Recent Forum and Blog Comments
- My starter and levain
ATXBreadmakeron Forum topicNeed advice on bulk ferment for sourdough - Mainleytay, you have a fewbarryvabeachon Forum topicBroken cloche base
- A hybrid approachnmygardenon Forum topicBroken cloche base
- Looks deliciousAnonymouson Blog postSourdough Spelt Xmas Cake
- You can use the bell top with a pizza stone ...
BethJon Forum topicBroken cloche base - Wow!
Isand66on Blog postLucy’s take On Ian’s Cheesy Garlic Holiday Knots - Debra, thanks so much forbarryvabeachon Forum topicLesson: Squeeze more sour from your sourdough
- KGM>Komo?
Our Crumbon Forum topickitchenaid grain mill - Ceramic Cloche Success! Good
Edo Breadon Forum topicBroken cloche base - Wow! That’s fabulous ovenMainelytayon Forum topicBroken cloche base
- That link shows a loaf that
Edo Breadon Forum topicBroken cloche base
- Emile HenryMainelytayon Forum topicBroken cloche base
- Bread Cloche
Edo Breadon Forum topicBroken cloche base
- Thank you clazar123. I willasderon Forum topicWhy does Makki/Cornmeal Roti use boiling water?
- I have recently asked youXaimerafikion Forum topicVery liquid sourdough
- Great!
PalwithnoovenPon Blog postSourdough Spelt Xmas Cake - It is ceramic. That is the
Edo Breadon Blog postCloche Oven Spring
- Looks good!
PalwithnoovenPon Blog postCloche Oven Spring
- A big WOW!
PalwithnoovenPon Blog postXmas Panettone (Massari)
- If you're happy with the KA
subfuscpersonaon Forum topickitchenaid grain mill - Looks nice inside out
PalwithnoovenPon Blog postForkish's Pain de Campagne + smoked trout toast
- I am not familiar with the taste of spelt..
PalwithnoovenPon Blog post50% Sprouted Spelt Thai Basil Sun-Dried Tomatoes Walnuts SD
- starter and levainbikeprofon Forum topicNeed advice on bulk ferment for sourdough
- Cheese and garlic...
PalwithnoovenPon Blog postLucy’s take On Ian’s Cheesy Garlic Holiday Knots
- I have thought of that...
PalwithnoovenPon Blog postShould I change my name?
- I didn't get to see them since my wife made the delivery.
dabrownmanon Blog postHoliday 5 Grain Sourdough Sprouted Un-Chacon - Thank you !flynnboyon Forum topicFrench flour
- Good Plan
AlisonKayon Forum topicShipton Mill biodynamic stoneground wholemeal flour - More about my process
ATXBreadmakeron Forum topicNeed advice on bulk ferment for sourdough
- as abe said, you do a lot of s&f in a very short time.
leslierufon Forum topicNeed advice on bulk ferment for sourdough - Happy holidaze
Truth Serumon Blog postBabka - Great!DrWolkeon Blog postXmas Panettone (Massari)
- The rolls came out great Ian
dabrownmanon Blog postHoliday 5 Grain Sourdough Sprouted Un-Chacon
- She's back!
dabrownmanon Blog postLucy’s take On Ian’s Cheesy Garlic Holiday Knots
- Between the Autolyse and the S&F
WatertownNewbieon Forum topicNeed advice on bulk ferment for sourdough - It looks just delicious.
Anne-Marie Bon Blog postLucy’s take On Ian’s Cheesy Garlic Holiday Knots - Great ideas
ATXBreadmakeron Forum topicNeed advice on bulk ferment for sourdough
- That is puzzlingAnonymouson Forum topicNeed advice on bulk ferment for sourdough
- Thank you!
Isand66on Blog postTaking a Break from Craziness
- Thanks DA
Isand66on Blog postHoliday 5 Grain Sourdough Sprouted Un-Chacon
- Whole Ryegalacticbrainon Forum topicFrench flour
- By the way,leemid51on Forum topiclinen couche
- Your clay pot
Yippeeon Blog postShould I change my name? - Same issues - any progress?louiscohenon Forum topicHaving Problems Scoring (bread, not drugs, that is!)
- Very nice post. I think we can sprout them in the cheese molds
dabrownmanon Blog post50% Sprouted Spelt Thai Basil Sun-Dried Tomatoes Walnuts SD
- There are 2 kinds of parchment paper. One is high end with lots
dabrownmanon Blog postLucy’s take On Ian’s Cheesy Garlic Holiday Knots
- Thanks for the ideas.
PalwithnoovenPon Blog postShould I change my name?
- Thanks Alan!
PalwithnoovenPon Blog postShould I change my name?
- Thanks Elsie! 多謝！
PalwithnoovenPon Blog postShould I change my name?
- Good eye Mini!
PalwithnoovenPon Blog postShould I change my name?