Recent Forum and Blog Comments
- This whole underground food
Matt Hon Blog postGrilled Pizza - Yes, I'm pretty sure a couple
mrfroston Forum topicYet another vital wheat gluten question! - Mr Frost
BettyRon Forum topicYet another vital wheat gluten question! - crumb shotrileybrion Forum topicTo score or not to score my loaf before baking?
- Slash = More surface area for
Matt Hon Forum topicTo score or not to score my loaf before baking?
- I've made this so many times
Matt Hon Forum topicPizza Dough Recipe Needed
- I'll second or rather third
Matt Hon Forum topicSourdough isn't sour :(
- In Brian's deffense
Yumaramaon Forum topicTo score or not to score my loaf before baking? - More bang for the buckLindyDon Blog postOut with the old, in with the new
- Looks really goodjanijon Blog postOatmeal Cinnamon Rasin (and more) Bread
- And what would happen...
Mini Ovenon Blog postThe Good, the Bad, and the Enlightenment - Slash or not SlashAussie Peteon Forum topicTo score or not to score my loaf before baking?
- Ah!proth5on Blog postVariation on a theme
- Great linkAngeloon Forum topicSourdough isn't sour :(
- Now if that isn't a great
DorotaMon Blog postOut with the old, in with the new - A most fascinating andLindyDon Blog postVariation on a theme
- The table represents...
Farineon Blog postGérard Rubaud Pain au Levain - You can do just fine with AP
Mini Ovenon Forum topicNewbie Here!
- great looking loaves
occidentalon Blog postThe Good, the Bad, and the Enlightenment - Gérard's levain formula @ MC
dmsnyderon Blog postGérard Rubaud Pain au Levain - Virginia sourLindyDon Forum topicSourdough isn't sour :(
- Thank you
Franchielloon Forum topicWhat is the difference between a levain and a starter - Was just thinking that...maryservon Forum topicI won't bother putting effort into it again (W/Pictures)
- Great comparison photoLindyDon Blog postThe Good, the Bad, and the Enlightenment
- pizza recipe for half sheet baking panbartwinon Forum topicPizza Dough Recipe Needed
- Wow, thanks for this. While IAngeloon Forum topicSourdough isn't sour :(
- if you keep your bread in a
nicodvbon Forum topicIs this the correct rye bread crumb? - ... buy them as posters?
Makoon Blog postA Visualization of the Breads /Cheeses of France by location - Thanks for putting me rightMartynon Forum topicGift from a Facebook friend
- Protein as a Guide
flournwateron Forum topicNewbie Here! - Link
flournwateron Forum topicSourdough isn't sour :(
- Alternate steaming system
davidg618on Blog postThe Good, the Bad, and the Enlightenment - Thanks for the interestinglouie brownon Blog postThe Good, the Bad, and the Enlightenment
- sharing bulk flourMsLon Forum topicEast Coast Bakers?
- Hey ya'all, thanks for thepincupoton Forum topicIs this the correct rye bread crumb?
- Have you looked at "A Pizza Primer"?Edith Pilafon Forum topicPizza Dough Recipe Needed
- sharing bulk flourPeggy Bjarnoon Forum topicEast Coast Bakers?
- You lucky Girl!ehanneron Blog postThe Good, the Bad, and the Enlightenment
- Steam and bloomproth5on Blog postThe Good, the Bad, and the Enlightenment
- Don't exactly know yet what'sTinapoyon Forum topicNewbie Here!
- Desirable is how I see theYerffejon Blog postThe Good, the Bad, and the Enlightenment
- ...... Little or no salt
Doughtagnanon Blog postGérard Rubaud Miche - Also, when you think you have
breadbakingbassplayeron Blog postNotes to Self... - I have pretty much the same
breadbakingbassplayeron Blog postThe Good, the Bad, and the Enlightenment
- Feel free to add to this
breadbakingbassplayeron Blog postNotes to Self...
- Because a seed on the crustCaltrainon Forum topicHow to get seed toppings to stay on my loaf?
- Light "Cracked" Wheat bread
mrfroston Forum topicYet another vital wheat gluten question!
- I'm just curious how often
breadbakingbassplayeron Blog postNotes to Self...
- sharing bulk flourMsLon Forum topicEast Coast Bakers?
- Detailskolobezkaon Blog post1/21/10 Bake - 100% Hydration Whole Grain Muesli Bread