Recent Forum and Blog Comments
- Thermocouple Thermometer
albacoreon Forum topicMeasuring oven temperature - Thank you! I needed this
naturaleighon Forum topicLooking for someone - I like this one
GaryBishopon Forum topicMeasuring oven temperature - Hi Colin! I missed your
naturaleighon Forum topicKA getting tired. Dedicated bread?
- Ah great ideas, thank you!
Ilya Flyameron Forum topicMeasuring oven temperature - Salt
alcophileon Forum topicMeasuring oven temperature - But actually using oil
Ilya Flyameron Forum topicMeasuring oven temperature
- Thanks - that won't work
Ilya Flyameron Forum topicMeasuring oven temperature
- Throw in a cup of water let
phazon Forum topicMeasuring oven temperature - Thank you.
Mr. Kingsburyon Forum topicRecipe Adjustment - Our comments crossed
Abeon Forum topicRecipe Adjustment - Link to NOLA Po' Boy recipe
happycaton Forum topicLight, airy, chewy baguette with very thin crust? - Where did you get the recipe from?
Abeon Forum topicRecipe Adjustment
- I'm thinking I can try to
Mr. Kingsburyon Forum topicRecipe Adjustment
- I tried to modify a perfectly
Mr. Kingsburyon Forum topicRecipe Adjustment
- I'll admit I was slightly
Mr. Kingsburyon Forum topicRecipe Adjustment
- If your current recipe barely fills 1/2 the pan
Abeon Forum topicRecipe Adjustment
- Saving yeast the correct way
Mr. Kingsburyon Forum topicRecipe Adjustment
- I wouldn't say there is a
Ilya Flyameron Forum topic[poll] rye community bake
- I'm also willing give it a go
alcophileon Forum topic[poll] rye community bake
- flour is the big variableCelesteUon Forum topicBread texture is Condensed
- What a lovely rye bread
Abeon Forum topicTwo German Loaves
- I typically mix my (highsuaveon Forum topicKA getting tired. Dedicated bread?
- I though they only madesuaveon Forum topicKA getting tired. Dedicated bread?
- Thanks, Benny!
dmsnyderon Blog postSourdough Bread with 31% Freshly-milled Whole Wheat Flour - Thanks, happycat!
dmsnyderon Blog postSourdough Bread with 31% Freshly-milled Whole Wheat Flour
- Thanks Dave. I have those
Gadjowheatyon Blog postDutch Oven Baking - Atta Durum Flour and K.A. Bread Flour - This is going to sound weird,
Gadjowheatyon Forum topicTwo German Loaves
- Hey MarkHope you haven't
happycaton Forum topicAnother attempt, another flat bread
- LOL, oh, you saw it, damn..
Gadjowheatyon Forum topicTwo German Loaves
- Thanks, Rob, you bet. Yep,
Gadjowheatyon Forum topicTwo German Loaves
- Jim, I sent the link for
DanAyoon Forum topicLodge Dutch Oven baking - Thanks
Jim Burginon Forum topicLodge Dutch Oven baking - Your reply re Lodge DO and crust.
Jim Burginon Forum topicLodge Dutch Oven baking
- I agree, could lower the
Ilya Flyameron Forum topic[poll] rye community bake
- Reply
Jim Burginon Forum topicLodge Dutch Oven baking
- Just went to my local health food store
Abeon Forum topic[poll] rye community bake
- Hey Jim! I think Benny’s
DanAyoon Forum topicLodge Dutch Oven baking
- The crumb on this one looks a
happycaton Forum topicTwo German Loaves
- inspirational!
squattercityon Forum topicTwo German Loaves - history repeatsCelesteUon Forum topicBread Book - Chad Robertson with Jennifer Latham
- I'm in.
idaveindyon Forum topic[poll] rye community bake - Lovely bake David, it looks
Benitoon Blog postSourdough Bread with 31% Freshly-milled Whole Wheat Flour - Slow cookers generate moisture
Abeon Forum topic[poll] rye community bake
- Wow... that crumb looks
happycaton Blog postSourdough Bread with 31% Freshly-milled Whole Wheat Flour
- Hmmm...guess this is totally
Gadjowheatyon Forum topic[poll] rye community bake
- I'd be up for it, and
Gadjowheatyon Forum topic[poll] rye community bake
- Thanks guys. I'd looked at
Gadjowheatyon Forum topicKA getting tired. Dedicated bread?
- interesting doughCelesteUon Forum topicButtery Cracker Crust for Pizza
- Here's the link:
idaveindyon Forum topicLooking for someone