Recent Forum and Blog Comments
- Thank you both phaz andyoung_mcon Forum topicGrape Starter
- I have received a pm, andbarryvabeachon Forum topicThe Village Baker - Joe Ortiz Exchange library
- Coolercolinmon Forum topicBaking time/temp advice
- Besides the toppings, mostMaverickon Forum topicHamelman's Focaccia Recipe?
- Yeast dataJerrytheKon Forum topicYeast Test
- Injera
Filomaticon Forum topicIs my new teff starter ready? - Freeze it...BrianShawon Forum topicYeast Test
- How long had the yeast been
idaveindyon Forum topicYeast Test - Ahh..ckujawaon Forum topicHamelman's Focaccia Recipe?
- The Sourdough Podcast
sourdoughpodon Blog postSourdough podcast - THANK YOUKirstieBeeon Forum topicChai and double chocolate chip sourdough
- ToppingsMaverickon Forum topicHamelman's Focaccia Recipe?
- Sure, you can also do aBaniJPon Forum topicOver-proofed / Under-proofed or what the heck happened?!
- Mixing method
mwilsonon Forum topicMixing times and observations - Your last sentence occurred to me, too.
pmccoolon Forum topiccan I use an old bread kneading bowl? - Don’t be scared to “score”! ;-)
jey13on Forum topicMy first sourdough loaves - Try these two things...
jey13on Forum topicBaking time/temp advice
- see CLNF.org
idaveindyon Forum topicWhat is happening with 5 lb rye flour?
- They can be saved!
Old Man in the Caveon Forum topicIt's all about a KitchenAid model G - Thank you Benny
not.a.crumb.lefton Blog post25% Emmer flour and rest white loaves - Emmer is...
not.a.crumb.lefton Blog post25% Emmer flour and rest white loaves
- I'll try it next time I'm baking
Crumb Controlon Forum topicOver-proofed / Under-proofed or what the heck happened?! - I alway do warm BF and cold proofing
Crumb Controlon Forum topicOver-proofed / Under-proofed or what the heck happened?!
- Beautiful bread Kat.Benny
Benitoon Blog post25% Emmer flour and rest white loaves - Very brief description of
idaveindyon Forum topicUnderstanding a Grain of Wheat
- as always
ifs201on Blog post25% Emmer flour and rest white loaves - Worth listening to...I think
not.a.crumb.lefton Blog postSourdough podcast
- Thanks JOG! Yes, I make
DanAyoon Forum topicUnderstanding a Grain of Wheat - The ghee is much easier toJustanoldguyon Forum topicUnderstanding a Grain of Wheat
- Dave, I may have to give HWW
DanAyoon Forum topicUnderstanding a Grain of Wheat
- protein in the germ.
idaveindyon Forum topicUnderstanding a Grain of Wheat
- I could, that's something Ihs4816on Forum topicBaking time/temp advice
- Bookmarked...
not.a.crumb.lefton Blog postSleeping Giant Skull Rock Stout and 2-Year Old White Cheddar Sourdough with Oats
- Type of Dutch Oven?
Dave Ceeon Forum topicBaking time/temp advice - Cool!
idaveindyon Blog postUzbek Non
- The N-50 had started out
Camarieon Forum topicKitchenaid Model G Commercial Mixer. - Thanks JOG
DanAyoon Forum topicUnderstanding a Grain of Wheat
- RE: Cannot get the brown (stain?) off my bowlkristiblueon Forum topiccan I use an old bread kneading bowl?
- Cannot get the brown (stain?) off my bowlkristiblueon Forum topiccan I use an old bread kneading bowl?
- No Problem,Ann_Ton Forum topicFirst Time Making Pizza in Teglia
- AdviceJerrytheKon Forum topicBaking time/temp advice
- User error on my partJerrytheKon Forum topicFirst Time Making Pizza in Teglia
- Jerry,Ann_Ton Forum topicFirst Time Making Pizza in Teglia
- Very educational post Danny.
Benitoon Forum topicUnderstanding a Grain of Wheat
- Dan I'm using 100% wholeJustanoldguyon Forum topicUnderstanding a Grain of Wheat
- Le Cordon Bleu sounds impressive.
idaveindyon Forum topicArtisan Baking - Training or Internship "Help Needed"
- ThanksJerrytheKon Forum topicFirst Time Making Pizza in Teglia
- RecipeAnn_Ton Forum topicFirst Time Making Pizza in Teglia
- As I read the initial post,
DanAyoon Forum topicUnderstanding a Grain of Wheat
- No, the shaped dough needs toBaniJPon Forum topicOver-proofed / Under-proofed or what the heck happened?!