Recent Forum and Blog Comments
- Thanks so much! All the space and trash
Vaon Forum topicStarter Revival; edited - I can't help very much..
not.a.crumb.lefton Forum topicCommercial mixers and their RPM - 65%-hydration dough with 20% starterDough Hackeron Forum topicLow-hydration (65%) starter sticky problem
- At any given moment, ...David Ron Forum topicAnkarsrum Attachments
- porridge and toasted oats- both!
fcbennetton Blog postToasted oat sourdough - Can't help there...
alfansoon Forum topicCommercial mixers and their RPM - Beautiful crumb...
not.a.crumb.lefton Blog postCommunity Bake: Hamelman's 5-Grain Levain
- The crumb looks perfect!
dmsnyderon Blog postCommunity Bake: Hamelman's 5-Grain Levain - Crumb shots
breadforfunon Blog postCommunity Bake: Hamelman's 5-Grain Levain - Thanks Alan, t seems most
DanAyoon Forum topicCommercial mixers and their RPM - Websites and spec sheets
alfansoon Forum topicCommercial mixers and their RPM
- Thanks very much SkiDesigningWomanon Blog postPulla, fresh flour and HOLY oven spring!
- Thanks for posting larger
DanAyoon Forum topicDense/moist loaf
- Those spiral mixers are unbelievable.leemid51on Forum topicCommercial mixers and their RPM
- That batardEsopus Spitzenburgon Blog postOlive and Cilantro - Two Ways!
- I too have never heard ofFueledByCoffeeon Forum topicDense/moist loaf
- I have one of those packetsleemid51on Forum topicStarter Revival; edited
- Trust them, not me.David Ron Forum topicDense/moist loaf
- Couldn't see the width optionSharklaaron Forum topicDense/moist loaf
- I think the difference is...David Ron Forum topicCommercial mixers and their RPM
- Thanks David, I used marbleSharklaaron Forum topicDense/moist loaf
- I love the idea of a
not.a.crumb.lefton Forum topicKitchen Scales Recommendation UK
- I'm not sure whether marble...David Ron Forum topicDense/moist loaf
- Each to their own
albacoreon Forum topicCommercial mixers and their RPM - i read and got the answerdavey1025on Blog postMy sourdough starter routine: a FAQ
- Hi Shark. The images posted
DanAyoon Forum topicDense/moist loaf
- Slow Fermentation7oakson Forum topicHelp looking for recipe / guidance
- Thank you Carole!
Isand66on Blog postSprouted Kamut Rice Potato Bread - Malt
Isand66on Blog postSprouted Kamut Rice Potato Bread
- Scale
Valduson Forum topicNo Muss No Fuss Starter - Phil, the owner and site
DanAyoon Forum topicTrouble selecting text with iPad
- That's a beautiful bakehreikon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Yeah, but...foodforthoughton Forum topicTrouble selecting text with iPad
- I may have found a solution.
DanAyoon Forum topicTrouble selecting text with iPad
- Pul, amazing loaves...
not.a.crumb.lefton Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- "the recipe calls fordoughookeron Blog postSan Francisco-Style Sour Bread
- weirdfoodforthoughton Forum topicTrouble selecting text with iPad
- I edited the post after
DanAyoon Forum topicThe Twice Three Strand Bread Braid
- Such a lovely bakeAnonymouson Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Hello Rustic Rye.Thank youiboron Forum topicThe Twice Three Strand Bread Braid
- Brothers in Arms
pulon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Bad combinationZlatica235on Forum topicDoes sourdough bread ever make you sick?
- Thank you Abe. The dough foriboron Forum topicThe Twice Three Strand Bread Braid
- Oh?
gary.turneron Forum topicCommercial mixers and their RPM - Salter Precision Scales7oakson Forum topicKitchen Scales Recommendation UK
- You are going to need a bigger tableAnonymouson Blog post80% whole wheat and challah
- Steri Strips
albacoreon Forum topicPink coloring in banneton
- Hmm. This is certainly notFueledByCoffeeon Forum topicHelp looking for recipe / guidance
- Ooh, yummy!DesigningWomanon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- I'm Going In!!breadyandwaitingon Forum topicCommunity Bake - Hamelman's Five-Grain Levain