Recent Forum and Blog Comments
- Longer Bulk Fermentation
WatertownNewbieon Forum topicWhy did this happen - Hi,Thanks for the reply!Tone1402on Forum topicWhy did this happen
- Yes!
AlisonKayon Forum topicShipton Mill biodynamic stoneground wholemeal flour - Nice looking loaf
jwilbershideon Forum topicFinal proof in fridge overnight? - Thanks
TomKon Blog postI must be crazy - Crumb shot
Danni3ll3on Blog postCranberry Wild Rice with Pepitas - Finally cut into a loaf
Danni3ll3on Blog postCaramelized Onion with 4 Cheeses- Take 2
- They over proofed.
Danni3ll3on Forum topicWhat went wrong? Cinnamon rolls collapse in fridge after shaping and proofing
- Not very loud, IMO
dmsnyderon Forum topicMockmill 100/200 noise levels? - That looks soooo good!
Danni3ll3on Blog post1849 Gold Rush Fruit Cake IV with 2 Sourdough Starters and Fig Yeast Water
- Alright!!!
Danni3ll3on Blog postI must be crazy
- Yes I didElsie_iuon Blog postTaking a Break from Craziness
- Theoretically, yesElsie_iuon Blog postI Make Fancy Do Bread – Now I’m Mad
- Shh...Just don't tell the coupleElsie_iuon Blog postHoliday 5 Grain Sourdough Sprouted Un-Chacon
- I agree with Karin
leslierufon Forum topicMockmill 100/200 noise levels? - two things come to mind
leslierufon Forum topicHelp with Sourdough Troubleshooting
- Mockmill
hanseataon Forum topicMockmill 100/200 noise levels? - done!
_vkon Forum topicMaking a new starter. Violent raising and cheese smell. Help please. - 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