Recent Forum and Blog Comments
- Wow, the dough came right offMartynon Forum topicNKB my first attempt
- ice cubes
Mini Ovenon Forum topicFootball loaves.. not domed. What's up with that? - You're making me blush!
Mini Ovenon Blog postMini's Favorite 100% Rye Ratio
- Pi or Phi
Mini Ovenon Blog postMini's Favorite 100% Rye Ratio
- What baskets do you use to get such a wonderful shape?ramat123on Blog postCrackly Crust & Shiny Crumb: San Francisco Sourdough from AB&P
- Welcome from another KC person
pmccoolon Forum topicHi, from Kansas City, Missouri - Why not follow a recipe? Or
mrfroston Forum topicI won't bother putting effort into it again (W/Pictures) - Thanks for the reply, I'llMartynon Forum topicNKB my first attempt
- Thanks, I hadn't yet seen aliza2on Forum topicfrisian rye bread?
- Oh that looks really good!liza2on Forum topicfrisian rye bread?
- Safe Travels
RobynNZon Forum topicfrisian rye bread? - I'd love to see that recipe -liza2on Forum topicfrisian rye bread?
- Hi Robyn, I hope your fridgeliza2on Forum topicfrisian rye bread?
- Kibbled Rye
RobynNZon Forum topicfrisian rye bread?
- I already have too manyEdith Pilafon Forum topicThe Ultimate Bread Slicer
- Just a Loan
flournwateron Forum topicDoughs Suddenly Won't Rise - Could Flour Be Bad? - Why let it rest?Chausiubaoon Forum topicProblem...Sugar Liquifying in Pastry Making Process
- Russ has a pointEdith Pilafon Forum topicSeeking recipe ideas for a long acidic fermentation sourdough
- Welcome from Leavenworth, KSPostal Grunton Forum topicHi, from Kansas City, Missouri
- Thankskbkon Forum topicHigh Altitude Bread Baking
- Beautiful crust and crumb, Cap'nB!
dmsnyderon Blog postMC's Gerard Rubaud Miche ala Shiao-Ping - Fudge like?SumisuYoshion Blog postPane alla Gianduja
- I don't know if it would be that big of a deal...rick.con Forum topicHomemade Convection Oven?
- Yes you can ferment the doughLeadDogon Forum topicQuestion about % of starter to flour?
- Thank youtgraysonon Forum topicWhen the Dough Hook Won't Bite
- YUMMYjanijon Blog postWhite pizza with shrimp
- Roggerbrood Recipe
Francineon Forum topicfrisian rye bread? - Or you could follow doctors advice....
hutchndion Forum topicSeeking recipe ideas for a long acidic fermentation sourdough - Yesmaggiemon Forum topicHigh Altitude Bread Baking
- Thanks Larry.....
hutchndion Forum topicUsing an autolyse with long cool proof 100% sourdough
- Yes it is. You can callflourgirl51on Forum topicTo cut the Carbs - a whole grain sour dough?
- Dolf, have you ever triedsybramon Blog postMultigrain Oatmeal Sandwich Bread
- I used the dough to make pitas last nightdroidmanon Blog postLavash Crackers
- Thankskbkon Forum topicHigh Altitude Bread Baking
- Thank you.
mrfroston Forum topicPeter Reinhart's new Neopolitan Pizza Dough Recipe Problem
- Overnight bulk fermentciabattavention Forum topicPeter Reinhart's new Neopolitan Pizza Dough Recipe Problem
- That looks delicious!Janknitzon Blog postJim Lahey's Pizza Patate from "My Bread"
- Previous flour testciabattavention Forum topicPeter Reinhart's new Neopolitan Pizza Dough Recipe Problem
- Wham!Boboshempyon Blog postAnis Bouabsa's baguettes
- ThanksPeteyon Blog postAnis Bouabsa's baguettes
- Thanks Anis!Peteyon Blog postAnis Bouabsa's baguettes
- Very nice baguettes. Gorgeous crumb!
dmsnyderon Blog postAnis Bouabsa's baguettes
- There's another method that
nicodvbon Blog postSeed Cultures Gone A-Rye - You can try the old fold in
mrfroston Blog postPane alla Gianduja
- Interesting. Is that yourHo Doughon Forum topicTo cut the Carbs - a whole grain sour dough?
- http://www.thefreshloaf.com/nAnonymouson Blog postPane alla Gianduja
- Pheww...
dosidoughon Blog postBouabsizza - Here is a pic of the bread and ferment times
The Roadside Pie Kingon Forum topicQuestion about % of starter to flour? - Chocolat hazelnut bread
caviaron Blog postPane alla Gianduja (Chocolate and Hazelnut Bread) - I'm at almost 8000ftmaggiemon Forum topicHigh Altitude Bread Baking