Recent Forum and Blog Comments
- LOL! I can just see a roomKipperCaton Forum topicBeauty, the sourdough facial
- Thanks for posting this, itKipperCaton Blog postENGLISH MUFFINS, ASIAGO/PEPPER ROLLS
- Consider moving your stoneSDbakeron Forum topicWhy is my bottom so soft?
- could just be wet dough...bwraithon Forum topicWhy is my bottom so soft?
- Leader percentagessphealeyon Forum topicFormula issues in Leader's Local Breads
- I can see where the extraKipperCaton Forum topicScale - Breadnerd
- My guess would be that theKipperCaton Forum topicWhy is my bottom so soft?
- No help on the bakery I'mKipperCaton Forum topicbakeries
- volkornbrotbeenjammingon Forum topicFormula issues in Leader's Local Breads
- Hey, there, Mini...grrranimalon Forum topicNow what about the flavour?
- Bottom is soft prior to coolinggrrranimalon Forum topicWhy is my bottom so soft?
- Stone is about 35cm x 35grrranimalon Forum topicWhy is my bottom so soft?
- spicesRamonaon Blog postMy Pumpkin Bread
- A beautiful addition to thebrowndogon Blog postEssential's Columbia
- Pumpkin flowersbrowndogon Blog postMy Pumpkin Bread
- Wow. Gorgeous molds.
Floydmon Blog postMy Pumpkin Bread - Where have you put your starter?
Mini Ovenon Forum topicWhy is my bottom so soft? - Warm happy thoughts....
Mini Ovenon Forum topicNow what about the flavour?
- How long are you heating the oven/stone?
leemidon Forum topicWhy is my bottom so soft? - soft bottoms - cooling?breadnerdon Forum topicWhy is my bottom so soft?
- not getting at anything in particular...bwraithon Forum topicWhy is my bottom so soft?
- Well, if you can't findarhoolieon Forum topicbakeries
- Where in the oven is the stone?Anonymouson Forum topicWhy is my bottom so soft?
- Thanks guys! I'll try you'reAnonymouson Forum topicShaped loaves not holding their shape!
- No soggy bottomgrrranimalon Forum topicWhy is my bottom so soft?
- Sounds like a party...bwraithon Blog postSourdough moving experiment.
- Does the botom seemrcornwallon Forum topicWhy is my bottom so soft?
- cast iron griddlebwraithon Blog postLeader's: Pain au levain, and Auvergne Rye Baguette with pancetta
- Update: Much happier with flavourgrrranimalon Forum topicNow what about the flavour?
- Hey! It worked!
Mini Ovenon Blog postSourdough moving experiment.
- Thanks Rosssusanfnpon Blog postmy bread habits
- Thank you for pepper/asiago recipesusanfnpon Blog postENGLISH MUFFINS, ASIAGO/PEPPER ROLLS
- Thanks guysstaff of lifeon Forum topicI need website input!
- XMA's cornbreadPaddyscakeon Forum topichello from new jersey
- Oven heat and those cool farmers.rosson Blog postmy bread habits
- Thank you bothAnonymouson Blog postENGLISH MUFFINS, ASIAGO/PEPPER ROLLS
- Spelt in jmonkeys whole wheat breadAnonymouson Blog postENGLISH MUFFINS, ASIAGO/PEPPER ROLLS
- My Weigh KD7000breadnerdon Forum topicScale - Breadnerd
- PRs transitional sandwich loafbreadnerdon Forum topicBakers, start your whole wheat engines!
- Asiago cheese, red pepper rollsAnonymouson Blog postENGLISH MUFFINS, ASIAGO/PEPPER ROLLS
- Mither-free zonebrowndogon Blog postENGLISH MUFFINS, ASIAGO/PEPPER ROLLS
- Browndog, I've spent many nights "mithering"Anonymouson Blog postENGLISH MUFFINS, ASIAGO/PEPPER ROLLS
- Nice job Chad!Anonymouson Forum topicSourdough baguettes
- Thanks Susan
cnlindonon Forum topicSourdough baguettes - Those look great!breadnerdon Blog postLeader's: Pain au levain, and Auvergne Rye Baguette with pancetta
- Baguettessusanfnpon Forum topicSourdough baguettes
- Yes, we're literally neighborssusanfnpon Blog postLeader's: Pain au levain, and Auvergne Rye Baguette with pancetta
- Curious about griddlesusanfnpon Blog postLeader's: Pain au levain, and Auvergne Rye Baguette with pancetta
- internal temperatureAnnieTon Blog postinternal temperature
- depends on altitude, too...bwraithon Blog postinternal temperature