Recent Forum and Blog Comments
- Same hereHo Doughon Forum topicHow fast can a starter um... start?
- 10 to 15 minutes, or so. The
mrfroston Forum topicshaping dough video - Wonderful tripJeremyCherfason Forum topicThe good and the bad of a challenge...
- Yes, I have just read it.
Shiao-Pingon Blog postCrumpets and Muffins - photos
anandaon Blog postNew Obsession - Thanks for the tips, I did
arloon Forum topicConverting Hamelman's Liquid Levain to a 50% - Lots of advice in this forumenaidon Forum topicIs White Homemade Bread Unhealthy?
- Indeed, it can workJeremyCherfason Forum topicI don't bother to refresh anymore
- crumpets
anandaon Blog postCrumpets and Muffins
- PS If you need help translating the flour or recipe boxes
AnnaInNCon Blog postPoolish Rye & Whole Wheat Bread - Barry's Artisan Bread - Jenny, I have never baked with molasses.
AnnaInNCon Blog postPoolish Rye & Whole Wheat Bread - Barry's Artisan Bread
- Thanks
anandaon Blog postCrumpets and Muffins
- Hi Shiao-Ping, stencil
Mini Ovenon Blog postGérard Rubaud Miche - Muffins and crumpets
Shiao-Pingon Blog postCrumpets and Muffins
- Pa de pagèsAbracaboomon Forum topicSpanish Breads?
- see my blog
anandaon Blog postGérard Rubaud Miche
- I can hardly believe, but I
SallyBRon Forum topicThe good and the bad of a challenge... - Thank youAbracaboomon Forum topicBeginner needs help with dough stickiness.
- How long do you wait betweenAbracaboomon Forum topicshaping dough video
- Britain Today
anandaon Blog postCrumpets and Muffins
- American 'muffins'Mary Fisheron Blog postCrumpets and Muffins
- Are proofing baskets used forAbracaboomon Forum topicSlash and burn
- Yep no further mixing, it'svincenttalleuon Forum topic100% hydrated bread
- Hamelman vs. Jean LeFleur
Shiao-Pingon Blog postGérard Rubaud Miche
- method?kolobezkaon Forum topic100% hydrated bread
- Salt to levainfoolishpoolishon Blog postGérard Rubaud Pain au Levain
- Thankskorishon Blog postspelt and Pain au Levain bake
- @ Eric re. basket case
dmsnyderon Blog postGérard Rubaud Pain au Levain - Signs of progress
pmccoolon Blog postNew Baguettes and a few buys - chemicalsSean McFarlaneon Forum topicturning drop cloth into a couche
- fiberSean McFarlaneon Forum topicIs White Homemade Bread Unhealthy?
- 2 years latermilwaukeecookingon Forum topicCost of flour
- Salt, etc. @ MC.
dmsnyderon Blog postGérard Rubaud Pain au Levain
- Thanks 2go
The Roadside Pie Kingon Forum topicIs White Homemade Bread Unhealthy? - Lovely bread, Korish
pmccoolon Blog postspelt and Pain au Levain bake
- The translucency
pmccoolon Blog postTranslucent Crumb
- Yeast and acidhansjoakimon Blog postGérard Rubaud Miche
- It's complicatedGourmand2goon Forum topicIs White Homemade Bread Unhealthy?
- Getting better all the time
The Roadside Pie Kingon Blog postWill Slick Method 100% naturally leavened Sourdough
- Salt?
Farineon Blog postGérard Rubaud Pain au Levain - They look wonderful. I guessLeadDogon Blog postWill Slick Method 100% naturally leavened Sourdough
- Crumpets and English Muffins
Bixmeisteron Blog postCrumpets and Muffins - Crumpets and English Muffins
Bixmeisteron Blog postCrumpets and Muffins
- Also the BBA mentions thatItalianBakeron Forum topicbleached or unbleached ?
- Wheat Sheaf
Bixmeisteron Blog postHarvest Festival Sheaf
- Wheat Sheaf
Bixmeisteron Blog postHarvest Festival Sheaf
- Those bubbles may not be what you think
Yumaramaon Forum topicHow fast can a starter um... start? - And if you have more than you can use
Yumaramaon Forum topicyogurt/buttermilk
- That's what I use
Yumaramaon Forum topicturning drop cloth into a couche
- If you run out of buttermilkcelesticaon Forum topicyogurt/buttermilk