Recent Forum and Blog Comments
- Remember the "falling oven"deblacksmithon Forum topicDealing with inaccurate oven
- question re pan vs batard crumb differences
seasidejesson Forum topic100% WW Spelt / Kamut with CLAS - Great photo!
Isand66on Blog postSeattle SD Popovers, SD bread, Mabel Mabel Set the Table - Thanks DA
Isand66on Blog postSpelt Barley SD Bread and Whole Wheat Rye Buttermilk Rolls
- Thanks Lance. Wheatbeat does
DanAyoon Forum topicA Site Recommendation - I think the idea thatDavid Ron Forum topicThe Why of Dough Handling Schemes
- I had complete faith they
DanAyoon Forum topicankarsrum lasted 2 months
- A bad circuit board from theDavid Ron Forum topicankarsrum lasted 2 months
- I was wrong - skip this post.David Ron Forum topicLow FODMAP breadmaking
- low fodmap breadmakingjen lynchon Forum topicLow FODMAP breadmaking
- I knew about the Snakes on aDavid Ron Forum topicHelp! Angel Biscuit dough
- Low FODMAP BakingLlwiedon Forum topicLow FODMAP breadmaking
- Beautiful!bbeirneson Blog postDavid’s Bread from March 31, 2019
- Who knew TFL owes one of its great bakers
dabrownmanon Forum topicHelp! Angel Biscuit dough - Lucy has been a good, if not great apprentice, over the years
dabrownmanon Blog postLucy Does Double Duty After Her Promotion to First Class Baker’s Apprnetice
- fixed and coming back to megregWFOon Forum topicankarsrum lasted 2 months
- Next time try an 80% proof.
dabrownmanon Blog postDouble Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration
- Lucy has a rule not to put any dried fruits into
dabrownmanon Blog postApricots and Pecans Sourdough with Oats
- Now I have to get my YW out of the fridge and see how
dabrownmanon Blog postCold Rainy Roll kind of day
- I'm making these on Wednesday for breakfast
dabrownmanon Blog post20190518 Rus Brot's CLAS Wheat-rye Russian Pancake
- Getting caught up after being out of town and ran into this
dabrownmanon Blog postFWSY 75% Whole Wheat
- Wow. That is a nice crumb for sure.
dabrownmanon Blog postEasy Overnight Dark Rye
- The bread and rolls look tasty and the crumb is perfect
dabrownmanon Blog postSpelt Barley SD Bread and Whole Wheat Rye Buttermilk Rolls
- Halleluiah. If the masters
Steve Petermannon Forum topicThe Why of Dough Handling Schemes - Louis, something is not right
DanAyoon Forum topicAutomatic Ciabatta
- Poolish + Bulk Fermentationlouiscohenon Forum topicAutomatic Ciabatta
- I just noticed a comment inDavid Ron Forum topicThe Why of Dough Handling Schemes
- Too much fermentation?
Lazy Loaferon Forum topicAutomatic Ciabatta - In my opinion, the simpleDavid Ron Forum topicDealing with inaccurate oven
- You make it look so easy, Alfanso
pmccoolon Blog postMaurizio's Cinnamon Raisin Levain as baguettes - Read BooksSteve Knighton Forum topicUndecided about book to get
- Hamelman MixingSteve Knighton Forum topicProblems with Hamelman Recipe - Vermont Country Sourdough
- Here is Mabel yesterday hiking up a snow covered volcano
dabrownmanon Blog postSeattle SD Popovers, SD bread, Mabel Mabel Set the Table
- Production ScheduleSteve Knighton Forum topictips on adjusting production schedule, your experiences
- Tune hydration to the mix of flourslouiscohenon Forum topicAutomatic Ciabatta
- I was thinking pumpernickel process. Low and slow
dabrownmanon Blog postSourdough Danish Rye/Rugbrød på surdej
- Underfilled pan?
seasidejesson Forum topic100% WW Spelt / Kamut with CLAS
- At 14% proteinAnonymouson Forum topicAutomatic Ciabatta
- More formulaeDavid Mackieon Forum topicHydration Math
- Flour for my WWlouiscohenon Forum topicAutomatic Ciabatta
- Flour for my WWlouiscohenon Forum topicAutomatic Ciabatta
- I'd take bread over cake any dayElsie_iuon Blog postCarrot Halwa Sourdough with 20% Sprouted Golden Quinoa
- WW in a Panlouiscohenon Forum topicAutomatic Ciabatta
- NOW THAT IS SOME ICE RAISIN BREAD!
dabrownmanon Blog postMaurizio's Cinnamon Raisin Levain as baguettes
- Hamelman for sureDavid Mackieon Forum topicUndecided about book to get
- Thanks - Vermont Sourdough SuccessDavid Mackieon Forum topicProblems with Hamelman Recipe - Vermont Country Sourdough
- I was hoping you'd do it :)Anonymouson Blog postMaurizio's Cinnamon Raisin Levain as baguettes
- Try Trevor J Wilsonsyroson Forum topicInfluence of a small proportion of rye flour
- Hi Mabel!
Isand66on Blog postSeattle SD Popovers, SD bread, Mabel Mabel Set the Table
- Mini,Thanks. There are so
Steve Petermannon Forum topicThe Why of Dough Handling Schemes