Recent Forum and Blog Comments
- Yes that is the hooch. As
Benitoon Forum topicWhat is growing in my starter! - https://www.traditionaloven.com/conversions_of_measures/yeast_co
alfansoon Blog postThe simple pleasures of IDY baking - So here is a followupbarryvabeachon Forum topicAscorbic acid
- Okay, okay!
Danni3ll3on Blog postThe simple pleasures of IDY baking - Generally speaking when you
Benitoon Forum topicAir holes at top of sourdough loaf
- A picture paints a thousand words
Mini Ovenon Forum topicWhite Wheat & Full Grain Spelt Sourdough, no oven spring - Yippee your fougasse is da
Benitoon Blog post20200428 Chef Gregoire Michaud's Provencal Fougasse with CLAS
- Amazing outcome, was this the
Benitoon Blog postSourdough using stiff levain
- Pan Gallego is made with a
Abelbreadgalleryon Forum topicUnderstanding Spanish flour types - Wow, that is gorgeous!
Floydmon Blog postPumpkin Sourdough - Feeding corn flour no problem
Mini Ovenon Forum topicHelp - Corn flour added to established starter by mistake
- Beautiful loaves and I love
Benitoon Blog postPumpkin Sourdough
- Crunchy can come from
Abelbreadgalleryon Forum topicUnderstanding Spanish flour types
- Thanks for tryingbenbergsteinon Forum topicHello, home baker in California
- Thanksbenbergsteinon Forum topicHello, home baker in California
- I supose it's a local grain.
Abelbreadgalleryon Forum topicUnderstanding Spanish flour types
- Love the clay bakers
naturaleighon Forum topicDo I need a Dutch Oven/Cloche? - Beautiful baguettes
SirSaccCeron Blog postThe baguette virus is spreading - That looks & sounds delicious
algebreadon Blog postFermented Chickpea Bread - Magnificent in every way!
alfansoon Blog postSourdough using stiff levain
- Very nice indeed. I need todrainapson Blog postSourdough using stiff levain
- ah, sounds much more
lemongrassbeefyon Forum topichigh hydration dough looks like chewing gum? - Check out MTloaf's post also.
alfansoon Blog postSan Joaquin baguettes I
- thanks for the link and
lemongrassbeefyon Forum topichigh hydration dough looks like chewing gum?
- baking results
lemongrassbeefyon Forum topichigh hydration dough looks like chewing gum?
- I'm gonna keep on going..toddsteron Forum topicStarter help for the newbie!!
- Thanks for the reply and thetoddsteron Forum topicStarter help for the newbie!!
- Sounds easy enough.
JKon Forum topicWhite Wheat & Full Grain Spelt Sourdough, no oven spring - Alfanso VII of Baguette: just
algebreadon Blog postSan Joaquin baguettes I
- Looks fabulous! I split myScootsmcgreggoron Blog postSourdough using stiff levain
- Howdy neighbor
MarkRon Forum topicHello from Richmond - I was drooling
Yippeeon Blog post20200428 Chef Gregoire Michaud's Provencal Fougasse with CLAS - My little experiment
LittleGirlBlueon Forum topicYet another newbie with starter issues - Yep this is what I was goingAnonymouson Forum topicAscorbic acid
- A sartorial rule of thumb
pmccoolon Blog postBulk dress code - Thank you. My edit has nowAnonymouson Forum topicEdits missing
- Thank you, Alan!
Yippeeon Blog post20200428 Chef Gregoire Michaud's Provencal Fougasse with CLAS
- RE: Air HolesPostal Grunton Forum topicAir holes at top of sourdough loaf
- Thanks
Arnoon Forum topicTip - Ankarsrum Mixing & Kneading - Your journey mirrors mine
MTloafon Blog postThe simple pleasures of IDY baking - When giants roamed the pages here
MTloafon Blog postThe simple pleasures of IDY baking
- Thanks for the tips,owdaon Forum topicHelp - Corn flour added to established starter by mistake
- If you're very worried abouticantbakeatallon Forum topicHelp - Corn flour added to established starter by mistake
- Ascorbic Acid Role in Yeasted Breadecapelon Forum topicAscorbic acid
- Croissants in HK ?
Our Crumbon Blog post20200428 Chef Gregoire Michaud's Provencal Fougasse with CLAS - 1. Score deeper.2. Bake
Floydmon Forum topicWonky sourdough
- Glancing at the recipes,semolina_manon Forum topicChallah bread texture
- Rogers vs Five RosesGourmand2goon Forum topicIs Canadian Flour Better Than American?
- Picture of bottomJds2on Forum topicWonky sourdough
- Proofing times @ Esteban
dmsnyderon Blog postToday's bake 3-31-2019