Recent Forum and Blog Comments
- TSP you asked, “Why not put
DanAyoon Forum topicDoes gluten development speed dough degradation? - Maybe, haha. Do serrated
OatmealWookieon Forum topicWhen I cut my sourdough it flattens. :( - Curious about your objective in millingJustanoldguyon Forum topicIshigaki 3745 Millstone - is this any good?
- The amount of gas that can bepipaidon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- could the knife be the culprit?
treesparrowon Forum topicWhen I cut my sourdough it flattens. :( - nice curling stone ;-)
treesparrowon Forum topicMy second attempt...
- time
treesparrowon Forum topicDoes gluten development speed dough degradation?
- Don't be afraid to try
Mini Ovenon Forum topicAdvice on score and rise please! - Hi! I agree with Mini - I donaleksdokon Forum topicAdvice on score and rise please!
- Upside down spelt bread?
Mini Ovenon Forum topicMy second attempt...
- RecipeTyloron Forum topicSourdough, olive oil and some herbs
- Thanks TreeSparrow, I am
DanAyoon Forum topicDoes gluten development speed dough degradation?
- More Detail Needed
WatertownNewbieon Forum topicMy second attempt... - Welcome DisneyMagic!
DanAyoon Forum topicMy second attempt...
- plumbob, let us know whatbarryvabeachon Forum topicAnother annoying "best cheap stand mixer" question
- After pointing out the specskwbakeron Forum topicIshigaki 3745 Millstone - is this any good?
- I can't seem to find a pricekwbakeron Forum topicIshigaki 3745 Millstone - is this any good?
- Leslie
rgreenberg2000on Forum topicStill loafing - Thanks
rgreenberg2000on Forum topicStill loafing
- beautiful loaves!
leslierufon Forum topicStill loafing - really beautiful
treesparrowon Forum topicStill loafing
- Generally speaking, seeds
treesparrowon Forum topicFood safe question | milling buckwheat flour
- hmm, what's wrong with fruity
treesparrowon Forum topictrying again - whole grain spelt starter
- Vodka breadShmendrickon Forum topicDough smells like alcohol
- Buckwheatcharbonoon Forum topicFood safe question | milling buckwheat flour
- thanks Dan :-)
treesparrowon Forum topicA Heads Up for the Upcoming 123 SD Community Bake
- Yes, yes - no, and don't go over 50%
Mini Ovenon Forum topicAdding SD Starter to Yeast Recipe
- great videos
treesparrowon Forum topicDoes gluten development speed dough degradation?
- No problem, I didn’t know
DanAyoon Forum topicA Heads Up for the Upcoming 123 SD Community Bake
- Steam
DonnaWon Forum topicBaking with a Cloche, Question - lactobacilli and yeasts in sourdough
treesparrowon Forum topicCold retarding dough during either bulk fermentation OR proofing, but NOT both? (...says Ken Forkish)
- Good idea
DonnaWon Forum topicBaking with a Cloche, Question
- Thank you!
DonnaWon Forum topicBaking with a Cloche, Question
- I own Clayton's Breads andgerryp123on Forum topicTodays Find
- Forgive my ignorance, Dan,
treesparrowon Forum topicA Heads Up for the Upcoming 123 SD Community Bake
- Interesting! the reason of course for the experiment
leslierufon Blog postDegree of Proof – Part 2
- Nice bread Lisa! Isnt the
DanAyoon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Sorry, I missed your post.
DanAyoon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- Thank you so much...
not.a.crumb.lefton Blog postMid-week bake for friends - Congratulations on your first
DanAyoon Forum topicLife Latch buckets for grain storage
- Thanks
rgreenberg2000on Forum topicStill loafing
- Final Proof
rgreenberg2000on Forum topicStill loafing
- Thanks
rgreenberg2000on Forum topicStill loafing
- I bit. I bought the DLX.Iplumbobon Forum topicAnother annoying "best cheap stand mixer" question
- Wow -- Yes, Please Post More Often
WatertownNewbieon Forum topicStill loafing
- The key...Anonymouson Forum topicMathematician Needed
- Thanks for the tip! That
Panifex Novitiuson Forum topicVery new at this - Here are two.
alfansoon Blog postMid-week bake for friends - Call the starter S and the starter is made up of
dabrownmanon Forum topicMathematician Needed - Bonjour Monsieur Degas....
not.a.crumb.lefton Blog postMid-week bake for friends