Recent Forum and Blog Comments
- Wow such a beautiful crumb
Benitoon Blog postLeek, Shallot, and Poppyseed Sourdough - Love the yellow tinted leeks!Hotbakeon Blog postLeek, Shallot, and Poppyseed Sourdough
- I used to make bagels in a
Vladimiron Forum topicCommercial Bagel Proofing - A thoughtJerrytheKon Forum topicHow to get the hydration right?
- I did this! Best starter ever!clazar123on Forum topicDo you think this is safe/will work?
- US, California
Vladimiron Forum topicWorking hours around the world..
- My water filter does removeMilleron Forum topicHow do I make my starter more alive?
- A wave and a swirl...
not.a.crumb.lefton Forum topicCommunity Bake featuring Kristen of FullProofBaking - Lovely loaf and crumb Jay...
not.a.crumb.lefton Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Thanks!MatheusTreinon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Kristen's starters and
DanAyoon Forum topicCommunity Bake featuring Kristen of FullProofBaking - One doubt, I have a weakerMatheusTreinon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Agree with Angelica.
idaveindyon Forum topicBread workshop advise wanted - No doubt! Looking forward toMatheusTreinon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Matheus, Looking for to
DanAyoon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- does your water filter
idaveindyon Forum topicHow do I make my starter more alive?
- I'm a fan of Kristen! I'mMatheusTreinon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Hi Dan! Could you send me theMatheusTreinon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Just one man's opinion:
wonneron Forum topicBread workshop advise wanted - Recipes?
Filomaticon Blog postBread machine experiments for Gluten Free baking - Thank you for the detailedMilleron Forum topicHow do I make my starter more alive?
- Venting at the end of a bake
alfansoon Blog postNo competitions for me - kind of water? warming up?
idaveindyon Forum topicHow do I make my starter more alive?
- MiniOven!! I can't believeVakarianGirlon Forum topicExcess yeast = wetter dough?
- Thanks!
sharishaw49on Blog postThanks, Norm - I used your oven venting time
DanAyoon Blog postNo competitions for me
- Currently 22C/71F. Earlier itMilleron Forum topicHow do I make my starter more alive?
- temperaturechlebaon Forum topicHow do I make my starter more alive?
- Update:Test 1: After about 8Milleron Forum topicHow do I make my starter more alive?
- Thanks David. Old post.
alfansoon Blog postNo competitions for me
- Lance, I saved the
DanAyoon Forum topic50 Best Breads
- Thanks . Yes I have learned
Ejayon Forum topicPoolish Puzzlement - Thanks Robyn, thats worth
macetteon Forum topicWanted Aussie pineapple donut !!! - Nice loaf
OldLoafon Forum topicPoolish Puzzlement - I've been to a sourdough workshop
Angelica Nelsonon Forum topicBread workshop advise wanted - What's the risk?Brotanikeron Forum topicDo you think this is safe/will work?
- I give up!Brotanikeron Forum topicDough collapsing after scoring (overnight fridge method)
- The only donut I like!Robynon Forum topicWanted Aussie pineapple donut !!!
- Australian bakerRobynon Forum topicI need desperate help/education
- Great looking loaf, Alan!
dmsnyderon Blog postNo competitions for me - Welcome!
dmsnyderon Blog postThanks, Norm
- I bake our own bread becauseRobynon Forum topicWhy we are baking our own bread
- Beautiful!
Angelica Nelsonon Blog postA complete protocol for gluten-free sourdough baguettes
- " If you are comparing
Ejayon Forum topicPoolish Puzzlement
- Welcome
wonneron Forum topicBonjour from kentucky
- Dehydrated sourdough is
DanAyoon Forum topicDo you think this is safe/will work?
- Hi and welcome!
Mini Ovenon Forum topicExcess yeast = wetter dough? - workshopBarbaraton Forum topicBread workshop advise wanted
- I'm absolutely amazed at howJayon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Blue Oyster Cult lyrics.
idaveindyon Forum topicHello from Tokyo and baking with sourdough, Japanese flours and Hoshino yeast