Recent Forum and Blog Comments
- Adjusting hydration levels to
jpchisarion Forum topicWater, Flour, Techniques, and Humidity - Some additional thoughts on BBA liquid quantities
pmccoolon Forum topicWater, Flour, Techniques, and Humidity - Light Wheat Loaf
BettyRon Forum topicYet another vital wheat gluten question! - The taste doesn't really
breadbakingbassplayeron Blog postI don't like baking breads with all bread flour... - Avoiding Sweaty Socks
anandaon Forum topicRye sour fermentation: how long? - Loved it!smastyon Forum topicBread in Paris - Le Pain Parisien
- I've had my eye on it!smastyon Blog postOatmeal Cinnamon Rasin (and more) Bread
- Light Wheat cooking time
mrfroston Forum topicYet another vital wheat gluten question! - Fun postsmastyon Blog postOut with the old, in with the new
- Buttermilk starter and bread recipePaddyLon Forum topicButtermilk starter . . . can I keep it going ?
- Eggs in breadsmastyon Blog postUkranian Easter Bread--"Paskha"
- Thanks!smastyon Blog postUkranian Easter Bread--"Paskha"
- I will try that!smastyon Blog postUkranian Easter Bread--"Paskha"
- and now the lavash crackersdroidmanon Blog postLavash Crackers
- ok, I guess I am gonna haveRiverWalkeron Forum topicWater, Flour, Techniques, and Humidity
- Pizza cutter rollsmeadmakeron Blog postCiabattini (Ciabatta Rolls)
- sandwich bread
jpchisarion Blog post80/20 Pan Bread with levain
- Yes, I've already got therossnrolleron Blog postSong Of A Baker
- For a scientific look at bread aromas...
Farineon Blog postGérard Rubaud Pain au Levain - Thanks for the fun... JustBusche74on Blog postOut with the old, in with the new
- You can, but I'd spike your dough with some yeast...
breadbakingbassplayeron Forum topicCn I use my starter straight out of the fridge - unfed
- Sure you can
Crideron Forum topicBaking sourdough - Best just to let your ovenLoganKon Forum topicBaking for the First Time.. HELP!!
- Light Wheat Loaf
BettyRon Forum topicYet another vital wheat gluten question!
- You are welcome...
breadbakingbassplayeron Blog post1/21/10 Bake - 100% Hydration Whole Grain Muesli Bread
- Video on YouTubealabubbaon Blog postSong Of A Baker
- In the beginning, before IAnonymouson Forum topicBaking for the First Time.. HELP!!
- Humidity
jpchisarion Forum topicWater, Flour, Techniques, and Humidity
- Humidity
The Roadside Pie Kingon Forum topicWater, Flour, Techniques, and Humidity - Great bread...CaptainBatardon Blog post1/21/10 Bake - 100% Hydration Whole Grain Muesli Bread
- starterOldcampcookon Forum topicGift from a Facebook friend
- Cantucciturosdolcion Blog postThe King of Biscotti: Almond Biscotti “Cantucci”
- Just tried a new way...bakinbuffon Forum topicRetarding dough - in bulk or after shaping?
- I dunno . . .
ClimbHion Forum topicRecipe/technique for real hearth baking? - It will likely take a wee bit longer
Yumaramaon Forum topicHow fast can a starter um... start? - I can assure you that i did not use a ladle...
breadbakingbassplayeron Forum topic100% hydrated bread
- my goallogdrumon Forum topicRetarding dough - in bulk or after shaping?
- Another Milwaukeean checking in but in the same boatclazar123on Forum topicMilwaukee flour
- Hello there, maybe I can helpLoganKon Forum topicBaking for the First Time.. HELP!!
- Levy Deli Rye Question?
mrfroston Forum topicLevy's Deli Rye Bread (Variation)
- First time I greased, secondvincenttalleuon Forum topic100% hydrated bread
- Makes it even morevincenttalleuon Forum topic100% hydrated bread
- how did you know?
anandaon Blog postThe Good, the Bad, and the Enlightenment
- Pineapple juice is usedKrohaon Forum topicPineapple Juice Starter Help Needed
- Good question what is theBertelon Forum topicVideo Shows Kneading Technique for Very High Hydration
- Yost has bubbles!CeraMomon Forum topicHow fast can a starter um... start?
- I quite wish someone on myCeraMomon Forum topicGift from a Facebook friend
- choice of flour
anandaon Blog postAndy's Wonderful White
- panning?
Frankoon Forum topicBread with raisins - 2 lb loaf in my clay baker!Janknitzon Forum topicsteaming