Recent Forum and Blog Comments
- To Slash or Not to Slash
subfuscpersonaon Forum topicShould I steam a cold start sandwich loaf? - Pretzel bread picture
Mini Ovenon Blog postAll work (and a few pretzels) - It was really good. ThereAnonymouson Blog postGolden Quinoa Struan
- I always try to wait untilAnonymouson Forum topicWaiting to cut it
- Just to stick my .02 worthAnonymouson Forum topicNew from the South
- Camino and images
Floydmon Forum topicdesem bread - You can use a conventional ovendolfson Blog postFirst Epi and baguette
- The Epis are beautiful..Paddyscakeon Blog postFirst Epi and baguette
- What are some of thetubaguy63on Forum topicPastries from La Brea Book
- Floyd, a Camino question, if you have time
Susanon Forum topicdesem bread - Dolf, your breads are beautiful
Susanon Blog postFirst Epi and baguette
- SOL, try the Magic Bowl, just once
Susanon Blog postFirst Epi and baguette
- Thanks, L_M
Susanon Forum topicquestion about baking in a pot, and steam
- Steam and dreamsdolfson Blog postFirst Epi and baguette
- A little chucklestaff of lifeon Forum topicmajor wheat growing regions in the US - reference maps
- Other KA low gluten floursKipperCaton Forum topicmajor wheat growing regions in the US - reference maps
- No worries, Annie
Susanon Forum topicquestion about baking in a pot, and steam
- Well I never worry about steam anyway (smile)staff of lifeon Blog postFirst Epi and baguette
- way different from Le Clocheehanneron Forum topicRomertoph Clay Baker Question
- Variety of methodsstaff of lifeon Forum topicTexture of a Brioche
- 5 gallon buckets
JMonkeyon Forum topicgrain storage - gallon capacity to pounds of grain? - Susan's sourdoughAnnieTon Forum topicquestion about baking in a pot, and steam
- textureAnonymouson Forum topicTexture of a Brioche
- Fantastic recipe Susan!!L_Mon Forum topicquestion about baking in a pot, and steam
- No swapping for me, but...dolfson Blog postFirst Epi and baguette
- Different recipesdolfson Forum topicNewbie needs help - Why did dough remain moist and sticky?
- Butter and hydrationdolfson Forum topicNewbie needs help - Why did dough remain moist and sticky?
- Thanks Mini!Trishinomahaon Forum topicRomertoph Clay Baker Question
- Romertopf - baking
Mini Ovenon Forum topicRomertoph Clay Baker Question
- I don't own a potato nail...
Susanon Blog postMy Daily Bread-Large Crusty Boule
- Inquiring minds want to know!KipperCaton Blog postMy Daily Bread-Large Crusty Boule
- Thanks for the tip!redivyfarmon Blog postFinally -- a 100% whole grain hearth bread I'm proud of
- Thanks! I'll take aKipperCaton Blog postMy Daily Bread-Large Crusty Boule
- OoWee! That looks good.KipperCaton Blog postFinally -- a 100% whole grain hearth bread I'm proud of
- Fine tuningMike Averyon Forum topicHelp for a beginner
- sticky parker house rollsJERSKon Forum topicNewbie needs help - Why did dough remain moist and sticky?
- Weight lossMike Averyon Forum topicOne Pound Loaf-Flour Weight or Dough Weight?
- Spreadsheet to the rescuedolfson Forum topicPastries from La Brea Book
- A bit curiousstaff of lifeon Blog postFirst Epi and baguette
- Cups? What's a sodding cup?Mike Averyon Forum topicNewbie needs help - Why did dough remain moist and sticky?
- Hydrationdolfson Forum topicNewbie needs help - Why did dough remain moist and sticky?
- What I didn't saydolfson Blog postFirst Epi and baguette
- Actually pretty easydolfson Blog postFirst Epi and baguette
- I knew you must be up to somethingAnonymouson Blog postFinally -- a 100% whole grain hearth bread I'm proud of
- Thanks everyone!
JMonkeyon Blog postFinally -- a 100% whole grain hearth bread I'm proud of
- La Brea Pastriesfleur-de-lizon Forum topicPastries from La Brea Book
- Hydration
Cookyon Forum topicNewbie needs help - Why did dough remain moist and sticky? - Steaming increases enzymaticAnonymouson Forum topicWhat EXACTLY does steam in the oven do to bread?
- Thanks for all the comments.fredkon Forum topicNewbie needs help - Why did dough remain moist and sticky?
- very interesting
subfuscpersonaon Forum topicOne Pound Loaf-Flour Weight or Dough Weight?