Recent Forum and Blog Comments
- Here is an experiment
Ilya Flyameron Forum topicDoes the heat from DO lid reduce oven spring? - Oven springmarianaon Forum topicDoes the heat from DO lid reduce oven spring?
- Thanks. I have only used theCaptTPTon Forum topic6 Stinkers in a Row
- Forkish book fermentation timesSueVTon Forum topic6 Stinkers in a Row
- Knead by hand up front for a
phazon Forum topic6 Stinkers in a Row - Overfermented
WatertownNewbieon Forum topic6 Stinkers in a Row - Get a Thermapen
WatertownNewbieon Blog postBorodinsky (1940) -- My Bake
- Thanks for the details. Ilya
happycaton Blog postBorodinsky (1940) -- My Bake - If you liked Bouabsa…foodforthoughton Forum topicMy First try at Anis Bouabsa Baguettes
- If you liked Bouabsa…foodforthoughton Forum topicMy First try at Anis Bouabsa Baguettes
- The pictures I found look
HeiHei29eron Blog postFrisian Rye - Thanks Benny
WatertownNewbieon Blog postBorodinsky (1940) -- My Bake
- No problem.
idaveindyon Forum topicArtisan breads for 35? - Thanks
WatertownNewbieon Blog postBorodinsky (1940) -- My Bake
- Ok more respect for you. I
happycaton Blog postVienna Bread
- I’d say the spelt is subtle
Benitoon Blog postSpelt 9% Sourdough Baguettes. - LOL thank you Alan. If this
Benitoon Blog postSpelt 9% Sourdough Baguettes.
- Can you taste the spelt?Looks
happycaton Blog postSpelt 9% Sourdough Baguettes.
- wil you never stop getting better?
alfansoon Blog postSpelt 9% Sourdough Baguettes. - Beautiful bake Ted. One of
Benitoon Blog postBorodinsky (1940) -- My Bake
- Hey nice job! I've done the
happycaton Blog postBorodinsky (1940) -- My Bake
- I use all purpose flour for
Benitoon Blog postSpelt 9% Sourdough Baguettes.
- OMG they are stunning!!!
SunnyGailon Blog postSpelt 9% Sourdough Baguettes. - Good work on modifying your
Benitoon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- I made a tomato haddock curry
Benitoon Blog postSpelt 9% Sourdough Baguettes.
- Different approach to Bittman breadcarynon Forum topicBittman's Bread
- Bittman's 100% Approachjblpsychedon Forum topicBittman's Bread
- Not all
Abeon Forum topicHamelman - bake every one? - Good exercisemarianaon Forum topicHamelman - bake every one?
- RE:bowls to rise breadPostal Grunton Forum topicbowls to rise bread
- Bread suggestionscarynon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- If you par-bake the crust any
DanAyoon Forum topicButtery Cracker Crust for Pizza - Argh, I'm such an idiot. I
Gadjowheatyon Forum topicArtisan breads for 35? - Oops, Andy
Yippeeon Forum topicArtisan breads for 35? - .
Yippeeon Forum topicArtisan breads for 35?
- Never used anything but a
phazon Forum topicbowls to rise bread
- Cracking pizza
MTloafon Forum topicButtery Cracker Crust for Pizza - Many Thanks
WatertownNewbieon Blog postBorodinsky (1940) -- My Bake
- Hey Yippee, if that was for
Gadjowheatyon Forum topicArtisan breads for 35?
- Nice, very well done! Is this
Ilya Flyameron Blog postBorodinsky (1940) -- My Bake
- I'm a bit late on this train,
SunnyGailon Forum topicStarter won't double in size with 100% Canadian AP flour
- I think the whisk shown in
Petekon Forum topicTwo-eyed dough whisk - Hey Don
DanAyoon Forum topicButtery Cracker Crust for Pizza
- Hi Caryn, glad to see you
Benitoon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- Cracker crust
MTloafon Forum topicButtery Cracker Crust for Pizza
- Benny- I am in the process ofcarynon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- Made in PolandTerryTon Forum topicTwo-eyed dough whisk
- Let Me Know How it Goes
WatertownNewbieon Forum topicDough Not Stick to Dough Hook
- Thanks for the Link
WatertownNewbieon Forum topicDough Not Stick to Dough Hook
- Rye dough videos
alcophileon Forum topicDough Not Stick to Dough Hook