Recent Forum and Blog Comments
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- CherriesAnnieTon Forum topicWhat's the cherry situation where you are?
- Roll Your Own
flournwateron Forum topic"Jelly Roll" Shaping - I have a weekly use for my starterJanknitzon Forum topicWhy don't we share ideas as to what to do with left-over sourdough starters?
- temperatures and rising timeapprenticeon Forum topicHELP please! rising times in different temps
- Very nice baguettes, Don!
dmsnyderon Blog postMcGuire's Pain de Tradition: Baguette & Bâtard - BTW the whole surface area &
Herbsmanon Forum topicWhy do my focaccia go stale within 24 hours? - I generally bake at 230 for
Herbsmanon Forum topicWhy do my focaccia go stale within 24 hours?
- Baguettes PhotoDonDon Blog postMcGuire's Pain de Tradition: Baguette & Bâtard
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- Fibrementpjkobulnickyon Forum topicpampered chef baking stones
- Best Deal Relative to Need
flournwateron Forum topicMixer for a new bread maker???
- Rehashpjkobulnickyon Forum topicMixer for a new bread maker???
- Thankspjkobulnickyon Forum topicColor balance
- I shape all my loaves that IAnonymouson Forum topic"Jelly Roll" Shaping
- The Polish rye is a big loafAnonymouson Forum topicLeader's Méteils au bleu - a success!
- Great.Nomadcruiser53on Blog postsuflower millet bread
- Both are very nice!txfarmeron Forum topicLeader's Méteils au bleu - a success!
- Nice Bread...I also save
SylviaHon Forum topicHamelman's Black Bread - Thanks Allcfmuirheadon Forum topicWhy don't we share ideas as to what to do with left-over sourdough starters?
- Why don't you try storing itAnonymouson Forum topicWhy do my focaccia go stale within 24 hours?
- A heavily topped focacciaAnonymouson Blog postCiabatta Pizza
- Thanks, David. I pulled it upAnonymouson Forum topicEffect of quantity of feed on sourdough starter ripening
- I think you are safe on a lotAnonymouson Forum topicLeader's Méteils au bleu - a success!
- excellent post - THANKS!
subfuscpersonaon Forum topicThe effect of scoring on loaf shape. - I also have a Designer 1.Anonymouson Forum topicCloth Bread storage bag?
- First Clear flour source.
dmsnyderon Blog postMiche, Pointe-à-Callière: Another James McGuire formula (from Hamelman's "Bread")
- Pronunciation pleaseehanneron Forum topicThe effect of scoring on loaf shape.
- Grigne
dmsnyderon Forum topicThe effect of scoring on loaf shape.
- Montreal and James McGuirecfmuirheadon Blog postMiche, Pointe-à-Callière: Another James McGuire formula (from Hamelman's "Bread")
- Sourdough Biscuitssephiepooon Forum topicWhy don't we share ideas as to what to do with left-over sourdough starters?
- Yeah, my favorite from thistxfarmeron Forum topicLeader's Méteils au bleu - a success!
- CYA == cover your a$$.fancypantalonson Forum topicpampered chef baking stones
- Great miche, David. I am weaksusanfnpon Blog postMiche, Pointe-à-Callière: Another James McGuire formula (from Hamelman's "Bread")
- I have 2 stonesApreaon Forum topicpampered chef baking stones
- At times like these
Soundmanon Forum topicEffect of quantity of feed on sourdough starter ripening - pampered chef pizza stoneed minturnon Forum topicpampered chef baking stones
- Talk to the people at Hodgson Mill
Soundmanon Forum topicinteresting info on food storage including grains, flours etc
- English Muffins Using Sourdough Starter - recipe links
subfuscpersonaon Forum topicWhy don't we share ideas as to what to do with left-over sourdough starters?
- Fermentation
Soundmanon Forum topicGluten gave out? Why?
- pardon meApreaon Forum topicBaking/Pizza Stones
- That's what I do as well. I'mSalomeon Forum topicWhy don't we share ideas as to what to do with left-over sourdough starters?
- Other angles to take
Yumaramaon Forum topicWhy don't we share ideas as to what to do with left-over sourdough starters? - question on mature culture (liquid)avatrx1on Blog postVermont Sourdough
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- SCORING>>>>>jannrnon Forum topicThe effect of scoring on loaf shape.
- I bought my 16X16X1 kilnBarbara Krausson Forum topicBaking/Pizza Stones
- Thank you...cfmuirheadon Forum topicWhy don't we share ideas as to what to do with left-over sourdough starters?
- If it turns out that wettingavatrx1on Forum topicWetting surface of proofed loaf improves oven spring?
- If you go onto any embroideryavatrx1on Forum topicCloth Bread storage bag?