Recent Forum and Blog Comments
- Re: Seattle starterjoaninhaon Forum topicSeattle Starter?
- Thank you for the suggestions
Jozefon Forum topicSEEKING MENTOR - Cast IronBobBouleon Forum topicAnyone have data on heat transfer rate...
- Nancy Silverton, in fact.BrianShawon Forum topicStarter - will it ever ferment?
- Poolish rollsmarybreadon Blog postMore rolls, sweet rolls w/poolish
- Unwashed grapesBrianShawon Forum topicStarter - will it ever ferment?
- I've already done that almostJayon Forum topicNot looking for the fabled 'open crumb' and having a problem finding recipes
- Hard to digest..bread1965on Blog postTartine Danish Rye
- Soaking flax seeds
suminandion Blog postTartine Danish Rye - Miller, your dough in
DanAyoon Forum topic123 Sourdough - how to get the right consistency for proofing? - I love this!!
tortie-tabbyon Blog postWarning - Orange Bread Knife..jpg
Camarieon Forum topicBread Knives - i love reading all the posts.latananteon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- A lot of people recommendtreeowlon Forum topicHow come my sourdough starter isn’t sour?
- Oops. I goofed with the numbers!Milleron Forum topic123 Sourdough - how to get the right consistency for proofing?
- It's personal taste
bottlenyon Forum topicInternal temperature for challah - Miller, let’s calculate your
DanAyoon Forum topic123 Sourdough - how to get the right consistency for proofing?
- Thank you Anne.Milleron Forum topic123 Sourdough - how to get the right consistency for proofing?
- One little tip
Anne Ngon Forum topic123 Sourdough - how to get the right consistency for proofing? - My attempt: The good, the bad and the ugly.Milleron Forum topic123 Sourdough - how to get the right consistency for proofing?
- I'd suggest giving them a
idaveindyon Forum topicHow come my sourdough starter isn’t sour? - Gluten development / mixing speed
mwilsonon Forum topicMixing panettone dough at home - Thank you for your reply and
donnnaaaion Forum topicHow come my sourdough starter isn’t sour? - Hmm
tortie-tabbyon Blog postBaguette adventures round 5: Finally a good one
- (No subject)liamfnbon Forum topicMy first starter - has it stopped?
- Feedingliamfnbon Forum topicMy first starter - has it stopped?
- I have just emailed common
Ejayon Forum topicBalchedre Watermill Flour alternative ? - Thanks
Ejayon Forum topicBalchedre Watermill Flour alternative ?
- Add rye
Moruson Forum topicNot looking for the fabled 'open crumb' and having a problem finding recipes - More on my starterFresh like basilon Forum topicStarter - will it ever ferment?
- Could be over feeding it.
Mini Ovenon Forum topicStarter - will it ever ferment? - This starter is still going strong
Mini Ovenon Blog postmaking sourdough starter -- sauerkraut juice
- I think whole grain reallytreeowlon Forum topicAnother good article on why industrial bread is so bad and bad for us
- Since they already have atreeowlon Forum topicStarter - will it ever ferment?
- If the dough feels stiffer,treeowlon Forum topicI need desperate help/education
- My principles for any starter
Angelica Nelsonon Forum topicStarter - will it ever ferment? - This principle holds for
Angelica Nelsonon Blog postAn experiment: a more vs. less open crumb
- cool, thankslatananteon Forum topicwhite sourdough into a rye
- And the fix was to....???
Mini Ovenon Forum topicSourdough troubleshoot
- thanks my issue has beeniosman000on Forum topicSourdough troubleshoot
- Thank you for advise.
ibakebreadon Forum topicKilled my sourdough starter, need help - I'm sorry. I hope you'vetreeowlon Forum topicKilled my sourdough starter, need help
- Sweet thankstisoypopson Forum topicPizza Wednesday
- My constructive criticism isbarryvabeachon Forum topicPhotos from first bake in Lodge DO
- In somewhat support of my supposition above...
alfansoon Blog postBaguette adventures round 5: Finally a good one - Super nice swirls, PK!
DanAyoon Forum topicWow I must be clairvoyant! My cuttle fish swirl!
- The formula
The Roadside Pie Kingon Forum topicPizza Wednesday - You haven't really given muchtreeowlon Forum topicStarter - will it ever ferment?
- Very nicely done! What recipetisoypopson Forum topicPizza Wednesday
- (sale over) Lodge pizza pan, $5.91 off @ Amzn.
idaveindyon Forum topicSales, discounts on equipment at Amazon.