Recent Forum and Blog Comments
- Every now and again, I getjmooreon Forum topicThat elusive open crumb
- I thought it was lowjmooreon Forum topicPasta Madre - Kristen
- I bake at 250C with the lidthecoffeesnobon Forum topicUnderproofed?
- I think the combo of the 3
idaveindyon Forum topicUnderproofed? - 3% vital wheat glutenElsie_iuon Forum topicAdding vital wheat gluten to spelt
- I would just call thoseBaniJPon Forum topicCinnamon Toxins? (hah!)
- Thank you for the response!thecoffeesnobon Forum topicUnderproofed?
- Ah yes, I did do a pre-shapethecoffeesnobon Forum topicUnderproofed?
- Uh oh, I know where this could go.
mikewasinnycon Forum topicMockmill vs Nutrimill Harvest - Sourdough Onion RollsGrahamon Blog postSourdough Rye Onion Rolls - my take on Norm's well loved Onion Roll recipe
- I have occasionally put my
albacoreon Forum topicMockmill vs Nutrimill Harvest - Tricky separations
Our Crumbon Forum topicMockmill vs Nutrimill Harvest - convection or not
idaveindyon Forum topicUnderproofed?
- Pale bottom
MTloafon Forum topicUnderproofed? - I used 20% ww flour. If mythecoffeesnobon Forum topicUnderproofed?
- Newbie needs helpLarry Wolfeon Blog postFry bread: comfort food.
- Translation
mwilsonon Forum topicCinnamon Toxins? (hah!) - really useful discussion here, point for clarification?
mikewasinnycon Forum topicMockmill vs Nutrimill Harvest
- yay!Anonymouson Forum topicKomo Mio versus Mockmill?
- Got the Mio!
mikewasinnycon Forum topicKomo Mio versus Mockmill?
- Hi all,A quick update: I'veDean_morgan1on Forum topicFools crumb?
- Micheagreson Blog postMiche
- Fantastic!amsamon Blog post100% whole wheat ~100% hydration
- Would be interested to hearDerpon Forum topicFamag 5 vs 8
- what percent WW?
idaveindyon Forum topicUnderproofed?
- Those are very impressive
Benitoon Blog postFirst and second attempts at sourdough - Thank you Ilene, I feel that
Benitoon Blog postCranberry Walnut Sourdough
- Just in case...
idaveindyon Forum topicAdding vital wheat gluten to spelt
- Let us all know the answerclazar123on Forum topicGinsberg "The Rye Baker" errata?
- yum, yum, yum
ifs201on Blog postCranberry Walnut Sourdough - 2nd pass millingAnonymouson Forum topicChoosing grain mill
- Nice video-nice breadclazar123on Forum topicQ: yeasted banana loaf
- Yes I thought my loaf wasthecoffeesnobon Forum topicUnderproofed?
- I don't see anything wrongBaniJPon Forum topicUnderproofed?
- I'm hoping to! There seems to
danalcantaraon Forum topicHello from Warsaw - Thank you Elsie, I still need
Benitoon Blog postCranberry Walnut Sourdough
- Conflicting information
albacoreon Forum topicPasta Madre - Kristen
- confusedchlebaon Forum topicPasta Madre - Kristen
- Very niceElsie_iuon Blog postCranberry Walnut Sourdough
- Oh this is my blog :)Elsie_iuon Blog postCoffee Provolone Piccante SD with 30% Sprouted Black Quinoa
- thank you so much.. cant wait
theoon Blog postCoffee Provolone Piccante SD with 30% Sprouted Black Quinoa - first & second attempt at sourdough
Rhody_Ryeon Blog postFirst and second attempts at sourdough - Here you go!Elsie_iuon Blog postCoffee Provolone Piccante SD with 30% Sprouted Black Quinoa
- Bananas
MTloafon Forum topicQ: yeasted banana loaf
- Mold: I agree with the previous comment.BGMon Forum topicWhite mould in starter
- Life got away with me and IJayon Forum topicNMNF Woes - Refrigerator elves?
- heaven = a spotless kitchen?
idaveindyon Forum topicQ: yeasted banana loaf
- I usually bake my sourdoughRichLee44on Forum topicDutch Oven video experiment - how long should you bake covered?
- I think you're hooked Mini!
albacoreon Forum topicQ: yeasted banana loaf
- It doesn't have to "get wet"
idaveindyon Forum topicHow will bread flour I had to sift react?