Recent Forum and Blog Comments
- Bags, clear, plasticRickoon Forum topicWhere to buy plastic bags for bread?
- Eric, blow the dust off thoseaudra36274on Forum topicSavory Bacon Cheese Bread
- Thank you Pamela,audra36274on Blog postEaster baking hijacked!
- I'm curious what mill youprairiegalon Forum topicBread Books for Home Milled Flour
- Silicone tooAnonymouson Blog postMaple and Bacon Muffins
- Hi Chahira!Anonymouson Blog postHELP!!! These little creatures are envading my kitchen !!!!
- Pizza and holesAnonymouson Blog postlast weeks saturday bread and pizza session
- Hey, Audra!Anonymouson Blog postEaster baking hijacked!
- Rotation and only bake two at a timeAnonymouson Forum topicbaguette even-browning issue
- Well, I'm not David butAnonymouson Forum topicSecret to open crumb?
- Try a ClocheAnonymouson Forum topicVermont sourdough a little tough?
- San MarzanoAnonymouson Forum topicSavory Bacon Cheese Bread
- 1st experimental Malt Loaf
pjajon Forum topicGreetings from Oxfordshire - BummerLindyDon Forum topicVermont sourdough a little tough?
- Malt flour
pjajon Forum topicMalt flour
- Toasted Hot CrossersPaddyLon Forum topicDelicious hot cross buns
- Susan's magic, yesLindyDon Forum topicSecret to open crumb?
- Re: why not bread flour?ericbon Forum topicVermont sourdough a little tough?
- So... don't knead?Djehutyon Forum topicSecret to open crumb?
- potato in breadpossum-lizon Forum topicHow to add potatoes to a recipe?
- rotation is the key i forgotnbicomputerson Forum topicbaguette even-browning issue
- in a glass baking form atnbicomputerson Forum topicDelicious hot cross buns
- i would not chuck it but inbicomputerson Forum topicBringing old dough back to life.
- Don't send good money after bad.
Mini Ovenon Forum topicBringing old dough back to life. - Bought that first tomato plant yesterday
Mini Ovenon Forum topicSavory Bacon Cheese Bread
- thank you
trailrunneron Forum topicGubana - Why do you think we refer to Susan's bowl technique as "magic?"
dmsnyderon Forum topicSecret to open crumb? - Kneading?
dmsnyderon Forum topicSecret to open crumb?
- A little infobassopotamuson Forum topicSourdough Miche
- It's Probably All Right
Wild-Yeaston Forum topicWorking a High-Hydration Sourdough - Don't want a brick, or a pancake...Pain Partouton Forum topicBringing old dough back to life.
- Genderbblearneron Blog postSourdough Bread Baking
- No more yeast.
Floydmon Forum topicBringing old dough back to life. - Recipe hereAnonymouson Forum topicUsing hops
- Virgin Yeast Recipe
Wild-Yeaston Forum topicUsing hops
- Hi smtucker, Nice idea to use
SylviaHon Forum topiccandied peel for hot cross buns - hope this helps with your cresci inquirybread loveron Forum topicGubana
- 65% hydration feelMaverickon Forum topicWorking a High-Hydration Sourdough
- So it should have looked/felt like -this-, yes?SulaBlueon Forum topicWorking a High-Hydration Sourdough
- Boston area Candied Peelssmtuckeron Forum topiccandied peel for hot cross buns
- Good going.LindyDon Blog postSourdough Bread Baking
- Used hops to *make* yeast? Ifancypantalonson Forum topicUsing hops
- Why not bread flour?LindyDon Forum topicVermont sourdough a little tough?
- Kneading?Djehutyon Forum topicSecret to open crumb?
- AbsolutelyLindyDon Forum topicwhat's a starter supposed to look like?
- gorgeous !
trailrunneron Forum topicGubana
- Paul. I thank you and of course Quaid thanks you!audra36274on Blog postEaster baking hijacked!
- I told you
pmccoolon Blog postEaster baking hijacked! - starterRickoon Forum topicHow to get back the sourness your starter lost.
- Scratching my headLindyDon Forum topicSecret to open crumb?