Recent Forum and Blog Comments
- I asked about this last weekrick.con Forum topicYulekaka
- it's a matter of flour and water
Elaginson Forum topicWanted: Thin, Crispy, Cracker like crust. - Durum Flourehanneron Forum topicDurum flour as a flavor enhancer @ ehanner
- yo ba seo, Mini
Elaginson Forum topic100% Rye
- Proofing timeehanneron Blog postDan Lepard's Walnut Bread - and my impression of the book
- Txfarmer a Questionehanneron Blog postDan Lepard's Walnut Bread - and my impression of the book
- Stan and SOL, rye retardation
Mini Ovenon Forum topic100% Rye - Julekagevdarmonon Forum topicYulekaka
- Fishy Soda BreadBazFon Forum topicFishy Soda Bread
- Baker's Percentages are used to determine hydration levelsJanknitzon Forum topicNew starter.... Next step??
- be careful with quarry tiles
Elaginson Forum topicstones/tiles 4 baking--where to buy, pdx area
- Clarification
monzyon Blog posttwo-preferment sourdough - Stonejannrnon Forum topicstones/tiles 4 baking--where to buy, pdx area
- quarry tiles at Home DepotMommaTon Forum topicstones/tiles 4 baking--where to buy, pdx area
- "fishy chemical leavener"inlovewbreadon Forum topicFishy Soda Bread
- Thanksinlovewbreadon Forum topicYulekaka
- I'm interested in reading theinlovewbreadon Forum topicDurum flour as a flavor enhancer @ ehanner
- Flat baguettes @ txfarmer
dmsnyderon Blog postBBA Poolish Baguette - with much modification - Once you find out which works
SallyBRon Forum topicPoolish Baguettes - Many thanksJeremyCherfason Blog postPane con Semola Rimacinata di Grano Duro
- Par Baking
longhornon Forum topicNeed help with par baking - All right! I've beensummerbakeron Forum topicPoolish Baguettes
- As with wheat flour, not allJoeVaon Blog postPane con Semola Rimacinata di Grano Duro
- This doesn't look rightMarnion Forum topicSourdough Cinnamon Swirl Bread Recipe
- SD Experiment @ hansjoakim
dmsnyderon Blog postSan Joaquin Sourdough: another variation produces the best flavor yet.
- Parbakingbreadman1015on Forum topicNeed help with par baking
- Great! Makes me wonder if my rustic dough is too wet...Anonymouson Blog postRustic crust and crumb
- here's an online recipe
davidg618on Forum topicYulekaka - Pizzaturosdolcion Forum topicMy Take On Thin-Crust Pizza After 30 Days Of Making Them
- try thisnbicomputerson Forum topicWhere to buy bulk wheat berries?
- Suddenly, in my search for a
mrfroston Forum topicBroiled bagels - Some commentsproth5on Blog postCroissants and Culinary School
- Thanksproth5on Forum topicCommercial Flour Milling
- Could be-baking soda has an awful taste when there is too muchclazar123on Forum topicFishy Soda Bread
- My recommendationmhjosephon Forum topicNY Bakers Deal for TFL Members
- If it helps...
Farineon Blog postMedieval Bread inspired by Dan Lepard - TX - Would you mind tellingsummerbakeron Blog postBBA Poolish Baguette - with much modification
- Try bothehanneron Blog postDan Lepard's Black Pepper Rye
- Wonderful loavesJeremyCherfason Blog postPane con Semola Rimacinata di Grano Duro
- European Versionehanneron Blog postMedieval Bread inspired by Dan Lepard
- No picture in my book eitherAnonymouson Blog postMedieval Bread inspired by Dan Lepard
- bagelsJoPion Forum topicBagel Problems!
- Sorry, can't answer yourspsqon Forum topicFishy Soda Bread
- gaining - and losing- strengthavatrx1on Blog postBBA Poolish Baguette - with much modification
- Passionehanneron Blog postSomething about myself....
- Thanks!!!Ekon Blog postSomething about myself....
- Hi inlovewbread
Shiao-Pingon Blog postSourdough French Bread - This is very interesting
Shiao-Pingon Blog postchameleon bread
- SF @ Davidhansjoakimon Blog postSan Joaquin Sourdough: another variation produces the best flavor yet.
- Good tip EricJeremyCherfason Blog postDan Lepard's Black Pepper Rye