifferent hydration - Just not getting itlouiscohenon Blog postALL POSTS FROM 2022 TO MAY 29, 2025– Click on this title to view. (These posts were written as comments- There are 3 pages.)
- I have a reasonable large
albacoreon Forum topicfinal proofing question - Both pans are a good large size.
The Roadside Pie Kingon Forum topicAnother pan pizza - In the mid 70s
alfansoon Forum topicInspirational quote of the day - Try King's Roost in Silverlake
suminandion Forum topicCentralmilling flour
- This bread is delicious, the
Benitoon Blog postAmazake Whole Wheat Sourdough Vegan Hokkaido Milk Bread
- Thanks Benny. It can be a
albacoreon Forum topicAnother pan pizza
- Thanks Will; all those blue
albacoreon Forum topicAnother pan pizza
- Thanks Don, the topping is a
albacoreon Forum topicAnother pan pizza
- Google Translate makes the
GaryBishopon Blog postStarting monastery bread
- Cheers Dave - yes I forgot to
albacoreon Forum topicAnother pan pizza
- You are too kind Will, I am
Benitoon Forum topicAnother pan pizza
- Diet, Benny?
The Roadside Pie Kingon Forum topicAnother pan pizza
- Im still confused...clevinson Forum topicSourdough over fermenting too fast since I started using a new flour.
- Mr. Loaf, I should know your first name?
The Roadside Pie Kingon Forum topicAnother pan pizza
- a lil late but, thank you Benny!
Kistidaon Blog post'Happier' hot cross buns and sourdough paska - Thank you AG
Kistidaon Blog post'Happier' hot cross buns and sourdough paska
- Thank you Dan :)
Kistidaon Blog post'Happier' hot cross buns and sourdough paska
- Dumb question.
rondayvouson Forum topicgood oven spring but no ear? - Sourhouse Starter Jars Now Available in PINT & QUART Sizes
Sourhouseon Forum topic[NEW] Goldie by Sourhouse: a warm, safe home for your sourdough starter - Lance that is a delicious
Benitoon Forum topicAnother pan pizza
- Great Grandma
MTloafon Forum topicAnother pan pizza - I know it seems impossible....EC77f19on Forum topicSourdough over fermenting too fast since I started using a new flour.
- Heatmarianaon Forum topicfinal proofing question
- Yummy!
idaveindyon Forum topicAnother pan pizza - Don't really needbimfion Forum topicfinal proofing question
- Very nice pizza pie Lance!
The Roadside Pie Kingon Forum topicAnother pan pizza
- I'm confused...clevinson Forum topicSourdough over fermenting too fast since I started using a new flour.
- What's your budget?clevinson Forum topicfinal proofing question
- @Top, I learned that you don
idaveindyon Forum topicWhy did my dough spread out so much? (photo & details provided)
- I have not thoughtbimfion Forum topicfinal proofing question
- Scaling for my 1 liter pan?
GaryBishopon Blog postStarting monastery bread
- Another interesting method of
Benitoon Blog postStarting monastery bread
- Sorry about the sideways
Benitoon Blog postAmazing Amazake
- Tartine Audiobook
albacoreon Forum topicTrying to improve my bread
- Thanks Marta. Yes, the
albacoreon Forum topicAnother pan pizza
- Ultrasonic mistmarianaon Forum topicfinal proofing question
- Thanks for posting!
GaryBishopon Blog postStarting monastery bread
- Great, thanks for insight,
Mingon Blog postStarting monastery bread
- The liquid temperature is 37,
Martadellaon Blog postStarting monastery bread - Interesting, I like liquid
Mingon Blog postStarting monastery bread
- I've heard of pide
Abeon Forum topicWhat do you like on your pide? - Your pizza looks great. I am
Martadellaon Forum topicAnother pan pizza