Recent Forum and Blog Comments
- Thank you, Mebake
pmccoolon Blog postHits and misses - added crumb pic - Thank you, Eric.
pmccoolon Blog postHits and misses - added crumb pic
- Flashback?
pmccoolon Blog postHits and misses - added crumb pic
- Thank you, Lindy
pmccoolon Blog postHits and misses - added crumb pic
- Thank you, David
pmccoolon Blog postHits and misses - added crumb pic
- Thank you, weavershouse.
pmccoolon Blog postHits and misses - added crumb pic
- Well, this time I did.
pmccoolon Blog postHits and misses - added crumb pic
- Thank you, DavidG
pmccoolon Blog postHits and misses - added crumb pic
- Sir Galahad
wallyon Forum topicKing Arthur Sir Lancelot - Mothers/grandmas/uncles in all cultures leave a wonderful legacyclazar123on Forum topicIt's a great feeling using my grandmother's bowls
- I had a post a week or soswtgranon Forum topicPlease help with French bread browning problem
- No idea, to be honest,, but...copyuon Forum topicHow to make Corn Bun at taipan bakery
- try moving the stone up
Elaginson Forum topicPlease help with French bread browning problem - actually, bromated flour is not banned in Calif
Elaginson Forum topicEek! 5# bleached flour snuck into my cupboard! Should I use it for bread?
- Soda Bread
BettyRon Forum topicPreserve soda bread - over kneading?logdrumon Forum topicPlease help with French bread browning problem
- I didn't mention the priced,asicignon Forum topicKing Arthur Sir Lancelot
- I know- I sell sprouted flourflourgirl51on Forum topicIs there a way of increasing the fiber count in homemade bread?
- Browning in the Ovenehanneron Forum topicPlease help with French bread browning problem
- Plus, I don't think the post
mrfroston Forum topicKing Arthur Sir Lancelot - Could I have a bite?
vardaon Forum topicWhat is translucent crumb? - Don't give up on itehanneron Forum topicSourdough Culture went dormant on it's own.
- CongratulationsFordon Forum topicWhat do I do with the leftover barm?
- as Mini oven said
Mebakeon Forum topicSourdough Culture went dormant on it's own. - Hila vecchia saggiaon Blog postMini's Favorite 100% Rye Ratio
- Err.. yep
Mebakeon Blog postEssential's Columbia
- The poster I replied to wasblaisepascalon Forum topicEek! 5# bleached flour snuck into my cupboard! Should I use it for bread?
- Ah, but it does.
pmccoolon Blog postEssential's Columbia
- re: KASLericbon Forum topicKing Arthur Sir Lancelot
- That can happen even when
Mini Ovenon Forum topicSourdough Culture went dormant on it's own. - thanks, Dragonbones!
tuziksmithon Forum topicPlease help with French bread browning problem - Just a few questionsDragonboneson Forum topicPlease help with French bread browning problem
- Oh I was under the assumption
arloon Blog postA new bakery and the job outlook - oy what a mess..RiverWalkeron Forum topicwhats the difference between the two sugars?
- Perfect descriptionJoeVaon Forum topicWhat is translucent crumb?
- Perfect, if only it had some
Mebakeon Blog postEssential's Columbia
- Oh, Don't you lure me into
Mebakeon Forum topicHome Tempering, Grinding, and Bolting Wheat to get High Extraction Flour
- Nice work, lovely loaves1
Mebakeon Blog postHits and misses - added crumb pic
- Well, the impact of the fluctuating temperatures
Shiao-Pingon Blog postT110 Miche - Ah nope. I did someNiashion Forum topicSourdough Culture went dormant on it's own.
- Shipping T110 to Australia
Marc.Sheldonon Blog postT110 Miche - ButterkuchenMichaelHon Forum topicEek! 5# bleached flour snuck into my cupboard! Should I use it for bread?
- Triggering of Good Memories
jennylohon Forum topicIt's a great feeling using my grandmother's bowls - Interesting range of rise timesclazar123on Forum topicWhat is your avg rise time with a 100% (no yeast) starter loaf of basic bread?
- Those "failures" look wonderful!clazar123on Forum topicCan I rescue this disaster?
- Any whole grain flour has theflourgirl51on Forum topicIs there a way of increasing the fiber count in homemade bread?
- 25% starter, 4 hoursChausiubaoon Forum topicWhat is your avg rise time with a 100% (no yeast) starter loaf of basic bread?
- The nature of the thingChausiubaoon Forum topicSteamed Bread Chemistry ?
- Looks Good to Me
flournwateron Forum topicHowdo I handle salt and yeast when tripleing a recipe - Wow, I'd say you're prettyChausiubaoon Blog postA new bakery and the job outlook