Recent Forum and Blog Comments
- I don’t know why
Danni3ll3on Blog postBaking Abel's Baguette au Levain - Correct!Anonymouson Forum topicI did something dumb
- Okay good!
nickgon Forum topicI did something dumb - Yes!
nickgon Forum topicKeeping Two Starters @ Different Hydrations
- Have you considered taking a shortcut?Postal Grunton Forum topicSourdough flour question
- From Hal McGee
Our Crumbon Forum topicRole of eggs in choux pastry - Thanks,Today i make someSorinon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- Keeping Two Starters @ Different Hydrationspintolaranjaon Forum topicKeeping Two Starters @ Different Hydrations
- Given enough timeAnonymouson Forum topicI did something dumb
- I am very interested in your
not.a.crumb.lefton Forum topicretarded bulk ferment /proof temperature - Thanks!
nickgon Forum topicKeeping Two Starters @ Different Hydrations
- Stating the Obvious
WatertownNewbieon Blog postBaking Abel's Baguette au Levain - Search No Muss No Fuss (or NMNF) on TFL
WatertownNewbieon Forum topicSourdough flour question
- Great Progress and Wonderful to See
WatertownNewbieon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- If your starter is strongAnonymouson Forum topicKeeping Two Starters @ Different Hydrations
- Sorry Novice
DanAyoon Forum topicGreetings and questions from London! - Now changeAnonymouson Forum topicSTILL can't get a starter!!!!!!
- Hi Dan, thank you for your
Noviceon Forum topicGreetings and questions from London! - Leslie, I’ve got an assigment for you ;-)
DanAyoon Forum topicretarded bulk ferment /proof temperature
- Super write up...
not.a.crumb.lefton Blog postBaking Abel's Baguette au Levain
- When you increase the size of
DanAyoon Forum topicGreetings and questions from London!
- 1 2 3 SourdoughSorinon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- Thank you for your advice Dan
Noviceon Forum topicGreetings and questions from London!
- oh yes please.....
leslierufon Blog postBaking Abel's Baguette au Levain - Let me explain...
Yippeeon Blog post20% Germinated Red Rice Oat Porridge Sourdough - ohhhhRickBerberon Forum topicA-200 repair manual?
- Hi Allen!
DanAyoon Forum topicUsing Ankarsrum with Peter Reinhardt's artisan sourdough recipe
- helloflormonton Forum topicA-200 repair manual?
- Ponsford formula does not
DanAyoon Forum topicWhat is your favorite Ciabatta formula using yeast
- There is always home millers
yozzauseon Forum topicWestern Australia Mills - Thanks Derek, I'm reallytaylorm73on Forum topicWestern Australia Mills
- Cool!
Yippeeon Blog post20180906 Breaking my electric knife...
- I'm studying in The University of Hong KongElsie_iuon Blog post20180906 Breaking my electric knife...
- Germinated rice is similar to sprouted riceElsie_iuon Blog post20% Germinated Red Rice Oat Porridge Sourdough
- Thanks for the explanation, WDockPotatoon Forum topicFlour, humidity and dough consistency again...
- Yet again
Filomaticon Blog postBaking Abel's Baguette au Levain - The Rye Baker. +1
The Roadside Pie Kingon Forum topicLearning to bake with rye - YesNZBakedon Forum topicLearning to bake with rye
- Thank you, Paul!
Solanoon Blog postNew tests weak flour - More honey sounds good.I useNZBakedon Forum topicLearning to bake with rye
- 45% kibbled rye30% whiteNZBakedon Forum topicLearning to bake with rye
- it looks like you are including the kibbled rye
leslierufon Forum topicLearning to bake with rye
- Nice work, solano
pmccoolon Blog postNew tests weak flour - Interesting!preppymcpreppersonon Forum topicLearning to bake with rye
- Thanks for the photospreppymcpreppersonon Forum topicLearning to bake with rye
- Thank you so much....
not.a.crumb.lefton Blog postWould 'M' like my weak flour double Os?
- Bottom element?clazar123on Forum topicVolkornbrot (100% Rye) Critique
- Volkornbrot Reducjoe_son Forum topicVolkornbrot (100% Rye) Critique
- Ankarsrum manual is terrible
AllanRIon Forum topicUsing Ankarsrum with Peter Reinhardt's artisan sourdough recipe - Larger batches with Ankarsrum
AllanRIon Forum topicUsing Ankarsrum with Peter Reinhardt's artisan sourdough recipe