Recent Forum and Blog Comments
- Hello. I really want to helpsourdoughsecretson Forum topicCan't get the Tartine Bread right
- Definitely possible
mwilsonon Forum topicComplete fail with enriched dough - It would be better ifSugarowlon Blog postSlicing guide for artisan loaves.
- 00 Flour Mixing
GrainBrainon Forum topicItalian 00 flour and machine mixing - Jon, I’m not familiar with
DanAyoon Forum topicItalian 00 flour and machine mixing - True there! I use the peel
Gadjowheatyon Forum topicDoor width = 1/2 hearth width? - OK, thanks Floyd. Paul
Gadjowheatyon Forum topicSignature
- Wow thanks so much for the
Ilya Flyameron Forum topicComplete fail with enriched dough - I think Maurizio feeds his
Ilya Flyameron Forum topicComplete fail with enriched dough
- Thank you!
JettBakeson Blog postSan Joaquin Sourdough Baguettes - Free water and acidity.
mwilsonon Forum topicComplete fail with enriched dough
- Thanks a lot! I have a couple
Ilya Flyameron Forum topicComplete fail with enriched dough
- This is triggering memories
JonJon Forum topicComplete fail with enriched dough - That's great, thanks! My YW
Ilya Flyameron Forum topicComplete fail with enriched dough
- Flaker Experience
GrainBrainon Forum topicGrain flaker - electric vs hand crank?
- Mahlabclazar123on Forum topicComplete fail with enriched dough
- I think it would work much
DanAyoon Forum topicComplete fail with enriched dough
- I think that sounds very
Ilya Flyameron Forum topicComplete fail with enriched dough
- What do you think about a
DanAyoon Forum topicComplete fail with enriched dough
- yes - looks like a verybob_fleton Forum topiccourage bagel
- Thank you Jon! No idea what
Ilya Flyameron Blog post(Close to) 60% whole grain spelt/wheat/rye sourdough
- Great bake
JonJon Blog post(Close to) 60% whole grain spelt/wheat/rye sourdough
- Thanks Benny, and yes. Will
HeiHei29eron Blog postMy first high rye loaf - Thanks Ilya, and if the smell
HeiHei29eron Blog postMy first high rye loaf
- I agree. It surprised me
HeiHei29eron Blog post15% Spelt; Fermentation Experiment
- Looks great to me, but I
Benitoon Forum topicFirst bake in a while - No, I don't think there is a
Floydmon Forum topicSignature - Thanks a lot for this. How do
Ilya Flyameron Forum topicComplete fail with enriched dough
- My thoughtsclazar123on Forum topicComplete fail with enriched dough
- About how I made the dough + photos
Rosemaryon Forum topicDough doesn't get elastic / tears - Truewlauton Forum topicQ on Flaking Mills. Are they worth it?
- Dan has a video of how too
idaveindyon Forum topicBakers. Lend me your ears... - Welcome!clazar123on Forum topicHello, All!
- > I've started a levainrbon Forum topicAfter relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore?
- Your focus is best centered
DanAyoon Forum topicBakers. Lend me your ears...
- Both of these sure look good!
Ilya Flyameron Forum topicBakers. Lend me your ears...
- recipe?jberendsenon Forum topicFoccacia
- Good to know, Tom!I am a huge
DanAyoon Forum topicGrain flaker - electric vs hand crank?
- FlicFlocNot
Our Crumbon Forum topicGrain flaker - electric vs hand crank? - Second loaf after advicebenjamin163on Forum topicBakers. Lend me your ears...
- New loaves with comments taken on boardbenjamin163on Forum topicBakers. Lend me your ears...
- Thanks for all inputdoughmarkson Forum topicVegan and gluten free winning recipes?
- Love the color, bet it tastesbarryvabeachon Forum topicFirst bake in a while
- Sale over: Baking Bible by Beranbaum.
idaveindyon Forum topicFree or discounted Kindle bread ebooks, #2.
- I agree with Ilya, Troy that
Benitoon Blog postMy first high rye loaf
- Thank you! It sure has clear
Ilya Flyameron Blog post(Close to) 60% whole grain spelt/wheat/rye sourdough
- Thank you for your thoughtsbenjamin163on Forum topicBakers. Lend me your ears...
- I shall order one of thesebenjamin163on Forum topicBakers. Lend me your ears...
- Nice looking loaf! Congrats
Ilya Flyameron Blog postMy first high rye loaf
- Well, in my limited
Ilya Flyameron Forum topicComplete fail with enriched dough