Recent Forum and Blog Comments
- Hardly creations, SharonDesigningWomanon Blog postFor Elsie, my favorite yogurt cake
- Sounds great!DesigningWomanon Blog postFor Elsie, my favorite yogurt cake
- Very pricey???
Yippeeon Forum topicSuper easy pasta dish - Looks good...you mighthreikon Forum topicNew Recipe for Soft Sourdough - Need opinion
- woopscjweaver13on Forum topicNew Recipe for Soft Sourdough - Need opinion
- did i miss the leavening agent?hreikon Forum topicNew Recipe for Soft Sourdough - Need opinion
- Love the experiments. I have one at the Bran levain stage to
dabrownmanon Blog postToday's bake 4-8-2019: Another mixed grain Sourdough with a couple tweaks - Another example
Steve Petermannon Forum topicBaker's % for Seed/Starter? - I need to do Abe’s DNBsyroson Blog postFrom CedarMountain's fermented oat soaker to Wally's 72% rye with seed soaker and lots of stops inbetween
- The problem is that inDavid Ron Forum topicBaker's % for Seed/Starter?
- used the recipe for pasta
msneuropilon Forum topicSuper easy pasta dish - Starter kept in fridge
dmsnyderon Blog postToday's bake 4-8-2019: Another mixed grain Sourdough with a couple tweaks - the smell of it baking was WONDERFUL
msneuropilon Forum topicMilk in salt rising starter
- ? C ? C
Yippeeon Forum topicSuper easy pasta dish
- Who cares what they're called...syroson Blog postScones
- Another great bake!syroson Blog postFor Elsie, my favorite yogurt cake
- I'm a fan of 2 thingsI
phazon Forum topicI need an easy recipe to make bread with now that my starter is ready - I went and read just a littleDavid Ron Blog postScones
- That looks delicious!Anonymouson Blog postScones
- 00
AndyPandaon Forum topicSuper easy pasta dish - Thanks Carole!Elsie_iuon Blog postFor Elsie, my favorite yogurt cake
- I have a 100% hydration levain
alfansoon Blog postTritordeum - new hybrid of wild barley & durum - Thank you, dear sensei!DesigningWomanon Blog postFrom CedarMountain's fermented oat soaker to Wally's 72% rye with seed soaker and lots of stops inbetween
- Tritordeum is quite rareAnonymouson Blog postTritordeum - new hybrid of wild barley & durum
- Lovely, CaroleAnonymouson Blog postFrom CedarMountain's fermented oat soaker to Wally's 72% rye with seed soaker and lots of stops inbetween
- 2 comments on original videoclazar123on Forum topicMilk in salt rising starter
- What a beautifal loaf!clazar123on Forum topicMilk in salt rising starter
- My kitchen isn't big enough!clazar123on Forum topicNeed help identifying bread aroma additives used in commercial bakeries (UK)
- Looking good!Anonymouson Forum topicMilk in salt rising starter
- Thanks Elsie
alfansoon Blog postTritordeum - new hybrid of wild barley & durum
- Having lived in Portland,
alfansoon Blog postTritordeum - new hybrid of wild barley & durum
- The difficulty of marketing
alfansoon Blog postTritordeum - new hybrid of wild barley & durum
- May be i was a horse in another life!DesigningWomanon Blog postFrom CedarMountain's fermented oat soaker to Wally's 72% rye with seed soaker and lots of stops inbetween
- Probably going to complicate things by
msneuropilon Forum topicthe perfect muffin!
- Oh my goshDesigningWomanon Forum topicPretzels
- hi Cedarmountain just two
mutantspaceon Blog postFermented Oat Sourdough - Oh my God! This is myLinda Kaufmanon Forum topicNeapolitan Pizza and Teglia Romana
- Oh, wow. I, too, was lookingLinda Kaufmanon Forum topicChinese Cheesecake?
- And simmer soda with sourLinda Kaufmanon Forum topicthe perfect muffin!
- Ok, I understand now. Thanks.
Steve Petermannon Forum topicBaker's % for Seed/Starter?
- Very nice bread, David! I
DanAyoon Blog postToday's bake 4-8-2019: Another mixed grain Sourdough with a couple tweaks - Thanks, Dab!DesigningWomanon Blog postFrom CedarMountain's fermented oat soaker to Wally's 72% rye with seed soaker and lots of stops inbetween
- Thanks for all the tips, Kat!DesigningWomanon Blog postFrom CedarMountain's fermented oat soaker to Wally's 72% rye with seed soaker and lots of stops inbetween
- Yes, it is. That's what Igavincon Forum topicBaker's % for Seed/Starter?
- It's only a matter of time
Mini Ovenon Forum topicNeed help identifying bread aroma additives used in commercial bakeries (UK) - Hmm... That's a bit puzzling
Steve Petermannon Forum topicBaker's % for Seed/Starter?
- IMG_2648.JPG
msneuropilon Forum topicMilk in salt rising starter
- Well. basil would be nice..
msneuropilon Forum topicNot bread related - but kitchen decor related
- I thought you were jokingElsie_iuon Blog post50% Sprouted Red Wheat Fishcakes Sourdough
- From now on, you can make all kinds of marbled breadElsie_iuon Blog postMarbled Champlain....