Recent Forum and Blog Comments
- Thanks everyone! I'llamarcon Forum topicOven spring in 100% WW
- Thank you so much, Paul! I'llpollybakeron Forum topicFrench T65 flour for sourdough
- Thank you all so much forcaseydillaon Forum topicStarter Troubleshooting - please help!
- Some thoughts
pmccoolon Forum topicFrench T65 flour for sourdough - If you want help you need totpassinon Forum topicFrench T65 flour for sourdough
- That's a good looking crumbfredsbreadon Forum topicOven spring in 100% WW
- Another possible approach....
justkeepswimmingon Forum topicWhole wheat hot cereal? - Do take the journey with
squattercityon Forum topicLOL Spelt Sourdough - I do know I open the oventpassinon Forum topicToasting pan bread
- Did you find a solution toNinaBTNCRTon Forum topicDough not rising in Spain
- Thank you for your reply Don.
Moe Con Forum topicToasting pan bread - (No subject)holdeson Forum topicBaguettes & Type 55 flour
- Davey1 is correct: 1:1:1 is
squattercityon Forum topicStarter Troubleshooting - please help!
- I bake almost exclusivelybarryvabeachon Forum topicOven spring in 100% WW
- To much water. If you want a
Davey1on Forum topicStarter Troubleshooting - please help! - It’s not the toaster
MTloafon Forum topicToasting pan bread - Well it's either laugh or cry about it
Abeon Forum topicLOL Spelt Sourdough - Thank you, Rob
Abeon Forum topicLOL Spelt Sourdough
- An option
Abeon Forum topicLOL Spelt Sourdough
- Glad you like the taste! It
justkeepswimmingon Forum topicOven spring in 100% WW
- It sounds like your startertpassinon Forum topicStarter Troubleshooting - please help!
- Thanks for the feedbackamarcon Forum topicOven spring in 100% WW
- Great, thanks for your input.
Precaudon Forum topicRye for mushrooms = rye for baking? - That's a lovely crumb for 100
justkeepswimmingon Forum topicOven spring in 100% WW
- Yup. Their rye berries are
justkeepswimmingon Forum topicRye for mushrooms = rye for baking?
- A #30 sieve would be enoughtpassinon Forum topicEuro-style "T110" flour and bread flour differences
- Could be a bit heavy,
albacoreon Forum topicEuro-style "T110" flour and bread flour differences - It looks fine - and normal
Davey1on Forum topicOven spring in 100% WW
- Hope you are feeling somewhat
Moe Con Blog postSharing a useful hack
- nice crumb, Abe. Congrats on
squattercityon Forum topicLOL Spelt Sourdough
- I punted on this for a while
Precaudon Forum topicRye for mushrooms = rye for baking?
- You have a great attitude
Benitoon Forum topicLOL Spelt Sourdough - Thank you Gavin. It
Benitoon Blog postSpelt Sourdough Baguettes 78% Hydration
- Add another degree of freedom
GaryBishopon Forum topicLOL Spelt Sourdough - I agree, buying 10 kg without
Ilya Flyameron Forum topicEuro-style "T110" flour and bread flour differences - Thank you, Paul
Abeon Forum topicLOL Spelt Sourdough
- What if…
pmccoolon Forum topicLOL Spelt Sourdough
- Crumb Shot, Taste Report and Thoughts
Abeon Forum topicLOL Spelt Sourdough
- There is a better side!
Abeon Forum topicLOL Spelt Sourdough
- Lot's of practice :)
Abeon Forum topicLOL Spelt Sourdough
- Crumb
Moe Con Forum topicPBJ Bread
- How's...
Moe Con Forum topicLOL Spelt Sourdough
- Very pretty loaf !!
trailrunneron Forum topicPBJ Bread - The baguettes look reallygavincon Blog postSpelt Sourdough Baguettes 78% Hydration
- I like that attitude
GaryBishopon Forum topicLOL Spelt Sourdough
- I used to get frustrated when things like this happen
Abeon Forum topicLOL Spelt Sourdough
- Wow, Abe, how dramatictpassinon Forum topicLOL Spelt Sourdough
- Bulgurcharbonoon Forum topicWhole wheat hot cereal?
- "beautiful blow-out"
Abeon Forum topicLOL Spelt Sourdough
- As Ilya said, it sounds like
squattercityon Forum topicEuro-style "T110" flour and bread flour differences