Recent Forum and Blog Comments
- There's so much to take into considerationAnonymouson Forum topicHydration For 724 grams of Bread Flour
- I mean it seems like the
Bigblueon Forum topicExperiment to learn under and overproofed dough - Fresh flour experiment
severoonon Forum topicTips on good starter grains (or anything else) for a new miller? - yes
eddierukoon Forum topicSourdough Rise/Oven Spring - Well... to start with
leslierufon Blog postBaguettes - at last a reasonable bake - Yes, trying to imagine
Mini Ovenon Forum topicRye Flour in Cookies? - Oh Wow...
not.a.crumb.lefton Blog postDegree of proof before retarding @ 4 deg C - an experiment - Thank you, Mini!DesigningWomanon Forum topicRye Flour in Cookies?
- Ha, Ha....
not.a.crumb.lefton Blog postThoughts on use of bannetons and bread shape
- It does take some experimentation
TopBunon Forum topicTips on good starter grains (or anything else) for a new miller? - In my opinion
Mini Ovenon Forum topicRye Flour in Cookies?
- Reasonable? Your baguettes
Solanoon Blog postBaguettes - at last a reasonable bake - This is a beautiful bread,
Solanoon Blog postHome milled (blended) flour
- Nice bake Kat!
Solanoon Blog postThoughts on use of bannetons and bread shape
- Thank you Kat!
Solanoon Blog postTrying a darker crust
- First experiment with whole wheat didn't go so well
severoonon Forum topicTips on good starter grains (or anything else) for a new miller?
- Thank you Alan!
Solanoon Blog postTrying a darker crust
- Time-lapse for all things SD
Bigblueon Forum topicI made a time-lapse of my starters
- Trial sizedegerrumon Forum topicAustrian r960 rye
- I am considering a new test
DanAyoon Forum topicI made a time-lapse of my starters - Encore
boyfood@gmail.comon Blog postItalian Olive Bread with Rosemary and Sun Dried Tomatoes - What a cool vid. Thanks for
Bigblueon Forum topicI made a time-lapse of my starters
- Thanks for your hard work!syroson Forum topicExperiment to learn under and overproofed dough
- An acre is an awful lot toJeremyCherfason Forum topicAustrian r960 rye
- You seem very different from your usual self.
PalwithnoovenPon Blog postSourdough Donuts - Thanks Jeremy and Jochen! Idegerrumon Forum topicAustrian r960 rye
- Youth has no age limitclazar123on Forum topicQuestion RE:Adding Salt
- Looks like 8 hours worked out
DanAyoon Forum topicTrouble with crust cracking during cooling
- Nice video, Robbin!
DanAyoon Forum topicI made a time-lapse of my starters
- It was a real mess for a few
yozzauseon Forum topicQuestion RE:Adding Salt - Here is the loaf mentioned
yozzauseon Forum topicTrouble with crust cracking during cooling
- That is a gorgeous looking
DanAyoon Forum topicTrouble with crust cracking during cooling
- Thank you DanAlan.Hon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Mini, those look great!DesigningWomanon Forum topicRye Flour in Cookies?
- The USDA lists 107 rye cultivars that originatedJeremyCherfason Forum topicAustrian r960 rye
- My mouth is wateringAnonymouson Blog postSourdough Donuts
- Adding SaltNewbieon Forum topicQuestion RE:Adding Salt
- Hello Derek,according to thisheino_hon Forum topicAustrian r960 rye
- Thanks Dan, i will be moreSorinon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- Yeah, that's pretty.Elieon Blog postMaggie Glezer Challah
- Tricks from the ChassidimElieon Forum topicEgg Challah ingredient to preserve freshness and stay
- Thanks againGpatson Forum topicTrouble with crust cracking during cooling
- Nice job!
Danni3ll3on Blog postHome milled (blended) flour - Hi Newbie im 67 for what
yozzauseon Forum topicQuestion RE:Adding Salt
- @ Elsie_iu
dmsnyderon Blog postJewish Sour Rye: an update - Looks delicious!Elsie_iuon Blog postJewish Sour Rye: an update
- If I understood correctly,
DanAyoon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- Thanks, Danni!
dmsnyderon Blog postJewish Sour Rye: an update
- @ weavershouse
dmsnyderon Blog postJewish Sour Rye: an update
- Agree with both , but pokeSorinon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough