Recent Forum and Blog Comments
- In many cases the addition ofJustanoldguyon Forum topicwhole grain sourdoughs without yeast?
- Welcome, Goat Lady!
Rhody_Ryeon Forum topicGreetings from the Crazy Goat Lady - Oh I remember Joze's amazing bake...
not.a.crumb.lefton Forum topicHow to get a more open crumb? - Sound like the yeast
Mini Ovenon Forum topicQuestion About Nancy Silverton's Grape Starter Method - HiWhat temperature do you
Lemonieon Forum topicPerforated pizza pan for fresh dough? - Thanks all. I hadn't spotted
Lemonieon Forum topicPerforated pizza pan for fresh dough?
- We have something similar we've used for pizza on our grill
LP14on Forum topicPerforated pizza pan for fresh dough? - Mockmill
hanseataon Forum topicNutrimill Harvest vs. Mockmill 100 - Perforated PansPostal Grunton Forum topicPerforated pizza pan for fresh dough?
- In Australia, the food is great.
Ingrid Gon Forum topicHello from Austria - Thank you!
Isand66on Blog postMulti Grain Ricotta Rice Rolls - Looks good!Elsie_iuon Blog postMulti Grain Ricotta Rice Rolls
- No turmeric
Isand66on Forum topicNew mission: find a good egg bagel recipe!
- Slightly stickyElsie_iuon Blog postTwo SD With Three Yellow Grains
- Mockmill
Isand66on Forum topicNutrimill Harvest vs. Mockmill 100
- BeautifulElsie_iuon Blog postMocha Sourdough
- wowyanaon Forum topicScoring not spreading, shiny crust: Not understanding loaves as of late
- I'm not an expertyanaon Forum topicTunnelling in top of sourdough, lack of uniform crumb structure HELP
- hahyanaon Forum topicCorrelation between starter rising speed and total dough fermentation
- Not sure if this thread is still active...Annaccidenton Forum topicQuestion About Nancy Silverton's Grape Starter Method
- If you preheat it , the piebarryvabeachon Forum topicPerforated pizza pan for fresh dough?
- Parchment paper
Levaineeron Forum topicPerforated pizza pan for fresh dough? - Why do you boil rocks @100°C before you use them at 200°C?
Doc.Doughon Forum topicDutch Oven vs. Lava Rocks? - 1:13:13 will work
Doc.Doughon Forum topicLevain: Big Meal or Small Bites?
- Something in the middle
Doc.Doughon Forum topicLevain: Big Meal or Small Bites?
- AA
mwilsonon Forum topicHELP - Oxidizer vs Antioxidant RE: Ascorbic Acid - 10 usd
calnetoon Forum topicLevain: Big Meal or Small Bites? - Thank you so much
jey13on Forum topicLevain: Big Meal or Small Bites? - Very very nice.
Floydmon Blog postMocha Sourdough - (No subject)RichardW1988on Forum topicTunnelling in top of sourdough, lack of uniform crumb structure HELP
- I’ll should go back and give
DanAyoon Blog postMocha Sourdough - Thanks WheatBeat!
DanAyoon Forum topicHELP - Oxidizer vs Antioxidant RE: Ascorbic Acid
- Let me take a crack at this
wheatbeaton Forum topicHELP - Oxidizer vs Antioxidant RE: Ascorbic Acid - Thanks Danny!Hotbakeon Blog postMocha Sourdough
- hydration
rudirednoseon Forum topicSourdough Starter Lactic Acetic Balance - Thanks Rudi, great post. You
albacoreon Forum topicSourdough Starter Lactic Acetic Balance - Welp, I just bought some softberryblondeboyson Forum topicGot a Mock Mill - now what?
- my way
rudirednoseon Forum topicSourdough Starter Lactic Acetic Balance
- Australia, that's quite a change!Lensi Pension Forum topicHello from Austria
- Hey Benny!Lensi Pension Forum topicHello from Austria
- I live north of Brisbane, Queensland, Australia
Ingrid Gon Forum topicHello from Austria
- gentle shapingchlebaon Forum topicHow to get a more open crumb?
- Thank you :)Lensi Pension Forum topicHello from Austria
- Nice!Lensi Pension Forum topicHello from Austria
- Thank you!The community bakesLensi Pension Forum topicHello from Austria
- Yes, think of soft white forbarryvabeachon Forum topicGot a Mock Mill - now what?
- In general, WW fermentsbarryvabeachon Forum topicWW Sourdough "Spreads"
- Thank you Ian.Benny
Benitoon Blog postTomato Sourdough Bread - Many thanks for sharing the plans
Doughmanon Forum topicovencrafters plans - ThanksRobbyCon Forum topicHow to get a more open crumb?