Recent Forum and Blog Comments
- Thanks Tom! Good news, the 1Clover23on Forum topicReviving a Starter
- Good news! The 1:3:3 starterClover23on Forum topicReviving a Starter
- 2nd rise too longYoon Forum topicSourdough pizza
- Thank you
Isand66on Blog postSpelt Whole Wheat Rice Ricotta Bread - Baked another loaf tonight.knigt76on Forum topicSome advice please?
- Please help me break this down
DanAyoon Blog postLarraburu Brothers Method - My goal is too make sure Imonza96on Forum topicWhat am I doing wrong?
- The bread looks pillowy softElsie_iuon Blog postSpelt Whole Wheat Rice Ricotta Bread
- Christina, I think you will
DanAyoon Forum topicStudents baking sourdough - please help a teacher out!
- Beautiful!Elsie_iuon Blog postForbidden Rice Sourdough with Honeyed Barley and Hemp Hearts
- Crumb!
Danni3ll3on Blog postForbidden Rice Sourdough with Honeyed Barley and Hemp Hearts - Sorry Debra,What I wrote isRob1on Blog postThe Pineapple Juice Solution, Part 2
- Time
lepainSamidienon Forum topicSourdough pizza - I meant digested by the bacteria involved in the fermentationpintolaranjaon Forum topicDough vs Levain Flour Characteristics
- If you haven't a large block of time
Mini Ovenon Forum topicAll rye starter - Looks great
lepainSamidienon Blog postUneven crumb -- proofing or other problem?
- Test with a 1,2,3 recipe
Mini Ovenon Forum topicAll rye starter
- Thank you..
Portuson Blog postTinned H5GL with AYW - Are these what your thunking of
OldLoafon Forum topicThe Loafyrinth - Doc , Just curious
OldLoafon Forum topicAlmost 2 Week Old Starter Help
- If I understood the
OldLoafon Forum topicStudents baking sourdough - please help a teacher out!
- Miss the temp!
Mini Ovenon Forum topicAlmost 2 Week Old Starter Help
- This may help
OldLoafon Forum topicNutrimill Harvest or Mockmill 100?
- Beer vs coffee
Doc.Doughon Forum topicDanish Rye Questions - Will not support LAB either
Doc.Doughon Forum topicAlmost 2 Week Old Starter Help
- Too Warm
Debra Winkon Forum topicAlmost 2 Week Old Starter Help - Different ratioSmashinesson Forum topicAll rye starter
- I may be mistaken, but IDavid Ron Forum topicStudents baking sourdough - please help a teacher out!
- Thanks for sharing and for the links
dmsnyderon Blog postLarraburu Brothers Method - InterestingCristinaon Forum topicStudents baking sourdough - please help a teacher out!
- Thank you!Cristinaon Forum topicStudents baking sourdough - please help a teacher out!
- I suggest being brave, andDavid Ron Forum topicSaftem Oil... ?!
- Wet wrapbread1965on Forum topicEven height on a pan loaf
- EmulsifiersSlow riseron Forum topicSaftem Oil... ?!
- Commercial machinery cracksDavid Ron Blog postSourdough Danish Rye/Rugbrød på surdej
- Hey,Thanks I'll definitelylofion Forum topicAlmost 2 Week Old Starter Help
- Inside a container, closedDavid Ron Forum topicWhat am I doing wrong?
- Rather proud but
Valduson Blog post1-2-3 Third Attempt - I willmikedilgeron Blog postLarraburu Brothers Method
- Thank you!
Isand66on Blog postSpelt Whole Wheat Rice Ricotta Bread
- Looks good
Mini Ovenon Forum topicAlmost 2 Week Old Starter Help
- What is UNnatural about theDavid Ron Forum topicSaftem Oil... ?!
- I get the berries from Daybreak Mills
Danni3ll3on Blog postForbidden Rice Sourdough with Honeyed Barley and Hemp Hearts
- Wow!
Danni3ll3on Blog postTinned H5GL with AYW
- Beautiful
Danni3ll3on Blog postSpelt Whole Wheat Rice Ricotta Bread
- And I would add, don't beDavid Ron Forum topicSourdough pizza
- Those loaves look likeDesigningWomanon Blog post3-Way Oat Sourdough
- Thank you!
Isand66on Blog postSpelt Whole Wheat Rice Ricotta Bread
- ascorbic acid or lecithin
Truth Serumon Forum topicSaftem Oil... ?! - Awesome as ever
Truth Serumon Blog postSpelt Whole Wheat Rice Ricotta Bread