Recent Forum and Blog Comments
- Same problemkolobezkaon Forum topicNearly Water-like Dough Problem
- Christina
Shiao-Pingon Blog postGérard Rubaud Miche - I'm honored!
nicodvbon Blog postnicodvb's 100% Rye - Really?? How strange!bakinbuffon Blog postSneaky Sandwich Sourdough
- no I'm still up butpatnx2on Forum topicquestion for Proth5/Dmsmyder 65% baguette
- @patnx2proth5on Forum topicquestion for Proth5/Dmsmyder 65% baguette
- Extraction rate is what you need to knowleucadianon Forum topicWhat are the main parts of whole wheat, and can they be eaten separately?
- Christina, Baking at 200°C
Mini Ovenon Forum topicHannoversches Doppelback photos - About a month ago, I called
mrfroston Forum topicflour source - You know you're a breadmaker when...
Mini Ovenon Forum topicYou know you're a breadmaker when.....
- Ditto
flournwateron Forum topicBread color - white or grayish white - A question regarding pate fermentee......Sedlmaierinon Blog postGérard Rubaud Miche
- Howdy!Brocon Blog postSan Fransisco sourdough and 'the bowl technique'
- Mini-one more question: whatSedlmaierinon Forum topicHannoversches Doppelback photos
- Could you add a bit more flour?PaddyLon Forum topicNearly Water-like Dough Problem
- I would guess
CosmicChuckon Forum topicBread color - white or grayish white - I've had a few beers but...
CosmicChuckon Forum topicWhat are the main parts of whole wheat, and can they be eaten separately?
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- Yumm! I really would love toCandiceWon Forum topicA little sweet and a little Chinese for the special day
- beautiful! that is one bookCandiceWon Forum topicSourdough loaves @ 7,500' in Colorado
- That looks so goodZDon Blog postBlueberry Schiacciata
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- Baking soda will, whenblaisepascalon Forum topicEggs
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- BBAscottsourdoughon Forum topicLame use of lame
- That's it!Edith Pilafon Forum topicThe English Muffin jungle
- costco flours
mcson Forum topicCostco flours - recipe, eh?Mike Eon Blog postSneaky Sandwich Sourdough
- Weigh each of the ingredients
Mini Ovenon Forum topicMaking a 166% Sourdough Starter
- Can you provide the itemdwcolemanon Forum topicflour source
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- Egg white "body" is protein
Mini Ovenon Forum topicEggs
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- Not so much bleached as bromatedsphealeyon Forum topicCostco flours
- English muffins
erdoshon Forum topicThe English Muffin jungle - I prefer to buy plain flour
erdoshon Forum topicCostco flours
- I buy both all-purpose and
erdoshon Forum topicflour source
- pre-ferment
erdoshon Forum topicPre-Ferment Over-rising help!
- eggs and baking powder
erdoshon Forum topicEggs
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- Mine doesn't do that...Mike Eon Blog postSneaky Sandwich Sourdough
- Recipecoalpineson Forum topicSourdough loaves @ 7,500' in Colorado
- Beautiful Loafpaulwendyon Forum topicSourdough loaves @ 7,500' in Colorado
- These are delicious
SylviaHon Forum topicThe English Muffin jungle - Reluctance to slit
RobynNZon Forum topicLame use of lame - Great looking loaves!
SylviaHon Forum topicSourdough loaves @ 7,500' in Colorado
- AHA! That's it!Janknitzon Forum topicBaking and Bakers in Literature
- replyJohn Smithon Forum topicPre-Ferment Over-rising help!
- Very little whole wheatJanknitzon Forum topicThe English Muffin jungle