Recent Forum and Blog Comments
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Debra Winkon Forum topicStarting a Starter - Sourdough 101, a Tutorial - Cracked GlassAnonymouson Forum topicCracked Oven Glass
- funnyflourgirl51on Forum topicWhere do you buy your flour?
- I just put my first starterAnonymouson Forum topicStarting a Starter - Sourdough 101, a Tutorial
- Could be something else
Debra Winkon Forum topicMy bread texture is spongy and gummy.. any fixes?
- Yes, weigh everything.Anonymouson Forum topicMy bread texture is spongy and gummy.. any fixes?
- CH - My problem with thetoymanon Forum topicBring out the WFO's
- THANK YOU....
trailrunneron Blog postMore dough mixing trial and error - Mini O --here's what I did
cleancarpetmanon Basic pageMy Daily Bread - Very Active, but Bland StarterAnonymouson Forum topicStarting a Starter - Sourdough 101, a Tutorial
- visiting San Diego
Jwon Forum topicSan Diego loafers? - It's close to 80%...
breadbakingbassplayeron Forum topicSourdough & L Ancienne (BBA) bread - How to make soft, moist bread like store bought breadnijapon Forum topicmisting the inside of an oven question
- h. Now what?
Mini Ovenon Basic pageMy Daily Bread - Oats do tend to soak up liquid
Mini Ovenon Forum topicBaking soda in sourdough
- Now What?
cleancarpetmanon Basic pageMy Daily Bread
- http://www.amazon.com/SpecialAnonymouson Forum topicEuropean Pastry Books
- Great Advice so far but a few more questionsAnonymouson Forum topicMy bread texture is spongy and gummy.. any fixes?
- Swany WhiteDrifty Bakeron Forum topicWhere do you buy your flour?
- I'm jealous of those holes ingijoseon Forum topicSourdough & L Ancienne (BBA) bread
- Well, the baking soda is in it now.PaddyLon Forum topicBaking soda in sourdough
- For weggli?Kureton Forum topicAnyone got a recipe for Wegglitag?
- what we haveflourgirl51on Forum topicWhere do you buy your flour?
- similar boat
Pabloon Forum topichelp with high-gluten flour - I have pondered ordering
breadbakingbassplayeron Forum topicWhere do you buy your flour?
- Guisto Unbleached Bread FlourAnonymouson Forum topicFrench and American flours
- Controlling bulk fermentation tempsmountaindogon Blog postMore dough mixing trial and error
- I tried making aLeadDogon Forum topicBaking soda in sourdough
- Thank you Bruce for theRickoon Forum topicGlobe mixer 20 qt. capacity
- Alan Scott Obit in NYT
ClimbHion Forum topicI bring the sad news of the passing of Alan Scott - more mixingmountaindogon Blog postCaramelized hazelnut squares
- Oven size
ClimbHion Forum topicBring out the WFO's
- Building an Oven
ClimbHion Forum topicIntro to brick ovens
- French Style?topslakron Forum topicFrench and American flours
- Oh! So that's the "Frenchhansjoakimon Blog postCaramelized hazelnut squares
- mixingmountaindogon Blog postCaramelized hazelnut squares
- Funny you should ask
Mini Ovenon Forum topichelp with high-gluten flour
- where do you buy your flourflourgirl51on Forum topicWhere do you buy your flour?
- it must be the wheatflourgirl51on Forum topicGrain Millers: What type of wheat do you prefer?
- organic floursflourgirl51on Forum topicbuying flour
- More CO2 gas with soda
Mini Ovenon Forum topicBaking soda in sourdough
- Thank U/pics. WFoven
SylviaHon Forum topicHello! - I think there's somethinghansjoakimon Forum topicBaking soda in sourdough
- I'm almost done with the 24
breadbakingbassplayeron Forum topicBread Flipping Boards
- Baking Soda?
Wild-Yeaston Forum topicBaking soda in sourdough - Thanks for your complimentshansjoakimon Blog postCaramelized hazelnut squares
- Some URLs
Wild-Yeaston Forum topicIntro to brick ovens
- obsessionsAnnieTon Forum topicA normal amount of obsession, knitting vs. bread making
- Good advice but also consider temperatureclazar123on Forum topicMy bread texture is spongy and gummy.. any fixes?
- DM I am with you...
trailrunneron Forum topicBread Flipping Boards