Recent Forum and Blog Comments
- Did you retard the dough in bulk or the formed loaves?hansjoakimon Forum topicRefrigeration Retard
- Sticking to it!
johnsteron Forum topicStarting a Starter - Sourdough 101, a Tutorial - Crust and pizza
JMonkeyon Blog postColombia Sourdough and Sourdough Pizza - Corvallis
JMonkeyon Forum topicI ran into Kiko Denzer today
- Hamelman light ryemountaindogon Blog postHamelman's Light Rye
- I do thank you for findingFordon Forum topicWater makes the baker rich!
- Hi cake diva, So you mean NKmountaindogon Blog postCherry Pecan Pain au Levain
- these sure look like those
mcson Forum topicWhere to get tall loaf pans? - loaf pans
mcson Forum topicselecting loaf pans, a.k.a. avoiding non-stick coatings
- Gosh, now I feel sillymountaindogon Blog postCherry Pecan Pain au Levain
- Betty, you've been high inmountaindogon Blog postCherry Pecan Pain au Levain
- vegetarian onion souppincupoton Forum topicPerfect Onion Soup
- Relative pHAnonymouson Forum topicStarting a Starter - Sourdough 101, a Tutorial
- Would love to see photos ofmountaindogon Forum topicI ran into Kiko Denzer today
- Stick with it---you're almost there
Debra Winkon Forum topicStarting a Starter - Sourdough 101, a Tutorial - Cob Ovenalconnellon Forum topicI ran into Kiko Denzer today
- Thank you!tbednarickon Forum topicwhat to do with leftover sourdough starter
- Wonderful lookingtbednarickon Blog postJeffrey Hamelman's sourdough seed bread
- Betty, It's like losing...well, like losing theholds99on Blog postAn American Tradition Bites the Dust
- Flavor difference, levain v. no-knead
cake divaon Blog postCherry Pecan Pain au Levain - You are very kind. Yes,m2scqon Blog postAnis Bouabsa's baguettes
- Those look very good!
dmsnyderon Blog postAnis Bouabsa's baguettes - cup of waterPaddyscakeon Basic pageMy Daily Bread
- will try this againm2scqon Blog postAnis Bouabsa's baguettes
- a cup of water?
TeaIVon Basic pageMy Daily Bread - not sure but found other tall pans here at good pricesMommaTon Forum topicWhere to get tall loaf pans?
- Steve, let me know asapholds99on Blog postAn American Tradition Bites the Dust
- May I say...Paddyscakeon Blog postCherry Pecan Pain au Levain
- Semolina...Anonymouson Forum topicHomemade Pasta
- can't wait to try thismaurdelon Blog postFresh crab and lobster right from the mediterranean sea on TFL!!
- WorthinessSteveBon Blog postCherry Pecan Pain au Levain
- Thanks Davidholds99on Blog postHamelman's Light Rye
- Never give up!
Stephanie Brimon Forum topicStarting a Starter - Sourdough 101, a Tutorial - Done-woodySteveBon Blog postAn American Tradition Bites the Dust
- One theory is...
Yumaramaon Forum topicGrapes in yeast starter - Worthy
dmsnyderon Blog postCherry Pecan Pain au Levain
- Thank you..Paddyscakeon Blog postJeffrey Hamelman's sourdough seed bread
- Corned beef would definitely workholds99on Blog postHamelman's Light Rye
- Just Glad to be here!invisiblechefon Forum topicDiary of a Starter
- That sounds like what's going on with mine, too.
johnsteron Forum topicStarting a Starter - Sourdough 101, a Tutorial
- Looks very nnice Mountaindog!ehanneron Blog postCherry Pecan Pain au Levain
- One pan like those pictured.PaddyLon Forum topicWhere to get tall loaf pans?
- Oh NO!!Paddyscakeon Blog postAn American Tradition Bites the Dust
- I've been usingbassopotamuson Forum topicBrotforms
- Welcome
SylviaHon Blog postSourdough Cinnamon Roles - This is a keeper
SylviaHon Blog postCherry Pecan Pain au Levain
- Wow, that crust is gorgeous!mountaindogon Blog postColombia Sourdough and Sourdough Pizza
- Yeah, yeast in the jar is thebassopotamuson Forum topicRapid Rise Yeast Turned my Bread into Pizza Dough
- Very cool, JMonkey, I wish Imountaindogon Forum topicI ran into Kiko Denzer today
- I think I'll supplement with
Stephanie Brimon Forum topicStarting a Starter - Sourdough 101, a Tutorial