Recent Forum and Blog Comments
- I think I just need a break
Benitoon Blog post100% whole wheat honey sourdough - Come on, this isn't somethingAnonymouson Blog post100% whole wheat honey sourdough
- All the advice in the
Gluten-free Gourmandon Forum topicConverting Sourdough Starter to Gluten Free Sourdough Starter - Where is the gluten
albacoreon Forum topicTroubleshooting oddly soft sourdough miche - Also check out the Mischbrot
albacoreon Forum topicOver-working rye bread??
- A nice compendium
MTloafon Blog postyecora rojo desem again - Thanks Danni, that is
Krisztinaon Forum topicIs Canadian Flour Better Than American? - Try Daybreak Mills
Danni3ll3on Forum topicIs Canadian Flour Better Than American? - Thanks for the suggestions
Benitoon Blog post100% whole wheat honey sourdough
- I'm enjoying this success
mdwon Blog postyecora rojo desem again - How do you maintain yourAnonymouson Forum topicStiff Starter Sourdough (from the book Crust)
- I'm sorry you aren't happy
mdwon Blog post100% whole wheat honey sourdough
- Thanks, Maria!
Mark Sealeyon Forum topicChallenger Bread Pan for sourdough - Hamelman interview & transcriptPeterPghon Forum topicHamelman's bread, third edition is coming.
- I managed to make a single loaf
Kistidaon Forum topicStiff Starter Sourdough (from the book Crust) - Hi, I just came across this
Krisztinaon Forum topicIs Canadian Flour Better Than American?
- Tartine overproofBertiebuoyon Forum topicoverproofing tartine recipe in fridge for12-18 hours
- Brian - best response of the week!
alfansoon Forum topicWhat sets outstanding sourdough apart from mine? - This: PracticeBriancoaton Forum topicWhat sets outstanding sourdough apart from mine?
- .
idaveindyon Forum topicMy Lodge cast iron cooking arsenal. - Hamelman's bookernieSon Forum topicOver-working rye bread??
- more open crumbmarianaon Forum topicRye
- That is a mighty impressive
Benitoon Blog postyecora rojo desem again
- Other cookbooks with rye.
idaveindyon Forum topicOver-working rye bread??
- If rye is your thing...
idaveindyon Forum topicOver-working rye bread??
- 2nd reco:
idaveindyon Forum topicOver-working rye bread??
- Is the Challenger Bread Pan betterMaria Morandoon Forum topicChallenger Bread Pan for sourdough
- Is the Challenger Bread Pan betterMaria Morandoon Forum topicChallenger Bread Pan for sourdough
- About to make this one today!
ifs201on Blog postSara Owens Banana Marble Cake - Working rye breadsernieSon Forum topicOver-working rye bread??
- 50/50 rye simply can't
Ilya Flyameron Forum topicOver-working rye bread?? - Boiled potato moisture?
alfansoon Blog postWhite sourodugh with potatoes and semolina
- Young levain
MTloafon Forum topicoverproofing tartine recipe in fridge for12-18 hours
- Thank you Dan for the links,
Krisztinaon Forum topicSourdough starter rising only 2cm day 8
- That’s a good looking loaf of
Benitoon Blog postWholemeal with cracked wheat/coarse bran bits
- .pflanceron Forum topicIs this overproof or underproof
- Hi and thanks for theCorn Dogon Forum topicIntroduction and help request.
- The hands of a master
MTloafon Forum topicKing Arthur SD Baguette Video
- Nice loaf
MTloafon Blog postWholemeal with cracked wheat/coarse bran bits
- RisingBriancoaton Forum topicTartine Fail - No aeration, no oven spring.
- Seed Starterpflanceron Blog postMulti Grain Ricotta Rice Rolls
- they're cumulative.
idaveindyon Forum topicFree or discounted Kindle bread ebooks, #2.
- Well, you've seen my internal
albacoreon Forum topicFranken Oven
- Another free one
Kistidaon Forum topicFree or discounted Kindle bread ebooks, #2.
- Going up
hodgey1on Forum topicFranken Oven - Yeah, 92% hydration is really
Ilya Flyameron Blog postWhite sourodugh with potatoes and semolina
- Trying to make sense of it Iflorianson Forum topicBig hole inside pain au chocolat and croissants
- I am amazed if they are
Benitoon Blog postWhite sourodugh with potatoes and semolina
- If your bread if overproofing
Benitoon Forum topicoverproofing tartine recipe in fridge for12-18 hours
- I don't have a ricer, so I
Ilya Flyameron Blog postWhite sourodugh with potatoes and semolina