Recent Forum and Blog Comments
- Cool! Mine looks like this -
Gadjowheatyon Forum topicHamelman Volkornbrot II - flaxseed, with adaptations by jl - Thank you
Mini Ovenon Forum topicFröstlberg-Kruste: Proofing "seam down" and baking "seam down?" - Sourdough
Mini Ovenon Basic pageBlueberry Cream Cheese Braid
- timingmarianaon Forum topicWhy do I need starter to peak before using?
- True!
pixnumon Forum topicHow to make bread soft? - I'll get something like that
Ilya Flyameron Forum topicHamelman Volkornbrot II - flaxseed, with adaptations by jl - If I may ask, what exactlyusername9on Forum topicReverse Engineering THE REAL NYC Bagel
- All it changes is when you
phazon Forum topicSalt added an hour after the levain..is it a big deal?? - That's the basis of what they
phazon Forum topicHow to make bread soft?
- Yes, so just get a cheap used
Gadjowheatyon Forum topicHamelman Volkornbrot II - flaxseed, with adaptations by jl
- KnowledgeFLBakeron Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration
- I have exactly the same one,
Ilya Flyameron Forum topicHamelman Volkornbrot II - flaxseed, with adaptations by jl
- FWIW, Ilya and all, his is a
Gadjowheatyon Forum topicHamelman Volkornbrot II - flaxseed, with adaptations by jl
- fantastic flavor but a question ...
squattercityon Blog postSeed Monster Sourdough - Thanks for your good advices.
hongboyon Forum topicIs it normal for my sourdough starter reaching peak too fast? - Noted with thanks.
hongboyon Forum topicIs it normal for my sourdough starter reaching peak too fast?
- Great advice!
pixnumon Forum topicHow to make bread soft?
- Thank you!wlauton Forum topicHi from Doug
- Thank you, Richard, they did
SunnyGailon Forum topicThank you Mariana and Benito! - You're ZE best, Benny :-)
SunnyGailon Forum topicThank you Mariana and Benito!
- I’m going to quote Michael
Benitoon Forum topicCalculating Overall Hydration when Working with Liquid Sweetners - Okay! Thank you for your
pixnumon Forum topicHow to make bread soft?
- Thanks mini. That's
Gadjowheatyon Forum topicFröstlberg-Kruste: Proofing "seam down" and baking "seam down?"
- Follow up
Mynaon Forum topicFixed head spiral mixers - If you have a scale, I'm
phazon Forum topicHow to make bread soft?
- Hi wlaut, Nice to meet you. IDoughIsRisenon Forum topicHi from Doug
- Hi Gadjoweaty, Nice to meetDoughIsRisenon Forum topicHi from Doug
- Hi Doug, Your rye loaves lookgavincon Forum topicHi from Doug
- Today's Rye LoafDoughIsRisenon Forum topicHi from Doug
- Gaëlle, they are beautiful
Benitoon Forum topicThank you Mariana and Benito!
- Congratulations on two
Boodaon Forum topicThank you Mariana and Benito! - Love it!gavincon Forum topicWhat to make with bread? Toast !
- awesome
cfraenkelon Forum topicWhat to make with bread? Toast ! - 1. I suggest watching one orColin2on Forum topicHow to make bread soft?
- I've only tasted the Riga
Ilya Flyameron Forum topicHamelman Volkornbrot II - flaxseed, with adaptations by jl
- Timingyeastermanon Forum topicWhy do I need starter to peak before using?
- I've never had the pleasure
alcophileon Forum topicHamelman Volkornbrot II - flaxseed, with adaptations by jl - Use it. Enjoy!
phazon Forum topicStarter help
- Cool, thanks Ilya. I know it
Gadjowheatyon Forum topicHamelman Volkornbrot II - flaxseed, with adaptations by jl
- Thank you for your kind words
SunnyGailon Forum topicThank you Mariana and Benito!
- Gorgeous!marianaon Forum topicThank you Mariana and Benito!
- .
Heikjoon Forum topicIs it normal for my sourdough starter reaching peak too fast? - No problem, looking good!
phazon Forum topicIs it normal for my sourdough starter reaching peak too fast?
- Tend the dough-NOT the clockclazar123on Forum topicHow to make bread soft?
- Could you tell me the reason for my current problem
pixnumon Forum topicHow to make bread soft?
- Mini invents the Bundtform
Our Crumbon Forum topicDough volume shrinking during the cold retard - No. I use "Eat Your Books" asgavincon Blog postCataloging cookbooks
- Riga bread is a very
Ilya Flyameron Forum topicHamelman Volkornbrot II - flaxseed, with adaptations by jl
- Getting the dough out
Mini Ovenon Forum topicFröstlberg-Kruste: Proofing "seam down" and baking "seam down?"
- I hope I can express thisgavincon Forum topicCalculating Overall Hydration when Working with Liquid Sweetners