Recent Forum and Blog Comments
- Day 6 Split Starter & FeedingAJWISDon Forum topicDay 6 Split Starter & Feeding
- poolish
Floydmon Forum topicPoolish - email of excel template for hot cross bunsdmascolaon Blog post40% WW SD Hot Cross Buns
- Let me teach you bargain-hunter math.
idaveindyon Forum topicFire brick vs commercial baking stone - Solid Stone -vs- Bricks
newchapteron Forum topicFire brick vs commercial baking stone - Buying Bulk
newchapteron Forum topicFire brick vs commercial baking stone
- Disclaimer: All the comments below are
Danni3ll3on Forum topicAllinson Time Saver Yeast in Bread Machine - Bulk Flouralan856on Forum topicFire brick vs commercial baking stone
- 12% Harvest King, Code 53722.
idaveindyon Forum topicFire brick vs commercial baking stone
- Don't let size/shape fool you.
idaveindyon Forum topicFire brick vs commercial baking stone
- Flour!alan856on Forum topicFire brick vs commercial baking stone
- Yeast insightwlauton Forum topicHow much yeast for WW loaf?
- AJ, if you have been feeding
DanAyoon Forum topicDay 6 Split Starter & Feeding - Correct on my skillwlauton Forum topicHow much yeast for WW loaf?
- Ah you noticed!
The Roadside Pie Kingon Forum topicGood morning little dough ball/The long cold ferment - Just to back up a minute, "3Colin2on Forum topicHow much yeast for WW loaf?
- What temperature ?
Mini Ovenon Forum topicVery active starter in three feedings and 5 days - How about this link?
Mini Ovenon Forum topicmashed potato starter
- The bread looks great! IColin2on Forum topicGood morning little dough ball/The long cold ferment
- Thanks for that picture, itabwesendon Forum topicHello from Switzerland
- You got good answers above.
Danni3ll3on Forum topicMy bread collapsed overnight in the fridge
- Thank you PhilMilleron Forum topicStarter for croissants?
- Day 6 Split Starter & FeedingAJWISDon Forum topicDay 6 Split Starter & Feeding
- Possibly this...foodforthoughton Forum topicStarter for croissants?
- very low temperature
Mini Ovenon Forum topicDay 6 Split Starter & Feeding
- Thanks! I'll check out the
araymcon Forum topicPotato Flake starters... - re, flour,
idaveindyon Forum topicFire brick vs commercial baking stone
- rye = dense.
idaveindyon Forum topicthoughts on adding commercial yeast
- Lodge Dutchalan856on Forum topicFire brick vs commercial baking stone
- A couple of things
breadforfunon Forum topicHelp needed - Me too, it's quite active,benjamin163on Forum topicthoughts on adding commercial yeast
- Very interesting. Makesbenjamin163on Forum topicthoughts on adding commercial yeast
- Thank you for your thoughts.benjamin163on Forum topicthoughts on adding commercial yeast
- hot waterthornzoon Forum topicSourdough bursting issues
- hot wateralan856on Forum topicSourdough bursting issues
- Mike that taste comparison
DanAyoon Forum topicTip - Taste Comparison of various Whole Grain Wheat
- Dutch ovensalan856on Forum topicFire brick vs commercial baking stone
- Where are you getting these berries?
mikewasinnycon Forum topicTip - Taste Comparison of various Whole Grain Wheat - Your method for making
Benitoon Forum topicTip - Pan Breads Simplified - 100% WW with yeast formula
idaveindyon Forum topicHow much yeast for WW loaf?
- I always combine salt, levain, and autolyse in one step
seasidejesson Forum topicHow important is it to mix in the salt separately? - So, you've successfully home
idaveindyon Forum topicHow much yeast for WW loaf?
- Easy Peasy Pan Fermentation
DanAyoon Forum topicTip - Pan Breads Simplified
- Pizza! i
The Roadside Pie Kingon Forum topicMy bread collapsed overnight in the fridge
- Taste for WWwlauton Forum topicHow much yeast for WW loaf?
- Yes!
seasidejesson Forum topicMy bread collapsed overnight in the fridge
- Like riding a bike!
alfansoon Blog postBaking again, after 10+ years - Sifting the Flour
RixterTraderon Forum topicThe Most Amazing 100% Sprouted Whole Wheat Sandwich Bread - Hard Wheat
RixterTraderon Forum topicThe Most Amazing 100% Sprouted Whole Wheat Sandwich Bread
- What is happening?
Mini Ovenon Forum topicPotato Flake starters...