Recent Forum and Blog Comments
- Thank you Carole
Isand66on Blog postSpelt Whole Wheat Rice Ricotta Bread - bravo
Truth Serumon Blog post1-2-3 Third Attempt - That I haven’t tried. I
BakerDon Blog postPlease help. Having blistering issues with my donuts - This could be. I use the same
Hudabearon Forum topicBread Either Splits or Falls *confused* - Another gorgeous bake!DesigningWomanon Blog postSpelt Whole Wheat Rice Ricotta Bread
- After some successful 1:2:2 feeds
Mini Ovenon Forum topicRye starter questions - It's beautiful!DesigningWomanon Blog postTinned H5GL with AYW
- any natural alternatives?Slow riseron Forum topicSaftem Oil... ?!
- We have had a similar issuesireuthon Blog postPlease help. Having blistering issues with my donuts
- Looks and sounds gorgeous!
Isand66on Blog postForbidden Rice Sourdough with Honeyed Barley and Hemp Hearts
- I imagineAnonymouson Blog postSourdough Danish Rye/Rugbrød på surdej
- Whopper indeed!DesigningWomanon Blog postSourdough Danish Rye/Rugbrød på surdej
- Lookin' good!DesigningWomanon Blog post1-2-3 Third Attempt
- I made a little too muchAnonymouson Blog postSourdough Danish Rye/Rugbrød på surdej
- By George, you did it!DesigningWomanon Blog postSourdough Danish Rye/Rugbrød på surdej
- I've made sourdough pizzas
Heikjoon Forum topicSourdough pizza - Very nice!
Danni3ll3on Blog post1-2-3 Third Attempt - Talking about actual bakingmonza96on Forum topicWhat am I doing wrong?
- Thank you, David! Well said :Clover23on Forum topicReviving a Starter
- My actual plan was slowly tomonza96on Forum topicWhat am I doing wrong?
- Whole wheat biscuit recipePatti Yon Blog postBiscuit, Pie, Cookies - Inspirations From Kneading Conferece West 2012
- looking good
Salilahon Forum topicWhat am I doing wrong? - Restoring the startersPatti Yon Forum topicRye starter questions
- Thank youmonza96on Forum topicWhat am I doing wrong?
- Lots of work but it looksdrossy007on Blog postWhole Wheat Sourdough Bread from "Josey Baker Bread"
- Hi, Yo, This is funny --markgoon Forum topicSourdough pizza
- Let me refer this link to a
DanAyoon Forum topicWhat am I doing wrong? - For the first time since Imonza96on Forum topicWhat am I doing wrong?
- Give that old starter a spin
Our Crumbon Forum topicReviving a Starter - I've mentioned a few times in the past
alfansoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Hong Kongwendybearon Forum topicRefractory Brick Oven Looking For A Home, SF Bay Area
- It's very hard to construct aDavid Ron Forum topicSourdough pizza
- Thanks for the welcome and all the tips.
bradybunch84on Forum topicHello from down south in Texas - Also, I see you use rye in the levainhreikon Forum topicThanks Hester, Dan and Derek...
- AcetonePatti Yon Forum topicRye starter questions
- SournessPatti Yon Forum topicRye starter questions
- .
Heikjoon Forum topicSourdough pizza
- keep at it!
fcbennetton Forum topicHello from Baltimore - Breached cloche is finally cleanPatti Yon Forum topicemile henry cloche
- Groatscharbonoon Forum topicOat flaker?
- HahaAnonymouson Forum topicReviving a Starter
- Small changes....clazar123on Forum topicMockmill KitchenAid Attachment coarseness dial problem
- Just a note about the numbersDavid Ron Forum topicReviving a Starter
- Souldreamer, next timehreikon Forum topicThanks Hester, Dan and Derek...
- HahaWhatsernameon Forum topicHi everyone
- Thanks for the suggestions!Elsie_iuon Blog postWe had an International Food Fair (Again)!
- For sure you'd handle 100% wg with no issue!Elsie_iuon Blog postWe had an International Food Fair (Again)!
- When a ratio is givenAnonymouson Forum topicReviving a Starter
- Wow!
Isand66on Blog postWe had an International Food Fair (Again)!
- Great! I did 1/3 cup starter,Clover23on Forum topicReviving a Starter