Recent Forum and Blog Comments
- Thank you
Yippeeon Blog post20090617 Anis Bouabsa's Baguettes - Second Attempt Strategy :)Steve Hon Forum topicReinhart Whole Wheat Sandwich Bread (Flat)
- Weighing flourrayelon Forum topicWeighing flour ...are you sure it makes sense?
- I'm talking about Reinhart'sezmon Forum topicReinhart Whole Wheat Sandwich Bread (Flat)
- re: foil roasting pan (dollar store)ejmon Blog postEssential Equipment for Bread Making
- Hello Woz
Shiao-Pingon Blog postChinese Sourdough Bread? - sourdough cookies and cake
sharonkon Forum topicSourdough Cookies? - My starter is now quadruplingavaserfion Forum topicAnother one: Sourdough not rising
- 16-18 hours?LindyDon Forum topicsourdough catastrophe
- Probably the best tasting bread I baked!stefchikon Blog postMy Weekend baking - Variations on familiar themes
- THank you for the info. Iavatrx1on Forum topicBaker's couche
- ExactlyJust Loafinon Forum topicsourdough catastrophe
- Every successful person inJust Loafinon Forum topicAdvice..
- Add book name please?Dragonboneson Forum topicReinhart Whole Wheat Sandwich Bread (Flat)
- cardboard works too, LOLDragonboneson Forum topicHow to transfer shaped loaf to pizza stone without losing all the gas/shape?
- Remind yourself...
AWon Forum topicAdvice.. - Remind yourself...
AWon Forum topicAdvice..
- Thanks Pamela, you can trackblackbirdon Blog post1st try croissants and poolish rye
- Flat Reinhart Whole Grainezmon Forum topicReinhart Whole Wheat Sandwich Bread (Flat)
- Ultra FrugalJanknitzon Forum topicHow to transfer shaped loaf to pizza stone without losing all the gas/shape?
- Hi althetrainer
Shiao-Pingon Blog postChinese Sourdough Bread?
- I exclusively use theJust Loafinon Blog postEssential Equipment for Bread Making
- You made me a hero!carrtjeon Basic pageCinnamon Raisin Oatmeal Bread
- Don't feel bad...tananaBrianon Forum topicAnother one: Sourdough not rising
- Seconding flournwater's postDerekLon Forum topicHow to transfer shaped loaf to pizza stone without losing all the gas/shape?
- Not sure where you live, butbakermomof4on Forum topicHow to transfer shaped loaf to pizza stone without losing all the gas/shape?
- That's interesting - do youvenkitacon Forum topicHow to transfer shaped loaf to pizza stone without losing all the gas/shape?
- You should love the convection mode....but...Pain Partouton Forum topicConvection Baking question...
- It must be hardalthetraineron Blog postYeast Free, Gluten Free, Dairy Free, Sourdough Starter
- That sounds like anAnonymouson Blog postMy Three-Day, Rotating, Country White Bread
- More convection advice sought ...davidinportlandon Forum topicConvection Baking question...
- Custard buns, a big hitalthetraineron Forum topicMy house is full of breads yet I couldn't help making these
- water content
Mini Ovenon Forum topicusing biga, poolish etc? - A maple peel and semolinasphealeyon Forum topicHow to transfer shaped loaf to pizza stone without losing all the gas/shape?
- Next week, I will make bothAnonymouson Forum topicItalian "00" flour and pizza
- To Peel or not to Peel
flournwateron Forum topicHow to transfer shaped loaf to pizza stone without losing all the gas/shape? - Mirrored Process
flournwateron Forum topicThrow Away Half
- Next on the List
flournwateron Forum topicPR's Cinnamon Buns and Sticky Buns Unclear
- Bread from Excess Starter
flournwateron Forum topicAnother one: Sourdough not rising
- Tom Cat's SemolinaAnonymouson Blog postItalian Bread, David's recipe
- Hi everyone
Shiao-Pingon Blog postOrange Infused Avocado Sourdough Bread
- Durum flour in Italian bread
dmsnyderon Blog postItalian Bread, David's recipe - Me Too
flournwateron Forum topicBBA Ciabatta (poolish version) hydration off?
- Thanks! Missed that post...Just Loafinon Forum topicAccuracy with digital scales
- Metric Gluten test for flour. Thanks Yozza!
Mini Ovenon Forum topicHow do I find out the properties of my oganic flour?
- Thanks PamelaAnonymouson Blog postItalian Bread, David's recipe
- I was the one who mentionedarhoolieon Forum topicItalian "00" flour and pizza
- I started out with a smallmartinon Forum topicMeadows 8-inch Natural Stone Mill
- I triple what the others have saidJanknitzon Forum topicHow to transfer shaped loaf to pizza stone without losing all the gas/shape?
- maybe more rising time
Mini Ovenon Forum topicChewy Crust