Recent Forum and Blog Comments
- Thanks, David.The clay baker
Ryanfalenon Forum topicdry white crust - Just guessing by appearance, ...David Ron Forum topicdry white crust
- Just revive it in a warm ovenMartin Crossleyon Forum topicAdding oil to sourdough
- Yep
Heikjoon Forum topicAdding oil to sourdough - Personal loaf sizekilroyscarnivalon Forum topicAdjusting oven time for personal loaves
- Adding oil to sourdoughkilroyscarnivalon Forum topicAdding oil to sourdough
- crumbCelesteUon Forum topicNew at baking no knead bread
- Purely a personal opinion:David Ron Forum topicAdvice wanted for Pre-ferment Flour indications when using a Culture-Starter
- New sourdough book by James MortonCeriSon Forum topicAdvice on second sourdough book
- Pre-ferment and Mix Flours
Steve Petermannon Forum topicAdvice wanted for Pre-ferment Flour indications when using a Culture-Starter - So, it is rising each time,
Debra Winkon Blog postThe Pineapple Juice Solution, Part 2 - Fresh Milled Grain?
cfraenkelon Blog postWhole Wheat Sourdough Bread from "Josey Baker Bread" - Brilliant!David Ron Forum topicEmbarrassing photos
- Some practice coming upclazar123on Forum topicSome advice please?
- Tastebuds going crazy!
AlisonKayon Blog postWe had an International Food Fair (Again)! - How did the whole rye berriesDesigningWomanon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Alan, I think most of us bulk
DanAyoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - That is indeedDesigningWomanon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Beauty
Filomaticon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Perfect
Filomaticon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Better late than neverAlan.Hon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- yep !
trailrunneron Blog postChocolate Yeast Water levain / rye with cherries & pecans - Hello Debra,thank you forRob1on Blog postThe Pineapple Juice Solution, Part 2
- Good to know -- thank you.MissElizabethon Forum topicShould I cover loaves during final proof?
- A bread baking friend of mineMissElizabethon Forum topicShould I cover loaves during final proof?
- Good idea -- more butterMissElizabethon Forum topicShould I cover loaves during final proof?
- Good morning Hot Cocoa MuffinsRube Goldbergon Forum topicthe perfect muffin!
- Black Bottom CupcakesRube Goldbergon Forum topicthe perfect muffin!
- Oh ya!
Mini Ovenon Blog postChocolate Yeast Water levain / rye with cherries & pecans - .
Heikjoon Forum topicBanneton and dough size - Dense crumb, small loaves
- Thanks Joseph
AlisonKayon Blog postAbe's kefir-leavened 100% wholegrain spelt
- I'm still very much a newbie
AlisonKayon Blog postWhole Grain Sourdough Bread. 2
- ThanksLmw4on Forum topicWhich is better...
- Once again, a stunning bake!DesigningWomanon Blog postWhole Wheat Sourdough Bread from "Josey Baker Bread"
- Have you tried just soaking
Mini Ovenon Forum topicBanneton and dough size - Dense crumb, small loaves
- Thank you Mini and David :)Mon Forum topicEmbarrassing photos
- A+
Mini Ovenon Forum topicEmbarrassing photos
- Cool !!Martin Crossleyon Forum topicSpying on your starter...
- No bubbles does NOT mean nothing is happeningMartin Crossleyon Forum topicNewbie help
- Depends on temperature and % of wholewheatMartin Crossleyon Forum topicHow long is too long for the Autolyse stage?
- Stiffening your starter should slow it down...Martin Crossleyon Forum topicJamaican sourdough
- Serves 8!
Mini Ovenon Forum topicRecommendations for a really good potato bread?
- Coincidence?David Ron Forum topicEmbarrassing photos
- Unless it's a household
Mini Ovenon Forum topicWhich is better...
- Engineer week loaf challenge?
Mini Ovenon Forum topicSpying on your starter...
- What Paul said! And...
Mini Ovenon Forum topicSpying on your starter...
- I differ too -David Ron Forum topicSpying on your starter...
- Tastes pretty good.
Danni3ll3on Blog postBanana Bread - I'm beginning to notice
Mini Ovenon Forum topicEmbarrassing photos
- Pine nuts
Mini Ovenon Forum topicEmbarrassing photos