Recent Forum and Blog Comments
- The levain mystery (Not anymore?)BreadJazzon Forum topicThe levain mystery
- twisted baguette
Shiao-Pingon Blog postOne Very Successful Swiss Bread: the Paillasse (its story and an attempt of making it at home) - We did - now. We didn't meet,venkitacon Blog postArtisan II course - day one freedom, day five miche
- Great post Chouette!DonDon Blog postOne Very Successful Swiss Bread: the Paillasse (its story and an attempt of making it at home)
- I see this thread startedsourdough gregon Forum topicAnyone have an earth oven?
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- Try underproofing and/or blending with low gluten flours
Mini Ovenon Forum topicDisapointing Whole Wheat Bread - Disaponting whole wheatrayelon Forum topicDisapointing Whole Wheat Bread
- Such a beautiful loaf
chouette22on Blog postArtisan II course - day one freedom, day five miche - What a beautiful loaf of bread - and description of your class
wallyon Blog postArtisan II course - day one freedom, day five miche - temperaturebblearneron Forum topicSourness of Bread
- I guess it's just me but I'vedrhowarddrfineon Forum topicbooks
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Mini Ovenon Forum topicThe levain mystery
- melody, a question
Mini Ovenon Forum topicLemon Rosemary Formula
- Doing a SEARCH
Yumaramaon Forum topicThe levain mystery - I am hungry right now...
chouette22on Blog postBeer and Cheese, mmmm.
- Very Cute!!!Amorion Blog postcroissant fever
- ...with a dip
wallyon Blog postMore fun with fougasse - and a lesson learned
- Rosemary Lemon with Hazelnuts is in the ovenmlgriegoon Forum topicLemon Rosemary Formula
- is this a test?
subfuscpersonaon Forum topicbakers % - Bob, meet Normansmastyon Blog postBeer and Cheese, mmmm.
- I had read about that accident
chouette22on Blog postOne Very Successful Swiss Bread: the Paillasse (its story and an attempt of making it at home)
- Thanks
Mebakeon Forum topic100% Whole Wheat & 100% Whole Spelt - Feedingbblearneron Forum topicSourness of Bread
- whole grain crackers
Debra Winkon Blog postParade of favorites (including the third Yoghurt-Whole-Wheat bread) - Love it!smastyon Blog postBread gift bags
- So, did we say Hello?
Shiao-Pingon Blog postArtisan II course - day one freedom, day five miche
- Thankserg720on Forum topicbooks
- Thank you for your
Shiao-Pingon Blog postDan Lepard's Barm Bread (100% sourdough)
- Bottle-conditioned beer (again)einarfaon Blog postDan Lepard's Barm Bread (100% sourdough)
- Chouette, good work! theSalomeon Blog postOne Very Successful Swiss Bread: the Paillasse (its story and an attempt of making it at home)
- GlazeAnonymouson Forum topicGreenstein's Sour Rye Bread Note: There is an updated version.
- I don't think there is a hugeAnonymouson Forum topicbooks
- Thank you Summer
chouette22on Blog postMy recent breads and two desserts
- A shortcut
longhornon Forum topicbakers % - They all look great and I'msummerbakeron Blog postRecent Bread Work
- I love the cut out flowers onsummerbakeron Blog postMy recent breads and two desserts
- topping them sooner...
mrosen814on Forum topicBagel Topping Stickiness - Brick?althetraineron Forum topicToo much fun = overproofed
- assorted breads
cynthia dewon Basic pageCrunchy Seeds and the Stinky Cheese Bread - Shiao-Ping! I have the luxuryvenkitacon Blog postArtisan II course - day one freedom, day five miche
- Three things that can help inYerffejon Forum topic100% Whole Wheat & 100% Whole Spelt
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- Pre-cooking
AnnaInNCon Forum topicPre-cooked pizza crust? - Sourdough bakingboathook1on Blog postSOUREST SOURDOUGH BREAD
- Yes, they are twisted
chouette22on Blog postOne Very Successful Swiss Bread: the Paillasse (its story and an attempt of making it at home)