Recent Forum and Blog Comments
- oats are low gluten
Mini Ovenon Forum topicOats Oats Oats. - BreadBee18on Forum topicLooking for a recommendation
- Flourbobkay1022on Forum topicBread Flour
- PercentagesBrocon Forum topicWaffles and pancakes using Reinhardt's standard starter
- I've started experimenting...
subfuscpersonaon Forum topicbaking bread in a dutch oven vs other methods - Welcome!Brocon Forum topicI just bought my first 25lb bag of flour...
- Sassafras clocheBrocon Blog postSan Fransisco sourdough and 'the bowl technique'
- Not sure I understand --Brocon Forum topicShaping a 1/3 rye, 1/3 whole wheat, 1/3 bread wheat dough
- specifics
benjaminon Blog postSan Fransisco sourdough and 'the bowl technique' - bowl
benjaminon Blog postSan Fransisco sourdough and 'the bowl technique'
- thanks
benjaminon Blog postSan Fransisco sourdough and 'the bowl technique'
- BreadPostal Grunton Forum topicLooking for a recommendation
- diastatic vs non; liquid vs dry
Elaginson Forum topicAdvanced Bread and Pastry- Malt? - You are welcome.
Frequent Flyeron Forum topic"Holzkohlensalz"-translates as charcoal salt........ - Want darker crust?
dmsnyderon Blog postSourdough Hydration - How high is too high? - Local Breads
Elaginson Forum topicLooking for a recommendation
- We love sourdough pancakes and waffles
OldWoodenSpoonon Forum topicWaffles and pancakes using Reinhardt's standard starter - Hey- thanks all for thoseSedlmaierinon Forum topic"Holzkohlensalz"-translates as charcoal salt........
- ? what are you baking ON...
subfuscpersonaon Blog postSan Fransisco sourdough and 'the bowl technique'
- I totally agreeJanknitzon Forum topicbaking bread in a dutch oven vs other methods
- not a poet,...
davidg618on Forum topicbaking bread in a dutch oven vs other methods - Another thought struck me...
davidg618on Blog postSourdough Hydration - How high is too high?
- Try "smoked" salt, although
mrfroston Forum topic"Holzkohlensalz"-translates as charcoal salt........ - smoked salt.....
Frequent Flyeron Forum topic"Holzkohlensalz"-translates as charcoal salt........
- I agree...
davidg618on Blog postSourdough Hydration - How high is too high?
- I just Googled "charcoal salt"
davidg618on Forum topic"Holzkohlensalz"-translates as charcoal salt........
- hydration inconsistencies
wallyon Blog postSourdough Hydration - How high is too high? - Thanks EricShauna Loraeon Forum topicI just bought my first 25lb bag of flour...
- Thank you. Actually it is
mrfroston Forum topicDough stucked to the baking stone
- Breadjanijon Forum topicLooking for a recommendation
- We see many things much alike David
OldWoodenSpoonon Blog postSourdough Hydration - How high is too high?
- Nice Challah!ramat123on Forum topicDough stucked to the baking stone
- Thanks for sharing your experience Wally.
OldWoodenSpoonon Blog postSourdough Hydration - How high is too high?
- I admit that on first reading I did
OldWoodenSpoonon Blog postSourdough Hydration - How high is too high?
- Example of a sheet pan:This
mrfroston Forum topicDough stucked to the baking stone
- Lovely breadkorishon Blog postSan Fransisco sourdough and 'the bowl technique'
- I haven't tried cooking a
vardaon Forum topicbaking bread in a dutch oven vs other methods - Dough stickingramat123on Forum topicDough stucked to the baking stone
- Hi Paul and others: AnNimon Forum topicbutter question
- All things in moderation?Gourmand2goon Forum topicIs White Homemade Bread Unhealthy?
- Malt loaves?Zebon Forum topicMalt loaf update
- No proof bread!enaidon Forum topicUrgent help - kneading
- Other flourscoalpineson Forum topicBread Flour
- Welcome to the site!ehanneron Forum topicI just bought my first 25lb bag of flour...
- Click "My Account" on the
DorotaMon Forum topicfavorites - Hmm, I'd love to try this inGlare Seetheon Blog postSan Fransisco sourdough and 'the bowl technique'
- Yeah, Mini, there was thatSedlmaierinon Forum topicHannoversches Doppelback photos
- Quite Impressive Ben!ehanneron Blog postSan Fransisco sourdough and 'the bowl technique'
- Thanks. They both tasted
breadbakingbassplayeron Blog post2/27/10 - Pane Casereccio di Genzano & Muesli Bread - Thanks! Just keep practicing...
breadbakingbassplayeron Blog post3/1/10 - Some More Baguettes for Proth5 (58% Hydration)