Recent Forum and Blog Comments
- Cute trick!
Mini Ovenon Forum topicTip - Bugs in Whole Grains - Ok now another thing!Cranky bakeron Forum topicSuddenly sluggish starter
- Looks about right for the wetsuaveon Forum topicStill not an amazing rise in the oven!!
- What a great picture!
Debra Winkon Forum topicTaffy? - Underfermented?breadandroseson Forum topicStill not an amazing rise in the oven!!
- thank you very much, ill trysadexpunkon Forum topicnewbie needing to perfect sourdough
- Thank you Stuart! YouTony Hukon Forum topicBagel water- how much baking soda (is too much)?
- Answer to questions
Stuart Borkenon Forum topicBagel water- how much baking soda (is too much)? - And thirdcsteel89on Forum topicHobart A-200 Project (and motor question)
- Second photocsteel89on Forum topicHobart A-200 Project (and motor question)
- flormont, I'm going to docsteel89on Forum topicHobart A-200 Project (and motor question)
- Baking soda
Stuart Borkenon Forum topicBagel water- how much baking soda (is too much)?
- Hi Abelacamarion Forum topicBaguette au levain
- That's a beauty!
alfansoon Blog postSmoked Cheddar Apple Sourdough - @zach
idaveindyon Forum topicFresh Milk 100% WW - Nice trick!yoshon Blog postSame-day Bake + Steam Challenge
- Alison, I don't think abarryvabeachon Forum topicPizza amazing but house full of smoke!
- agree with Jess and rgreenburg.
idaveindyon Forum topicHome milled 100% WW starter and levain
- It's now 7 hours since your post
pmccoolon Forum topicbulk fermentation - Wow, another huge success!
Benitoon Forum topicFresh Milk 100% WW - Your set up sounds fab!
AlisonKayon Forum topicPizza amazing but house full of smoke! - What temp do you cook at?
AlisonKayon Forum topicPizza amazing but house full of smoke!
- Continuing Data on original Barn Starter
DanAyoon Forum topicBran Starter - an easier method? - Helpful!
AlisonKayon Forum topicPizza amazing but house full of smoke!
- I'm trying that next
AlisonKayon Forum topicPizza amazing but house full of smoke!
- Thank you Barry
AlisonKayon Forum topicPizza amazing but house full of smoke!
- ThanksAidan Hon Forum topicHelp! Galacian Rye recipe
- So the next big Q
Mini Ovenon Forum topicTaffy?
- "Peak" & "Double"
Mini Ovenon Forum topicIm About To Trow The Towel!!! Please Help
- I THINK THERE'S A TYPO IN THIS RECIPE
scotgibsonon Blog postTom Cat's Semolina Filone from Maggie Glezer's "Artisan Breads" - The use of water roux isAgEron Blog postDurum Bread
- yes i did feed it straight
loafloveon Forum topicStarter only floats half of it - Thank you so much. I guess
loafloveon Forum topicproof
- Certainly! You may wind upAmaraon Forum topicproof
- Thanksgavincon Forum topicAnnoying pop up taking up a third of the screen
- Yeah, 5:8:8 does sound like asuaveon Forum topicStarter only floats half of it
- I’m so so grateful for yourJadeismailon Forum topicwhen to use starter
- the bottoms do look a bitAmaraon Forum topicdangers of too-long bulk fermentation with a forkish recipe?
- Let us know
seasidejesson Forum topicIm About To Trow The Towel!!! Please Help - So Pretty!
seasidejesson Forum topicdangers of too-long bulk fermentation with a forkish recipe?
- parchment paper
Prairie Rangeron Forum topicPizza amazing but house full of smoke! - love it
Prairie Rangeron Blog postFrog Bread Revisited
- Requested by none, yet delivered anyway.freshfromtheovenon Forum topicdangers of too-long bulk fermentation with a forkish recipe?
- Same as Jess
rgreenberg2000on Forum topicHome milled 100% WW starter and levain - i guess i'm hoping for more
loafloveon Forum topicStarter only floats half of it
- thanks, i'm having some
loafloveon Forum topicwhen to use starter
- Thanks. The strange thing isgiraffezon Forum topicAdding fruit and nuts - yeast and water quantity need to change?
- ThanksI read somewhere thatgiraffezon Forum topicBake with fan or without fan
- 100 WW levain
seasidejesson Forum topicHome milled 100% WW starter and levain
- Sorry
newchapteron Forum topicTaffy?