Recent Forum and Blog Comments
- Very interesting MichaelAnonymouson Forum topicThis is not a sourdough starter...
- Lots of Loft
mwilsonon Blog postA Big Tin Loaf - warm temps good for mild breadbikeprofon Forum topicMaking less sour bread on hot climate
- What temp is your kitchen?clazar123on Forum topicMaking less sour bread on hot climate
- Creative warmthclazar123on Forum topicStarter Trouble
- Can you afford a small cheap,barryvabeachon Forum topicMaking less sour bread on hot climate
- Thanks Leslie & DAB!
albacoreon Blog postA Big Tin Loaf - And you will certainly get
albacoreon Forum topicDough weight vs oven spring
- Does shape affect rise?
Mini Ovenon Forum topicDough weight vs oven spring - Thank you clazar123 for thehavtimenodoughon Forum topicBread & Bake Noob with Breadmaker and latest stuff
- Ahhhh, interestingAnotherLoafon Blog postPain au Levain with Whole Wheat Flour
- That gives me hopeAnarcheanon Forum topicMaking less sour bread on hot climate
- WOW! This sourdough library site blows my mindAnotherLoafon Forum topicWanting a ancient or old starter. Are flakes a good start?
- Try the top of your fridge.
Danni3ll3on Forum topicStarter Trouble - Hot climate Sourdoughchefcdpon Forum topicMaking less sour bread on hot climate
- Makes sense but I’ve never heard/thought of it before!Teri Billson Forum topicStarter Trouble
- We're you able to see the
fiftyweighton Forum topicWe have AFFORDABLE high quality DOUGH SHEETERS (350.00 and up) - Oh! No wonder!
Danni3ll3on Forum topicStarter Trouble
- It’s 50% fresh milled wholeTeri Billson Forum topicStarter Trouble
- Be careful
Our Crumbon Blog postFarina Bona - flour from Old Maids - Welcome to TFL AlanAnonymouson Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Thank you KatAnonymouson Forum topicI've come to the conclusion...
- Absolutely lovely DanAnonymouson Forum topicI've come to the conclusion...
- Matteo Festorazzi?
Our Crumbon Blog postWe are looking for teachers
- I happen to have a bag of popcorn in the cupboardElsie_iuon Blog postFarina Bona - flour from Old Maids
- Actually, it would be no
fiftyweighton Forum topicWe have AFFORDABLE high quality DOUGH SHEETERS (350.00 and up)
- Sheeter
tssaweberon Forum topicWe have AFFORDABLE high quality DOUGH SHEETERS (350.00 and up) - Welcome!syroson Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Hi there Clazar123, andhavtimenodoughon Forum topicNot sure?
- Thanks Danni
breadforfunon Forum topicAmaranth flour - Hi. Did you get a chance to
fiftyweighton Forum topicWe have AFFORDABLE high quality DOUGH SHEETERS (350.00 and up)
- I recommend you contact
prof_fron Blog postWe are looking for teachers - Good luck
hanseataon Forum topicBauernbrot recipe - Two thoughts:
Danni3ll3on Forum topicStarter Trouble
- I have only ever used amaranth
Danni3ll3on Forum topicAmaranth flour
- Welcome!
Danni3ll3on Forum topicBread & Bake Noob Greets All on TFL
- A new learning curve aheadclazar123on Forum topicNeed a little Spelt Help
- Abe...What a crumb and love the
not.a.crumb.lefton Forum topicI've come to the conclusion... - Lovely, lovely lacy..
not.a.crumb.lefton Forum topicI've come to the conclusion...
- Easy answer....yesclazar123on Forum topicBread & Bake Noob with Breadmaker and latest stuff
- ME TOO!!!!!!lukegoon Forum topicSTILL can't get a starter!!!!!!
- Amazing height indeed!
leslierufon Blog postA Big Tin Loaf - Thank you very much forMike Wurlitzeron Forum topicBauernbrot recipe
- Rye starter
hanseataon Forum topicBauernbrot recipe
- The dough never showed
DanAyoon Forum topicI've come to the conclusion... - I am wondering if this next
DanAyoon Forum topicI've come to the conclusion...
- First, welcome to TFL
pmccoolon Forum topicNot sure? - There's still time!DesigningWomanon Forum topicAny other Parisians out there?
- Wow, Danny, that looksDesigningWomanon Forum topicI've come to the conclusion...
- Thanks Danni3II3, I'll beMike Wurlitzeron Forum topicIdeal Proofing Temp???