Recent Forum and Blog Comments
- Well, from what I read, this
albacoreon Forum topicYeast film on rye starter - brilliant!
squattercityon Blog postAbel's 90% biga with instant yeast and 15 hours at cool temp - Beatle bread
JonJon Blog postAbel's 90% biga with instant yeast and 15 hours at cool temp - 🎯 instant karma v. instant
squattercityon Blog postAbel's 90% biga with instant yeast and 15 hours at cool temp
- Didn’t see your post
trailrunneron Blog postSourdough Bread with Spelt and T85 Flours - Thanks Lin
JonJon Blog postAbel's 90% biga with instant yeast and 15 hours at cool temp
- Thanks, Rob
JonJon Blog postAbel's 90% biga with instant yeast and 15 hours at cool temp
- Very creative
JonJon Blog postDecadent loaf
- Comparisons
JonJon Blog postAbel's 90% biga with instant yeast and 15 hours at cool temp
- Great bake JonReneRon Blog postAbel's 90% biga with instant yeast and 15 hours at cool temp
- Wow, those are grand!
ll433on Blog postAbel's 90% biga with instant yeast and 15 hours at cool temp - Thanks, Jon!
ll433on Blog postDecadent loaf
- Soaking?
ll433on Forum topicEnhancing oatiness
- Green Millet
seoplasseyon Blog postHazelnut Bread or Why The Squirrels And I Are Waiting - double fantasy
squattercityon Blog postAbel's 90% biga with instant yeast and 15 hours at cool temp
- Lance:This is puzzling and
squattercityon Forum topicYeast film on rye starter
- Only 2 things come to
Davey1on Forum topicYeast film on rye starter - It's a lovely looking bread,
Precaudon Forum topicEnhancing oatiness - I’m glad there was some success
trailrunneron Forum topicMy Trials With T80 FLour
- I can jot down the formula
trailrunneron Forum topicEnhancing oatiness
- Yes, I'm aware that the Ttpassinon Forum topicMy Trials With T80 FLour
- Glad to hear it
trailrunneron Forum topicMy Trials With T80 FLour
- That sounds great, tr. I've
Precaudon Forum topicEnhancing oatiness
- French vs American flours
dmsnyderon Forum topicMy Trials With T80 FLour - American high-extraction flours
dmsnyderon Forum topicMy Trials With T80 FLour
- Hi David
trailrunneron Forum topicMy Trials With T80 FLour
- T80 problems
dmsnyderon Forum topicMy Trials With T80 FLour
- Chewier texture
trailrunneron Forum topicEnhancing oatiness
- Thanks for your thoughts.
Precaudon Forum topicEnhancing oatiness
- Many Thanks
WatertownNewbieon Forum topicBilbao, Salamanca, and Madrid -- Bakeries? - Lovely
JonJon Blog postDecadent loaf
- Alma Nomad Bakery
alfansoon Forum topicBilbao, Salamanca, and Madrid -- Bakeries? - biga roberto susta
jo_enon Forum topicA Big(a) Controversy - did it work? short answer: yes
squattercityon Forum topicA Big(a) Controversy
- Oh, I love these patterns!
TheBreadMasteron Forum topicPane rustico italiano a lievitazione naturale - My .02clazar123on Forum topicEnhancing oatiness
- Sign me up for the speltathon
ll433on Forum topicA Big(a) Controversy
- Update #2
trailrunneron Forum topicUpdate on Apple Yeast Water
- Am following with interest...
Precaudon Forum topicUpdate on Apple Yeast Water
- Good idea, keep it simple
Precaudon Forum topicEnhancing oatiness
- Good pointReneRon Forum topicA Big(a) Controversy
- spectacular spelt
squattercityon Forum topicA Big(a) Controversy
- Which recipe?
trailrunneron Forum topicEnhancing oatiness
- Speltathon!ReneRon Forum topicA Big(a) Controversy
- beautiful!
jo_enon Forum topicPane rustico italiano a lievitazione naturale
- Scald the malt?
Precaudon Forum topicEnhancing oatiness
- Rieska, Yes!
alcophileon Forum topicTalk to me about white rye flour recipes - How long did the levain take?
ll433on Forum topicA Big(a) Controversy
- Thanks Ilya & Ted
albacoreon Forum topicPorto, Portugal Bakeries?
- I guess we’d need to use a
Benitoon Blog postKoji Rice Porridge Sourdough