Recent Forum and Blog Comments
- Interesting, I always
loafloveon Forum topicBest size DO for batards? - i like Saf yeast. But TBH i
loafloveon Forum topicYeast
- If the yeast fits ...wumingxuanon Forum topicYeast
- Thank you for the info and
HeiHei29eron Blog post100% whole wheat, in a small graniteware roaster - Hi it wasn’t a good job I did
Shiao-Pingon Blog postBlack Tea Sourdough - In which caseAnonymouson Forum topicGluten Free sourdough flying crust issue… Looks like a handbag ?
- I used the Canelle et VanilleBrian Stendelon Forum topicGluten Free sourdough flying crust issue… Looks like a handbag ?
- When you seeAnonymouson Forum topicSourdough starter rising only 2cm day 8
- Thank you Abe. Im just
Krisztinaon Forum topicSourdough starter rising only 2cm day 8 - Enamel
Mark Sealeyon Forum topicPreheating dutch oven - Definitely looks over proofedAnonymouson Forum topicGluten Free sourdough flying crust issue… Looks like a handbag ?
- Thinking outside the box...
Dave Ceeon Forum topicBest size DO for batards? - Give it timeAnonymouson Forum topicSourdough starter rising only 2cm day 8
- Thank you, so shall i wait for it to go down first?
Krisztinaon Forum topicSourdough starter rising only 2cm day 8
- Yes, I agree , convectionbarryvabeachon Forum topicFranken Oven
- Cliff Hanger. LOL
hodgey1on Forum topicFranken Oven - Me tooBrian Stendelon Forum topicGluten Free sourdough flying crust issue… Looks like a handbag ?
- new loafmarianaon Forum topicLoaf cracking outside of the score
- Check out the link Dan has postedAnonymouson Forum topicSourdough starter rising only 2cm day 8
- You can't wait, nor can I.barryvabeachon Forum topicFranken Oven
- My two cents. When I use abarryvabeachon Forum topicPreheating dutch oven
- Thank you guys! The crumbharumon Blog post60% dark rye, 20% SG HE wheat
- Oh you’re very welcome,
Benitoon Blog postGreek Sourdough Focaccia take two - I wasn't lying when I said
mdwon Blog postGreek Sourdough Focaccia take two - Here’s the recipe and a photo
Benitoon Blog postGreek Sourdough Focaccia take two
- bwraith's models are based on
mdwon Blog post100% Whole Grain Hard Red (Desem Inspired)
- I have not. The desire hasn't
mdwon Blog post100% Whole Grain Hard Red (Desem Inspired)
- "Viral baked feta pasta"? Oh
mdwon Blog postGreek Sourdough Focaccia take two
- Hi Laura, I have a 6.3 L Le
Benitoon Forum topicBest size DO for batards?
- Now you’re talking, use some
Benitoon Blog post100% Whole Grain Hard Red (Desem Inspired)
- Thank you very much mdw.
Benitoon Blog postGreek Sourdough Focaccia take two
- JKS, very very nice bake of a
Benitoon Blog post100% whole wheat, in a small graniteware roaster
- To build upon Abe’s reply
DanAyoon Forum topicSourdough starter rising only 2cm day 8 - Very good questions that are
DanAyoon Forum topicQuestion about coil folds
- Have you seen these
idaveindyon Forum topicBaguette..technical - Thank youjkcrowleyon Forum topic20Qt Mixer that runs off of 110V
- These are beautiful and I
mdwon Blog postGreek Sourdough Focaccia take two
- I may be onto something?
hodgey1on Forum topicFranken Oven
- Is your starter thin like
HeiHei29eron Forum topiclevain not doubling and loaf spreading out before and during baking
- Thanks!
Mark Sealeyon Forum topicSourdough in a bread machine; or…
- Oh my goodness! Love this,TessNon Forum topicSweet Little Buns
- BBGA Standard Calculator, Mostly
worthogon Forum topicBakers Percentages Levain Calculator - What about
albacoreon Forum topicEnglish book on classic French breads - How long should i wait foralessiaon Forum topiclevain not doubling and loaf spreading out before and during baking
- Hi. Thanks for flour info. UrMaisPalestineon Forum topicBaguette..technical
- One of my Favs
MTloafon Forum topicEnglish book on classic French breads - You are welcome!
GaryBishopon Forum topicSourdough in a bread machine; or… - I did 1 stretch and fold, and
justkeepswimmingon Blog post100% whole wheat, in a small graniteware roaster - No machine
Mark Sealeyon Forum topicSourdough in a bread machine; or…
- Spiced Rice Pudding Sourdough breadbuzlevin@GMail.comon Blog postTable of Contents