Recent Forum and Blog Comments
- not quite a muffin top
JohnAkaon Forum topicGummy and flat Tartine country--flour? - reducing the starter waste
JohnAkaon Forum topicGummy and flat Tartine country--flour?
- oh, and, while I'm at it,differengeneraon Forum topicSourdough starter: wit's end!
- Thanks anyway, Abe!
albacoreon Forum topicFlour for Lebkuchen Dough - Uploading
Filomaticon Forum topicUnder or overproofed? - Phil,Thank you for the links.
Marianneon Forum topicUnder or overproofed? - Unclear
Filomaticon Forum topicUnder or overproofed?
- I agreeMaverickon Forum topicT65 for Levain
- 80 is warmMaverickon Forum topicStarter suddenly weaker
- II think I might try theAloftuson Forum topicStarter suddenly weaker
- Update: I’ve been badgeringAloftuson Forum topicStarter suddenly weaker
- Is it hungry?Maverickon Forum topicStarter suddenly weaker
- I think lowering the water
DanAyoon Forum topicUnder or overproofed? - Sounds like it's workingtarheel_loaferon Forum topicStarter suddenly weaker
- Hi again, I will try to
Marianneon Forum topicUnder or overproofed?
- That tells me a lot. Your
DanAyoon Forum topicUnder or overproofed?
- Up to you
Mini Ovenon Forum topicFlour for Lebkuchen Dough - Hi Danny, Thanks for your
Marianneon Forum topicUnder or overproofed?
- Anne, your starter may have
DanAyoon Forum topicStarter suddenly weaker
- Hi Marianne
DanAyoon Forum topicUnder or overproofed?
- I will when I’m home tonight!Aloftuson Forum topicStarter suddenly weaker
- Maybe you can post a picture
Anne Ngon Forum topicStarter suddenly weaker - Benny, good experiment! Let
DanAyoon Forum topicMore musings on ears
- Hey Dan, this thread is
Benitoon Forum topicMore musings on ears - That is a good question, that
DanAyoon Forum topicMore musings on ears
- It won't make a differencejulie99nlon Forum topicT65 for Levain
- Although "Kuchen" is just German for CakeAnonymouson Forum topicFlour for Lebkuchen Dough
- That used to be what I
Benitoon Forum topicRed Star new yeast
- Beautiful crumb on this
Benitoon Forum topicKneading with KA and temperature
- Thanks I am grateful for anySeadogon Forum topicBread Improvement Journey.
- Once you have a strongBaniJPon Forum topicRed Star new yeast
- I actually quite surprisedBaniJPon Forum topicGummy and flat Tartine country--flour?
- I just posted the opposite :)tarheel_loaferon Forum topicGummy and flat Tartine country--flour?
- I just posted the opposite :)tarheel_loaferon Forum topicGummy and flat Tartine country--flour?
- Laugh back at hubby
Mini Ovenon Forum topicMy husband is laughing at me...
- Sounds like overfeeding
Mini Ovenon Forum topicStarter feeding advice please
- Yes, stir several times
Mini Ovenon Forum topicStarter feeding advice please
- Good PointsOwensMumon Forum topicMultiple Food Allergies & Salzburger Max for milling rice flour
- A most beautiful kind of ugly!
Mini Ovenon Blog postPan de Cristal (pa de vidre) alfanso style
- I am very appreciated.OwensMumon Forum topicMultiple Food Allergies & Salzburger Max for milling rice flour
- I would contact them
Mini Ovenon Forum topicMultiple Food Allergies & Salzburger Max for milling rice flour
- Many thanks, Alan.
Portuson Blog postPan de Cristal (pa de vidre) alfanso style - starter
AnnaZon Forum topicRed Star new yeast - I think even if it turns outBaniJPon Forum topicRed Star new yeast
- I am sorry to hear about yourbarryvabeachon Forum topicMultiple Food Allergies & Salzburger Max for milling rice flour
- mooncake molds
JohnAkaon Blog postNot your typical mooncakes
- Danny, you say you arebarryvabeachon Forum topicMore musings on ears
- tartine country bread recipe
JohnAkaon Forum topicGummy and flat Tartine country--flour?
- Same here, Annaold bakeron Forum topicRed Star new yeast
- Gummy crumb and small holesBaniJPon Forum topicGummy and flat Tartine country--flour?