Recent Forum and Blog Comments
- I doubt that All Trumps orsuaveon Forum topicUS source for Manitoba type high strength flour, w=380-400
- Thanks!
makebreadneton Forum topicGreek Feta Pull Apart Bread - Thanks!
makebreadneton Forum topicGreek Feta Pull Apart Bread
- A few years ago I was all excited
dabrownmanon Blog postI Make Fancy Do Bread – Now I’m Mad - A few years ago I was all excited
dabrownmanon Blog postI Make Fancy Do Bread – Now I’m Mad
- "Running-in" brotforms
Portuson Forum topicBanneton: naked or with linen? - A possible solution
TomKon Blog postI Make Fancy Do Bread – Now I’m Mad - ThanksCrustyCobon Forum topicNeed some help incorporating my starter
- Why wheat + rice ...
Our Crumbon Forum topicBanneton: naked or with linen? - I've seen those videos, too!brecon Forum topicBanneton: naked or with linen?
- Sir Lancelot
Our Crumbon Forum topicUS source for Manitoba type high strength flour, w=380-400
- 50:50 wheat:rice flour
Our Crumbon Forum topicBanneton: naked or with linen?
- Looks like there could besemolina_manon Forum topicFeedback? Second batch of harvest loaves
- You are having difficultysemolina_manon Forum topicStill not understanding mixing by hand.
- Thanks!brecon Forum topicHelp me refrain from slicing my first sourdough loaf!
- why use 3 rise cycles if paddles are offthreedogwriteon Forum topicUsing a Regular Loaf Pan in a Zojirushi Bread Machine
- Borondinsky looks good
AlisonKayon Forum topicShipton Mill biodynamic stoneground wholemeal flour - Helps to get it well. above 75°
Mini Ovenon Forum topicMaking a new starter. Violent raising and cheese smell. Help please. - Crumb
jo_enon Forum topicHelp me refrain from slicing my first sourdough loaf! - If you want organic, try Montana Flour and Grainhreikon Forum topicUS source for Manitoba type high strength flour, w=380-400
- OK!brecon Forum topicHelp me refrain from slicing my first sourdough loaf!
- Different flours will need varying timesAnonymouson Forum topicHelp me refrain from slicing my first sourdough loaf!
- Elly's is a true autolysebrecon Forum topicHelp me refrain from slicing my first sourdough loaf!
- It's trickyAnonymouson Forum topicHelp me refrain from slicing my first sourdough loaf!
- Why no overnight autolyse?brecon Forum topicHelp me refrain from slicing my first sourdough loaf!
- Joe, what do you think of my pics?brecon Forum topicHelp me refrain from slicing my first sourdough loaf!
- You'll have to mail order it,suaveon Forum topicUS source for Manitoba type high strength flour, w=380-400
- While your starter is activeAnonymouson Forum topicMaking a new starter. Violent raising and cheese smell. Help please.
- Wow! Thanks very much!
_vkon Forum topicMaking a new starter. Violent raising and cheese smell. Help please. - drying effectlouiscohenon Forum topicDrying Effect of Banneton
- To go back to your initial post....
albacoreon Forum topicDrying Effect of Banneton - What Ford said
Filomaticon Forum topicMaking a new starter. Violent raising and cheese smell. Help please. - Just beautifulhreikon Blog postModified Vermont Sourdough
- How about a designated sourdough recipe?Anonymouson Forum topicNeed some help incorporating my starter
- Great Bake (and Artistry)
WatertownNewbieon Blog postModified Vermont Sourdough - ThanksCrustyCobon Forum topicNeed some help incorporating my starter
- Apologies. It’s 450 + 50 forCrustyCobon Forum topicNeed some help incorporating my starter
- Adapting a recipeAnonymouson Forum topicNeed some help incorporating my starter
- Looks that way to me tooAnonymouson Forum topicNeed some help incorporating my starter
- Really nice looking loaves -
Edo Breadon Blog postModified Vermont Sourdough - Flour
jo_enon Forum topicNeed some help incorporating my starter
- There is one in BBAEsopus Spitzenburgon Blog postChristopsomo (Greek Christmas bread)
- Those are beautimously grand in the best kind of way!
dabrownmanon Forum topicCroissant
- Those rye knobby fruit and nut breads look perfect
dabrownmanon Blog postFun in the kitchen this weekend
- I am always amazed at your cooking and baking talent
dabrownmanon Blog postTaking a Break from Craziness
- Oh my! I suppose no matter how bad it is there is always
dabrownmanon Blog postI Make Fancy Do Bread – Now I’m Mad
- You are part of my joy for sure! All the new folks
dabrownmanon Blog postI Make Fancy Do Bread – Now I’m Mad
- Thanks Barry
albacoreon Forum topicDeck Oven Question
- Wink's Pineapple Juice SolutionFordon Forum topicMaking a new starter. Violent raising and cheese smell. Help please.
- ThanksJetmaanon Forum topicInformation on Ankarsrum Mixers