Recent Forum and Blog Comments
- Probably it's a combinationsuaveon Forum topicPain de Campagne FWSY no oven spring
- It depends on what you want.
DanAyoon Forum topicRetarding Starters & Doughs - fascinating - thanksMartin Crossleyon Forum topicVery active starter in three feedings and 5 days
- Don't panic! you just need to give it more time :-)Martin Crossleyon Forum topicQuestion about starter smell
- That’s what overproofing is...
Danni3ll3on Forum topicMy bread collapsed overnight in the fridge - Absolutely second it! OnlyUzbekon Forum topicQuestion about starter smell
- This whole experiment isUzbekon Forum topicVery active starter in three feedings and 5 days
- I’d like to add I’m new toTerje Kaspersenon Forum topicPain de Campagne FWSY no oven spring
- According to Debra Wink's
greyspokeon Forum topicVery active starter in three feedings and 5 days - Very typical quiet stage
Mini Ovenon Forum topicQuestion about starter smell - Still trying..
macetteon Forum topicWanted Aussie pineapple donut !!! - Let me know what you think!
AlisonKayon Forum topicAmazing 'Cereal' podcast series - Pretty!
seasidejesson Blog postToday’s red fife loaf - Trying poolish tonight
seasidejesson Forum topicPoolish
- Pineapple donut recipememorybabeon Forum topicWanted Aussie pineapple donut !!!
- Look up Yeast water
Mini Ovenon Forum topicPotato Flake starters...
- Remove variables
seasidejesson Forum topicIssues with gluten development in fresh-milled sourdough
- Ian, this is gorgeous!
aislinginjpon Blog postPurple Corn-Purple Sweet Potato Bread - Search for Prehistoric Potatoes
Mini Ovenon Forum topicPotato Flake starters...
- Some of the more hardocresuaveon Forum topicAdvice on buying Central Milling flours
- I'm brasilian, hiding from
_vkon Forum topicNeed some help please. Bottom burst. - Not just overproofed
suminandion Forum topicMy bread collapsed overnight in the fridge - Omid has left the buildingKhodadadon Forum topicIranian Barbari Bread (نان بربری سنتی ایران)
- Welcome from fellow WW baker
seasidejesson Forum topicHow much yeast for WW loaf?
- What a piece of work!Johnaleson Forum topicIranian Barbari Bread (نان بربری سنتی ایران)
- What a piece of work!Johnaleson Forum topicIranian Barbari Bread (نان بربری سنتی ایران)
- I think of you click on a
Floydmon Forum topicClicking on a Name - This is what I was looking for to save yeast!
seasidejesson Forum topicPoolish
- Broken Corner
newchapteron Forum topicFire brick vs commercial baking stone - What the Zo does used to becanoecaperon Blog postSour Dough in a Zojjirushi.
- Removing the two paddlescanoecaperon Blog postSour Dough in a Zojjirushi.
- Thanks, Dave!
Yippeeon Forum topicAdvice on buying Central Milling flours - Worked for me at around 20Uzbekon Forum topicVery active starter in three feedings and 5 days
- I broke off the corner of mysuaveon Forum topicFire brick vs commercial baking stone
- US retail AP/Bread flour = malted.
idaveindyon Forum topicAdvice on buying Central Milling flours - Forgot to mention that I didduramaximoson Forum topicIssues with gluten development in fresh-milled sourdough
- Updateduramaximoson Forum topicIssues with gluten development in fresh-milled sourdough
- Hi, Yippee.
dmsnyderon Forum topicAdvice on buying Central Milling flours - Interesting, Michael
albacoreon Forum topic90% biga loaf (Italian method) - If you are a newbie, ibarryvabeachon Forum topicBread baking courses in Europe
- As to the stone v. firebrick,barryvabeachon Forum topicFire brick vs commercial baking stone
- Thank You!
newchapteron Forum topicRetarding Starters & Doughs
- Howzit, Ryan?
pmccoolon Forum topicHelp needed - Single recluse!alan856on Forum topicFire brick vs commercial baking stone
- i bought a used wine cooler .barryvabeachon Forum topicRetarding Starters & Doughs
- Hi, David!
Yippeeon Forum topicAdvice on buying Central Milling flours
- That’s correct, AJ
DanAyoon Forum topicDay 6 Split Starter & Feeding
- Zojirushi bread machine is excellent!
Yippeeon Blog postSour Dough in a Zojjirushi.
- In gluten free baking, the
Angelica Nelsonon Blog postSour Dough in a Zojjirushi. - @Ben & @Ilene
Our Crumbon Blog post40% WW SD Hot Cross Buns