Recent Forum and Blog Comments
- Arva flourdwcolemanon Forum topicQuestion for Soutwestern Ontario Loafers
- Please correct me if I'm
Mini Ovenon Forum topicLevain building method question - Interesting
Faith in Virginiaon Forum topicLevain building method question - Had some more tonight...Boboshempyon Blog postSan Joaquin Sourdough: another variation produces the best flavor yet.
- Nice pictures!althetraineron Blog postGrissini: Italian Bread Sticks
- a happy mistake...and THANKS!Anonymouson Forum topicWhat things can I add to my wheat bread without otherwise altering the recipe?
- Sourdough Cake Recipe
dablueson Forum topicSourdough in chocolate cake? - Pate fermente?
mrfroston Blog postCorny Semolina Sticks - My Mixersaraugieon Forum topicIs there a difference in speed settings between home mixers? Most instructions say "Mix on low speed (#2 if using a KitchenAid)"
- pH for the counter top varies
Mini Ovenon Forum topicLevain building method question
- hydration
jpchisarion Blog post80/20 Pan Bread with levain - covered dough
jpchisarion Forum topicCover Benched Dough??
- you've inspired meRiverWalkeron Forum topicFirst Ciabatta
- WOW those are fantastic!
SylviaHon Blog postGrissini: Italian Bread Sticks - Welcome, Bethel, to theLindyDon Forum topicLurker says hello from Portland OR
- Yummies.LindyDon Blog postGrissini: Italian Bread Sticks
- Connected Brioche pans
cgmeyer2on Forum topicWould like to locate a place that sells brioche pans to bake multiple at a time? - Development of dough, not timeLindyDon Forum topicIs there a difference in speed settings between home mixers? Most instructions say "Mix on low speed (#2 if using a KitchenAid)"
- Easter Breadritavon Forum topicItalian Easter Bread
- Easter Bread
jpchisarion Forum topicItalian Easter Bread
- I bake my breads to 205°F
Mini Ovenon Forum topicAlcohol smell from bread 4 days old
- Those look pretty darn niceehanneron Blog postGrissini: Italian Bread Sticks
- When is a Rose not a Rose
flournwateron Forum topicIs there a difference in speed settings between home mixers? Most instructions say "Mix on low speed (#2 if using a KitchenAid)" - formula and hydration
anandaon Forum topicRye sour fermentation: how long? - Thank you for taking the time to comment!
OldWoodenSpoonon Blog postSmall Miches, Pointe-à-Callière and Straight Sourdough 70% Hydration - Italian Easter Breadritavon Forum topicItalian Easter Bread
- Easter Breadritavon Forum topicItalian Easter Bread
- That crumb looks fantasticsalmaon Blog post100% Whole Wheat Sourdough Success!
- Sooo good andsalmaon Blog postSmall Miches, Pointe-à-Callière and Straight Sourdough 70% Hydration
- flourqahtanon Forum topicQuestion for Soutwestern Ontario Loafers
- Foreign Flours
anandaon Blog postWorking with French Flour
- One more question.Rooon Forum topicItalian Easter Bread
- Acidic levels
Faith in Virginiaon Forum topicLevain building method question
- non-stick without the Teflon
mcson Forum topicperforated bread pan without teflon? - Easter Bread
jpchisarion Forum topicItalian Easter Bread
- Availabilityswigginon Forum topicQuestion for Soutwestern Ontario Loafers
- thank you all for yourvyaption Forum topicOn shaping the night before (a question)
- Italian Easter Breadritavon Forum topicItalian Easter Bread
- spelt flour
SylviaHon Blog postGerard Rubaud 3-Grain Country Loaf
- A Manly SnackBoboshempyon Blog postPR’s Brown Sugar Cinnamon Babka
- What do you doRooon Forum topicItalian Easter Bread
- Do you mean that the dough
nicodvbon Forum topicDoes barley flour has any means to rise? - Pretty Nice Nickehanneron Blog postPR’s Brown Sugar Cinnamon Babka
- Totally amazing crumb!
dmsnyderon Blog post100% Whole Wheat Sourdough Success! - Barley Sourdough Breadshaklefordon Forum topicDoes barley flour has any means to rise?
- How nice of you, Giovanni!
dmsnyderon Blog postPane all'Olio
- Thanks! You can just use any
breadbakingbassplayeron Blog post2/8/10 - 65% Hydration Baguettes - excellentSalaheldinon Blog post2/8/10 - 65% Hydration Baguettes
- I went to the bakery and ...JoeVaon Blog postPane all'Olio
- omg, now I am starving
AnnaInNCon Blog postPR’s Brown Sugar Cinnamon Babka