Recent Forum and Blog Comments
- 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
- Thanks again!clairedenveron Forum topicBaking ahead for fresh sweet bread
- For My French Breaddeblacksmithon Forum topicIs White Homemade Bread Unhealthy?
- Thanks Sylviaehanneron Blog postLearning the Rubaud method
- long fermentation @ JoVainlovewbreadon Blog postEssential's Columbia
- MistakesPostal Grunton Blog postNotes to Self...
- sticky bunsqahtanon Forum topicsticky buns
- Gorgeous, Eric!
SylviaHon Blog postLearning the Rubaud method - We are synchronized! I useJoeVaon Blog postEssential's Columbia
- I Like this!!!LeeYongon Blog postNotes to Self...
- What is Plain Flour?
flournwateron Forum topicNewbie Here!
- ButtermilkGourmand2goon Forum topicIs White Homemade Bread Unhealthy?
- Thanks Paddyscakeinlovewbreadon Blog postEssential's Columbia
- Starving...Nymphaeaon Forum topicGift from a Facebook friend
- buttermilk starterinlovewbreadon Forum topicButtermilk starter . . . can I keep it going ?
- Jacobsbrookinlovewbreadon Blog postEssential's Columbia
- Thanks David!inlovewbreadon Blog postEssential's Columbia
- Thanks trailrunnerinlovewbreadon Blog postEssential's Columbia
- Hi Giovanni!inlovewbreadon Blog postEssential's Columbia
- Thanks, Shiao-Ping!
dmsnyderon Blog postGérard Rubaud Pain au Levain, a second bake