Recent Forum and Blog Comments
- Give it more time in thedannydannnnon Forum topicMy first (edible) sourdough bread!
- Boy, are you in for a surprise.
idaveindyon Forum topicHow much yeast for WW loaf? - Lol!wlauton Forum topicHow much yeast for WW loaf?
- gas oven story
idaveindyon Forum topicFire brick vs commercial baking stone
- Fire BricksRube Goldbergon Forum topicFire brick vs commercial baking stone
- Thank you...Kernmanon Forum topicBuckwheat groats
- Gas ovens are hard to steam
idaveindyon Forum topicFire brick vs commercial baking stone
- Hot Potsold bakeron Forum topicOven Preheat?
- Many gas oven can only besuaveon Forum topicFire brick vs commercial baking stone
- I have the MockMill 100 and
ifs201on Forum topicWhich Mill should I get? - Lovely
Floydmon Blog postBaking again, after 10+ years - It all works!
Danni3ll3on Forum topicOven Preheat? - thin steel.
idaveindyon Forum topicOven Preheat?
- Yes, buckwheat groats
Danni3ll3on Forum topicBuckwheat groats
- Wonderful crumb and oven
Benitoon Blog postBaking again, after 10+ years - Huh?
idaveindyon Forum topicHow much yeast for WW loaf?
- idave seems to be on the markold bakeron Forum topicOven Preheat?
- KomoMioAnonymouson Forum topicWhich Mill should I get?
- thanks for the tipAnonymouson Forum topicAmazing 'Cereal' podcast series
- Wouldn’t you think the walls,
DanAyoon Forum topicOven Preheat? - in that case...
idaveindyon Forum topicOven Preheat?
- Like Riding a Bicycle
WatertownNewbieon Blog postBaking again, after 10+ years - That looks really great for
Benitoon Blog postToday’s red fife loaf
- Here is a good experiment
dbazuinon Forum topicOven Preheat? - Nice first attempt
MTloafon Forum topicMy first (edible) sourdough bread! - Start with a yeast recipe.
idaveindyon Forum topicConvert Sourdough to Yeast
- That looks like a viable starter
pmccoolon Forum topic2 week old starter not rising - Great experiment Danni. I
Benitoon Blog postLongest dough prep ever and a few experimental trials!
- If you want to buy new, thenbarryvabeachon Forum topicWhich Mill should I get?
- You got great oven spring,
Benitoon Forum topicMy first (edible) sourdough bread!
- An option!Not really what Icanoecaperon Blog postSour Dough in a Zojjirushi.
- That looks great for any
loydbon Forum topicMy first (edible) sourdough bread! - Tried and tested
mwilsonon Forum topic90% biga loaf (Italian method) - Glad to see you back.
greyoldchiefon Blog postBaking again, after 10+ years - Tricky!
albacoreon Forum topic90% biga loaf (Italian method) - anza floursimonrecordplayeron Forum topicUnderstanding Spanish flour types
- I'm sure everyone appreciatesPinjaon Forum topicNeed some help please. Bottom burst.
- Love my Komo mill!
Danni3ll3on Forum topicWhich Mill should I get?
- This might be relevant!
Danni3ll3on Forum topicOven Preheat?
- Revisit Soon
newchapteron Forum topicGood morning little dough ball/The long cold ferment - Nothing to Loose
newchapteron Forum topicVery active starter in three feedings and 5 days
- TBHUzbekon Forum topicVery active starter in three feedings and 5 days
- Ratio
newchapteron Forum topicVery active starter in three feedings and 5 days
- YummyUzbekon Forum topicMy first (edible) sourdough bread!
- Where at? where from?
idaveindyon Forum topicNeed some help please. Bottom burst.
- Hi from Ca
suminandion Forum topicHello from Austin, Texas - Are dumb looks still free?
alfansoon Forum topic90% biga loaf (Italian method) - Thanks for responding, Alan
DanAyoon Forum topic90% biga loaf (Italian method)
- Actually, "fixing" theUzbekon Forum topicPeculiar smell from active starter
- Oh nice! I was following yourTenaciousjeebson Forum topicPeculiar smell from active starter