Recent Forum and Blog Comments
- I hope a trip to Paris is in your future!
ifs201on Forum topicFlour Question - Using Half-White/High Extraction/T85 - Ive done it both ways. On
BreadLeeon Forum topicOpened Home Bakery, Dear Fresh Loafers, Help Me!!! - 50% = ?
Our Crumbon Forum topicFlour Question - Using Half-White/High Extraction/T85 - very helpful
ifs201on Forum topicFlour Question - Using Half-White/High Extraction/T85
- Carraway!
Dave Ceeon Forum topicIf you hate toasted onion flavor... - T-85
Our Crumbon Forum topicFlour Question - Using Half-White/High Extraction/T85
- Sunflower seed speltJohnBreadon Blog postSunflower Seed Spelt
- Mix
wheatbeaton Forum topicupper half of bun is gone! - Well I live in Norway, Maine,
Tyler Deanon Forum topicHomemade acorn flour and home selling in NY - Good point about using large
DanAyoon Forum topicBig Holes & Human Nature - Biga
subfuscpersonaon Forum topicMy first attempts at making a biga - Beyond holesMaverickon Forum topicBig Holes & Human Nature
- I'm wondering if sprouted
Tyler Deanon Forum topicSprouted "White" Flour
- That's More Like It!
Tyler Deanon Forum topicOpened Home Bakery, Dear Fresh Loafers, Help Me!!!
- When were they baked?
Tyler Deanon Forum topicOpened Home Bakery, Dear Fresh Loafers, Help Me!!!
- Teresa Greenway!
Tyler Deanon Forum topicOpened Home Bakery, Dear Fresh Loafers, Help Me!!!
- This looks like my next loaf
Mini Ovenon Forum topicIf you hate toasted onion flavor... - bread by Hammelman, any
mutantspaceon Forum topicBooks for a newbie - I was also thinking pitas
Mini Ovenon Forum topicupper half of bun is gone!
- ive only made a few bigas but
mutantspaceon Forum topicMy first attempts at making a biga
- I've so far been too chicken
Benitoon Blog postMaurizio’s “Beginner Sourdough” - The day I bulk fermented this
Benitoon Blog postMaurizio’s “Beginner Sourdough”
- Looks and sounds delicious
Benitoon Forum topicIf you hate toasted onion flavor...
- Yes I think I prefer the
Benitoon Forum topicBig Holes & Human Nature
- Very well put
BobbyFourFingerson Forum topicPurpose of laminating non-enriched doughs? - Sprouted wheat
Our Crumbon Forum topicSprouted "White" Flour
- Now I'm sureElsie_iuon Blog postSundried tomatoes, Red Leicester, kamut and rye sourdough, with toasted garlic slices!
- I could answer your 5th questionElsie_iuon Forum topicSprouted "White" Flour
- i bake with no steam atOnlybunson Forum topicupper half of bun is gone!
- Try not using any flour on your work surface.
dabrownmanon Blog postMaurizio’s “Beginner Sourdough” - temp
wheatbeaton Forum topicupper half of bun is gone!
- We've been selling at farmersenaglakon Forum topicOpened Home Bakery, Dear Fresh Loafers, Help Me!!!
- ManualJerrytheKon Forum topicRondoSeewer STM 503
- Thanks
Mamabreadon Forum topicBooks for a newbie - Ditto
Filomaticon Forum topicBooks for a newbie - I've also found the french
BreadLeeon Forum topicOpened Home Bakery, Dear Fresh Loafers, Help Me!!!
- I've had this exact problem.
BreadLeeon Forum topicOpened Home Bakery, Dear Fresh Loafers, Help Me!!!
- I can't believe you just
BreadLeeon Forum topicSprouted "White" Flour
- That's a great loaf! There's
BreadLeeon Forum topicIf you hate toasted onion flavor...
- Right on. Hamelman's books
BreadLeeon Forum topicBooks for a newbie
- Adjustments for fresh milled flour.JerrytheKon Forum topicAdjusting recipes for fresh-ground wheat berries
- Those holes are too big.Colin2on Forum topicBig Holes & Human Nature
- yes i did today in fact, oneOnlybunson Forum topicupper half of bun is gone!
- Wow, that is a lot ofbarryvabeachon Forum topicSprouted "White" Flour
- Can't blame you. I'm thinking about the 3rd one that
dabrownmanon Blog postBrioche Burger Buns
- While many here like the Kenbarryvabeachon Forum topicBooks for a newbie
- Same with Panettone and croissants SD really is the way to go
dabrownmanon Blog postBrioche Burger Buns
- Tradition is one of the things in life that can
dabrownmanon Blog postBrioche Burger Buns
- Fridge
Filomaticon Forum topicHelp with Sourdough
- Right
Filomaticon Forum topicHelp with Sourdough