Recent Forum and Blog Comments
- Well...Nymphaeaon Forum topicGift from a Facebook friend
- Thank you, Occidental
Debra Winkon Blog postThe Good, the Bad, and the Enlightenment - Hmmm... I think not :-)
Debra Winkon Blog postThe Good, the Bad, and the Enlightenment
- Pizza Dough Recipe Needed
dablueson Forum topicPizza Dough Recipe Needed - Greetings from across the pondLindyDon Forum topicHello from Chicago
- Also, are you putting the
breadbakingbassplayeron Forum topicLoaf bread w/one side exploding - Oh, thanks for directing my
Debra Winkon Blog postThe Good, the Bad, and the Enlightenment
- Hamelman's Vermont sourdough
SallyBRon Forum topicMy favorite breads to bake are __________ . - Thanks Louie, and you're
Debra Winkon Blog postThe Good, the Bad, and the Enlightenment
- Dough hydration seems lowdrdobgon Blog postButter Croissants
- apprentices?cfmuirheadon Forum topicBread in Paris - Le Pain Parisien
- I get mostly great results
Debra Winkon Blog postThe Good, the Bad, and the Enlightenment
- Welcome Lorenehanneron Forum topicHey from Georgia
- Welcome to the site Johnehanneron Forum topicHello from Chicago
- You are right about
Debra Winkon Blog postThe Good, the Bad, and the Enlightenment
- Dense croissantsdrdobgon Blog postButter Croissants
- It was fun. It took me back
Debra Winkon Blog postThe Good, the Bad, and the Enlightenment
- I thought about that too, but
Debra Winkon Blog postThe Good, the Bad, and the Enlightenment
- To be vigilant :-)
Debra Winkon Blog postThe Good, the Bad, and the Enlightenment
- Thank You...
BettyRon Forum topicYet another vital wheat gluten question! - Check aroundLindyDon Forum topicOlive Oil
- Anything with unbleached
Frequent Flyeron Forum topicMy favorite breads to bake are __________ . - Well I'd say you didn't provevincenttalleuon Forum topic100% hydrated bread
- Helpglacialon Blog postButter Croissants
- Could it be that the ovenChristineHon Forum topicI won't bother putting effort into it again (W/Pictures)
- Brilliant and inspiring
Yumaramaon Forum topicBread in Paris - Le Pain Parisien - Beautiful Videoehanneron Forum topicBread in Paris - Le Pain Parisien
- One-side oven spring, why?kolobezkaon Forum topic100% hydrated bread
- I agree with you. It's not worth it spending $20 ...
Shiao-Pingon Blog postChocolate Sourdough - Chad Robertson's way - Whole wheat = sour, in my experience
pmccoolon Forum topicSourdough isn't sour :( - ATK California Olive Oil Comparison
mrfroston Forum topicOlive Oil - ATK Supermarket Olive Oil Comparison
mrfroston Forum topicOlive Oil
- supermarket qualityEdith Pilafon Forum topicOlive Oil
- no changepatnx2on Forum topicno knead problem
- Humidity?Janknitzon Forum topicno knead problem
- assuming your "seed culture" is the same hydrationEdith Pilafon Forum topicHelp: How to convert my firm starter to liquid and more questions about my starter
- Thanks, MC.
dmsnyderon Blog postGérard Rubaud Pain au Levain - AltusPostal Grunton Blog postAnother kind of crumb
- Chocolate roses, green fondantChausiubaoon Blog postOut with the old, in with the new
- ShowpiecesChausiubaoon Blog postOut with the old, in with the new
- The slices faired well. The
Mebakeon Forum topicI won't bother putting effort into it again (W/Pictures) - big batch?
ragreenon Forum topicJason's Quick Coccodrillo Ciabatta Bread - I keep a buttermilk starter in the fridge.PaddyLon Forum topicButtermilk starter . . . can I keep it going ?
- Changing formulaehanneron Blog postLearning the Rubaud method
- It's greatAussie Peteon Forum topicTo score or not to score my loaf before baking?
- Link
flournwateron Forum topicHelp: How to convert my firm starter to liquid and more questions about my starter - Fascinating manLindyDon Blog postLearning the Rubaud method
- Clairvoyance?LindyDon Forum topicOlive Oil
- How about auditing
RobynNZon Blog postVariation on a theme - This whole underground food
Matt Hon Blog postGrilled Pizza