Recent Forum and Blog Comments
- Yes.staff of lifeon Forum topicLeader's Pane alla Ricotta
- Thanks for taking the timesomegeekon Forum topicLesson: Squeeze more sour from your sourdough
- Final proofing has to start at room temperatureKosherBakeron Forum topicMy first loaves (pics)
- Potato water..Paddyscakeon Forum topicMemo's Brown Bread
- Thanks for all the quickstaceasson Forum topicAm I The Bread Baker's Flunkee?
- My starter is about 3.5somegeekon Forum topicMy first loaves (pics)
- Are you saying you want aJIPon Forum topicHow to achieve round boule
- I say if you are gettingJIPon Forum topicAm I The Bread Baker's Flunkee?
- Amount of starter..Paddyscakeon Forum topicMy first loaves (pics)
- Adjustments..Paddyscakeon Forum topicAm I The Bread Baker's Flunkee?
- so it's not me...
Windischgirlon Forum topicLeader's Pane alla Ricotta - Super Peelpizzameisteron Forum topicSuper peel opinions wanted
- Which formuals have youLindyDon Forum topicAm I The Bread Baker's Flunkee?
- How you measureMaryinHammondsporton Forum topicAm I The Bread Baker's Flunkee?
- Okay, I have nothing to add,fancypantalonson Forum topicMy first loaves (pics)
- Have you tried simplyfancypantalonson Forum topicAm I The Bread Baker's Flunkee?
- Wait... they're *not*fancypantalonson Forum topicHow to achieve round boule
- Add folds.staff of lifeon Forum topicHow to achieve round boule
- Hold it!MaryinHammondsporton Forum topicMy first loaves (pics)
- Wooden Bread BoardMaryinHammondsporton Blog postHamelman's Poolish Baguettes
- Trying to Teach...Trying to Learnproth5on Blog postHamelman's Poolish Baguettes
- see this TFL link
subfuscpersonaon Blog postanother newbie question - The learning process continues...somegeekon Forum topicMy first loaves (pics)
- I live in fear...merrybakeron Forum topicDo you clean your sourdough container before each feeding?
- Breadsticksddnsfcaon Forum topicBread Stick Recipes please!
- Tavolini, for what it's worthholds99on Blog postHamelman's Poolish Baguettes
- Beautiful and Yummy LookingTrishinomahaon Blog postSan Francisco Sourdough variation Baguettes
- An inch or two on all sides is enoughrideoldon Forum topicSize of Baking Stone?
- SYLVIAH How can children
SylviaHon Forum topicDisturbing bread!!! - Thank you, Janeholds99on Blog postSF Sourdough: Another variation
- Well, at least in the BBA onfancypantalonson Forum topicStarter Question... how long can I use?
- dried on bits of starterMarnion Forum topicDo you clean your sourdough container before each feeding?
- Ha ha ha! I did the sameJanedoon Blog postSF Sourdough: Another variation
- Challenge accepted!
dmsnyderon Blog postThe great baguette quest N°1 - Great! Thanks. I'llJanedoon Blog postThe great baguette quest N°1
- Classroom learning.
dmsnyderon Blog postHamelman's Poolish Baguettes
- Anti-oxydantproth5on Blog postanother newbie question
- Metric/Poolish Versionproth5on Blog postThe great baguette quest N°1
- Harvest Kingehanneron Forum topicGold Medal Bread Flour??
- Kneading Surfaceproth5on Blog postHamelman's Poolish Baguettes
- Hummm! didn't see the KAswtgranon Blog postUpdated Kitchen - Photos
- Kanin, Glad like the bookholds99on Forum topicAdvanced Bread and Pastry
- OK, that's all pretty darnJanedoon Blog postHamelman's Poolish Baguettes
- Oh yes, if you have the timeJanedoon Blog postThe great baguette quest N°1
- Oiled vs. dry
pmccoolon Blog postUpdated Kitchen - Photos - Thank you, Jane
pmccoolon Blog postUpdated Kitchen - Photos
- Thanks Howard for the tipsgavincon Forum topicHi from Rosebud Australia
- That's one way to kill a healthy appetite
Mini Ovenon Forum topicDisturbing bread!!! - Oil on stone
Mini Ovenon Blog postUpdated Kitchen - Photos
- Kneading surface.
dmsnyderon Blog postHamelman's Poolish Baguettes