Recent Forum and Blog Comments
- Thank you Cedarmoutain. I’m
Benitoon Blog postRed Miso Furikake Sourdough - Lovely even crumb Danni. You
Benitoon Blog postHoney Oat Porridge with Spelt and a touch of Rye
- That's a delicious looking
Cedarmountainon Blog postSimple Russian 100% Dark Rye sourdough - Crumb
Danni3ll3on Blog postHoney Oat Porridge with Spelt and a touch of Rye - Fairmount bagelsheaddownon Blog postMontreal Style Bagels
- Beautiful bread! I am a big
Cedarmountainon Blog postRed Miso Furikake Sourdough
- That's better, baking bread
Cedarmountainon Blog postHoney Oat Porridge with Spelt and a touch of Rye
- Thanks
Isand66on Blog postBread of Summer: Corn, Tomato & Basil SD - Mr Consistency
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - From the looks of the Active
DanAyoon Forum topicTip - Commercial Yeast, testing, expiration, & storage - Thanks!
Isand66on Blog postRye Polenta Bread
- Thank you so much
Isand66on Blog postRye Polenta Bread
- I picked that mill due to agavincon Forum topicWhy do YOU home mill?
- It sounds like your starter
Benitoon Forum topicHelp with Tartine loaf
- Busy baking
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- Yes, it was gummy.nyconeon Forum topicHelp with Tartine loaf
- Been making jam lately?
Mini Ovenon Forum topicQuestion on Baking and fermenting - Thank you! I just came homeLand Park Roseon Forum topicretarding fermentation mid-way through bulk
- SD Rise time table link
Mini Ovenon Forum topicGreetings and a Question
- I've made this recipe severalgerryp123on Forum topicHelp with Tartine loaf
- Do you discard?
Dave Ceeon Forum topicMaintaining Sourdough Activity - For pizza I but Caputo pizza flour
dbazuinon Forum topicThe Golden Bread of Altamura (100% semola rimacinata) - For pizza I but Caputo pizza flour
dbazuinon Forum topicThe Golden Bread of Altamura (100% semola rimacinata)
- I am also just about ready to restock.
The Roadside Pie Kingon Forum topicThe Golden Bread of Altamura (100% semola rimacinata) - Smile. Thanks, Benny boy!
The Roadside Pie Kingon Forum topicThe Golden Bread of Altamura (100% semola rimacinata)
- Proofing exprimentdough0nuton Forum topicProofing experiment
- Thank you DB
The Roadside Pie Kingon Forum topicThe Golden Bread of Altamura (100% semola rimacinata)
- How much of the bran can youwlauton Forum topicWhy do YOU home mill?
- Chart
conepatuson Forum topicGreetings and a Question - What about the temperature?
dbazuinon Forum topicGreetings and a Question
- Nice one
dbazuinon Forum topicThe Golden Bread of Altamura (100% semola rimacinata)
- depends on size of dough mass
idaveindyon Forum topicretarding fermentation mid-way through bulk - Thanks
conepatuson Forum topicGreetings and a Question
- Love the colour of the crumb
Benitoon Forum topicThe Golden Bread of Altamura (100% semola rimacinata)
- The obligitory crumb shot. Cheers to me!
The Roadside Pie Kingon Forum topicThe Golden Bread of Altamura (100% semola rimacinata)
- What beautiful dark coloring!
Breadiforniaon Blog postRed Miso Furikake Sourdough - I'm sifting out the bran soBaniJPon Forum topicWhy do YOU home mill?
- Somebody in my town justBaniJPon Forum topicWhy do YOU home mill?
- Every dough is different butBaniJPon Forum topicGreetings and a Question
- White Flourwlauton Forum topicWhy do YOU home mill?
- Yes - just pick it up and move it
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - interestingly I looked up theAkaliaon Forum topicQuestion on Baking and fermenting
- I am not familiar with
DanAyoon Forum topicretarding fermentation mid-way through bulk
- Thanks for your quickArn0on Blog postMontreal Style Bagels
- Thanks, I appreciate it. IArn0on Blog postMontreal Style Bagels
- Hi everyone! Thanks so muchAkaliaon Forum topicQuestion on Baking and fermenting
- *Warm Smile*wlauton Forum topicWhy do YOU home mill?
- Looks great
dbazuinon Forum topicThe Golden Bread of Altamura (100% semola rimacinata)
- Hello am0,This is definitelyheaddownon Blog postMontreal Style Bagels
- The culmination of a days work
The Roadside Pie Kingon Forum topicThe Golden Bread of Altamura (100% semola rimacinata)