Recent Forum and Blog Comments
- I'm not...David Ron Forum topicFrench flour
- Rustic, that has not been my experience.
DanAyoon Forum topic1st Time Share- White Sourdough - This one turned out nice and it tastes as good as it looks
dabrownmanon Blog postSprouted 12% Whole Grain Seeded Sourdough - Thanks!mandarinaon Forum topicRaisins yeast water - now what?
- I don’t bother with the poke test
Danni3ll3on Blog postSprouted 12% Whole Grain Seeded Sourdough - Of all the grains, rye is the fastest to sprout. It chits in
dabrownmanon Blog postSprouted 12% Whole Grain Seeded Sourdough
- Combi oven with steam
cambui_alon Forum topicUsing Combi oven - Warmer fridge?
Rustic Ryeon Forum topic1st Time Share- White Sourdough - Hope it's going well DanAnonymouson Forum topicA question on levain percentages
- When's our next community bake?
DanAyoon Forum topicA question on levain percentages
- Now I feel terrible about poor Lucy being in her cage
dabrownmanon Blog postSprouted 12% Whole Grain Seeded Sourdough
- Everything i've ever learned has come fromAnonymouson Forum topicA question on levain percentages
- Abe, I really appreciate your
DanAyoon Forum topicA question on levain percentages
- Look into charcoal powder.
MichaelLilyon Forum topicMarble Challah - This looks beautiful
plantissimoon Blog postRustic Chanterelle Levain - Pink is buckwheat's colour
AlisonKayon Forum topicSprouted Buckwheat starter - I'm sure you've been there,DesigningWomanon Forum topicFrench flour
- I'll start with the 4th oneAnonymouson Forum topicA question on levain percentages
- Will try this
AlisonKayon Forum topicQuestion on Rye Starter
- Maybe little dramatic
runelion Forum topicFrench flour - Another question
albacoreon Forum topicA question on levain percentages - German 550
Mini Ovenon Forum topicFrench flour - Bangkok
runelion Forum topicFrench flour
- You're right, you don't want thatDesigningWomanon Forum topicFrench flour
- Hmm.
runelion Forum topicFrench flour
- And if you want a little mocca
Mini Ovenon Forum topicMarble Challah
- Thanks so much!
lilgarbanzobeanon Forum topic1st Time Share- White Sourdough - Correct!
lilgarbanzobeanon Forum topic1st Time Share- White Sourdough
- Ingredient list, Pain Spécial CompletDavid Ron Forum topicFrench flour
- Q & A
Mini Ovenon Forum topicNeed help!
- If you use a pre-ferment youColin2on Forum topicPâte Fermentée vs Biga vs Poolish
- Looks nice - well done! You
Edo Breadon Forum topicFrench Bread - straight-dough Jeffrey Hamelman recipe - Perfect thanks again for thekarlstephenson Forum topicspiral mixer speed
- Kneading
runelion Forum topicBosch Compact kneading
- Scoring has been a bit
pulon Blog postBran levain & 50% whole grain sourdough - Now i'm confused,,,,more than usual.
dabrownmanon Blog postSprouted 12% Whole Grain Seeded Sourdough
- Thank y’all <3Mariana Carvalhoon Forum topicChewy yeast doughnuts | Help!
- Greate
runelion Forum topicFrench flour
- Volcanic pumpkin!DesigningWomanon Blog postSprouted 12% Whole Grain Seeded Sourdough
- T80DesigningWomanon Forum topicFrench flour
- In comparing hand vs machine, ...David Ron Forum topicBosch Compact kneading
- Wouldn't it have to be...David Ron Forum topicFrench flour
- Old Baker, you wrote:David Ron Forum topicPâte Fermentée vs Biga vs Poolish
- My poor oven
Felilaon Forum topicMy sourdough has lost its mojo - I have it, and some otherbarryvabeachon Forum topicBosch Compact kneading
- Great book with great
Edo Breadon Blog postSeeded Sourdough (Martin Philip)
- Point is that after a long stint
Mini Ovenon Forum topicQuestion on Rye Starter
- No promlemo.It's good that
mwilsonon Forum topicA question on levain percentages - Me too DanAnonymouson Forum topicA question on levain percentages
- Thanks Michael; I was pretty
albacoreon Forum topicA question on levain percentages