Recent Forum and Blog Comments
- TTmaggie664on Forum topicsesame seed bagels
- Preheat Questionscrumb bumon Blog postGiving No-Preheat a Try
- AnnieT, the parchment worked greatAnonymouson Forum topicNYT No Knead Bread, Rye
- TT, Hi to you and your poolish friendAnonymouson Blog postOven and spring
- AnnieT This may be redundantAnnieTon Forum topicNYT No Knead Bread, Rye
- Bill, you are soooo bad! ;^D
zolablueon Blog postMaintaining a 100% Hydration White Flour Starter - Maggietattooedtonkaon Forum topicsesame seed bagels
- Baking soda in poaching watermaggie664on Forum topicsesame seed bagels
- I can tell you this, I get
Thegreenbakeron Blog post800 slaps on the bench!!! - metric measuresmaggie664on Forum topicMeasuring liquid in ounces
- Day 5, slow but steady ....tattooedtonkaon Blog postTattooedTonka and JMonkey's Epic Starter Catching Tandem Trial
- Maggietattooedtonkaon Forum topicsesame seed bagels
- Day FIVE - Rarin' to BAKE!
JMonkeyon Blog postTattooedTonka and JMonkey's Epic Starter Catching Tandem Trial - Rudolphtattooedtonkaon Forum topicMeasuring liquid in ounces
- bagelsmaggie664on Forum topicsesame seed bagels
- Oh nooooo, arrrgggghhhh, I blew it again, sorry....bwraithon Blog postMaintaining a 100% Hydration White Flour Starter
- Hmmm, too thick
zolablueon Blog postMaintaining a 100% Hydration White Flour Starter
- Great Googly Wooglystattooedtonkaon Forum topicSo, Hey, TT and JMonkey...
- weavershousetattooedtonkaon Blog postOven and spring
- My Hamelman's book finally cameAnonymouson Blog postOven and spring
- Oh, noooooooo! (:o)
zolablueon Blog postMaintaining a 100% Hydration White Flour Starter
- ZB, oops did the math wrongbwraithon Blog postMaintaining a 100% Hydration White Flour Starter
- Bill...
zolablueon Blog postMaintaining a 100% Hydration White Flour Starter
- Thanks for the pointersRosalieon Forum topicNew Nutrimill - In Search of Pointers
- I guess this is known ....BROTKUNSTon Forum topicMeasuring liquid in ounces
- Mountaindogtattooedtonkaon Forum topicKing Arthur - Sir Lancelot Flour
- Thanks, TRK.Squidon Forum topicStarter with Leuconostoc?
- On another note-I don'tAnonymouson Forum topicStarter with Leuconostoc?
- yes, that's about right...bwraithon Blog postMaintaining a 100% Hydration White Flour Starter
- Doubled
zolablueon Blog postMaintaining a 100% Hydration White Flour Starter
- Baking Supply Housemountaindogon Forum topicKing Arthur - Sir Lancelot Flour
- Almost at double
zolablueon Blog postMaintaining a 100% Hydration White Flour Starter
- loaves and lilacsmountaindogon Blog postOven and spring
- Sue, I'm pretty sure theSquidon Forum topicTech question for Floyd
- LovelyChristinaon Forum topicmadeleines
- Ummm, SDG, I wasn't beingSquidon Forum topicStarter with Leuconostoc?
- experiments...bwraithon Blog postMaintaining a 100% Hydration White Flour Starter
- TRK, thank you for yourSquidon Forum topicStarter with Leuconostoc?
- Experiments...
zolablueon Blog postMaintaining a 100% Hydration White Flour Starter
- agree it's forgiving...bwraithon Blog postMaintaining a 100% Hydration White Flour Starter
- Lilacs! The LILACS!
zolablueon Blog postOven and spring
- hi smartdog
subfuscpersonaon Forum topicSoft/Moist White Bread?? - thanks for the info, ZBbwraithon Blog postMaintaining a 100% Hydration White Flour Starter
- Sourdough feedingcarynon Blog postMaintaining a 100% Hydration White Flour Starter
- Thanks Lee!bluezebraon Forum topicPizza Primer Dough
- Bill,browndogon Blog postOven and spring
- Okie Dough-kieOldcampcookon Forum topicSan Francisco starter
- I wouldn't worry about itAnonymouson Forum topicStarter with Leuconostoc?
- Okie Dough-kie!
zolablueon Forum topicSan Francisco starter
- Lotsa info, Bill
zolablueon Blog postMaintaining a 100% Hydration White Flour Starter