Recent Forum and Blog Comments
- Technically it's a salt...David Ron Forum topicMilk in salt rising starter
- But how can we ignore this element (pun intended)Anonymouson Forum topicMilk in salt rising starter
- Is it possible your starterDavid Ron Forum topicPls help! White starter smell problem
- Another question...Anonymouson Forum topicMilk in salt rising starter
- Better?Anonymouson Forum topicI have a disc instead of a loaf
- It is better this timeATHK72on Forum topicI have a disc instead of a loaf
- Thanks for thatAnonymouson Forum topicMilk in salt rising starter
- Sorry for the late reply.ATHK72on Forum topicHIgher Oven Temperature with Baking Stone or Cast Iron Pot?
- thank youRileyon Forum topicSaturday white bread Forkish
- It is a dense loafAnonymouson Forum topicAuvergne Rye / Seigle d'Auvergne
- Pain de campagne is the ideal candidateSilviuon Blog postToday's bake 4-8-2019: Another mixed grain Sourdough with a couple tweaks
- Also - anything with lots ofDavid Ron Forum topic2 slice toaster search
- Did you put it straight into
msneuropilon Forum topicAmazing Sourdough recipe - proofed and baked
msneuropilon Forum topicI need help with 100% whole wheat english muffins.
- The recipe you posted is not the same as link
msneuropilon Forum topicI need help with 100% whole wheat english muffins.
- Sweat as in "that teenagerDavid Ron Forum topicPls help! White starter smell problem
- 1600g total weight
Doc.Doughon Forum topicQuicker sourdough bread/recipe - Is this what your looking for??
msneuropilon Forum topicI need help with 100% whole wheat english muffins.
- I'm going to answer yourJustanoldguyon Forum topicHelp! How can I get an open crumb
- Sound like my usual way of making breads
msneuropilon Forum topicdelayed fermentation at room temperature
- yeasty sweaty bread???
msneuropilon Forum topicPls help! White starter smell problem
- Try this..bread1965on Forum topicSaturday white bread Forkish
- That's cool...bread1965on Blog postI got to take a Great class
- Thanks Abe..bread1965on Forum topicAuvergne Rye / Seigle d'Auvergne
- Weight...,
Wild-Yeaston Forum topicWhat makes a good bread lame? - It's a great trick..bread1965on Blog postRed Rice, Almonds, Oat and Raw Honey Bread
- I’ll keep atRileyon Forum topicSaturday white bread Forkish
- I think I see crumb...
msneuropilon Forum topicAuvergne Rye / Seigle d'Auvergne
- Well...perhaps this strain isn't a problem
msneuropilon Forum topicMilk in salt rising starter
- A very presentable loafValerieCon Forum topicHelp! How can I get an open crumb
- Thx!
Yippeeon Forum topicSuper easy pasta dish - You can get almost all of theDavid Ron Forum topicI need help with 100% whole wheat english muffins.
- I'm not Andy, but I saw anDavid Ron Forum topicSuper easy pasta dish
- Does vinegar really have anyDavid Ron Forum topicMilk in salt rising starter
- I agree - personally I love
mutantspaceon Forum topicHelp! How can I get an open crumb - 00 vs semolina
Yippeeon Forum topicSuper easy pasta dish
- I have done a vegetable breadgarybcookinon Forum topic"Special" add-ins
- Sometimes you just have to trust granny
msneuropilon Forum topicMilk in salt rising starter
- Different types of dough needDavid Ron Forum topicSaturday white bread Forkish
- Sorry, I missed this when itDavid Ron Forum topicWhat makes a good bread lame?
- downsizing can be a blessing
msneuropilon Forum topicMilk in salt rising starter
- The addiction
The Roadside Pie Kingon Forum topicQuick straight dough batards - great idea...
Truth Serumon Blog postStout and 2-Year Old White Cheddar Sourdough with Oats - soaking the almonds
Truth Serumon Blog postRed Rice, Almonds, Oat and Raw Honey Bread
- Recipedavey1025on Forum topicAmazing Sourdough recipe
- A number of old-fashionedDavid Ron Forum topicMilk in salt rising starter
- Scoring!pleveeon Forum topicAmazing Sourdough recipe
- To be honest, this crumb
BakersRoomon Forum topicHelp! How can I get an open crumb - Just plain ol freshly ground pepper
Yippeeon Forum topicSuper easy pasta dish
- Lamé
hanseataon Forum topicWhat makes a good bread lame?