Recent Forum and Blog Comments
- When is it "done"?marianaon Forum topicBulk Fermentation - When is it "done"?
- Great, thanks a lot!
Ilya Flyameron Forum topicDiastatic malt and large preferments - Yesmarianaon Forum topicDiastatic malt and large preferments
- I’m looking forward to your
Benitoon Blog post100% whole stoneground red fife take five! - when to feedmarianaon Forum topicWhen to feed starter after baking?
- Hi Mariana,Very interesting
Ilya Flyameron Forum topicDiastatic malt and large preferments
- Gadjo, some of the info
DanAyoon Forum topicBulk Fermentation - When is it "done"? - Emile Henry Italian Bread Bakerdlwhitlingeron Forum topicCast Iron vs. Stoneware Loaf Pans
- Cutemarianaon Forum topicBunny bread
- diastatic malt in prefermentsmarianaon Forum topicDiastatic malt and large preferments
- Another idea you can
justkeepswimmingon Forum topicWhen to feed starter after baking? - fingers crossedheadupincloudson Blog post100% whole stoneground red fife take five!
- Oh, so you let the levainalessiaon Forum topicWhen to feed starter after baking?
- Very nice!! Beautiful
justkeepswimmingon Blog postWhite Sandwich Loaf with a Barley Mash
- Thank you, Mini Oven. I made
HungryShotson Forum topicCommunity Bake - The No Comfort Zone Bake - As you know I don’t have a
Benitoon Blog post100% whole stoneground red fife take five!
- Elizabeth David I have, but
albacoreon Forum topicWhen and how do you incorporate inclusions? - Well done Mary, good to
Benitoon Forum topicCommunity Bake - The No Comfort Zone Bake
- Nice sandwich loaf Troy, you
Benitoon Forum topicCommunity Bake - The No Comfort Zone Bake
- Well done!
albacoreon Blog postPanettone Classico - Based on Christopher Louie's Recipe
- I’m really glad I came on
Gadjowheatyon Forum topicBulk Fermentation - When is it "done"? - fragileheadupincloudson Blog post100% whole stoneground red fife take five!
- Another approach similar to
justkeepswimmingon Forum topicWhen to feed starter after baking?
- Phaz has a good point.
idaveindyon Forum topicIntentional Cold Retard: when do you begin the cooling? - That looks like a keeper Mary
HeiHei29eron Blog postMaurizio's Oatmeal Porridge Bread - I’m no expert Alessia, I’ve
Benitoon Forum topicWhen to feed starter after baking?
- Ohhh... That looks delish!
HeiHei29eron Forum topicCommunity Bake - The No Comfort Zone Bake
- That’s a lot of starter to
Benitoon Forum topicWhen to feed starter after baking?
- Thank you, I didn’t know italessiaon Forum topicWhen to feed starter after baking?
- Not a lacy crumb
Benitoon Blog postShisaido black sesame sourdough
- Thanks Dave and Sugarowl - I
Mark Sealeyon Forum topic'In a dark place' - First time using a mash...
HeiHei29eron Forum topicCommunity Bake - The No Comfort Zone Bake
- Aloha Moya...Miwe oven conversion
not.a.crumb.lefton Forum topicConverting 3phase MIWE Condo to single phase for residential use - Good lord. One of the
Gadjowheatyon Forum topicWhich of these books do you recommend?
- Second Hamelman's book. I've
Gadjowheatyon Forum topicWhich of these books do you recommend?
- one thing, move on
Gadjowheatyon Forum topicWhich of these books do you recommend?
- I did that and it workedSugarowlon Forum topic'In a dark place'
- I did. Did a room temp finalmermidonon Forum topicCommunity Bake - The No Comfort Zone Bake
- Mindful Eating
GrainBrainon Forum topicTip - “Mindfully” Eating Bread or anything else - Da bomb!
alfansoon Blog post80% PFF ciabatta - Back-up your starters.
idaveindyon Forum topic'In a dark place'
- You can fridge a dough at any
phazon Forum topicIntentional Cold Retard: when do you begin the cooling? - Rye dough handlingSteve Koschellaon Blog postLeader's Silesian Light Rye
- Invisible apple
JonJon Blog postMini Orange Cake and a semi-successful Gâteau Invisible - Yes I had read about doing it
Benitoon Blog postIchigo Daifuku (Strawberry Mochi)
- Nice open crumb Ted, well
Benitoon Blog post80% PFF ciabatta
- Thanks Troy. I’m coming to
Benitoon Blog postShisaido black sesame sourdough
- It has taken me a few monthsalessiaon Forum topicWhen to feed starter after baking?
- thank you - I was really happy
leslierufon Blog postFirst try using Emmer flour - Really happy with the crumb
leslierufon Blog postFirst try using Emmer flour