Recent Forum and Blog Comments
- Charlett, great story of your
Benitoon Blog postToo long post on my Second Sourdough Loaf - Yes, it certainly works if
Benitoon Blog postOlive and Artichoke Marinade Sourdough Pizza
- Thanks
Elnymielon Blog postPerfect Panettone - Well water
GlennMon Forum topicSourdough starter questions - Thank you..bread1965on Blog postButter toasted red bulgur sourdough, spiced and seeded!
- Please let us know your
DanAyoon Forum topicBread tearing /surface gaps or holes while proofing - what recipe and processjulie99nlon Forum topicBread tearing /surface gaps or holes while proofing
- Yes yes get sproutingElsie_iuon Blog post50% Sprouted Spelt & Red Wheat Sourdough
- Just wait a minuteElsie_iuon Blog post50% Sprouted Spelt & Red Wheat Sourdough
- Sheet it between two piecesjulie99nlon Forum topicButter Block for Croissant Production
- Love the color too! I'veHotbakeon Blog postPurple Sweet Potato Farro Bread
- Good tip with the cheese-onHotbakeon Blog postOlive and Artichoke Marinade Sourdough Pizza
- Recipe:1. 60g all ww LevainHotbakeon Blog postButter toasted red bulgur sourdough, spiced and seeded!
- Thanks Benny. Meanwhile I'mHotbakeon Blog postButter toasted red bulgur sourdough, spiced and seeded!
- Thanks Elsie. I'm glad IHotbakeon Blog postButter toasted red bulgur sourdough, spiced and seeded!
- Recipe: 1. 60g all ww LevainHotbakeon Blog postButter toasted red bulgur sourdough, spiced and seeded!
- beautiful bake indeed
leslierufon Blog postButter toasted red bulgur sourdough, spiced and seeded! - beautiful bake indeed
leslierufon Blog postButter toasted red bulgur sourdough, spiced and seeded!
- IMG_20190716_143158.jpgs2001on Forum topicBread tearing /surface gaps or holes while proofing
- crustinesshalf bakedon Forum topicOpened Home Bakery, Dear Fresh Loafers, Help Me!!!
- Purchasing info
BobbyFourFingerson Forum topicBread Knives - lovely bake Ian as always!
leslierufon Blog postPurple Sweet Potato Farro Bread
- This bread would make some great sandwichesElsie_iuon Blog postPurple Sweet Potato Farro Bread
- That's a great crumbElsie_iuon Blog postButter toasted red bulgur sourdough, spiced and seeded!
- 40% Rye
rgreenberg2000on Forum topiceasy starter sourdough rye recipe - Thank you
Isand66on Blog postPurple Sweet Potato Farro Bread - recipe please.. :)bread1965on Blog postButter toasted red bulgur sourdough, spiced and seeded!
- just rediculous....bread1965on Blog postButter toasted red bulgur sourdough, spiced and seeded!
- Vinegar is Acetic acid
yozzauseon Forum topicAdding vinegar to sourdough bread - Diabetes!Gaba1on Forum topicHusband is now diabetic. Need help with best GI breads for him.
- %
mwilsonon Blog postPerfect Panettone - RecipeBaniJPon Forum topicSourDoughnuts Success
- Amazing looking and sounding
Benitoon Blog postButter toasted red bulgur sourdough, spiced and seeded!
- That is a beautiful loaf, I
Benitoon Blog postPurple Sweet Potato Farro Bread
- Thank you sir.Benny
Benitoon Blog postSourdough Pizza - Balsamic Marinated Arugula, tomatoes, egg and avocado
- See above :)BaniJPon Forum topicSourDoughnuts Success
- If you use tap water either
Benitoon Forum topicSourdough starter questions
- I vote for organic rye and
Benitoon Forum topicSourdough starter questions
- Try this formula that worked
Isand66on Forum topicFantastic Oven spring but horrid, underbaked and gummy crumb
- Thank you! Will feed againCharon Forum topicSourdough starter questions
- Yeah, I would try plain tapGrobon Forum topicSourdough starter questions
- Not concerned about chlorine,Charon Forum topicSourdough starter questions
- The short answer is youGrobon Forum topicSourdough starter questions
- Thank you so much, I wasCharon Forum topicSourdough starter questions
- Char, if you have a bakery
DanAyoon Forum topicSourdough starter questions
- Could not agree more.TheJerrytheKon Forum topicAdjusting recipes for fresh-ground wheat berries
- Jerry, just remember, whilebarryvabeachon Forum topicAdjusting recipes for fresh-ground wheat berries
- saltkellihyatt1227on Forum topicBread Salt?
- Thank you SO MUCH to all whoCharon Forum topicSourdough starter questions
- I keep a cooking hard-backedJerrytheKon Forum topicHow you log what you do?