Recent Forum and Blog Comments
- You are confused ,flint ,mski2on Blog postMock mill corn success!
- Thank you Benny!zachyahooon Forum topicCroissant Success (FINALLY!)
- Yeah, but.
idaveindyon Forum topicWhy "dating" spam from India. - Look around in a few more countries
Mini Ovenon Forum topicWhy "dating" spam from India. - The following is what I
Benitoon Blog post"Nobleman's" bread - 80% rye with seeds - OMG perfection,
Benitoon Forum topicCroissant Success (FINALLY!)
- Ted, thanks so much. It is a
Benitoon Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough
- Gorgeous
WatertownNewbieon Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough - My half-Italian girlfriend
Ilya Flyameron Blog postMy First Sourdough Focaccia - If you zoom in
texas_loaferon Forum topicTrue Grain Artisan Milling - New Chicago-based Mill - Very nice crumb Ilya, your
Benitoon Blog postMy First Sourdough Focaccia
- That’s true, I’ll have to
Benitoon Blog postMy First Sourdough Focaccia
- Found a pic of mine from
Ilya Flyameron Blog postMy First Sourdough Focaccia
- Congratulations!
justkeepswimmingon Forum topicTrue Grain Artisan Milling - New Chicago-based Mill - Thanks Ilya, I was shocked at
Benitoon Blog postMy First Sourdough Focaccia
- Found Ginsberg's recipe -
Ilya Flyameron Forum topicRed Rye Malt
- Nice looking fluffy crumb
Ilya Flyameron Blog postMy First Sourdough Focaccia
- The last one is the recipe I
Ilya Flyameron Forum topicRed Rye Malt
- Yes, rye bread does look goodgavincon Blog post"Nobleman's" bread - 80% rye with seeds
- Thank you Gavin!Cracked crust
Ilya Flyameron Blog post"Nobleman's" bread - 80% rye with seeds
- Yes, the Borodinsky I think,
albacoreon Forum topicRed Rye Malt - Wow this is much bigger than
Benitoon Blog postMy First Sourdough Focaccia
- These look great. Well done.gavincon Blog post"Nobleman's" bread - 80% rye with seeds
- Interesting Abe, I can't
Ilya Flyameron Forum topicSome interesting observations about lievito madre
- Rus Brot replied to my
Ilya Flyameron Blog post"Nobleman's" bread - 80% rye with seeds
- Thank you for the compliment!
Danni3ll3on Blog postHoney Oat Porridge with Spelt - Well there you go! Thank youcrumbdumpsteron Blog postHoney Oat Porridge with Spelt
- I’m not surprised
Danni3ll3on Blog postHoney Oat Porridge with Spelt
- different flour.
idaveindyon Forum topicKen Forkish Overnight blonde Fail on the tropic
- no I am not incorrect
trailrunneron Blog postMock mill corn success! - Perfect, that's the other one
Ilya Flyameron Forum topicRed Rye Malt
- Here's one I bought earlier...
albacoreon Forum topicRed Rye Malt
- Just a final comment to closefirstbaseon Forum topicNewbie Starter help..
- Thank you, Alfanso. Likewise,gavincon Blog postFive-Grain Levain - Hamelman
- Baking Pans
Janetcookon Blog postHoney Oat Porridge with Spelt - I'm not an expert on that,
Ilya Flyameron Blog post"Nobleman's" bread - 80% rye with seeds
- Yes I know
xabiermirandonaon Forum topicKen Forkish Overnight blonde Fail on the tropic - No oven springcrumbdumpsteron Blog postHoney Oat Porridge with Spelt
- Forkish overnight = 65 F / 28 C.
idaveindyon Forum topicKen Forkish Overnight blonde Fail on the tropic
- 5 and 6
idaveindyon Blog post"Nobleman's" bread - 80% rye with seeds
- Well, fructose has 6 carbons,
Ilya Flyameron Blog post"Nobleman's" bread - 80% rye with seeds
- Dent Cornmski2on Blog postMock mill corn success!
- Reference
Yippeeon Forum topichow to use S-G H-E A-P flour? - pentosans are the superset.
idaveindyon Blog post"Nobleman's" bread - 80% rye with seeds
- Ha that you can consider
Ilya Flyameron Blog post"Nobleman's" bread - 80% rye with seeds
- Yeah, I looked it up when I
Ilya Flyameron Blog post"Nobleman's" bread - 80% rye with seeds
- Well, I'm still trying to
albacoreon Blog post"Nobleman's" bread - 80% rye with seeds
- Thank you! Didn't occur to me
Ilya Flyameron Blog postThe story of overfermented very simple sourdough
- I actually still have rose
Ilya Flyameron Blog postSourdough Flatbread and Chicken Shawarma Plus Other Goodies
- FODMAPs is a thing.
idaveindyon Blog post"Nobleman's" bread - 80% rye with seeds