Recent Forum and Blog Comments
- More PicturesSurfcast23on Forum topicGummy/ tacky looking holes
- Brushing On Melted Butter
newchapteron Forum topicThe Power of Butter - Thin starterJulie1959on Forum topicEffects of Feeding a starter twice a day vs less often?
- Truth be told, this can besuaveon Forum topicProteolytic sourdough starter
- collapsed top.
idaveindyon Forum topicRising Woes - Or...Anonymouson Forum topicRising Woes
- Gloss
suminandion Forum topichigh hydration dough looks like chewing gum? - whole wheat -> oats
idaveindyon Forum topicBaked an Oatmeal Brick
- Here are two links about open crumb
alfansoon Blog postSourdough using stiff levain - Hydration is usually
LittleGirlBlueon Forum topicHydration level of potato flake starter? - I'm on day 9 now. So maybe I
LittleGirlBlueon Forum topicYet another newbie with starter issues
- The thumbnail of that cutterAnonymouson Blog postPolish town of Białystok/Sothern Italia/NYC
- Fascinating!
SirSaccCeron Blog postThe baguette virus is spreading - Be quite vigourous whenAnonymouson Forum topicRising Woes
- Well I didn't realise that
albacoreon Forum topicThe Power of Butter - Mixer
MTloafon Blog postThe simple pleasures of IDY baking - Clay baker info
naturaleighon Forum topicDo I need a Dutch Oven/Cloche? - Thanks AlanI also dropped a
pulon Blog postSourdough using stiff levain - Butter late than never
MTloafon Forum topicThe Power of Butter
- Bernard Clayton's New
BreadLeeon Forum topicName one book :) - Benny, I am afraid I can't
pulon Blog postSourdough using stiff levain
- Great feedback
JenBakeson Forum topic4 weeks feeding, ratio questions for beginner - They are fun to make
MTloafon Blog postThe baguette virus is spreading
- nuff saidAnonymouson Forum topicName one book :)
- Corona = crown
MTloafon Blog postThe baguette virus is spreading
- Thanks. you got me thinkingOdradeon Blog postopencrumb?
- Clay potsLesley__on Forum topicDo I need a Dutch Oven/Cloche?
- That's strange..bread1965on Blog postPolish town of Białystok/Sothern Italia/NYC
- Thanks
renson Forum topicCommunity Bake featuring Kristen of FullProofBaking - Thanks, I have read that abarryvabeachon Forum topicAscorbic acid
- Determine how much dough (use
DanAyoon Forum topic123 Sourdough No Knead - Do Nothing Bread - Congratulations!
WatertownNewbieon Forum topic4 weeks feeding, ratio questions for beginner - That’s so helpfulBreadnewbon Forum topicStarter not doubling and smells of acetone
- Yep, the bassinage step!
alfansoon Blog postThe simple pleasures of IDY baking
- That's quite cold for a sourdough starter
pmccoolon Forum topicHelp please - Some useful information
pmccoolon Forum topicProteolytic sourdough starter
- Stinky flour makes stinky food
pmccoolon Forum topicRancid flour as starter food?
- Beautiful food Will. I’ve
Benitoon Blog postPolish town of Białystok/Sothern Italia/NYC - Suggested reading
pmccoolon Forum topicExtremely loose and sticky starter/dough
- dry yeast
idaveindyon Forum topicName one book :)
- YAY! I made bread!
JenBakeson Forum topic4 weeks feeding, ratio questions for beginner
- Well it seems to not beAnonymouson Forum topicCraggy bottom HELP :(
- Interesting
The Roadside Pie Kingon Blog postPolish town of Białystok/Sothern Italia/NYC - After bulk fermentation is
Benitoon Forum topicAir holes at top of sourdough loaf
- Not fed today will stir itKaraharfon Forum topicHelp please
- How do I flatten it? AndHayalshamsion Forum topicCraggy bottom HELP :(
- Sifting takes out lumps addsAnonymouson Forum topicSifting flour
- "If instead, you have mixedSunburnSambaon Forum topicBakes well but falls flat after proving
- Looks like you did that 'flatAnonymouson Forum topicCraggy bottom HELP :(
- 2 slap and folds spaced by 20SunburnSambaon Forum topicBakes well but falls flat after proving