Recent Forum and Blog Comments
- This recipe is a 1:4:5 and way better for most
dabrownmanon Blog postSemolina, emmer, WW and white loaf inspired by Rich's 1-2-3 from RWC - I just mailed some of my
dabrownmanon Forum topicWanting a ancient or old starter. Are flakes a good start?
- ha, ha, I just learnt...
not.a.crumb.lefton Forum topicCommunity Bake - 123 SD (Tenth Anniversary) - ha, ha....
not.a.crumb.lefton Blog postSemolina, emmer, WW and white loaf inspired by Rich's 1-2-3 from RWC
- Once again,DesigningWomanon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- The WizDesigningWomanon Blog postEasy As Pie - NMNF Whole Grain Rye Starter from Scratch to Bread in 5 Days
- Re: I'll pile on...conquestofsourdoughon Forum topicHelp Needed – Crust/Scoring Issues with Tartine Country Bread
- Great stuff!
Bigblueon Blog postEasy As Pie - NMNF Whole Grain Rye Starter from Scratch to Bread in 5 Days - It doesn't make any difference.
dabrownmanon Forum topicTartan High-extraction wheat flour
- You might bake smaller loaves at 425 F instead of
dabrownmanon Forum topicDough weight vs oven spring
- How much starterCamodeo89on Blog postPane con Semola Rimacinata di Grano Duro
- Don't tell that to the folks at Puratos!
dabrownmanon Forum topicWanting a ancient or old starter. Are flakes a good start?
- Sharon, here is a link with the process
not.a.crumb.lefton Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- What is the oven temperature?
Mini Ovenon Forum topicDough weight vs oven spring - The Krusty Loafer Sourdough / Poolish / Biga question
The Krusty Loaferon Forum topicSourdough / Poolish / Biga question - You aren't the first and won't be the lastAnonymouson Forum topicCan't get it right
- Gorgeous bake!syroson Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Hi Dan, I usually prepareCellarvieon Forum topicDough weight vs oven spring
- Hydrating Lahey
Jim Burginon Forum topicNo Knead technique - Thank you for the inspiring flour combo
not.a.crumb.lefton Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- I would think your result
DanAyoon Forum topicDough weight vs oven spring - I'll pile on...
DivingDanceron Forum topicHelp Needed – Crust/Scoring Issues with Tartine Country Bread - Don't worry about "ancient" or "old"
DivingDanceron Forum topicWanting a ancient or old starter. Are flakes a good start?
- high extraction
Gwenon Forum topicTartan High-extraction wheat flour - High extraction
Gwenon Forum topicTartan High-extraction wheat flour
- Does it need to sit at room
shanicealishaon Blog postSourdough Cookies! - Thank you so much!! Really
shanicealishaon Blog postMy 1st Ever Sourdough Bake - No Knead Style
- I only discovered Comte recentlyElsie_iuon Blog postCheaty 123 Sourdough: Double Rice Comte SD
- Probably not rice flourElsie_iuon Blog postCheaty 123 Sourdough: Double Rice Comte SD
- Still looking for a mill - but now have the pennies...Gail_NKon Forum topicThree mill choices - which do you recommend?
- Hi Carole thanks for your
yozzauseon Blog post50% W/M Spelt with White Spelt and 50% Greek Yoghurt - I own a WM Jr and also an
DanAyoon Forum topicYou can use Ankarsrum to power Wondermill Jr.
- Jim, I assume you have Lahey
DanAyoon Forum topicNo Knead technique
- Hello!
treesparrowon Forum topicWanting a ancient or old starter. Are flakes a good start? - thanks Debra
treesparrowon Blog postThe Pineapple Juice Solution, Part 2
- Aussie video
treesparrowon Forum topicSour Dough Frustration Down Under
- Have you tried soaking the
Sour_Bakeron Blog postSourdough Cookies! - Welcomeclazar123on Forum topicWanting a ancient or old starter. Are flakes a good start?
- Re: Under proofedconquestofsourdoughon Forum topicHelp Needed – Crust/Scoring Issues with Tartine Country Bread
- Re: Under-proofingconquestofsourdoughon Forum topicHelp Needed – Crust/Scoring Issues with Tartine Country Bread
- Amount of Water for Jim Lahey No Knead
Jim Burginon Forum topicNo Knead technique
- Under proofedJulian Lockeon Forum topicHelp Needed – Crust/Scoring Issues with Tartine Country Bread
- Under-proofing
dmsnyderon Forum topicHelp Needed – Crust/Scoring Issues with Tartine Country Bread - Correct on all counts...
Portuson Forum topicAir fryer - thanks!pcakeon Forum topicAir fryer
- Proof of the pudding ...
Portuson Forum topicAir fryer
- I got that idea from Trevor.
DanAyoon Forum topicDough extensibility and open crumb
- That looks wild!DesigningWomanon Blog post50% W/M Spelt with White Spelt and 50% Greek Yoghurt
- Dough Sheeter
tssaweberon Forum topicWe have AFFORDABLE high quality DOUGH SHEETERS (350.00 and up) - These look beautiful and are
Edo Breadon Blog postThree Olives Sourdough with Feta & Kamut