Recent Forum and Blog Comments
- Won't floatBaniJPon Forum topicAdding Levain Stage...How Flexible on the “When?”
- Give it more food: add food or do a "feeding"?
jey13on Forum topicAdding Levain Stage...How Flexible on the “When?” - Certain terms are confusing me...
jey13on Forum topicAdding Levain Stage...How Flexible on the “When?”
- Thanks!MichaelJon Forum topicLess yeast vs colder temp
- I don't think there ends up
ifs201on Forum topicLess yeast vs colder temp - Unhulled aka Wholemeal?Anonymouson Forum topicunhulled buckwheat flour
- Slicer
macetteon Forum topicElectric bread slicer - Rinsing cold
MTloafon Forum topicCast Iron Cooker vs. Granite Ware -Thermal Data- - Great Bake
Isand66on Blog postCedar Mountain‘s Khorasan Oat Sourdough - Thanks for the update andUKhomebakeron Forum topicElectric bread slicer
- Barry... I have the classicKernmanon Forum topicSemolina
- Slicer...
macetteon Forum topicElectric bread slicer
- RelaxBaniJPon Forum topicAdding Levain Stage...How Flexible on the “When?”
- update?UKhomebakeron Forum topicElectric bread slicer
- Don't over think itAnonymouson Forum topicAdding Levain Stage...How Flexible on the “When?”
- Kerman, where did you readbarryvabeachon Forum topicSemolina
- So, I'd chill it before itjulie99nlon Forum topicAdding Levain Stage...How Flexible on the “When?”
- Michel SuasBaniJPon Forum topicNew Baker
- Rice flour and stickingAnonymouson Forum topicDough sticking to banneton.--
- Some considerations of firing a masonry oven.
jbovenbreadon Forum topicA win for learning but a loss for dinner. - FloursMpetrozon Forum topicNew Baker
- The fridge is your friendAnonymouson Forum topicAdding Levain Stage...How Flexible on the “When?”
- What's done is doneAnonymouson Forum topicSemolina
- Brotforms/Bannetons in QLDgavincon Forum topicWicker Baskets Australia
- Thanks againMpetrozon Forum topicNew Baker
- Thanks!
ifs201on Blog postOlive and Walnut Sourdough
- Well heck.. I was justKernmanon Forum topicSemolina
- Ain't no shame in your game!
BreadLeeon Blog postCedar Mountain‘s Khorasan Oat Sourdough - Yes, I do 99%
Danni3ll3on Blog postCedar Mountain‘s Khorasan Oat Sourdough - Well I re-milled the semolinaKernmanon Forum topicSemolina
- And you baked those with the
BreadLeeon Blog postCedar Mountain‘s Khorasan Oat Sourdough
- Looks fantastic! I love kamut
BreadLeeon Blog postCedar Mountain‘s Khorasan Oat Sourdough
- StollenBaniJPon Forum topicVisiting Dresden and Prague
- Well done
Truth Serumon Blog postCedar Mountain‘s Khorasan Oat Sourdough - Dresden
hanseataon Forum topicVisiting Dresden and Prague - RimacinataAnonymouson Forum topicSemolina
- Thanks Abe... I've alreadyKernmanon Forum topicSemolina
- So many great flours...
not.a.crumb.lefton Forum topicFlour choice for high hydration breads - From their websiteAnonymouson Forum topicSemolina
- http://giustos.com/mediaKernmanon Forum topicSemolina
- Thank you Abe... it'sKernmanon Forum topicSemolina
- Can't see the imageAnonymouson Forum topicSemolina
- so exciting to find this, now I need a mill
maryslandon Blog postBorodinsky Supreme -- Old School -- 100% Rye - Oh course!
Danni3ll3on Blog postCedar Mountain‘s Khorasan Oat Sourdough
- ExcitedBaniJPon Forum topicNew Baker
- Oooo.... fantastic! Would you
Floydmon Blog postCedar Mountain‘s Khorasan Oat Sourdough - Make what she likesclazar123on Forum topicIncreasing the fiber in my bread
- Nicely done!
pmccoolon Blog postOlive and Walnut Sourdough - Great Question!Mpetrozon Forum topicVisiting Dresden and Prague
- Thank you!Mpetrozon Forum topicNew Baker