Recent Forum and Blog Comments
- Even with Russian delis, ...David Ron Forum topicSF/Bay Area source for coarse rye flour
- Waiting for results!syroson Forum topicYet another attempt to replicate classic SF SD. Pending bake.
- Beautiful rolls!
Danni3ll3on Blog postSeedy Spelt, Flax and Chia Rolls - Gorgeous!
Danni3ll3on Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing
- Hi Sharon i checked your
yozzauseon Blog postCaputo type O - Absolutely gorgeoussyroson Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing
- Looks delicioussyroson Blog postCaputo type O
- I like the idea of a cloche.doughookeron Forum topicAre my equipments enough for baking a sourdough bread ?
- Baking soda as leavening
breadforfunon Forum topichow much baking powder and baking soda to use? - Care for an experiment?Anonymouson Forum topicStarter question
- Yes, am able to accurately
DanAyoon Forum topicShameless Plug - Well done, Barry!
albacoreon Forum topicResults of % Rise during Bulk Ferment Experiment - I haven't tasted the lacticdoughookeron Forum topicShameless Plug
- Grinding your rye flour
Yippeeon Forum topicSF/Bay Area source for coarse rye flour - I would use a recipe. ?I donDavid Ron Forum topichow much baking powder and baking soda to use?
- How is the bread, with yourDavid Ron Forum topicStarter unbalanced
- Fascinating patent app
Our Crumbon Forum topicShameless Plug - help with frostingaimerunion Forum topichelp with frosting!
- help with frostingaimerunion Forum topichelp with frosting!
- this recipe is for a loaf of
trijezdcion Blog postPane di Altamura: a trip there and back - Semola di grano duro rimacinata
trijezdcion Blog postPane di Altamura: a trip there and back
- Semola di grano duro rimacinata
trijezdcion Blog postPane di Altamura: a trip there and back
- Chris, I am waiting for the
DanAyoon Forum topicShameless Plug
- Max Risebreadyandwaitingon Forum topicStarter question
- From experience, I find the
DanAyoon Blog postHamelman's Five-Grain -- My Bake
- Thanks, Filomatic
WatertownNewbieon Blog postHamelman's Five-Grain -- My Bake - Wow, what a beautifulhreikon Blog postCaputo type O
- YT High hydr shaping wet hands
jo_enon Forum topic100% whole wheat Elly's Extended cold autolyse - It feels as if "do nothing"David Ron Forum topicBulk Fermentation
- Saf
jo_enon Forum topic100% whole wheat Elly's Extended cold autolyse
- TFL
Filomaticon Forum topicHow do you work out how much sourdough starter to replace yeast - Once a Day?
Filomaticon Forum topicStarter question
- Thank you very much. I am notColbaltBlueon Forum topicHow do you work out how much sourdough starter to replace yeast
- Forkish
Filomaticon Forum topicBulk fermentation
- Levain Percentage
Filomaticon Forum topicHow do you work out how much sourdough starter to replace yeast
- My bad (hic)!DesigningWomanon Forum topicBulk Fermentation
- Looking good!
Filomaticon Forum topicHello From California
- Thank you !
trailrunneron Blog postYW fermented home flaked oatmeal soaker - Syrup?
Filomaticon Forum topicBarley Malt
- I think so!
Danni3ll3on Forum topicSour dough starter taste
- Places
Filomaticon Forum topicSF/Bay Area source for coarse rye flour
- Makes more sense
Our Crumbon Forum topicBulk Fermentation
- Don't they use those bigDesigningWomanon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing
- Hi Tom and CaroleAnonymouson Forum topicBulk Fermentation
- Thank youmissneneon Forum topicBulk Fermentation
- Welcome
Filomaticon Forum topicHi from a Buckeye lover from Ohio!
- Reasonable points @ mikedilger
dmsnyderon Forum topicModifying recipes - Model Bake
Filomaticon Blog postHamelman's Five-Grain -- My Bake
- Gorgeous
Filomaticon Blog postSeedy Spelt, Flax and Chia Rolls
- Beauties
Filomaticon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing