Recent Forum and Blog Comments
- Clarification, please.
idaveindyon Forum topicOven Spring Possible with a Miche? - OldGuy, doesn’t rye have
DanAyoon Forum topicGluten free starter - If you can eat rye basedJustanoldguyon Forum topicGluten free starter
- Tom, that is correct. Once
DanAyoon Forum topicOven Spring Possible with a Miche?
- Should be gentle...
Our Crumbon Forum topicOven Spring Possible with a Miche? - Crisp Bread Recipes Anyone?CountryBoyon Forum topicCrisp Bread Recipes Anyone?
- Is snow the secret ingredient?clazar123on Forum topicCrisp Bread Recipes Anyone?
- Tom, I have the book, Bread
DanAyoon Forum topicOven Spring Possible with a Miche?
- I know nothing about gluten free, but
DanAyoon Forum topicGluten free starter
- re: Starch damage
Our Crumbon Forum topicOven Spring Possible with a Miche?
- Scoring
Mini Ovenon Forum topicHow to get more height in 100% whole wheat sourdough? - Bragging or complaining?
Mini Ovenon Forum topicLe Grande Comedie! My first attempt at baking a sourdough loaf
- balance for shaftnickelmoreon Forum topicHobart N50 restoration experience
- This is extremely helpful andRodeojoneson Forum topicBread Calculator
- Try also hardtack rye
Mini Ovenon Forum topicCrisp Bread Recipes Anyone?
- A few ideas here:Peter_panon Forum topicShould i store starter in a SEALED jar in the fridge?
- Dust control
MTloafon Forum topicTip - Home Made Grain - Sifter, Shaker - Crisp Bread Recipes Anyone?CountryBoyon Forum topicCrisp Bread Recipes Anyone?
- Welcome!
idaveindyon Forum topicNewbie Bread Maker Help!
- it would be in Missouri.darkthunderon Forum topicinsurance for home bakery
- Clarification to youclazar123on Forum topicCrisp Bread Recipes Anyone?
- Well sifted
Our Crumbon Forum topicTip - Home Made Grain - Sifter, Shaker
- Some of my prouder momentsPeter.granger4on Blog postService Bread
- That rolling pin looks like
Mini Ovenon Forum topicCrisp Bread Recipes Anyone?
- What state is this in? Laws
eddierukoon Forum topicinsurance for home bakery - whole berry suppliers
idaveindyon Blog postService Bread
- Ahh, no not really
leslierufon Forum topicSuggestions for a Dough for Learning Slap and Fold? - Crisp Bread Recipes Anyone?CountryBoyon Forum topicCrisp Bread Recipes Anyone?
- I have some of those wickerFueledByCoffeeon Forum topicBanneton without cloth insert and high hydration dough
- Paul, I like these baskets
DanAyoon Forum topicBanneton without cloth insert and high hydration dough
- Low cost alternative
pmccoolon Forum topicBanneton without cloth insert and high hydration dough - sale over, Lodge chef platter, $4 off.
idaveindyon Forum topicSales, discounts on equipment at Amazon.
- Assuming the white starter is 100% hydrationpintolaranjaon Forum topicJames Morton’s Sourdough book
- Tamis technique
Our Crumbon Forum topicOven Spring Possible with a Miche?
- Back in the Container?
WatertownNewbieon Forum topicSuggestions for a Dough for Learning Slap and Fold? - Several Days
WatertownNewbieon Forum topicHow do you store your fresh baked sourdough loaf?
- Beautiful loaves
ifs201on Blog postDurum Buckwheat with Toasted Groats (revisited and tweaked) - Weck
HansBon Forum topicShould i store starter in a SEALED jar in the fridge? - Not Coveringbarlowparkon Forum topicProfessional bakeries not covering during retard
- You definitely get itclazar123on Blog postService Bread
- Glass half full!clazar123on Blog postAttempt at little or no knead sourdough
- Depends on the breadclazar123on Forum topicHow do you store your fresh baked sourdough loaf?
- Just to be clearclazar123on Forum topicCrisp Bread Recipes Anyone?
- Not yet, but it will !Limezyon Forum topicHobart N50 restoration experience
- I gave it a go and was really impresseddmaclaren2on Forum topicJason's Quick Coccodrillo Ciabatta Bread
- Hey
trailrunneron Forum topicOat flaker? - Working?breadman_nzon Forum topicHobart N50 restoration experience
- drip cupbreadman_nzon Forum topicHobart N50 restoration experience
- wickbreadman_nzon Forum topicHobart N50 restoration experience
- I'm in the US as well. IFueledByCoffeeon Forum topicBanneton without cloth insert and high hydration dough