Recent Forum and Blog Comments
- Also I read some reviews thatbradleydavidgood777on Forum topicSourdough, Dark Rye and Hand Mill
- Yay! I see them :)Anonymouson Forum topicHelp with Sourdough Troubleshooting
- Hi treesparrow! Thanks forbradleydavidgood777on Forum topicSourdough, Dark Rye and Hand Mill
- I got the photos added!kamkion Forum topicHelp with Sourdough Troubleshooting
- Still not showingAnonymouson Forum topicHelp with Sourdough Troubleshooting
- Oh shoot! I'm not sure how tokamkion Forum topicHelp with Sourdough Troubleshooting
- Can't see anything wrong per se in the methodAnonymouson Forum topicHelp with Sourdough Troubleshooting
- Kitchen Temperature?
WatertownNewbieon Forum topicWhy did this happen - SFBIbikeprofon Forum topiclinen couche
- Full Bake
WatertownNewbieon Forum topicAnother beauty
- Sweet Lifelouiscohenon Forum topicLarge Food Grade Bags for Proofing
- Your Tips Were Helpfullouiscohenon Forum topicDrying Effect of Banneton
- Dough strength and chemistry
mwilsonon Forum topicPanettone trouble shooting. What went wrong? - But why?Xaimerafikion Forum topicPanettone trouble shooting. What went wrong?
- We have had them for breakfast
leslierufon Blog postBuns - crusty or soft? - what is a "full bake"mepnosison Forum topicAnother beauty
- see reply abovemepnosison Forum topicAnother beauty
- crumb shot from a different bake (not as good)mepnosison Forum topicAnother beauty
- Love these rolls. NY style hard rolls are not
dabrownmanon Blog postBuns - crusty or soft? - I looked up your last post on these garlic knots in 2014
dabrownmanon Blog postHoliday 5 Grain Sourdough Sprouted Un-Chacon
- Wow! What a crumbAnonymouson Blog postBuns - crusty or soft?
- thanks Yippee
leslierufon Blog postBuns - crusty or soft?
- Such an amazing ear andXaimerafikion Forum topicAnother beauty
- Lactic and Acetic acidAnonymouson Forum topicShipton Mill biodynamic stoneground wholemeal flour
- Ho hum. Another miracle.brecon Forum topicFinal proof in fridge overnight?
- +1 for SFBI
OldWoodenSpoonon Forum topiclinen couche - First and most important
jwilbershideon Forum topicFinal proof in fridge overnight? - Proofing versus proofingbrecon Forum topicFinal proof in fridge overnight?
- The pound of snockered fruits must have been the
dabrownmanon Blog post1849 Gold Rush Fruit Cake IV with 2 Sourdough Starters and Fig Yeast Water
- First a warning. I am only a
jwilbershideon Forum topicFinal proof in fridge overnight?
- I think I like he one with the choclat chips better but tis
dabrownmanon Blog post1849 Gold Rush Fruit Cake IV with 2 Sourdough Starters and Fig Yeast Water
- This fruitcake is best eaten tiasted with butter and for the
dabrownmanon Blog post1849 Gold Rush Fruit Cake IV with 2 Sourdough Starters and Fig Yeast Water
- thanks, I'll try again thisbob13on Forum topicDry Nut Rolls ??
- More techniques than starsclazar123on Forum topicWhy Recipes are structured the way they are?
- Any other advise on adding cheese...
alfansoon Forum topicAdding Cheese to Dough - Go ahead and bake
pmccoolon Forum topicStarter won’t float - Firm lievito madre
mwilsonon Forum topicPanettone trouble shooting. What went wrong?
- I've had the same question, toochlebaon Forum topicWhy Recipes are structured the way they are?
- You know what they say?
Isand66on Blog postHoliday 5 Grain Sourdough Sprouted Un-Chacon - Nice Full Bake
WatertownNewbieon Forum topicAnother beauty
- Did you make the Naan yourself?
Isand66on Blog postTaking a Break from Craziness
- That's a fruitcake, alright!
pmccoolon Blog post1849 Gold Rush Fruit Cake IV with 2 Sourdough Starters and Fig Yeast Water
- Good results, indeed!
pmccoolon Forum topicAnother beauty
- Any final proofing (fermentation) time?brecon Forum topicFinal proof in fridge overnight?
- Overnight proofing
jwilbershideon Forum topicFinal proof in fridge overnight?
- That is LOUD!clazar123on Forum topicMockmill 100/200 noise levels?
- May need to re-postclazar123on Forum topicDry Nut Rolls ??
- Thanks Dab
pulon Forum topicCroissant - You can easily find out
Mini Ovenon Forum topicWhy Recipes are structured the way they are? - Beautiful buns!
Yippeeon Blog postBuns - crusty or soft?