Recent Forum and Blog Comments
- I'm surpirsed at the
Moe Con Forum topicMy Trials With T80 FLour - That looks excellent for a 40% WW loafReneRon Forum topicA Big(a) Controversy
- here's my 50% biga experiment
squattercityon Forum topicA Big(a) Controversy - Glucose spikes
JonJon Blog postKeto rolls and bagels - Build it yourself
JonJon Blog postKeto rolls and bagels
- A candidate for SD biga?ReneRon Forum topicMy Trials With T80 FLour
- What a time you had
trailrunneron Forum topicMy Trials With T80 FLour - i use stout in a 50%
yozzauseon Forum topicReplacing liquids with beer in sourdough recipes - Mookie thanks you 🙏🏻
Isand66on Blog postMulti-grain Roasted Potato Sour Cream Sourdough - Appreciate it
Isand66on Blog postMulti-grain Roasted Potato Sour Cream Sourdough
- Thank you so much
Isand66on Blog postMulti-grain Roasted Potato Sour Cream Sourdough
- Thank you!
Isand66on Blog postMulti-grain Roasted Potato Sour Cream Sourdough
- Wow!
trailrunneron Blog postMulti-grain Roasted Potato Sour Cream Sourdough
- It looks so inviting, and thetpassinon Blog postMulti-grain Roasted Potato Sour Cream Sourdough
- Very interesting, Jon
ll433on Blog postKeto rolls and bagels - Wow,
ll433on Blog postMulti-grain Roasted Potato Sour Cream Sourdough
- Abel's bigaReneRon Forum topicA Big(a) Controversy
- Duplicate
Dave Ceeon Forum topicReplacing liquids with beer in sourdough recipes - I heated it to 170°F and held it there for 20 minutes.
Dave Ceeon Forum topicReplacing liquids with beer in sourdough recipes
- inspirational!Rob
squattercityon Blog postMulti-grain Roasted Potato Sour Cream Sourdough
- Thanks for posting this. I'mgavincon Blog postKeto rolls and bagels
- Thanks, Paul
ll433on Blog postCanelés
- There used to be, but no longer
Precaudon Forum topicEnhancing oatiness - Local homebrew store?
alcophileon Forum topicEnhancing oatiness - Those look pretty!
pmccoolon Blog postCanelés - A Bread Place
WatertownNewbieon Forum topicPorto, Portugal Bakeries? - Another for Pasteis
WatertownNewbieon Forum topicPorto, Portugal Bakeries?
- Flat is best - but I don't
Davey1on Forum topicReplacing liquids with beer in sourdough recipes - Open means just that - open.
Davey1on Forum topicAny Ben Starr fans on the forum?
- Gosh, you're right
JonJon Blog post90% hydration ciabatta experiment with rye, spelt and white levains
- Yeh
trailrunneron Forum topicEnhancing oatiness
- Now that I'm becoming a fan of your biga methods
JonJon Forum topicA Big(a) Controversy
- TitanUNon Forum topicROFCO B40 oven for sale
- Colander covered with foilBaygirlon Forum topicMaking a lid for oven spring to cover bread while baking
- That's a fascinating recipe
ll433on Blog post90% hydration ciabatta experiment with rye, spelt and white levains
- 50% rye
JonJon Blog post90% hydration ciabatta experiment with rye, spelt and white levains
- Agree,
ll433on Blog post90% hydration ciabatta experiment with rye, spelt and white levains
- Thank you for the links!
Precaudon Forum topicEnhancing oatiness
- I usually use starter insteadtpassinon Blog post90% hydration ciabatta experiment with rye, spelt and white levains
- Always 24hReneRon Forum topicA Big(a) Controversy
- 90 %ReneRon Forum topicA Big(a) Controversy
- Thanks, TomP
ll433on Blog post90% hydration ciabatta experiment with rye, spelt and white levains
- Thanks, Jon
ll433on Blog post90% hydration ciabatta experiment with rye, spelt and white levains
- nice loaves!
jo_enon Blog post20240825 Multipurpose Walmart Toaster Oven Proofer - Vollkornbrot with CLAS - Thanks
RichieRichon Forum topicIs it OK to feed - It's Like Biscuits
AsburgerCookon Forum topicToasting pan bread - Making Problems
AsburgerCookon Forum topicPre-Shape: Two Different Contexts
- yt link
jo_enon Blog postKoji Rice Porridge Sourdough
- I was mostly in Hyde Park,tpassinon Forum topicEnhancing oatiness
- You can - expect to see a
Davey1on Forum topicIs it OK to feed