Recent Forum and Blog Comments
- I hope you are happy!
davidg618on Blog postDeutscher Butterkuchen - German Buttercake - Seconded
davidg618on Forum topicRecommendation for sandwich loaf pans: metal/glass/other?
- I like that...
davidg618on Blog post3/1/10 - Some More Baguettes for Proth5 (58% Hydration)
- Would you elaborate SVP ?saraugieon Forum topicbaking bread in a dutch oven vs other methods
- for what it's worth
davidg618on Blog postSourdough Hydration - How high is too high?
- You've convinced me
davidg618on Blog postParmesan garlic Grissini
- As I saidproth5on Blog postSourdough Hydration - How high is too high?
- Thanks for your comments Pat.
OldWoodenSpoonon Blog postSourdough Hydration - How high is too high? - Thanks
Mini Ovenon Forum topicRussian Super Culture - Kapok
Mini Ovenon Blog postPoilâne Inspired Process for dough and Levain de Pâte
- Yeeshproth5on Blog postCurmudgeon Proth5 baguettes
- Good job!
davidg618on Forum topicJust have to share!
- Crust to crumb ratio and capacityEdith Pilafon Forum topicbaking bread in a dutch oven vs other methods
- For me...
davidg618on Forum topicbaking bread in a dutch oven vs other methods
- I had a low protein flour
Mini Ovenon Blog postCurmudgeon Proth5 baguettes
- The delight of group therapy!
davidg618on Forum topicUnwanted crust cracks and bursts; any ideas why?
- Dutch Ovens might be roundLeadDogon Forum topicbaking bread in a dutch oven vs other methods
- HiEarlybirdsfon Forum topicHi from Sonoma County
- Logan, thank you for yourEarlybirdsfon Forum topicStone Ground Flour 12.3% Protein- Ideas or recipes?
- Schmalzfenchel2con Forum topicHannoversches Doppelback photos
- nutrition asideSean McFarlaneon Forum topicIs White Homemade Bread Unhealthy?
- Hmmmmproth5on Blog postCurmudgeon Proth5 baguettes
- I may be able to do this forflourgirl51on Forum topicLooking for a Good Cookie Baker who does Mail Order
- I tried it with half bread flour
Mini Ovenon Blog postCurmudgeon Proth5 baguettes
- Man! was I looking in the wrong era...
Mini Ovenon Forum topicBaking and Bakers in Literature
- Hot cross bunsdrdobgon Forum topicHot Cross Buns
- But,proth5on Forum topicwhats the difference between the two sugars?
- So Many Formulas ... So Little Opportunity
flournwateron Forum topicbaking bread in a dutch oven vs other methods - You calculate itjanijon Blog postSourdough Hydration - How high is too high?
- Oh wait for sugar in the future...
Mini Ovenon Forum topicwhats the difference between the two sugars?
- Not to butt in your conversation, butcrunchyon Blog postPoilâne Inspired Process for dough and Levain de Pâte
- Movie for JanknitzSteveBon Forum topicBaking and Bakers in Literature
- Ciao Linda!
Mini Ovenon Blog postMini's Favorite 100% Rye Ratio
- Just to pile onproth5on Forum topicwhats the difference between the two sugars?
- You are the experimental type and so am I.
Shiao-Pingon Blog postPoilâne Inspired Process for dough and Levain de Pâte - of course then you havevince havon Forum topicwhats the difference between the two sugars?
- well im herevince havon Forum topicwhats the difference between the two sugars?
- haha its okvince havon Forum topicwhats the difference between the two sugars?
- thats iterestingvince havon Forum topicwhats the difference between the two sugars?
- Thanks, Mini.rossnrolleron Blog postMini's Favorite 100% Rye Ratio
- italian testla vecchia saggiaon Blog postMini's Favorite 100% Rye Ratio
- Kamut link information
Mini Ovenon Forum topicHaving some trouble with slackness since switch to Kamut
- Sounds like a fun excuse to go out to FreestoneJanknitzon Forum topicHi from Sonoma County
- Here is Jeremy's beautiful miche:
Shiao-Pingon Blog postPoilâne Inspired Process for dough and Levain de Pâte
- Learned a lot about Kamut with these loavesclazar123on Forum topicHaving some trouble with slackness since switch to Kamut
- Stirring them downcopyuon Forum topicStiff starter vs liquid starter
- Cold Startpaulwendyon Forum topicSide to side comparison of loaves baked in cold start v. preheated oven - Photos
- Very Impressive!janijon Forum topicNew bread head in Central Texas
- How lovelyproth5on Blog post3/1/10 - Some More Baguettes for Proth5 (58% Hydration)
- 100% Kapok Miche
Mini Ovenon Blog postPoilâne Inspired Process for dough and Levain de Pâte