Recent Forum and Blog Comments
- Sara, I still think it isbarryvabeachon Forum topicLevain method of FWSY
- aack!
SaraBCleveron Forum topicLevain method of FWSY - aack!
SaraBCleveron Forum topicLevain method of FWSY
- Thanks for thisbenjamin163on Forum topicsuspicions regarding clingfilm and baguettes
- Pictures?!?Lumn8tionon Blog postPurple Sweet Potato Sourdough
- Wow, that is spectacular
Benitoon Forum topic1 dough 2 ways: 100 percent wholemeal spelt with yeast water and sourdough - Hi agree with the others,
Benitoon Forum topicDisaster...had to pry out stuck loaf then this was inside!
- Elliot, sorry to change mybarryvabeachon Forum topicLevain method of FWSY
- Thank you
Arnoon Forum topicAnkarsrum Grain Mill Feedback - Hi
Arnoon Forum topicAnkarsrum Grain Mill Feedback
- Formula ingredient list transcribed.
The Roadside Pie Kingon Forum topicA wonderful small batch baguette recipe - I concur
The Roadside Pie Kingon Forum topicsuspicions regarding clingfilm and baguettes
- I would certainly tryJeremyCherfason Forum topicCan this starter still be saved?
- Underfermented
albacoreon Forum topicHi from Paris... and help with possible overproofing? - If it's the bake that is
algebreadon Blog postBaguettes practice II - Overly full fermentation
algebreadon Blog postBaguettes practice II
- Thank you so much for yourAnonymouson Forum topicMy young starter is rising quite fast, is it normal?
- Fancy!
seasidejesson Blog postToday’s red fife loaf (2) - Poolish + spurdough
kendalmon Forum topicPoolish/Leaven Croissant Help - Springy
seasidejesson Forum topic1 dough 2 ways: 100 percent wholemeal spelt with yeast water and sourdough
- patience is key
Mini Ovenon Forum topicIm About To Trow The Towel!!! Please Help - Hi Phillippe
kendalmon Forum topicFrench Flour
- Beautiful
newchapteron Forum topic1 dough 2 ways: 100 percent wholemeal spelt with yeast water and sourdough - Enzymes are still at work in the fridge
SirSaccCeron Forum topicAt what temperature does enzyme activity stop? - Yeah, unfortunately with a
The Almighty Loafon Forum topicCan this starter still be saved? - Looks soft and tasty
suminandion Forum topic1 dough 2 ways: 100 percent wholemeal spelt with yeast water and sourdough - It may be just that thesuaveon Forum topicPoolish
- I’m not smart enough to knowScootsmcgreggoron Forum topicSteel lined wood fired oven
- While you are in this normal
LittleGirlBlueon Forum topicMy young starter is rising quite fast, is it normal? - i'm not anxious...pcakeon Forum topicjust milled our first flour - spelt - and have questions
- Try King Arthur
seasidejesson Forum topicPistachio Paste?
- No mixer
seasidejesson Forum topic1 dough 2 ways: 100 percent wholemeal spelt with yeast water and sourdough
- Without having anyzachyahooon Forum topicPoolish
- Nice looking pan loaf
MTloafon Forum topic1 dough 2 ways: 100 percent wholemeal spelt with yeast water and sourdough - Very cool
Edo Breadon Blog postFrog Bread Revisited - Thanks for the perfect answerdermdocon Forum topicAnkarsrum Watts
- dry flour
seasidejesson Forum topicDisaster...had to pry out stuck loaf then this was inside!
- sticking
seasidejesson Forum topicDisaster...had to pry out stuck loaf then this was inside!
- Spelt pan loaf crumb
seasidejesson Forum topic1 dough 2 ways: 100 percent wholemeal spelt with yeast water and sourdough
- Hi David,I am making theeLuke455on Blog postSan Joaquin Sourdough Baguettes
- ReferenceJW14on Forum topicAmazed by SAF yeast
- Ceramic grills
idaveindyon Forum topicBBQ topic - Clear liquid in the middle of the starterAnonymouson Forum topicMy young starter is rising quite fast, is it normal?
- Thankshydestoneon Forum topicCreating New Formulas - Rules of Thumb
- I’ve found turning the dough
Blazingarrowon Forum topicDisaster...had to pry out stuck loaf then this was inside! - Freeze it
seasidejesson Forum topicjust milled our first flour - spelt - and have questions
- Thoughts.
idaveindyon Forum topicSteel lined wood fired oven
- I’ve made this one a few
Blazingarrowon Forum topicSome feedback on no knead bread
- Getting better
MTloafon Blog postBaguettes practice II
- Thanks for info. Reallythumzon Forum topicStarter is is doubling rather quickly after 4 days but no longer smells sour