Recent Forum and Blog Comments
- Hehe
BreadLeeon Forum topicGoing into the coffee shop... - 3% difference in hydrationDavid Ron Forum topicRecovering from errors at shaping? what to do w/ a tear
- I will give these a go. Am
Lemonieon Forum topicSourdough pancakes - heavy - Casserole
calnetoon Forum topicOpen crumb but mostly around the edges - I hope that you grow to hateDavid Ron Forum topicGoing into the coffee shop...
- dough climbingkmspenceon Forum topicKneading with dough hook
- climbing doughkmspenceon Forum topicKneading with dough hook
- Rye is notoriously hard to
wheatbeaton Forum topicKneading with dough hook - I will give these a go. Am
Lemonieon Forum topicSourdough pancakes - heavy
- That would make sense. I
Lemonieon Forum topicSourdough pancakes - heavy
- Thank you Hester. It didJBTon Blog postFirst Sourdough Loaf
- Yep
DJBon Forum topicSalt and Vinegar - Great Stuff
DJBon Forum topicSalt and Vinegar
- It is all about the flourdeblacksmithon Forum topicSourdough pancakes - heavy
- What is the hydration of your
DanAyoon Forum topicKneading with dough hook - As long as you are getting aDavid Ron Forum topicOpen crumb but mostly around the edges
- Super Delicious Russian Pancake
Yippeeon Forum topicSourdough pancakes - heavy - cold vs hot start
seasidejesson Forum topicOven Spring using a Dutch Oven - My go to receipLady_Con Forum topicSourdough pancakes - heavy
- Thank you. My grandmother
Lemonieon Forum topicSourdough pancakes - heavy
- Wow - nice!Blue (includingDavid Ron Blog postThe Quest for Purple Bread
- Flour performance
mwilsonon Forum topicWhat is gluten - ThanksSadiyeon Blog postCold Rainy Roll kind of day
- Lemon Barley CobSadiyeon Forum topicVenturing into Barley Bread
- Looking good, Roger???
Yippeeon Forum topicButter milk fermented bread
- Yeah, that's the equivalent
wheatbeaton Forum topicOven Spring using a Dutch Oven
- pdp11
albacoreon Forum topicAustrian flours and hydration - What was the salt content?
Mini Ovenon Forum topicChewy Crust and slight "Doughy" taste - Thanks Ford. I will have to
Lemonieon Forum topicSourdough pancakes - heavy
- Thanks MichaelAnonymouson Forum topicWhat is gluten
- Try this recipeFordon Forum topicSourdough pancakes - heavy
- Wow, barley has a history
Mini Ovenon Forum topicVenturing into Barley Bread
- Source for Cold Start with Dutch Ovengerryp123on Forum topicOven Spring using a Dutch Oven
- Keep it quick
mwilsonon Forum topicWhat is gluten
- Candied apricots!
Mini Ovenon Blog postApricots and Pecans Sourdough with Oats
- The crueset ones areEmma268on Forum topicOpen crumb but mostly around the edges
- I don't really see how slowly
wheatbeaton Forum topicOven Spring using a Dutch Oven
- Type 700 ,
Mini Ovenon Forum topicAustrian flours and hydration
- German flour == Austrian flour?pdp11on Forum topicAustrian flours and hydration
- Thanks.pdp11on Forum topicAustrian flours and hydration
- Numbers = Ash percentage
bottlenyon Forum topicAustrian flours and hydration - Yeast and bacteria are not
Benitoon Forum topicSalt and Vinegar - Beautiful as always
Isand66on Blog post20% Sprouted Ragi 30% Sprouted Red Wheat Sourdough - cast iron casserole
calnetoon Forum topicOpen crumb but mostly around the edges
- It ceratinly sounds like an ok methodAnonymouson Forum topicAdvice on scoring
- ah ok, that's interesting. Ijdsnapeon Forum topicAdvice on scoring
- I think your starterAnonymouson Forum topicSalt and Vinegar
- ScoringAnonymouson Forum topicAdvice on scoring
- The tea is all I included in
Tandem Tailson Blog postHibiscus Tea + Lemon Zest bread - Your'e mission if you choose to accept it is.....
Isand66on Blog postApricots and Pecans Sourdough with Oats