Recent Forum and Blog Comments
- Scoring
flournwateron Forum topicThe Museum of Odd-Shaped Bread - Nice collection of breadsAnonymouson Forum topicWeekend Bake - Courtesy of George Greenstein
- will try to work on it soonjleungon Blog postSausage Buns
- Mini Oven, how did you makejleungon Blog postSausage Buns
- So semolina flour isn't used in this bread?ejmon Blog postTom Cat's Semolina Filone from Glezer's "Artisan Breads"
- No problem theresphealeyon Forum topicWeekend Bake - Courtesy of George Greenstein
- Which "Secrets"?Janknitzon Forum topicWeekend Bake - Courtesy of George Greenstein
- thanks!flour-girlon Forum topicWeekend Bake - Courtesy of George Greenstein
- I just remembered another
Stephanie Brimon Forum topicThe Museum of Odd-Shaped Bread - Oooo they all look so good!althetraineron Forum topicWeekend Bake - Courtesy of George Greenstein
- Morning Bake
gaaarpon Forum topicWeekend Bake - Courtesy of George Greenstein - wowflour-girlon Forum topicWeekend Bake - Courtesy of George Greenstein
- WOWjanijon Forum topicWeekend Bake - Courtesy of George Greenstein
- creepy handPatfon Forum topicThe Museum of Odd-Shaped Bread
- thanks proth5...
subfuscpersonaon Forum topicWhy should a levain be used at the peak of ripeness? - Chivesalthetraineron Forum topicFresh Herbs
- Blush!Manangon Blog postoh no, not another one!
- Chives and onionsAnonymouson Forum topicFresh Herbs
- Create new category?
cake divaon Forum topicThe Museum of Odd-Shaped Bread - Good IdeaAnonymouson Forum topicDehydrated Onions
- Benefits of Pre-FermentsAnonymouson Forum topicWhy should a levain be used at the peak of ripeness?
- It's more than the yeastAnonymouson Forum topicWhy should a levain be used at the peak of ripeness?
- re. freezing doe
subfuscpersonaon Forum topicFreezing doe
- Great results!
SallyBRon Forum topicQuestion on Hamelman's Olive Levain - Wow manangAnonymouson Blog postMaple Oatmeal Bread
- Definitely durum
dmsnyderon Blog postTom Cat's Semolina Filone from Glezer's "Artisan Breads" - Wild rice is a great idea --hsmumon Forum topicReinhart's multigrain bread extraordinaire (BBA recipe)
- fresh yeastalthetraineron Forum topicDid I screw up my yeast calculation?
- Interesting
flournwateron Forum topicThe Museum of Odd-Shaped Bread
- Undertones?
flournwateron Forum topicKneading Mystery
- Sweet!samsaraon Forum topicRecipe page/Baker's percentage spreadsheet
- Lovely Bunch of Shallots
SylviaHon Forum topicDehydrated Onions - I have a large dehydratorqahtanon Forum topicDehydrated Onions
- I've made great tasting bricks from less than optimal starter.clazar123on Forum topicWhy should a levain be used at the peak of ripeness?
- durum or semolina flour?ejmon Blog postTom Cat's Semolina Filone from Glezer's "Artisan Breads"
- Welcomesummerbakeron Forum topicnew to forum
- Try EditGridLeadDogon Forum topicRecipe page/Baker's percentage spreadsheet
- Onion bread flavor undertonesAnonymouson Forum topicKneading Mystery
- I triedsamsaraon Forum topicRecipe page/Baker's percentage spreadsheet
- for mini ovenAnonymouson Blog postSausage Buns
- for manangAnonymouson Blog postoh no, not another one!
- Samsara - Spreadsheets
pmccoolon Forum topicRecipe page/Baker's percentage spreadsheet - Reinhart's multigrain breadehanneron Forum topicReinhart's multigrain bread extraordinaire (BBA recipe)
- Petoskey is close enoughsuaveon Forum topicGetting more flour out of KAF
- PetoskeyLindyDon Forum topicGetting more flour out of KAF
- Golden Buffalosuaveon Forum topicGetting more flour out of KAF
- The beer analogy continued
davidg618on Forum topicWhy should a levain be used at the peak of ripeness? - Paint?
Mini Ovenon Forum topicThe project begins - Absolutelysamsaraon Forum topicRecipe page/Baker's percentage spreadsheet
- One caveat
Yumaramaon Forum topicDehydrated Onions