Recent Forum and Blog Comments
- Purchase Pending?
flournwateron Forum topicBaking Stone–How do you get the bread on there?? - They're for Dunkin'
flournwateron Forum topicSo is biscotti actually bread?
- So is the sticky dough normal for biscottis?clazar123on Forum topicSo is biscotti actually bread?
- I'm going to build one...
Yippeeon Forum topicQuick proofing box from available materials - Corruption in sourdough
Debra Winkon Forum topicProblems transitioning from rye/whole wheat to white flour. - more like a cookieSean McFarlaneon Forum topicSo is biscotti actually bread?
- Good advice! But here is some infoclazar123on Forum topicBread for Dialysis Patients
- biscotti
pelosofamilyon Forum topicSo is biscotti actually bread? - You could try less water
Mini Ovenon Forum topicFlat loaf profile - Cookbookscmkrauseon Forum topicI'm looking for a good cookbook
- It's terrificMarnion Blog postGuinness Stout Gingerbread
- Won't sayproth5on Blog postLearning and adjusting
- Those look nice, and
mrfroston Forum topicThe best ciabatta recipe - looking forwardJudonon Blog postGuinness Stout Gingerbread
- Thanks!
SaraBCleveron Forum topicStarting a Starter - Sourdough 101, a Tutorial - Bread for dialysis patients
dmsnyderon Forum topicBread for Dialysis Patients - Interesting thoughts about hydration, Pat
pmccoolon Blog postLearning and adjusting - Lovely
Floydmon Blog postBBA Stollen - And I can see why
pmccoolon Blog postBBA Stollen
- Macaronsproth5on Forum topicI'm looking for a good cookbook
- re: David G's bread book pollejmon Forum topicThis may sound like stupid questions...
- good cookbookFeelin Crumbyon Forum topicI'm looking for a good cookbook
- freezermilwaukeecookingon Forum topicWhat Happened to my Focaccio
- Ciabatta rolls resultsrrossion Forum topicThe best ciabatta recipe
- whole foodsSean McFarlaneon Forum topiconline or mail-order source for white wheat berries?
- To soften the crust
Mini Ovenon Forum topicneed help Crumbtastic rye with a crust a little to hard
- Thanks everyone! This justmurphalerton Forum topicBaking Stone–How do you get the bread on there??
- Gorgeous!!!M2on Blog postBig WFO bake
- Yes, bread looks great! ItM2on Blog postBuckwheat Batard
- Thank you!smastyon Blog postShiao-Ping's Chocolate SD-My take
- Baking Sheetjanijon Forum topicBaking Stone–How do you get the bread on there??
- Use a rubberbandsmastyon Forum topicMeasuring rise -- doubling, tripling, etc
- I store my culture in a masonsmastyon Forum topicStoring Starter in Mason Jar?
- Doesn't look like it is still availableclazar123on Forum topiconline or mail-order source for white wheat berries?
- Gluten developmentbakerkingon Forum topicMeasuring rise -- doubling, tripling, etc
- Plasticizing Cold Butterproth5on Forum topicMy first brioche
- You should tell people thatalabubbaon Blog postBig WFO bake
- Stoneware
mrfroston Forum topicCast Iron bread pans that stack, general recommendations?
- here is a beaut for $ 8.49, Paula Deen loaf pan
AnnaInNCon Forum topicCast Iron bread pans that stack, general recommendations? - Elevationproth5on Forum topicWhat does elevation got to do got to do with anything?
- Self-controlledSteveBon Forum topicQuick proofing box from available materials
- i've gone as far as makingAnonymouson Blog postBuckwheat Batard
- We had a great time.janijon Blog postBig WFO bake
- Marathon sessionproth5on Forum topicPutting the question to the hive mind...
- Nojanijon Blog postBig WFO bake
- Yeast can survive in freezingpattyfermentyon Forum topicWhat Happened to my Focaccio
- Altitudeproth5on Blog postLearning and adjusting
- You are quite clearly on theYerffejon Forum topicMeasuring rise -- doubling, tripling, etc
- Self-controlled?
Yippeeon Forum topicQuick proofing box from available materials
- Reinhart haslogdrumon Forum topicBest sourdough cultures to buy