Recent Forum and Blog Comments
- I would hold off on buyingTwoCatson Forum topicHelp me troubleshoot my Sourdough?
- Gluten
wallyon Blog postQuest for Extremely Healthy Spelt Rye Sourdough Recipe - Runny starter
wallyon Forum topicFirst Sourdough Starter (via Nourishing Traditions Cookbook)
- Thank you again! I reallyleem0on Forum topicXL Dutch Oven Questions
- Gabrieli? You need AlexanderDavid Ron Blog postArmenian Tahinov Hatz
- I did have a problem withDavid Ron Forum topicFlour Blender
- I've never tried a largerDavid Ron Forum topicAlmost giftable
- I forgot to thank you, Diane.David Ron Forum topicSomewhat of a newbie to this website, and I love to bake!
- Cold bulk proof for babka?
pmccoolon Forum topicBabka - I started to translate theDavid Ron Forum topicSomewhat of a newbie to this website, and I love to bake!
- Exactly! This is a greatColin2on Forum topicFirst Loaf and Questions
- I use one too: an Oxo scaleColin2on Forum topicBest digital scales
- Similar Goals! Please Share!python_mainlyon Forum topicThe Easiest German-style Spelt Recipe, Ever
- Thanks sharonDesigningWomanon Blog postAbe's do-nothing bread gets a porridge (plus crumb shot)
- Very nice indeed!Anonymouson Blog postArmenian Tahinov Hatz
- Another beautysyroson Blog postAbe's do-nothing bread gets a porridge (plus crumb shot)
- Shaping
wallyon Forum topicXL Dutch Oven Questions
- Scales are probably the best
yozzauseon Forum topicSomewhat of a newbie to this website, and I love to bake! - Your photos are gorgeous. IAravindaon Forum topic1st Bread Photography Post
- Thank you MaestroDesigningWomanon Blog postFrom CedarMountain's fermented oat soaker to Wally's 72% rye with seed soaker and lots of stops inbetween
- No chemist here!DesigningWomanon Blog postAbe's do-nothing bread gets a porridge (plus crumb shot)
- Thank youDesigningWomanon Blog post60% whole grain bake
- Thanks Anne-MarieDesigningWomanon Blog postArmenian Tahinov Hatz
- Your starter has "habits",David Ron Forum topicXL Dutch Oven Questions
- Wow, if that model isDavid Ron Forum topicBest digital scales
- That is an interesting
pulon Blog postPandan Candlenut 20% Sprouted White Quinoa SD - Thank you for the responseleem0on Forum topicXL Dutch Oven Questions
- Thanks FiloI have not been
pulon Blog post60% whole grain bake
- Great! I'll try that upsideleem0on Forum topicXL Dutch Oven Questions
- Great! thank you. How do Ileem0on Forum topicXL Dutch Oven Questions
- Yes Carole, it is a mini oven
pulon Blog post60% whole grain bake
- Great! Thanks for the tips.leem0on Forum topicXL Dutch Oven Questions
- I'm only a newbie. But I haveleem0on Forum topicBulking at 82f
- Thanks Frank,I will follow
pulon Blog post60% whole grain bake
- I used this recipe with a few
Anne-Marie Bon Blog postArmenian Tahinov Hatz - Those look lovely!DesigningWomanon Blog postArmenian Tahinov Hatz
- Pineapple juice is usedAnonymouson Forum topicHow to create a levain from my starter
- I started only with flour and
DJBon Forum topicStarter in the Fridge - Bread Machine Recipe CollectionRube Goldbergon Forum topicSomewhat of a newbie to this website, and I love to bake!
- Another good one
seasidejesson Forum topicCLAS, Yeast Water, and Commercial Yeast - Big Yeast Water Write-Up
seasidejesson Forum topicCLAS, Yeast Water, and Commercial Yeast
- The smell: wine, beer, yeast,David Ron Forum topicFirst Sourdough Starter (via Nourishing Traditions Cookbook)
- This rabbit hole is BringDavid Ron Forum topicSo, how deep is this rabbit hole?
- Tried using less starter
nchen25on Forum topicAlveoli Distribution and Size in Crumb - Questions - Hi Derek,Sorry for the delay
DianeM50on Forum topicSomewhat of a newbie to this website, and I love to bake! - Congrats Lucy!Elsie_iuon Blog postHappy Mother's Day and Lucy's 15th Birthday too!
- CLAS
seasidejesson Forum topicCLAS, Yeast Water, and Commercial Yeast
- Welcome! My Best Advice...
BethJon Forum topicSo, how deep is this rabbit hole? - Run before they can walk
Yippeeon Blog post20190414 100% Rye - Rus Brot's High Tech CLAS (Concentrated Lactic Acid Sourdough) - Paul, imhohreikon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough