Recent Forum and Blog Comments
- I could see a potential valueRiverWalkeron Forum topicsteaming
- Thanks for chipping
Shiao-Pingon Blog postChocolate Sourdough - Chad Robertson's way - Taking it outkorishon Blog postUkranian Easter Bread--"Paskha"
- My recipe is up now...
breadbakingbassplayeron Forum topic100% hydrated bread - OK... The recipe is up.
breadbakingbassplayeron Blog post1/21/10 Bake - 100% Hydration Whole Grain Muesli Bread
- Maybe someone knowsBertelon Forum topicOlive Oil
- Might be a good idea to findBertelon Forum topicOlive Oil
- Thank you Vincent :-)kolobezkaon Forum topic100% hydrated bread
- Google or find a World Maket
flournwateron Forum topicOlive Oil - Vanilla Beansinlovewbreadon Blog postChocolate Sourdough - Chad Robertson's way
- I prefer to ferment beforeRebelWithoutASauceon Forum topicRetarding dough - in bulk or after shaping?
- Buttermilk Starter Recipe
cgmeyer2on Forum topicButtermilk starter . . . can I keep it going ? - Thanks!rick.con Forum topicVery liquid sourdough
- Sigh....
Franchielloon Forum topicBread in Paris - Le Pain Parisien - I'm speaking in comparison toChausiubaoon Blog postOut with the old, in with the new
- Looks goodkorishon Blog postUkranian Easter Bread--"Paskha"
- Kneading
jennylohon Blog postPoolish Rye & Whole Wheat Bread - Barry's Artisan Bread - Thank you for the offer
jennylohon Blog postPoolish Rye & Whole Wheat Bread - Barry's Artisan Bread
- Great recipe! I made thismeadmakeron Blog postThe King of Biscotti: Almond Biscotti “Cantucci”
- Ahh, Scout hobo stew! Delicous memories.
OldWoodenSpoonon Forum topicRecipe/technique for real hearth baking? - my take on salted butterkorishon Blog postGérard Rubaud Pain au Levain
- I find I have to oil it
Mini Ovenon Blog postGrüne Erde /Green Earth Clay bread baker - Many thanks for your write up.
Shiao-Pingon Blog postSour dough: leaven refreshment, and ash content
- Bread Flourehanneron Blog postAndy's Wonderful White
- Appreciate the tips, JohnLindyDon Forum topicHello from Chicago
- I'm excited to try thisEdith Pilafon Blog postAndy's Wonderful White
- Great White Fishehanneron Blog postAndy's Wonderful White
- Well, make yourself a vision
Debra Winkon Blog postThe Good, the Bad, and the Enlightenment - Great example.rossnrolleron Blog postGérard Rubaud Pain au Levain
- Pineapple Juice Starter Help Needed
dablueson Forum topicPineapple Juice Starter Help Needed - 2 suggestionsJanknitzon Forum topicCall me Crusty! . . . or maybe not.
- That's for sure!
Yumaramaon Forum topicPineapple Juice Starter Help Needed - Courage is all it takes
flournwateron Forum topicPineapple Juice Starter Help Needed
- InterestingLindyDon Forum topicBread in Paris - Le Pain Parisien
- Looks great. Nice work,
Floydmon Blog postAndy's Wonderful White - My 'regular' olive oil is theasicignon Forum topicOlive Oil
- Thanks for your input EdithJanwaon Forum topicHelp: How to convert my firm starter to liquid and more questions about my starter
- Thanks for the suggestions
hutchndion Forum topicHydration, recipes, aging eyeballs - 88%? Ha! No wonder this was
hutchndion Forum topicHydration, recipes, aging eyeballs
- Keep going.
Yumaramaon Forum topicPineapple Juice Starter Help Needed
- gorgeous loaves...
trailrunneron Blog postAndy's Wonderful White - Cornbread
TimandGlendaGon Forum topicFried chicken and Cornbread. - This little loaf I baked justKenKon Forum topicFinally, some measure of sourdough success
- Try to clarify
anandaon Blog postSour dough: leaven refreshment, and ash content - the way I calculate it
occidentalon Forum topicHydration, recipes, aging eyeballs - My favalthetraineron Blog postOut with the old, in with the new
- these are really gooddroidmanon Blog posthamburger buns topped with sesame seeds
- Here's the crumb shot with the revised recipedroidmanon Blog postSourdough Boule With Goat Milk (REVISED)
- I don't use bread flouralthetraineron Blog postI don't like baking breads with all bread flour...
- Lovely clipalthetraineron Forum topicBread in Paris - Le Pain Parisien