Recent Forum and Blog Comments
- Can't wait for the bake!
not.a.crumb.lefton Forum topicCommunity Bake - 123 SD (Tenth Anniversary) - Speechless!
not.a.crumb.lefton Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Got another crazy idea
Mini Ovenon Blog postBlack Peppercorn Peanut Cranberry 50% Sprouted Kamut SD - Retardingmartinon Forum topicRetarder/Proofer
- Wow! You just went to town
Danni3ll3on Forum topicCommunity Bake - 123 SD (Tenth Anniversary) - Okay, here goes!
Lazy Loaferon Forum topicCommunity Bake - 123 SD (Tenth Anniversary) - ?
Danni3ll3on Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Jeez Danni, you lost me after
Lazy Loaferon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- protein and extractionbikeprofon Forum topicCan medium gluten flour be the same as high extraction flour?
- If it was in French I would
dabrownmanon Forum topicCommunity Bake - 123 SD (Tenth Anniversary) - Thanks Dansyroson Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- If it was in French I would
dabrownmanon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Hillarious Dannisyroson Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Smoking is always a good ideaElsie_iuon Blog postBlack Peppercorn Peanut Cranberry 50% Sprouted Kamut SD
- You must have been an
DanAyoon Forum topicCommunity Bake - 123 SD (Tenth Anniversary) - For an overproofed dough,
Danni3ll3on Blog postOverproved nightmare!
- No math!
Danni3ll3on Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Thanks so much, DanDesigningWomanon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Have you posted this recipeCheyon Forum topicLow carb bread
- Feed ratios
mwilsonon Forum topicIndividual Starters and their Unique Characteristics - Very kind, thank you
Debra Winkon Forum topicCold retarding dough during either bulk fermentation OR proofing, but NOT both? (...says Ken Forkish) - Read about Kpa
Doc.Doughon Forum topicIndividual Starters and their Unique Characteristics - Thank you! Where do I find
Shadyon Forum topicHello from Texas! - T85
Tyler Deanon Blog postAlmond Joy Levain - Hi Shady and welcome – what a
treesparrowon Forum topicHello from Texas! - Oh yes I do!And - can I come
treesparrowon Forum topicMy First Neapolitan Pizza YouTube Video
- I think it does continue to
treesparrowon Forum topicIndividual Starters and their Unique Characteristics
- Ah, New Zealand, ok that
littlelisaon Forum topicIndividual Starters and their Unique Characteristics - I wonder about the ratio
leslierufon Forum topicUnderstanding my starter - I just reread your question Lisa
leslierufon Forum topicIndividual Starters and their Unique Characteristics
- Thank you! @dmsnyder
Ramiroon Blog postSourdough Challah from "A Blessing of Bread" - yes I do change a bit, sorry if it is confusing
leslierufon Forum topicIndividual Starters and their Unique Characteristics
- I bake with a 100% levain
leslierufon Forum topicUnderstanding my starter
- Temperatures @ Ramiro
dmsnyderon Blog postSourdough Challah from "A Blessing of Bread" - I really don’t know.
leslierufon Forum topicUnderstanding my starter
- I'm not sure you need to getJeremyCherfason Forum topic00 almond flour?
- I've never had good resultsJeremyCherfason Forum topicPeter Reinhart’s Bagels. Not getting them right
- Challah French ToastAnonymouson Forum topicHi from the Newbie
- Hi AndySorry for the belated
littlelisaon Forum topicHi from the Newbie
- i know its off the subject
mutantspaceon Forum topicPeter Reinhart’s Bagels. Not getting them right - treesparrow, I get your joy :
littlelisaon Forum topicIndividual Starters and their Unique Characteristics
- Hi leslierufI'm interested in
littlelisaon Forum topicIndividual Starters and their Unique Characteristics
- I have never made bagels however...Anonymouson Forum topicPeter Reinhart’s Bagels. Not getting them right
- Enlightning experiment....
not.a.crumb.lefton Forum topicUnderstanding my starter
- Leslie, this is another amazing experimentDesigningWomanon Forum topicUnderstanding my starter
- I wish I had thought of it
Mini Ovenon Blog postBlack Peppercorn Peanut Cranberry 50% Sprouted Kamut SD
- Hmmm thanks anyways. I’mCheyon Forum topic00 almond flour?
- I think using a nut flour
Mini Ovenon Forum topic00 almond flour?
- Let's take a lookAnonymouson Forum topicSourdough bread fail
- Any chance you've releasedCheyon Forum topicLow carb Pizza