Recent Forum and Blog Comments
- very informativeApreaon Forum topicOven problems caused by steaming or local conditions
- Looking good!
Mini Ovenon Forum topic100% whole wheat sourdough, missing the brick oven... - Hi Sylvia
Shiao-Pingon Blog postJames J MacGuire's Pain de Tradition - about room tempterature ...
Shiao-Pingon Blog postJames J MacGuire's Pain de Tradition
- Thanks for sending the linkAnonymouson Blog postJames J MacGuire's Pain de Tradition
- His restaurant in Montreal
Shiao-Pingon Blog postJames J MacGuire's Pain de Tradition
- Mumus for MenAnonymouson Blog postHamelman's 40% Rye - without commercial yeast
- Flournwater, there's an excellent threadvenkitacon Forum topicOvernight retardation causes gluten strength to drop dramatically? (updated with the resulting mess:))
- After the Danish
Pabloon Blog postHamelman's 40% Rye - without commercial yeast - Okie ..Anonymouson Forum topicStarter anyone willing to send me?
- 00 FlourBarbara Krausson Forum topic'00' flour
- This will work but youAnonymouson Blog postHamelman's 40% Rye - without commercial yeast
- Yes, we need to hear moreAnonymouson Forum topicShould I use steam or put a cloche on it?
- DLX specifications
caviaron Forum topicmixer speeds DLX - why stone for multiple sessions?
Pabloon Forum topicShould I use steam or put a cloche on it?
- Yes, Shiao-Ping. Thanks forAnonymouson Blog postJames J MacGuire's Pain de Tradition
- quick draw shoulder
Pabloon Blog postHamelman's 40% Rye - without commercial yeast
- another stunning bread
Pabloon Blog postJames J MacGuire's Pain de Tradition
- Hi Sylvia. I put a big heavyAnonymouson Forum topicShould I use steam or put a cloche on it?
- Dan's advice, that I've seenJust Loafinon Forum topicOvernight retardation causes gluten strength to drop dramatically? (updated with the resulting mess:))
- I think the only bad thing
SylviaHon Blog postHamelman's 40% Rye - without commercial yeast - Peek-a-boo
flournwateron Forum topicOvernight retardation causes gluten strength to drop dramatically? (updated with the resulting mess:)) - Hi Pamela, I m going to do a
SylviaHon Forum topicShould I use steam or put a cloche on it?
- Enough Experimenting for This Week
flournwateron Forum topicLearning through Experimentation
- Last of the Experiments
flournwateron Forum topicsubstitutions
- Stranger than fiction:
einon Forum topicYou know you're a breadmaker when..... - There's baking beauty inJust Loafinon Forum topicOvernight retardation causes gluten strength to drop dramatically? (updated with the resulting mess:))
- no-knead breadsshawnamargoon Forum topicNew York Times article on slow rise bread baked in a pot!
- You happen to notice that you
Pabloon Forum topicYou know you're a breadmaker when.....
- encouragement
Pabloon Blog postHamelman's 40% Rye - without commercial yeast
- DLXqahtanon Forum topicmixer speeds DLX
- Thanks. After the BBA
Pabloon Blog postHamelman's 40% Rye - without commercial yeast
- Thanks Yippee. :-Paul
Pabloon Blog postHamelman's 40% Rye - without commercial yeast
- Maybe paying attention to
Pabloon Blog postHamelman's 40% Rye - without commercial yeast
- YES!!!
Pabloon Blog postHamelman's 40% Rye - without commercial yeast
- E=IxR
flournwateron Forum topicOven problems caused by steaming or local conditions
- At the point you're at, I'dJust Loafinon Forum topicOven problems caused by steaming or local conditions
- Wow
Yippeeon Blog postHamelman's 40% Rye - without commercial yeast - You should be fine
Yippeeon Forum topicOvernight retardation causes gluten strength to drop dramatically? (updated with the resulting mess:))
- I have an inexpensive SalterAnonymouson Basic pageTools
- I did believe you, Eric, butAnonymouson Forum topicShould I use steam or put a cloche on it?
- I guess my main interest isjrodenon Forum topicPlanetary mixers and heavy dough
- Looks incredible, Paul.Anonymouson Blog postHamelman's 40% Rye - without commercial yeast
- thanks & updateLeahMon Forum topicbaking with a new starter--help!
- Too much protease?staff of lifeon Forum topicOvernight retardation causes gluten strength to drop dramatically? (updated with the resulting mess:))
- Looks like I just got here in
SylviaHon Blog postHamelman's 40% Rye - without commercial yeast
- cherry bread
Pabloon Blog postHamelman's 40% Rye - without commercial yeast
- two weeks
Pabloon Blog postHamelman's 40% Rye - without commercial yeast
- crumb and taste
Pabloon Blog postHamelman's 40% Rye - without commercial yeast
- Yes, I would say so..but in
SylviaHon Forum topicShould I use steam or put a cloche on it?