Recent Forum and Blog Comments
- I've been making my ownJustanoldguyon Forum topicflaking oats?
- If the CDC saw this thread,
BreadLeeon Forum topicDisinfecting bannetons - Shipton Mill is one of theWulfsigeon Forum topicunhulled buckwheat flour
- My wife uses two-thirdsWulfsigeon Forum topicunhulled buckwheat flour
- Oh, this is perfect timing asjulie99nlon Forum topicIt’s Community Bake Time again...
- You can carefully put thejulie99nlon Forum topicCan you fix torn skin?
- I would replace them
BobbyFourFingerson Forum topicDisinfecting bannetons - Well, they are all about bread making at King Arthur...
jey13on Forum topicAdding Levain Stage...How Flexible on the “When?” - There’s no indication in her video of temps...
jey13on Forum topicMore Starter than Flour/Water in a Feeding/Levain?
- To be fair, this is an older recipe...
jey13on Forum topicMore Starter than Flour/Water in a Feeding/Levain?
- Temps must be low
Mini Ovenon Forum topicMore Starter than Flour/Water in a Feeding/Levain? - Mouse piss stinks
Mini Ovenon Forum topicDisinfecting bannetons
- Jey, the major issue with
DanAyoon Forum topicMore Starter than Flour/Water in a Feeding/Levain? - Hey that bread looks great,barryvabeachon Forum topicGot a Mock Mill - now what?
- TenderizersBaniJPon Forum topicBread has become like a scone-very soft sone like texture
- More starter = faster eatingBaniJPon Forum topicMore Starter than Flour/Water in a Feeding/Levain?
- Difficult to sayBaniJPon Forum topicIn pursuit of fluffy baguettes
- This sounds interesting to
Benitoon Forum topicIt’s Community Bake Time again... - Please can you post the video?Anonymouson Forum topicMore Starter than Flour/Water in a Feeding/Levain?
- Tried another flavour
Benitoon Forum topicCommunity Bake - Pizza
- This is one very tasty community bakeAnonymouson Forum topicIt’s Community Bake Time again...
- No problem!
Isand66on Blog postSweet Potato-Onion Cranberry Bread - Nice Bennie!
DanAyoon Forum topicCommunity Bake - Pizza
- SD in Bread MachineEnodegaon Forum topicSourdough in bread machine (bake in oven)
- Clue in description?Anonymouson Forum topicunhulled buckwheat flour
- The search continuesAnonymouson Forum topicunhulled buckwheat flour
- Other starterBaniJPon Forum topicAdding Levain Stage...How Flexible on the “When?”
- I have written to (by email),Wulfsigeon Forum topicunhulled buckwheat flour
- How about writing an email to the company?Anonymouson Forum topicunhulled buckwheat flour
- You are right - and you'veWulfsigeon Forum topicunhulled buckwheat flour
- This is very interesting,
UpsideDanon Forum topicHelp me make Papaya french bread - Today I bought extra fine semolinaAnonymouson Forum topicSemolina
- How would I know if it's hulled or notAnonymouson Forum topicunhulled buckwheat flour
- TerminologyAnonymouson Forum topicAdding Levain Stage...How Flexible on the “When?”
- Thanks for the great tip!Hotbakeon Forum topicAnyone had experience of coating a loaf with wheat germ?
- I think the loaf won't hold
ifs201on Forum topicPre-Shape Timing - I've become a mixer freak!!
Camarieon Forum topicNo Love for Kitchenaid mixers? - Was thinking of those overflowing starters...
jey13on Forum topicAdding Levain Stage...How Flexible on the “When?”
- Hi,Thank you for yourLianna123on Blog postCedar Mountain‘s Khorasan Oat Sourdough
- Somewhat new to Levain's.craigalancarron Blog postSweet Potato-Onion Cranberry Bread
- Is your room temperature for
DanAyoon Forum topicIn pursuit of fluffy baguettes
- Different flourBaniJPon Forum topicIn pursuit of fluffy baguettes
- Awesome. Thank you so much.craigalancarron Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- Something like that. This was a long time ago.
Danni3ll3on Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs - So 76.5 rye and 76.5craigalancarron Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- In this particular recipe
Danni3ll3on Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- TimeFordon Forum topicYeast vs. Sourdough starter
- Strokes for folksJeremyCherfason Forum topicDisinfecting bannetons
- Levain?craigalancarron Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- Melissa, I have a flaker and for me,
DanAyoon Forum topicflaking oats?