Recent Forum and Blog Comments
- Sorry, I used mabaker's term
hutchndion Forum topicDo you use Bannetons for all of your breads? - Do you mix the dough with avincenttalleuon Blog postCroissants
- @Davidhansjoakimon Blog postRecent bakes
- 60% durum is the most I'd recommendJeremyCherfason Forum topicDurum flour
- HelloBertelon Forum topicDo you use Bannetons for all of your breads?
- Congrats, Steve!
Yippeeon Forum topicBlog Sighting - KUDOS
frenchcreek bakeron Blog postFinal Bakes of 2009 (Baguettes and Sourdough Miches) - Welcome!
dmsnyderon Blog postFirst Bake of 2010; Bouabsa baguettes - Nice recognition for SteveB!
dmsnyderon Forum topicBlog Sighting
- Beautiful bread and pastry!
dmsnyderon Blog postRecent bakes
- Beautiful baguettes
thebreadfairyon Blog postFinal Bakes of 2009 (Baguettes and Sourdough Miches) - Stunning bread
AWon Blog postHammelman's Pain au Levain - Wunderbar, Hans, especiallyrossnrolleron Blog postRecent bakes
- Update!
Elion Blog postCroissants - Thanks everyone!hansjoakimon Blog postRecent bakes
- Well, I am envious of the blizzard that is coming your way...
Shiao-Pingon Blog postChocolate Sourdough - Chad Robertson's way - And what was the consistency of your dough at that hydration?Joshua in Seattleon Forum topic105% hydration for fresh ground?
- It was Dave Miller.Joshua in Seattleon Forum topic105% hydration for fresh ground?
- Congratulations, Steve!hansjoakimon Forum topicBlog Sighting
- I'm a nerd tookimmeron Forum topicOh the Joy of Proofing Yeast
- That crumb is fantastic.
Floydmon Blog postFirst Bake of 2010; Bouabsa baguettes - Congrats!LindyDon Blog postmy first
- 50-50 mixLindyDon Forum topicUsing A Banneton
- Photos! Ah HA
utahcpaladyon Blog postChocolate Sourdough - Chad Robertson's way - Hey Broc!mabakeron Forum topicneed some help before doing my first bread workshop!
- Very niceAnonymouson Blog postFinal Bakes of 2009 (Baguettes and Sourdough Miches)
- WOWAnonymouson Blog postFirst Bake of 2010; Bouabsa baguettes
- Great looking breadehanneron Blog postFirst Bake of 2010; Bouabsa baguettes
- I'm sorry I haven't updatedFanciesmomon Forum topicWhat does your Sourdough Starter smell like?
- Hi utah cpa lady,
Shiao-Pingon Blog postChocolate Sourdough - Chad Robertson's way
- A Rare TreatSteveBon Forum topicKing Arthur bread courses - feedback needed
- Glass raised in toast!!Paddyscakeon Forum topicBlog Sighting
- Hi AB you can use that gluten
yozzauseon Forum topicDoughs Suddenly Won't Rise - Could Flour Be Bad? - No more flabLindyDon Forum topicBlog Sighting
- You gotta laughFeelin Crumbyon Blog postHot out of the oven
- Great postkorishon Forum topicBlog Sighting
- Taking TemperatureFeelin Crumbyon Forum topicPractice recipes-how small can I go?
- Much ObligedSteveBon Forum topicBlog Sighting
- The complete meal.LindyDon Blog postRecent bakes
- A good thread toLindyDon Forum topicDifferent types of sour?
- Hi
Elion Blog postAnanda's 2nd Blog: Hot Cross Buns
- Here are some pictures (If I
utahcpaladyon Blog postChocolate Sourdough - Chad Robertson's way
- worries about testingM2on Forum topicPractice recipes-how small can I go?
- Amazing !
Elion Blog postRecent bakes
- Ugh, I think my brain is
Stephanie Brimon Forum topic105% hydration for fresh ground? - Thanks Debrajanijon Forum topicBlog Sighting
- Was that Dave Miller?
Debra Winkon Forum topic105% hydration for fresh ground? - Howdy, again!Brocon Forum topicneed some help before doing my first bread workshop!
- I'm currently making breadLeadDogon Forum topic105% hydration for fresh ground?
- A simple class on biscotti.Martyon Forum topicKing Arthur bread courses - feedback needed