Recent Forum and Blog Comments
- When will they ever learn?
Our Crumbon Forum topicWhere have all the flours gone??? - Crumb looks great
rockadayon Forum topicNewbie looking for advice on bulk fermentation - restaurant supply,
idaveindyon Forum topicOut Of Everything - My two cents.
idaveindyon Forum topicIssues with gluten development in fresh-milled sourdough
- meh... I dunno.
idaveindyon Forum topicHome milling versus the local windmill
- Yes
Debra Winkon Forum topicNeed help or direction - This Danish guy named SuneUzbekon Forum topicBuilding a levain from a starter
- Ilene, I didn’t know you were
Benitoon Blog postVarious quarantine bakes - That sounds like it could
The Almighty Loafon Forum topicWhat's wrong with my dough? - ideas on what changed.
idaveindyon Forum topicOven spring and crumb troubleshooting advice?
- What is the longevity for Soft Wheat?wlauton Forum topicHome milling versus the local windmill
- soft wheat not for long term.
idaveindyon Forum topicLongevity of Wheat Berries
- Adding active yeast?Pdcjhondaon Forum topicNeed help or direction
- Thank you, Benny!
ifs201on Blog postVarious quarantine bakes - thank you!
ifs201on Blog postVarious quarantine bakes
- lovely!
ifs201on Blog post40% WW SD Hot Cross Buns
- short answer: No.
idaveindyon Forum topicCan I stretch my yeast supply with a levain?
- thoughts
idaveindyon Forum topicthoughts on adding commercial yeast
- Burnt bottomscarynon Forum topicBurnt Bottom of Dutch Oven Baked Loaves
- Here's the second loaf.jbeuoyon Forum topicShaping Sourdough Rye
- Your hot cross buns look
Benitoon Blog post40% WW SD Hot Cross Buns
- soft wheat not for long term storage.
idaveindyon Forum topicHome milling versus the local windmill
- Dollar store :)RedEngon Forum topicBannetons
- Great job. Very well done.JeremyCherfason Forum topicFirst EVER sourdough AND Starter ?
- It hardly matters, as aJeremyCherfason Forum topicBuilding a levain from a starter
- When you say "bread was flat"JeremyCherfason Forum topicRefrigerated too soon
- The desem link
Mini Ovenon Forum topicThe 'fridge starter' ?? - diosna bowl sizes
Joyofglutenon Forum topicHello from Switzerland - I keep misspelling PR's name
Mini Ovenon Forum topicThe 'fridge starter' ??
- Eager to trywlauton Forum topicHome milling versus the local windmill
- Try making the starter
Mini Ovenon Forum topicThe 'fridge starter' ??
- Thanks again
DJBon Forum topicThe 'fridge starter' ?? - Stiff Starter
DJBon Forum topicWild Yeast Sourdough Starter in HOT Country
- Thanksdannydannnnon Forum topicWhat's wrong with my dough?
- Stiff Starter
DJBon Forum topicWild Yeast Sourdough Starter in HOT Country
- Appreciated!Balnefon Forum topicGluten-Free Baker's Percent
- Burnt BottomsDougpson Forum topicBurnt Bottom of Dutch Oven Baked Loaves
- That feeling when you can't
The Almighty Loafon Forum topicWhat the H*** is up with ReCapta!
- That looks pretty normal to
The Almighty Loafon Forum topicWhat's wrong with my dough?
- Brioche day
CascadeDiveron Forum topicQuarantine bakes - Same issues
DJBon Forum topicWild Yeast Sourdough Starter in HOT Country
- Hi David That is an nice
dbazuinon Forum topicBack after a lengthy hiatus - Stretching the Yeast
newchapteron Forum topicCan I stretch my yeast supply with a levain? - So inspiring!Georgina Zhangon Blog postSourdough Olive Oil Cake
- OrganicScootsmcgreggoron Forum topicThe Third Plate - Suggestions for Sustainable Wheat?
- Really amazing crumb for
Benitoon Blog postTartine Quarantine in the key of WW
- It's so sad what's happeningmikedolsxon Forum topicAdvice on using high gluten bread flour for moderately open crumb sourdough country loaves
- I don't have a ton of wholemikedolsxon Forum topicAdvice on using high gluten bread flour for moderately open crumb sourdough country loaves
- Love it, beautiful bake!mikedolsxon Forum topicAdvice on using high gluten bread flour for moderately open crumb sourdough country loaves
- Nice!!! Really nice!
Danni3ll3on Blog postTartine Quarantine in the key of WW