Recent Forum and Blog Comments
- Forkish flourJohnAkaon Forum topicI just love Forkish
- @Delphi1 good eyeJohnAkaon Forum topicTartine Country Bread Flow Chart/Schedule
- ThanksFabItMarton Blog postPane Valle del Maggia
- Looking great, Tim!dmsnyderon Blog postSan Joaquin Sourdough Baguettes
- Thanks, Fabiodmsnyderon Blog postPane Valle del Maggia
- Decent crumb. Improving flavor.idaveindyon Blog post10th bake, 12/02/19, Prairie Gold, Kamut, quinoa. GOOD!
- agaveRhody_Ryeon Blog post80% Sprouted Whole Spelt
- darker crustRhody_Ryeon Blog post80% Sprouted Whole Spelt
- Nice looking loaf. You addEdo Breadon Blog post80% Sprouted Whole Spelt
- Thank you. It is a prettyEdo Breadon Blog postSourdough couronne
- couronneRhody_Ryeon Blog postSourdough couronne
- Sale over. Tartine Book No. 3.idaveindyon Forum topicFree or discounted Kindle bread books.
- Here I used 50% whole wheatUpsideDanon Forum topicEasy process for large and light bread
- Price?Mini Ovenon Forum topicThe Challenger Bread Pan - has anyone tried it other than our own Trevor Wilson?
- trigo entero, or trigo integral.idaveindyon Forum topicSourdough in South America
- "Lots of bubbles...Mini Ovenon Forum topicSourdough in South America
- that is a great idealeslierufon Blog postExperiment time - baking with my new hooded BBQ
- it is very tasty that is for sureleslierufon Blog postSeeded sourdough with an oops!
- Silicone baking moldbottlenyon Blog postExperiment time - baking with my new hooded BBQ
- I think you know moreMini Ovenon Forum topicAnyone can help me understand Baker’s math?
- Cheers Danny, really lookingHarryRon Forum topicAnyone interested in a Champlain SD bake?
- Thanks! Kristen's bake isHarryRon Forum topicAnyone interested in doing another community bake?
- This looks very tasty! TheColin2on Forum topicPoolish method, need advice for last phase before baking
- Thanks, I'll illustrate my bake with photos.Milleron Forum topicBringing my recipe to the sourdough clinic. Loaf did not rise much
- I did not work the dough.Milleron Forum topicBringing my recipe to the sourdough clinic. Loaf did not rise much
- Your Champlain came out superDanAyoon Forum topicAnyone interested in doing another community bake?
- Super nice, HarryDanAyoon Forum topicAnyone interested in a Champlain SD bake?
- TemperatureFabItMarton Blog postPane Valle del Maggia
- Photos at each stage would beHarryRon Forum topicBringing my recipe to the sourdough clinic. Loaf did not rise much
- Even though I'm late to theHarryRon Forum topicAnyone interested in a Champlain SD bake?
- Hi Nicodvb, I live justInsomnia Brendanon Forum topicsourdough starter struggling in London
- Gluten Development?WatertownNewbieon Forum topicBringing my recipe to the sourdough clinic. Loaf did not rise much
- Thanksdelphi1on Forum topicCommercial high extraction flour for Tartine No 3 Ode to Bourdon
- Hi Danny, Appreciate theHarryRon Forum topicAnyone interested in doing another community bake?
- Or just set your toaster ovenCamarieon Forum topicwhat's the point of an oven's proof setting?
- Thank you!Isand66on Blog postSD Kamut Challah Porridge Bread
- Good to know. I'll skip itAnonymouson Forum topicFlour Lab
- Flour Labdsb66on Forum topicFlour Lab
- I really like the non-braidedpulon Blog postSD Kamut Challah Porridge Bread
- A thought, but not a solutionJerrytheKon Blog postHelp with achieving croissant structure, please
- yes the set up is as it was supplied.leslierufon Blog postExperiment time - baking with my new hooded BBQ
- wow! so much to think about and studyleslierufon Blog postExperiment time - baking with my new hooded BBQ
- Just noticed...idaveindyon Blog postExperiment time - baking with my new hooded BBQ
- CouronneBröterichon Blog postCouronne Bordelaise
- poor internal air circulation.idaveindyon Blog postExperiment time - baking with my new hooded BBQ
- I can almost guarantee thatsuaveon Forum topicPoilane short fermentations, Yogurt?
- Thank you - confirms my suspicionsGadjowheatyon Forum topicPoilane short fermentations, Yogurt?
- Here are the results althoughbenjamin163on Forum topicQuestion on amount of starter to use in a recipe.
- As an addendum to my threadbenjamin163on Forum topicQuestion on amount of starter to use in a recipe.
- Been there.HansBon Forum topicPoilane short fermentations, Yogurt?