Recent Forum and Blog Comments
- I'm not sure what's wrongbaker_teamon Forum topicgift for niece
- follow-upbaker_teamon Forum topicgift for niece
- You like it (and the better
phazon Forum topicwhat is going on with my starter - No mention of the new look
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - I stick to
Danni3ll3on Forum topicAmount of Levain Based on Retardation of Shaped Loaves - Raw onions!
Danni3ll3on Blog post50% Wholemeal with Raw Red Onion and Poppy Seed S/D
- Overnight refrigerated fermentation?
sarafinaon Forum topicAre there any tests to determine starter's ability to make sourdough rise? - That’s looks to be
Danni3ll3on Blog postSourdough Raisin Bread
- What a beaut! Very inspiring
Song Of The Bakeron Forum topicCommunity Bake - Baguettes by Alfanso - Pal, welcome back. Good to
pulon Blog postSourdough Raisin Bread - This is one of my few ultra favorites
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - Slap and fold was a huge turning point
leslierufon Blog postA day of contrasting results - Thanks for flagging spam
Floydmon Forum topic***Alert*** Spam Posts - This might be of interest..
Cedarmountainon Blog postElongated Alveoli - Chocolate
The Roadside Pie Kingon Forum topicFree or discounted Kindle bread books. - Thanks!Cotchon Forum topicFree or discounted Kindle bread books.
- That is a fancy looking tart
Benitoon Forum topicFree or discounted Kindle bread books. - Now that crust does appear to
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- I’m using the Dan method for
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- thanks for that...spabbygirlon Forum topicnewbie miller
- Longboard Vermont SD
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- This is a very cool pie
The Roadside Pie Kingon Forum topicFree or discounted Kindle bread books.
- This other thread was what
ciabattaon Forum topicPaper pulp bowls - Good luck!
ciabattaon Forum topicSourdough at scale
- Thin, crispy crustMargcitaon Forum topicChasing thin, crispy, not thick/tough dough
- Well Done!Planedenon Forum topicwhat is going on with my starter
- That video was very helpful!
BikeBookBreadon Forum topicBaking steel and Dutch Oven... but as a lid? - I agree with Paul
not.a.crumb.lefton Forum topicHow to know if a bread is going to be popular? - Oh that seeded loaf crumb...
not.a.crumb.lefton Blog postA day of contrasting results
- Owning a mill is fun, and healthy
OldWoodenSpoonon Forum topicnewbie miller - James it sounds like you’ve
Benitoon Forum topicPaper pulp bowls
- Thanks. Pretty sure MorbreadAKSourdoughon Forum topicMorbread Flour
- Seasoning my roasting pan
ciabattaon Forum topicWhole oven cloche
- 2nd use of paper bowls
ciabattaon Forum topicPaper pulp bowls
- video
ciabattaon Forum topicBaking steel and Dutch Oven... but as a lid?
- absolutely!
ciabattaon Forum topicBaking steel and Dutch Oven... but as a lid?
- Updating how I’m currently using the aliquot jar.
Benitoon Forum topicAliquot Jar to determine bulk fermentation rise
- Not normal for me
OldWoodenSpoonon Forum topicMorbread Flour
- I think after some priceBaniJPon Forum topicnewbie miller
- Oh fantastic!
Debra Winkon Blog postThe Pineapple Juice Solution, Part 2 - Two words: Dutch ovenfrancisaugustoon Forum topicHydration and consistent dough
- Fermentation
Ilya Flyameron Blog postSimple Russian 100% Dark Rye sourdough - Thank you, I saw instructions
Ilya Flyameron Blog postSimple Russian 100% Dark Rye sourdough
- oh! so when you say 122, you
the first ashleyon Forum topicwhat is going on with my starter - making rye malt
idaveindyon Blog postSimple Russian 100% Dark Rye sourdough - Be sure to check with your
Rockon Forum topicTo hire staff or suppliers? - Sorry for a late reply, missed your comment!
Ilya Flyameron Blog postSimple Russian 100% Dark Rye sourdough
- Great to see you still baking
Song Of The Bakeron Blog postRed Sweet Potato Bread
- If ya have a scale do use it,
phazon Forum topicwhat is going on with my starter
- That makes sense to me
Benitoon Forum topicwhat is going on with my starter