Recent Forum and Blog Comments
- rye sour buildehanneron Forum topicMy Daily Bread-Rye
- xma - I like the way you think
zolablueon Forum topicHamelman Vermont Sourdough - What a nice loaf of Rye!!Paddyscakeon Forum topicMy Daily Bread-Rye
- My question
zolablueon Forum topicHamelman Vermont Sourdough
- reusing oil
CBudelieron Forum topicFry baby, fry. Details on frying oil. - oh, you could hear mebrowndogon Blog postflour show
- Reusing oil
Floydmon Forum topicFry baby, fry. Details on frying oil. - Cold start, maybe?
Cookyon Forum topicQuestion Regarding texture of crust - Where is the yeast?
Mini Ovenon Basic pageCinnamon Raisin Oatmeal Bread - easy now, lots of time, relax, just having fun anywaybwraithon Blog postflour show
- urrrghbrowndogon Blog postflour show
- Beautiful loaves!
Elaginson Forum topicMy Daily Bread-Rye - Thin crust
Mini Ovenon Forum topicQuestion Regarding texture of crust
- I mixed by hand in theUberkermiton Forum topicHamelman Pumpernickel problem
- Rye-Salt-Fermentingehanneron Forum topicMy Daily Bread-Rye
- soupydwg302on Forum topicHamelman Pumpernickel problem
- How soupy is soupy?Uberkermiton Forum topicHamelman Pumpernickel problem
- sounds rightbwraithon Blog postflour show
- rice flourdwg302on Forum topicWhat do you proof your breads on?
- refrigeration good for storagebwraithon Forum topicGlezer's Book or is it me--oven spring?
- Ok, day 2
danmerkon Forum topicGlezer's Book or is it me--oven spring? - Thanks Mini...Trishinomahaon Forum topicQuestion Regarding texture of crust
- Beautiful!
Cookyon Forum topicMy Daily Bread-Rye
- yes, my glass pans produce abrowndogon Forum topicLaurel's Kitchen Bread Book comments on cold oven baking
- I use Pyrex loaf pans -
subfuscpersonaon Forum topicLaurel's Kitchen Bread Book comments on cold oven baking - Since I fed yesterday Ibrowndogon Blog postflour show
- hi, weavershouse--browndogon Blog postflour show
- Softer Crust
Mini Ovenon Forum topicQuestion Regarding texture of crust
- Well done, Eric!
Mini Ovenon Forum topicMy Daily Bread-Rye
- Mike Avery's type is what I was thinking of, toobwraithon Blog postBBA Basic Sourdough
- Glad to see you're back...bwraithon Blog postGC Starter Test 060607
- BBA basic sourdoughAnnieTon Blog postBBA Basic Sourdough
- Hi Bill and Katie, thanks for checking on how things arebluezebraon Blog postGC Starter Test 060607
- It workedAnonymouson Forum topicHardball starter (Dial-up warning: lots of photos!)
- if you can tell me the temperature...bwraithon Blog postflour show
- Adjusting consistency with watersusanfnpon Blog postBBA Basic Sourdough
- now that we've officially hijacked this threadmkelly27on Forum topicGlezer's Book or is it me--oven spring?
- wonderful post browndogAnonymouson Blog postflour show
- but selectively appliedbrowndogon Blog postflour show
- suggest middle or high number for water...bwraithon Blog postBBA Basic Sourdough
- slashes and skinAnnieTon Forum topicGlezer's Book or is it me--oven spring?
- BBA sourdoughAnnieTon Blog postBBA Basic Sourdough
- Starter
Elaginson Blog postLet's Compare Notes On Starter Maintenance Routines
- About the ryesusanfnpon Blog postLet's Compare Notes On Starter Maintenance Routines
- It may seem simpler, but thebrowndogon Blog postInitial Entry
- Dry Skin Slash ...BROTKUNSTon Forum topicGlezer's Book or is it me--oven spring?
- Slashes and skinrideoldon Forum topicGlezer's Book or is it me--oven spring?
- Slashes
danmerkon Forum topicGlezer's Book or is it me--oven spring?
- example of 2 amounts of liquid...bwraithon Blog postBBA Basic Sourdough
- About proofing ...BROTKUNSTon Forum topicWhat do you proof your breads on?