Recent Forum and Blog Comments
- The trailer went to Spain and back to Montana
pmccoolon Forum topicOut Of Everything - Thanks Loyd
Isand66on Blog postWhole Wheat Potato Rye with Shaved Parmesan - Welcome!
Floydmon Forum topicHello from Poland! - Another imageAzayon Blog post50% Swiss Ruchmehl loaf
- No one here can guarantee it
Floydmon Forum topicIs this flour safe to use?
- Thank you...
not.a.crumb.lefton Blog post44 Bake Room - Ha...ha...did I make that?
not.a.crumb.lefton Blog post50% Swiss Ruchmehl loaf
- Looks gorgeous, Scott! Next
DanAyoon Forum topicMy Ankarsrum Problem - Warm proving drawer tends toMartin Crossleyon Forum topicBannetons, Dutch ovens and wet sourdough
- We all been there Azay..let's see...
not.a.crumb.lefton Blog post50% Swiss Ruchmehl loaf
- Thanks for keynote clarificationapprenticeon Blog postMontreal Style Bagels
- Formula is still crucial to oven spring.
idaveindyon Forum topicDo you get more oven spring from dutch oven or baking stone/oven? - Same as the linked recipe:Scott_Ron Forum topicMy Ankarsrum Problem
- Scott, what is the total
DanAyoon Forum topicMy Ankarsrum Problem
- Gorgeous loaf, and great
loydbon Blog postLoaf 11 - an unexpectedly good 100% wholewheat loaf. - I was able to get hard white
Benitoon Forum topicOut Of Everything - That looks great. I'll pick
loydbon Blog postWhole Wheat Potato Rye with Shaved Parmesan
- Kat that is a spectacular
Benitoon Blog post50% Swiss Ruchmehl loaf
- Keynotepaintermanon Blog postMontreal Style Bagels
- wet dough, in my experiencemister schuon Blog postSourdough Challah (photos & recipe)
- And leave out the oil
Our Crumbon Blog postNeed help with sourdough bread - Good timing
Our Crumbon Forum topicOut Of Everything
- OK, here's a recent dough; itScott_Ron Forum topicMy Ankarsrum Problem
- Brillianttomalprice@gmail.comon Forum topicStruggling to bake with Gilchesters flour
- Whoops not such a great outcomeAzayon Blog post50% Swiss Ruchmehl loaf
- I think this is reallytomalprice@gmail.comon Forum topicStruggling to bake with Gilchesters flour
- Thank youtomalprice@gmail.comon Forum topicStruggling to bake with Gilchesters flour
- Active Dry Yeast? Sugar?
annikak58on Basic pageYeast FAQ - Kinashi - Flours, as you know
DanAyoon Forum topic123 Sourdough No Knead - Do Nothing Bread
- Does that ever look and sound
Benitoon Blog postChocolate Yeast Water levain / rye with cherries & pecans
- I've been working on
Benitoon Forum topicLooking for a reliable & easy spelt bread recipe
- congratulations!
ifs201on Blog post44 Bake Room - "Exception cases"
alfansoon Blog postmarking time in times of recommended quarantine - Goldies Best Ever Challahdwcolemanon Forum topicSuper Rich, Eggy and Yellow Challah - can’t find a recipe
- Mark is back in Montana,
pmccoolon Forum topicOut Of Everything
- Dutch oven every timeJeremyCherfason Forum topicDo you get more oven spring from dutch oven or baking stone/oven?
- It has been 10 days since I
Gneistion Forum topicRise, Fall and Float Questions - So many bakers offer advice
not.a.crumb.lefton Forum topichow to make sourdough starter from scratch without a scale
- Thanks for this Phil, that'slucia.mccon Forum topicLevain build query! - First ever sourdough bake
- Thank you Michael...
not.a.crumb.lefton Blog post44 Bake Room
- Ha...ha...
not.a.crumb.lefton Blog post44 Bake Room
- Just starting..
not.a.crumb.lefton Blog post44 Bake Room
- Beware the leuconostocsMartin Crossleyon Forum topichow to make sourdough starter from scratch without a scale
- Parchment paperRecoil Robon Forum topicPizza dough handling using Forkish recipe. Using this forum as pizza forum has no traffic!
- Oh well
Kinasihon Forum topic123 Sourdough No Knead - Do Nothing Bread - I have a Lodge...
idaveindyon Forum topicBannetons, Dutch ovens and wet sourdough
- It does look sort of liquidy,
Danni3ll3on Blog postNeed help with sourdough bread - I thinks it’s generational!
Danni3ll3on Blog postmarking time in times of recommended quarantine
- Cultural difference or something else?Elsie_iuon Blog postmarking time in times of recommended quarantine
- Thank you!
Rustic Ryeon Blog postChocolate Yeast Water levain / rye with cherries & pecans