Recent Forum and Blog Comments
- Digital scale my chocie
The Roadside Pie Kingon Forum topicMeasuring Yeast - Pre roasting the grains didn’t workpurple_haze96on Forum topicRoasting Grain before milling?
- love the way
kendalmon Blog postTake 2: Hamelman Pain Rustique - even more alfanso style - It worked!
Sabinaon Forum topicWhole Grain Sourdough Coffee Cake - When the amounts are small.
ciabattaon Forum topicMeasuring Yeast - I believe the main thing is
phazon Forum topicsourdough starter smells bad - I use similar yeastBaniJPon Forum topicMeasuring Yeast
- USing different acid for starterFoodHackeron Forum topicsourdough starter smells bad
- haha, I always thought itbicbocbexon Forum topicWhite mould growing on sourdough bread
- Digital Scalebeermanpeteon Forum topicMeasuring Yeast
- The only roll I opened, that largest roll,
alfansoon Blog postTake 2: Hamelman Pain Rustique - even more alfanso style - Romertopf for sourdough breadoffmyrockeron Forum topicRomertopf for baking sourdough breads
- Romertopf for sourdough breadoffmyrockeron Forum topicRomertopf for baking sourdough breads
- Paul, this is explained in
Mark Shepardon Forum topicSmart Sourdough - book testers needed - It is puzzling
pmccoolon Blog postOvernight Country Brown+ - Ahhh.
idaveindyon Forum topicOMG! Sourdough Library ? Who will join me on this pane di altamura journey? - Looks good.
idaveindyon Forum topicFun with flames
- Something I forgot to mention
pmccoolon Forum topicSmart Sourdough - book testers needed
- Thanks -
mikewasinnycon Forum topicFun with flames - Crumb shots
mikewasinnycon Forum topicFun with flames
- Old Post, but still revelant!Sugarowlon Forum topicAnyone (successfully) selling bread on the side?
- thanks for correcting the link
kendalmon Blog postLove this video - keeping it simple
- good to hear.
idaveindyon Forum topicSmart Sourdough - book testers needed
- Re: newbie stumbling blocks
Mark Shepardon Forum topicSmart Sourdough - book testers needed
- Very nice improvements to the
Benitoon Blog postTake 2: Hamelman Pain Rustique - even more alfanso style - Is that not the same tipo 00 ‘Cuoco’ from caputa?
dbazuinon Forum topicSuper easy pasta dish - Excellent!
idaveindyon Blog post82% Hydration 60:35:5 Hard Red:Bread:Rye Sandwich Loaf 12.75 lb recipe
- Really nice shaping
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso
- Good to hear from you, Andy.
DanAyoon Forum topicSuper easy pasta dish - check out...
idaveindyon Forum topicFun with flames
- a new twist on the super easy pasta dish
AndyPandaon Forum topicSuper easy pasta dish - Newbie stumbling blocks.
idaveindyon Forum topicSmart Sourdough - book testers needed
- Looks tasty.
dbazuinon Forum topicFinaly I think my pizza dough is perfect.
- Diffrent recepies for different ovens.
dbazuinon Forum topicFinaly I think my pizza dough is perfect.
- Diffrent recepies for different ovens.
dbazuinon Forum topicFinaly I think my pizza dough is perfect.
- Has anyone ever made a
phazon Forum topicMaking a sourdough starter with minimal discard
- Has anyone ever made a
phazon Forum topicMaking a sourdough starter with minimal discard
- Okay, I'll go first!
alfansoon Forum topicThe baguette brigade. Truly needs a room of our own!
- I can't say about the folding
phazon Forum topicLarger structure at top of finished loaf
- sale over: Perfect Pan Pizza by Reinhart.
idaveindyon Forum topicFree or discounted Kindle bread books.
- Thanks for that wealth of
albacoreon Forum topicExtensibility & Gluten Structure - P/L values
mwilsonon Forum topicGluten: W, P/L and the problem with durum - A brown paper bag always
phazon Forum topicWhite mould growing on sourdough bread
- Probably handling
breadysuiton Forum topicLarger structure at top of finished loaf - I see, I missed the focaccia
phazon Forum topicLarger structure at top of finished loaf
- High tenacity of US flours
mwilsonon Forum topicCommunity Bake - Baguettes by Alfanso
- Thanks! The never-ending
Sjadadon Blog postSpelt, Rye, and Whole Wheat - Thanks Benny!
Sjadadon Blog postSpelt, Rye, and Whole Wheat
- Thank you naturaleigh! This
Sjadadon Blog postSpelt, Rye, and Whole Wheat
- Just a cautionAnonymouson Forum topicGot a grain mill, what now?