Recent Forum and Blog Comments
- It's pure geekeryJeremyCherfason Blog postArtisan bread school
- I second Eric's choice
davidg618on Forum topicChoosing a new oven - The formula islogdrumon Forum topicSourdough in baguettes
- Sourdough takes more time than I have, but wiil try (yeah snow!)Anonymouson Forum topicSourdough in baguettes
- Welcome to the Loaf Bethel!ehanneron Forum topicLurker says hello from Portland OR
- Looks delicious!ehanneron Blog postBarley Rye Sourdough
- www.fantes.com is a goodTrishinomahaon Forum topicWould like to locate a place that sells brioche pans to bake multiple at a time?
- Gas vs Electricehanneron Forum topicChoosing a new oven
- Sorry for the
mrfroston Blog postCorny Semolina Sticks - Thank you againKrohaon Forum topiclooking for reliable vegan recipes for cookies, brownies, etc.
- I expressed myself
nicodvbon Forum topicDoes barley flour has any means to rise? - Your snow picture looks like my block here...CaptainBatardon Blog postGrissini: Italian Bread Sticks
- More sour micheDoc Tracyon Blog postSmall Miches, Pointe-à-Callière and Straight Sourdough 70% Hydration
- I would also convert my rye
Mini Ovenon Forum topicDoes barley flour has any means to rise? - The starter keeps on growing
nicodvbon Forum topicDoes barley flour has any means to rise?
- Well done!
Mebakeon Blog postBarley Rye Sourdough - Thanks, David
Mebakeon Blog post100% Whole Wheat Sourdough Success!
- If your thermometer readsAbracaboomon Forum topicApology for help request on no-knead bread
- That helpsalinehueyon Forum topicAlcohol smell from bread 4 days old
- Not only that.Abracaboomon Forum topicIn Praise of the Amateur Artisan Baker
- You never know.Abracaboomon Forum topicCra-zee oven spring
- Thanks, Salma
Mebakeon Blog post100% Whole Wheat Sourdough Success!
- "So how do I convert a 100%Abracaboomon Forum topicBarm in place of Levain? Confused....
- cold ovenSean McFarlaneon Forum topicTemperature adjustment for pan
- Use of high-gluten flour. @ Nick.
dmsnyderon Blog postSan Joaquin Sourdough: another variation produces the best flavor yet. - Why don't you just make sourdough baguettes?
dmsnyderon Forum topicSourdough in baguettes
- Perhapsswigginon Forum topicQuestion for Soutwestern Ontario Loafers
- Welcome from a 2nd generation Amercan Welshman
davidg618on Forum topicLurker says hello from Portland OR
- Flour storage
davidg618on Forum topicIngredient Storage?
- In orginal bagsLindyDon Forum topicIngredient Storage?
- Pate Fermente ReplyAussie Peteon Blog postCorny Semolina Sticks
- Beautiful! and...
Mini Ovenon Blog postBarley Rye Sourdough
- Barley ryepleveeon Blog postBarley Rye Sourdough
- like here?
Mini Ovenon Blog postMini's Favorite 100% Rye Ratio
- Arva flourdwcolemanon Forum topicQuestion for Soutwestern Ontario Loafers
- Please correct me if I'm
Mini Ovenon Forum topicLevain building method question
- Interesting
Faith in Virginiaon Forum topicLevain building method question - Had some more tonight...Boboshempyon Blog postSan Joaquin Sourdough: another variation produces the best flavor yet.
- Nice pictures!althetraineron Blog postGrissini: Italian Bread Sticks
- a happy mistake...and THANKS!Anonymouson Forum topicWhat things can I add to my wheat bread without otherwise altering the recipe?
- Sourdough Cake Recipe
dablueson Forum topicSourdough in chocolate cake? - Pate fermente?
mrfroston Blog postCorny Semolina Sticks
- My Mixersaraugieon Forum topicIs there a difference in speed settings between home mixers? Most instructions say "Mix on low speed (#2 if using a KitchenAid)"
- pH for the counter top varies
Mini Ovenon Forum topicLevain building method question
- hydration
jpchisarion Blog post80/20 Pan Bread with levain - covered dough
jpchisarion Forum topicCover Benched Dough??
- you've inspired meRiverWalkeron Forum topicFirst Ciabatta
- WOW those are fantastic!
SylviaHon Blog postGrissini: Italian Bread Sticks - Welcome, Bethel, to theLindyDon Forum topicLurker says hello from Portland OR
- Yummies.LindyDon Blog postGrissini: Italian Bread Sticks