Recent Forum and Blog Comments
- That's great, thanks so much.DesigningWomanon Forum topicSourdough Rye Bread
- sourdough rye recipedavey1025on Forum topicSourdough Rye Bread
- No, not yet, still working my way up to it!DesigningWomanon Forum topicSourdough Rye Bread
- Thanks Caroledavey1025on Forum topicSourdough Rye Bread
- As suave saysDesigningWomanon Forum topicPlease diagnose my loaf
- Wow! and well you should be!DesigningWomanon Forum topicSourdough Rye Bread
- when i was starting out it
mutantspaceon Forum topicHelp diagnose my shaping/crumb issue? - Then it's an excellent resultsuaveon Forum topicPlease diagnose my loaf
- When I've baked a 1,000+g ofgerryp123on Forum topicSize of Tartine recommended cast iron combo cooker??
- Thanks for the reminder...
DanAyoon Forum topicMy annual appeal - give thanks for TFL - 2021 - 123, 150?
Valduson Blog postA Mission to Oven Bloom! - No StarterLargeMoistLoafon Forum topicArtisan loaves with irregular crumb -- Help
- Hi WheatjermDesigningWomanon Forum topicbest uses for leftover bread
- Sorry I confused...
Pharmerphilon Forum topicChallenged - Disgust is one of theJeremyCherfason Forum topicIs my starter okay? It turned into a purple alien landscape.
- A bit of netiquette, if you will
pmccoolon Forum topicEnglish Muffins - Sure, it's probably becausemarco2216on Forum topicScoring - why didn't my bread open at the seam?
- Yes 190g is water.
BakerDon Forum topicPlease diagnose my loaf - Would you say it was working fine...David Ron Forum topicScoring - why didn't my bread open at the seam?
- These English muffins look
kamila Bomeon Forum topicEnglish Muffins - Einkorn temperature
Mini Ovenon Forum topicEinkorn Bread - Next on the check list, starter,
Mini Ovenon Forum topicArtisan loaves with irregular crumb -- Help
- Oh God, please...
Mini Ovenon Forum topicPersistent Loaf Issues
- Certainly not 190 g water?suaveon Forum topicPlease diagnose my loaf
- stay on schedule
jo_enon Forum topicOven spring in Fresh milled Whole Grain sourdough... - NYC pizza
EdfromWdstkon Forum topicCarb loading in New York - Sounds like...David Ron Forum topicliquid lecithin
- I'm confused...David Ron Forum topicChallenged
- Just a warning
Hermiton Forum topicliquid lecithin - pizza was ok but i m worrijenatoon Forum topicpilling up stone, no heat improvement, why not?
- Hey...David Ron Forum topicpilling up stone, no heat improvement, why not?
- Elly's YT methodpetiteon Forum topicOven spring in Fresh milled Whole Grain sourdough...
- I suggest you call Pleasantbarryvabeachon Forum topicKomo Questions
- Is there a problem?old bakeron Forum topicpilling up stone, no heat improvement, why not?
- Good to know—thanks very muchSlow to riseon Forum topicPreferments and Slack Doughs
- Thanks for your kind comment
yozzauseon Forum topicPersistent Loaf Issues - I'm using the standard KingLargeMoistLoafon Forum topicArtisan loaves with irregular crumb -- Help
- Hi Hester your point of dough
yozzauseon Forum topicPersistent Loaf Issues
- Is it Kahm?
mwilsonon Forum topicIs my starter okay? It turned into a purple alien landscape. - Excuse me
mwilsonon Forum topicIs my starter okay? It turned into a purple alien landscape.
- Answe to your second question
Danni3ll3on Forum topicKomo Questions - Thank you both for the input!Scalardton Forum topicHelp diagnose my shaping/crumb issue?
- From what I've been...David Ron Forum topicPreferments and Slack Doughs
- If your starter has been ...David Ron Forum topicIs my starter okay? It turned into a purple alien landscape.
- Under
Filomaticon Forum topicHelp diagnose my shaping/crumb issue? - Seed Monster
albacoreon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - I make Kefir regularly so I
NeilMon Forum topicEinkorn Bread - Lengua
Filomaticon Blog postInstant Pot Tengua Carnitas Taco Pictorial
- I'm thinking about buttermilk
Mini Ovenon Forum topicEinkorn Bread
- More picture scrolling...
Mini Ovenon Forum topicIs my starter okay? It turned into a purple alien landscape.