Recent Forum and Blog Comments
- Successful ExperienceAnonymouson Forum topicBread on Cobb BBQ
- Panasonic has a nice fruit breadAnonymouson Forum topicFruit bread help please!
- That would be an interestingSalumeriaon Forum topicThe science of slow/cold fermentation?
- Thank you! Yeah, they were a
bäckerdaveon Forum topicKartoffelfladenbrot (Potato Flat Bread) - Thank you! It was quite good
bäckerdaveon Forum topicKartoffelfladenbrot (Potato Flat Bread)
- Try fresh yeast
kendalmon Forum topicBest yeast for refrigerator rise? - Profile cut showing decent rise
kendalmon Forum topicTwo baguettes for 2 weeks off
- Use both top and bottom
Mini Ovenon Forum topicHeating element on electric oven - Flavored sesame seeds
MontBaybakeron Blog postDurum Kamut Potato Cream Cheese Bread - Thanks so much for your help!
SusanMcKennaGranton Forum topicScale help!... - Great! Thanks so much Tom.
SusanMcKennaGranton Forum topicScale help!...
- For a long fermentation
Norcalbakeron Forum topicBest yeast for refrigerator rise? - Well, the answer is complicated because
Norcalbakeron Forum topicHeating element on electric oven
- Thanks DA.I gave one to a
Isand66on Blog postSweet Potato Multi-grain Bread - Super nice loaves!
Danni3ll3on Blog postSweet Potato Multi-grain Bread - This bread just looks great regardles of how it tastes.
dabrownmanon Blog postSweet Potato Multi-grain Bread - My taste buds are 65 years old and abused by decades
dabrownmanon Forum topicThe science of slow/cold fermentation?
- Is Wheat the REAL problem...?HealthFanaticon Forum topicMaking gluten-free bagels with wheat flour
- A skin forming during final proof is usually
Norcalbakeron Forum topicCrusty film on my proofed bread
- Mushrooms
chapstickon Blog postSprouted Buckwheat Porridge Levain with Chanterelles - KD-8000..
drogonon Forum topicScale help!... - Salter Aquatronic Glass
Our Crumbon Forum topicScale help!... - Thanks for the link!
Danni3ll3on Forum topicLatest update on Chad Robertson
- Only a few ff the toppings are smoked
dabrownmanon Forum topicBianco's wins again
- Stunning
Filomaticon Blog postSprouted Buckwheat Porridge Levain with Chanterelles - if you were in Colorado
alfansoon Forum topicBianco's wins again - Your prooferMoeksieon Forum topicHomemade Proofing Box
- I bake this all the time....
AlanGon Forum topicCrust on Hamelman's Rustic Bread not crunchy/crispy?? - Wow--I'd love to do that!CelesteUon Forum topicAnyone want to go bake in France end of this month, April 2017?
- When you don't make something for a while
dabrownmanon Blog postLoaded Banana Bread - Coctail Size
- Olive oil brioche
Abelbreadgalleryon Forum topicOlive oil & orange flower water brioche - a couple thingsbikeprofon Forum topicBaker's Method, Oven or Ingredients?
- Just a plain electric
pmikeron Forum topicControlling the sour in sourdough - I'm covering the levain withcatsmeowon Forum topicCrusty film on my proofed bread
- Gas or electric oven?
Doc.Doughon Forum topicControlling the sour in sourdough - Have you tried raising the dough
Mini Ovenon Forum topicCrusty film on my proofed bread
- Re: All of the above I would say
pmitc34947on Forum topicBaker's Method, Oven or Ingredients? - Thanks so much! I will check
SusanMcKennaGranton Forum topicScale help!...
- I have less good results using a stainless bowl
leslierufon Forum topicControlling the sour in sourdough - I'm in the market for a scale too
Norcalbakeron Forum topicScale help!...
- I doubt it but
Mini Ovenon Forum topicCleanup on Aisle 1...
- ThanksL'artisanon Blog postItalian croissants; formula from Giovanni Pina
- yes definately gone from
SusanMcKennaGranton Blog postRye Bread from the Swiss Valais: Pain de Seigle Valaisan or Walliser Roggenbrot
- Yes it is a legendary fact
SusanMcKennaGranton Blog postRye Bread from the Swiss Valais: Pain de Seigle Valaisan or Walliser Roggenbrot
- Thanks Ian!
SusanMcKennaGranton Blog postRye Bread from the Swiss Valais: Pain de Seigle Valaisan or Walliser Roggenbrot
- Looks delicious
Danni3ll3on Blog postLoaded Banana Bread - Coctail Size
- Are you covering your levain
Danni3ll3on Forum topicCrusty film on my proofed bread
- I would imagine that it would work.
pmikeron Forum topicControlling the sour in sourdough
- Talking to Lucy is like talking to a robot that has no
dabrownmanon Blog post40% Whole Sprouted 7 Grain Sourdough Bread
- Thanks Ian!
joc1954on Blog postFamily baking for state level bread assessment