Recent Forum and Blog Comments
- Awesome!althetraineron Blog postCroissants
- Fiesta pan de Cea Video
breadbakingbassplayeron Forum topicPan de Cea - Wowalthetraineron Blog postLussekatt - Swedish Santa Lucia Saffron buns
- No problem. Scrap dough is
breadbakingbassplayeron Blog post12/8/09 -Pizza
- Beautiful!
Floydmon Blog postLussekatt - Swedish Santa Lucia Saffron buns - So inspirational!hansjoakimon Blog postLussekatt - Swedish Santa Lucia Saffron buns
- Autolyze PLUS Stretch &Fold
Neil Con Forum topicHydration always off whack - My pleasure... I've baked 4
breadbakingbassplayeron Forum topicHow firm is a firm starter?
- Bricks in Hudson, WisconsinAnonymouson Forum topicPizza - Minneapolis
- Firm starterMarnion Forum topicHow firm is a firm starter?
- scrap dough?avatrx1on Blog post12/8/09 -Pizza
- Thanks for all the goodvincenttalleuon Blog postCroissants
- I am keeping a new firm
breadbakingbassplayeron Forum topicHow firm is a firm starter?
- Thanks for the comments --osx-addicton Forum topicFirst Sourdough loaf.. What should I do differently next time?
- Per Hamelman, a firm levainLindyDon Forum topicHow firm is a firm starter?
- National Cherry FestivalLindyDon Blog postTorta di Patate
- why would you pop the lid onsicilianbakeron Forum topicDLX - does anyone use the lid for rising?
- Missed a few stepsLindyDon Forum topicFirst Sourdough loaf.. What should I do differently next time?
- I can dig it..Mike Eon Forum topicStarter seems to work, but not getting a complete loaf..
- I just figured something
breadbakingbassplayeron Forum topicPan de Cea
- I'm glad you liked it.
dmsnyderon Blog postTorta di Patate - Use an old-fashioned poundRyeblossomon Forum topicLooking for firm ("carve-able") pound cake, or just cake, recipe
- Over Proofed?
flournwateron Forum topicFirst Sourdough loaf.. What should I do differently next time? - I'm using such wet dough on aRyeblossomon Forum topicA very, very wet dough
- can you tear dough?maurdelon Forum topicDLX - does anyone use the lid for rising?
- Try a hands-off approachGlass-Weaveron Forum topicHydration always off whack
- sponge
occidentalon Forum topicHow firm is a firm starter? - explaining the elaboration
Mini Ovenon Forum topicStarter seems to work, but not getting a complete loaf.. - Here's the recipe:
breadbakingbassplayeron Blog post12/8/09 -Pizza
- THAT WAS AWESOME!! thanks sobobm1on Blog postCroissants
- lovely pizza. you can tellAnonymouson Blog post12/8/09 -Pizza
- Great job!ciabattavention Blog postCroissants
- I made the torta di patateasicignon Blog postTorta di Patate
- 100% Rye Sourdoughjudyinnmon Forum topicA very, very wet dough
- I tried it, too.ciabattavention Forum topicBiga vs. straight dough Whole-Wheat Buttermilk Bread experiment
- Infra red thermometers are
yozzauseon Forum topicDough Temperature - Starting bread maniajocelynon Forum topicHow did you start baking bread?
- I took a pollehanneron Blog postJulia's Cranberry-Walnut-Pumpkin bread
- Thanks everyone!Anonymouson Forum topicConversion? Anyone? Anyone?
- question on making the ciabattaavatrx1on Forum topicJason's Quick Coccodrillo Ciabatta Bread
- Here's the recipe I useavatrx1on Blog post80% hydration ciabattas
- Drooling stilljanijon Blog postCroissants
- Thanksdroidmanon Blog postSourdough Boule With Goat Milk (REVISED)
- OK, elaboration: in theMike Eon Forum topicStarter seems to work, but not getting a complete loaf..
- I'm a little too busy theseLa masaon Forum topicPan de Cea
- Nice to knowFrench Foodieon Forum topicHydration always off whack
- Cuisinart here...jackie9999on Forum topicNeed help or suggestions!
- I'm betting either flour orfancypantalonson Forum topicHydration always off whack
- Italian beefLa masaon Blog post80% hydration ciabattas
- Couple of Links
flournwateron Forum topicBuckwheat biscuit recipe?