Recent Forum and Blog Comments
- Exciting, but too expensive.
idaveindyon Forum topicKernza sourdough - Nicely done Dave, the loaf
Benitoon Blog post75th Bake. 12/23/2021. WW, whole rye, bread flour, AP. - Cakey interchange
mwilsonon Blog postAlmost Panettone Giorilli 2021 - Ok, thanks! I will check thisTechnoBakeon Forum topicSeeking a more open, less dense crumb
- Thank you! I did make a breadTechnoBakeon Forum topicSeeking a more open, less dense crumb
- Best place to purchase
trailrunneron Forum topicKernza sourdough - AlsoRobertobon Forum topicSeeking a more open, less dense crumb
- OverproofedRobertobon Forum topicSeeking a more open, less dense crumb
- Breadstorm bun files are just convertible xml files
happycaton Forum topicWhere is the Breadstorm App? - As carb lovers
Abeon Forum topicBread tastings / pairings - Good on ya. You got me beat
happycaton Forum topicBread tastings / pairings
- Restore iPad BreadstormDutchmanon Forum topicWhere is the Breadstorm App?
- Hampstead Tube Station
Abeon Forum topicBread tastings / pairings
- I highly recommend homemade
happycaton Forum topicBread tastings / pairings
- I'm pretty winded going up
happycaton Forum topicBread tastings / pairings
- Thicken it up to a wet dough
phazon Forum topicStarter Sluggish after Frozen - On second thought, I'll just
Felilaon Forum topicKernza sourdough - And thanks for this post
idaveindyon Forum topicBread tastings / pairings
- Up stairs too?
idaveindyon Forum topicBread tastings / pairings
- another classic postheadupincloudson Blog postInjera (update #7 - [as of 7/30/22] includes modified batter formulation and a few process tweaks)
- 78 - 80 F.
idaveindyon Blog post75th Bake. 12/23/2021. WW, whole rye, bread flour, AP.
- Interesting, Ilya
Abeon Forum topicBread tastings / pairings
- Looks good! Any estimate on
HeiHei29eron Blog post75th Bake. 12/23/2021. WW, whole rye, bread flour, AP. - RefreshIanefon Forum topicEric Kayser Levain questions
- That's a lot of work. I've
happycaton Blog postClassic croissants for Christmas brunch
- I think you just need an
happycaton Forum topicInjera... anyone making it successfully and consistently?
- Injeralumayon Forum topicInjera... anyone making it successfully and consistently?
- I'm loving it.
idaveindyon Blog post75th Bake. 12/23/2021. WW, whole rye, bread flour, AP.
- Thanks
Firatcimon Forum topicStarter Sluggish after Frozen - Makes sense. I'm a bit nuts
happycaton Forum topicBread tastings / pairings
- Interesting data point about
happycaton Forum topicBread tastings / pairings
- I don't like sour cream
Abeon Forum topicBread tastings / pairings
- Some great points here.I
happycaton Forum topicBread tastings / pairings
- Feed again, whatever the
phazon Forum topicStarter Sluggish after Frozen
- Advice on frozen starter
Firatcimon Forum topicStarter Sluggish after Frozen
- Clay roasting pans
mredwoodon Forum topicBaguette Dutch Oven? - Well done.
inumeridiierion Forum topicPanettone Montanari - Great idea David, it must
Benitoon Forum topicBread tastings / pairings
- Fabulous rolls and great how
Benitoon Blog postPortuguese-Hawaiian Sweet Bread - Take 1
- That looks so delicious Mary,
Benitoon Forum topicCommunity Bake - Babka
- Both the LAB and the yeast
Benitoon Forum topicAdvice: Struggling with Sourdough Starter
- Mark, that is a beautiful
Benitoon Forum topicYou've Just Made Your First Starter & Your Dough Turns To Mush
- I misspokefoodforthoughton Forum topicLooking for a BBQ/Smoker forum similar to TFL
- I tried it and worked well.
pulon Forum topicPanettone Montanari - Interesting about the flight
Ilya Flyameron Forum topicBread tastings / pairings - AP and bread flour in Canadamarianaon Forum topicYou've Just Made Your First Starter & Your Dough Turns To Mush
- Keep the bulletsa.peabodyon Forum topicLine spacing on forum posts
- Stollens 2021. The first issemolina_manon Forum topicStollen
- Pleasure is all mine
Abeon Forum topicYou've Just Made Your First Starter & Your Dough Turns To Mush
- Yay! I'm very happy with the
Mark Stoneon Forum topicYou've Just Made Your First Starter & Your Dough Turns To Mush