Recent Forum and Blog Comments
- Thanks to both afemaletrollslowriseon Forum topicWhat's in a Knead?
- Baked thru
Mini Ovenon Forum topicBaking bread in the Tropics? - I would suggest a few
Mini Ovenon Forum topicWhite dots on my starter after 1 week in the fridge
- Pizza yesSam242on Forum topicThoughts on Caputo’s 25kg red flour (see photo)
- Wow, excellent baguettes.
Benitoon Blog postThe baguette virus is spreading - Ah yes butternut squash, we
Benitoon Blog postPumpkin Sourdough
- They were really good Ian, I
Benitoon Blog postScallion Sourdough Biscuits (using sourdough discard)
- Wow
Isand66on Blog postScallion Sourdough Biscuits (using sourdough discard) - If you want improve yourBaniJPon Forum topicWhat's in a Knead?
- Definitely fat content
The Almighty Loafon Forum topicChallah bread texture - That's exactly correct!drainapson Blog postPumpkin Sourdough
- RomertopfsLesley__on Forum topicDo I need a Dutch Oven/Cloche?
- Sourdough in the mixChinkinon Blog postPumpkin Sourdough
- Kitchen Aid Mill Attachment
Yippeeon Forum topicNo corn meal! - Do you have popcorn at home?
Yippeeon Forum topicNo corn meal!
- Suggestion for flat breadLucywinterhon Forum topicFlat sourdough bread
- ?
The Almighty Loafon Forum topicExpanded starter use details needed
- haha I don't disagree,dannydannnnon Forum topicKneading time between hand and mixer
- Approachable baguettes
MTloafon Blog postThe baguette virus is spreading - Hooch
The Almighty Loafon Forum topicConcerned about the colour of my starter
- Why not use parchment paper,
Benitoon Forum topicNo corn meal!
- Not too different
The Almighty Loafon Forum topicKneading time between hand and mixer
- Great idea Dan, water of
Benitoon Forum topicA tip for warming dough
- Interesting, Yippee
albacoreon Forum topicNo corn meal! - Stiff starter gang rise up
The Almighty Loafon Blog postStiff Levain Experiment
- Knead time makes quite a bit
The Almighty Loafon Forum topicWhat's in a Knead?
- A good idea!
albacoreon Forum topicA tip for warming dough
- If you can get a scale, I’d
The Almighty Loafon Forum topicFeeding my Starter
- to prevent bottom sticking / burning
idaveindyon Forum topicNo corn meal! - 1/4 tsp yeast/loaf
idaveindyon Forum topicRising Woes
- Thank you for your answer! IBelon Forum topicWhite dots on my starter after 1 week in the fridge
- Absolutely - CLAS is the answer!
Yippeeon Forum topicIs there such thing as a quick sourdough bread?
- WeightGrandmaKatyCaton Forum topicFeeding my Starter
- Thanks, Ted! Your bakes aremadisonbaker26on Blog postAfter an 8 year bread baking hiatus...
- Thanks! I appreciate yourmadisonbaker26on Blog postAfter an 8 year bread baking hiatus...
- Thank you!madisonbaker26on Blog postAfter an 8 year bread baking hiatus...
- Wow you still have it! After
Benitoon Blog postAfter an 8 year bread baking hiatus...
- This is a great outline, and
LittleGirlBlueon Forum topicIs there such thing as a quick sourdough bread? - Thank you Alan, bacon would
Benitoon Blog postScallion Sourdough Biscuits (using sourdough discard)
- Yes that is an good idea, I
Benitoon Blog postScallion Sourdough Biscuits (using sourdough discard)
- First a equal amount in
dbazuinon Forum topicFeeding my Starter - It looks alright to me.
dbazuinon Forum topicConcerned about the colour of my starter
- A different direction ...DMcon Forum topicRising Woes
- My badFrank550on Forum topicWhen is dough sufficiently proofed?
- I didn't comment earlier
alfansoon Blog postThe baguette virus is spreading - C'mon in, the water's fine!
alfansoon Blog postAfter an 8 year bread baking hiatus...
- extra sugar
idaveindyon Forum topicWhat happened to this chocolate bread?
- These look pretty great
alfansoon Blog postScallion Sourdough Biscuits (using sourdough discard)
- those look great!
ifs201on Blog postScallion Sourdough Biscuits (using sourdough discard) - Other way around - if itBaniJPon Forum topicWhen is dough sufficiently proofed?