Recent Forum and Blog Comments
- 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 - 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