Recent Forum and Blog Comments
- Beautiful Bread!
dmsnyderon Blog postEssential's Columbia - Sometimes you just knowehanneron Blog postSour dough: leaven refreshment, and ash content
- What are the fine rattan baskets called?
Yumaramaon Forum topicHomemade Brotform Help - only in English
Mini Ovenon Forum topicHomemade Brotform Help - Yes, I've had good luck with mine. There are opinions
OldWoodenSpoonon Forum topicQuarry Tiles ("Baking Stones") - Would you say you used 1 1/2kg flour?
Mini Ovenon Forum topicsticky buns
- Adding ButtermilkAussie Peteon Forum topicIs White Homemade Bread Unhealthy?
- I would have left it in the oven longer
Mini Ovenon Forum topicIs this the correct rye bread crumb?
- Bread for the WeekBrocon Forum topicWhen to freeze dough?
- I had the same question a while back
Yumaramaon Forum topicIs this the correct rye bread crumb?
- Although there is confusion
Yumaramaon Forum topicHomemade Brotform Help
- Going to make this onjombayon Blog postGérard Rubaud Pain au Levain, a second bake
- Nice job...100%CaptainBatardon Blog post1/21/10 Bake - 100% Hydration Whole Grain Muesli Bread
- Thank for reminding ....CaptainBatardon Blog postEssential's Columbia
- I asked Gérard...
Farineon Blog postGérard Rubaud Pain au Levain, a second bake - Mmm-mmm..Paddyscakeon Blog postNury rye baking marathon...tutorial on dealing with high hydration dough...
- Say, in a pound of flour, you
mrfroston Forum topicYet another vital wheat gluten question! - Nice job!!Paddyscakeon Blog postEssential's Columbia
- Banneton vs BrotformPaddyscakeon Forum topicHomemade Brotform Help
- I was so tired ...
trailrunneron Blog postNury rye baking marathon...tutorial on dealing with high hydration dough... - Yup, weight loss and good nutrition is complicated..Paddyscakeon Forum topicIs White Homemade Bread Unhealthy?
- 7 grams would be about a half
ragreenon Forum topicQuick Rustic Ciabatta Pizza - Recipe, Full Howto with Pics - Check out the Videos at the top
Mini Ovenon Forum topicHello, from a dabbler who starting to get more serious
- Thank you ... I thoughtcajun_1on Forum topicStarter
- Love a sense of humor..Paddyscakeon Forum topicIs White Homemade Bread Unhealthy?
- For what it's worth, when I
ragreenon Forum topicQuick Rustic Ciabatta Pizza - Recipe, Full Howto with Pics
- DisagreeGourmand2goon Forum topicIs White Homemade Bread Unhealthy?
- Mine is generally 2-3,
ragreenon Forum topicQuick Rustic Ciabatta Pizza - Recipe, Full Howto with Pics
- Yowza!
ragreenon Forum topicQuick Rustic Ciabatta Pizza - Recipe, Full Howto with Pics
- Thanks, Howard!
dmsnyderon Blog postGérard Rubaud Pain au Levain, a second bake
- Lovely Nury Rye!
dmsnyderon Blog postNury rye baking marathon...tutorial on dealing with high hydration dough...
- Loose lid unless you want to clean the ceiling!Janknitzon Forum topicStarter
- No, no, no!Janknitzon Forum topicBaking ahead for fresh sweet bread
- Hi Syb, welcome!
Shiao-Pingon Blog postChocolate Sourdough - Chad Robertson's way - not a very successful outcome!clairedenveron Forum topicGingerbread
- Hi Steve
Shiao-Pingon Blog postGérard Rubaud Miche
- Thanks, Janknitzclairedenveron Forum topicBaking ahead for fresh sweet bread
- hydrationkorishon Blog post1/21/10 Bake - 100% Hydration Whole Grain Muesli Bread
- Who's Been Sleeping in that Bed?
flournwateron Forum topicHomemade Brotform Help - An old rule of thumbproth5on Forum topicTo score or not to score my loaf before baking?
- You can use virtually
mrfroston Forum topicReplacing wheat bran in Struan bread.
- Yes the cold Northehanneron Blog postAnother "version" of the Rubaud Miche :)
- Only natural yeastscottsourdoughon Forum topicstarter from yeast or not?
- Good luckArbygon Forum topicI am new here!!!!
- splatter guards-rileybrion Forum topicNwebie question - Cooling the fresh baked loaf
- Thanks to you all!Feelin Crumbyon Forum topicQuarry Tiles ("Baking Stones")
- Great work, Davidholds99on Blog postGérard Rubaud Pain au Levain, a second bake
- let me clarify, morerileybrion Forum topicTo score or not to score my loaf before baking?
- On this behalf, can someone
nicodvbon Forum topicTo cut the Carbs - a whole grain sour dough? - hydrationenaidon Blog post1/21/10 Bake - 100% Hydration Whole Grain Muesli Bread