Recent Forum and Blog Comments
- Lance, 25C is perfect for
DanAyoon Blog postA simple spelt bake - I am using 5 gram biga/400suaveon Forum topicJim Lahey's old dough biga questions
- That looks amazing, you
Benitoon Forum topicNovice recipe question - Beautiful bread!Benny
Benitoon Forum topicHello, and thank-you everyone for your contributions :-))
- Thanks for the tips!
rockadayon Forum topicNovice recipe question - Thank you Pierre-Louis
albacoreon Blog postA simple spelt bake - Working but how long before readyjenche2012on Blog postThe Pineapple Juice Solution, Part 2
- Well done
albacoreon Forum topicHello, and thank-you everyone for your contributions :-))
- If you can put your starter
DanAyoon Forum topicAm I on the right track?
- I've often cooked whole grains
Mini Ovenon Forum topicAdvice pls on grinding small amount of rye - No, use it straight out of
DanAyoon Forum topicOut Of Everything
- Mix malt with water, may be 3suaveon Forum topicCan I make malt syrup out of diastatic malt powder?
- If i put the yeast in theColorado Manon Forum topicOut Of Everything
- wow, thanks so much for thesegranularityon Forum topicHello from Buffalo!
- Slashing tips
Our Crumbon Forum topicHello from Buffalo! - I second the recommendation
Benitoon Forum topicHello from Buffalo!
- Pierre-Louis those are
Benitoon Blog post70% hydrations cold proofed loaves (including t80 and spelt)
- What a perfect looking loaf
Benitoon Blog postFirst Loaf with New Starter - 100% milled WW
- (I lived in Finland for someBaniJPon Forum topicRye Crust in Karelian Pie
- I would first dump the loafBaniJPon Forum topicHello from Buffalo!
- It tasted great, just not
loydbon Blog postFirst Loaf with New Starter - 100% milled WW - Thanks! I've never been thatninarosneron Forum topicStarter at 12 days is slowing down
- Looks beautiful, I love thatninarosneron Blog postFirst Loaf with New Starter - 100% milled WW
- "You're losing the tension inninarosneron Blog post12: Another 100% Wholewheat Loaf.
- Which side is up?
seasidejesson Blog postProofing in Banaton - Amazing!
Pierre-Louison Blog postA simple spelt bake - Very pretty
seasidejesson Blog postFirst Loaf with New Starter - 100% milled WW
- 36 Hour BaguetteSethon Blog post3 more variations on 36 hour sourdough baguette - one of them is a big hit
- tea towel, tight weave
idaveindyon Forum topicNovice recipe question - Nothing too small
idaveindyon Blog post12: Another 100% Wholewheat Loaf.
- Bee wax cloth
dbazuinon Forum topicNovice recipe question - Hi, Camilla
pmccoolon Forum topicStarter was growing, now it's not - 1:2:2
dbazuinon Forum topicStarter at 12 days is slowing down
- For what it's worth
tonyon Forum topicAdvice pls on grinding small amount of rye - http://www.thefreshloaf.com
loydbon Blog post12: Another 100% Wholewheat Loaf.
- Thanks! Any pics of yours?ninarosneron Blog post12: Another 100% Wholewheat Loaf.
- Wow, thanks for all this! Aninarosneron Blog post12: Another 100% Wholewheat Loaf.
- healthful is better than open crumb.
idaveindyon Blog post12: Another 100% Wholewheat Loaf.
- short proofs
idaveindyon Forum topicBack to Basics - Why Rise Twice?
- I'm not 100% sure what youninarosneron Forum topicStarter at 12 days is slowing down
- I have a friend who does that.
idaveindyon Forum topicBack to Basics - Why Rise Twice?
- Sounds more complicated whenninarosneron Forum topicBack to Basics - Why Rise Twice?
- Canada gets hosed so hard on
loydbon Forum topicShortage of yeast (instant & active dry)
- That makes sense, thanks Danninarosneron Forum topicBack to Basics - Why Rise Twice?
- Looks great! I just finished
loydbon Blog post12: Another 100% Wholewheat Loaf.
- If the starter is highninarosneron Forum topicwhen is my starter ready?
- With shipping to my house,
Bread obsessedon Forum topicShortage of yeast (instant & active dry) - I am beginning to build a
DanAyoon Blog postA simple spelt bake
- Nina, I have no experience
DanAyoon Forum topicBack to Basics - Why Rise Twice?
- Bulk temp
MTloafon Blog postA simple spelt bake