Recent Forum and Blog Comments
- Hi, Nasv
Mebakeon Forum topicKeys to a harder crust for a WW pain au levain boule? - Will try it and see.Figaro77on Forum topicNo eggs
- Pleasesaraugieon Forum topicCan you really tell bleached from unbleached flour?
- Glass dough rising container: Potential dangers.
dmsnyderon Forum topicGLASS dough rising bucket? - Another method of shaping baguettes
dmsnyderon Forum topichow to make a better baguette
- I had the same idea myselfandrew_cookbookeron Forum topicWent for it...YES!
- No
Shiao-Pingon Blog post100% Spelt Levain Bread - You got hungry critters!
Mini Ovenon Forum topicYeap, another one of those sourdough nublets - My Resultsandrew_cookbookeron Forum topicReinhart's Hot Cross Buns from ABED - anyone made them?
- OH MY GOSH!!!! THE STARTERAnonymouson Forum topicYeap, another one of those sourdough nublets
- Christina, yes!
Mini Ovenon Forum topicNewbie question- pre-shaping and shaping?????
- Hi Sour Doh,
davidg618on Forum topicFlat sourdough loaves - I hadn't seen it.
vardaon Forum topichow to make a better baguette - Autolyze with 100% hydration pre fermentproth5on Forum topicQuestion about mixing
- Lamb!!JohnMichon Forum topicMeat pie???
- Swede?JohnMichon Forum topicMeat pie???
- Autolyze?
flournwateron Forum topicQuestion about mixing - First off, Mini, I reallySedlmaierinon Forum topicNewbie question- pre-shaping and shaping?????
- Don't know if you saw this video
mcson Forum topichow to make a better baguette - The DME I have purchased indasmuelleron Forum topicspray dried malt storage
- David, rutabaga is the same thing as a swedecopyuon Forum topicMeat pie???
- Retarding, a lot depends on how
Mini Ovenon Forum topicNewbie question- pre-shaping and shaping?????
- Mmmm, 2 large eggs total
mrfroston Forum topicNo eggs - no eggsFigaro77on Forum topicNo eggs
- Sevananda - Atlantadsoleilon Forum topic1 lb. SAF Instant Yeast source in Atlanta
- The sound of lifeWalden Pondon Forum topicSinging Loaves!!
- Thanks, Lindy.
dmsnyderon Blog postGérard Rubaud Miche and an inadvertent experiment
- Thank You
flournwateron Forum topicFinnish Sourdough Rye "Ruisleipa"
- Swede?
davidg618on Forum topicMeat pie???
- Works Fine
flournwateron Forum topicOil for kneading
- baked and steamed do not use the same doughEdith Pilafon Forum topicVital Wheat Gluten in Cake Flour?
- Thanks, Lindy. I'm thinking...
davidg618on Blog postJewish Rye: second baking
- egg substitutes
cgmeyer2on Forum topicNo eggs - Yum!Janknitzon Blog postJim Lahey's Pizza Patate from "My Bread"
- Nice cracks on the crust,LindyDon Blog postGérard Rubaud Miche and an inadvertent experiment
- Since posting this bake report...
davidg618on Blog postJewish Rye: second baking
- Very invitingLindyDon Blog postJewish Rye: second baking
- Very helpful links.txfarmeron Forum topicQuestion regarding Nippon Baguette
- Who knew?
vardaon Forum topichow to make a better baguette
- This is one of my favoritejeffesonmon Forum topicPR's Potato, Cheddar,and Chive Torpedoes
- Thought I'd piggyback on thisLBKexileon Forum topic1 lb. SAF Instant Yeast source in Atlanta
- Downside?
hutchndion Blog postThe Pineapple Juice Solution, Part 2 - Another recipe for Cornish pastiesJohnMichon Forum topicMeat pie???
- Walk before you run...
wallyon Forum topichow to make a better baguette - Great rye breads!
dmsnyderon Blog postJewish Rye: second baking
- The first time I heard the
BettyRon Forum topicWhat is a water roux? - Thanks, Mountaineer. I'll besybramon Forum topicBBA Bagel questions
- Amylase Content and Starch Damage
anandaon Forum topicVital Wheat Gluten in Cake Flour? - Very familiar
mrfroston Forum topicWhat is a water roux?
- 94% whoel spelt sourdoughswiftyon Blog post100% Spelt Levain Bread