Recent Forum and Blog Comments
- Thank you...
not.a.crumb.lefton Blog postTartine Style Country Loaf from Trevor Wilson - etc
kendalmon Forum topicFrench Baguette failures - Help please - So you're doing everything correctAnonymouson Forum topicProblem with sourdough pancakes + crumpets
- Great detail but conflicting information
kendalmon Forum topicFrench Baguette failures - Help please
- You had it right the first time.
Danni3ll3on Blog post100% white flour, warm, cold bulk and cold retard experiment - Yup, following the recipesEwanon Forum topicProblem with sourdough pancakes + crumpets
- How active is your starterAnonymouson Forum topicProblem with sourdough pancakes + crumpets
- Interesting, thanks. AnyEwanon Forum topicProblem with sourdough pancakes + crumpets
- Got to gove this one a 98 out of 100. The 2 point deduct
dabrownmanon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough - Each grain is different. Rye is the fastest at about 16 hours
dabrownmanon Blog postDanni Inspired Fennel Raisin 100% Milled grain
- What a beautiful loaf ofbread! Your whole grain baking has
dabrownmanon Blog postDanni Inspired Fennel Raisin 100% Milled grain
- Canada has gone to pot in more ways than one.
dabrownmanon Blog postDanni Inspired Fennel Raisin 100% Milled grain
- Thank you for rambling, continue, please! :)
Solanoon Forum topicWarm bulk, cold bulk and then cold retarding...... - Farmers Ground
The Roadside Pie Kingon Forum topiclocal Finger Lake grain now available 25 pound bags of whole grain - NICE!!!tom scotton Blog postOpen Invitation to Bakers to Visit Me in Cambodia
- Oh! I asked and you already answered!
Solanoon Forum topicWarm bulk, cold bulk and then cold retarding......
- Using sourdough and bicarbAnonymouson Forum topicProblem with sourdough pancakes + crumpets
- Thanks for this. I've usedEwanon Forum topicProblem with sourdough pancakes + crumpets
- rye flour in Tzanghong?
Truth Serumon Forum topicReal Jewish Rye Tangzhung / Aoutoyse methods. - Lemon meringue pie is one of my favourites too!
Danni3ll3on Blog postCountry Fair Entries
- Wonderful!
Solanoon Blog postTartine Style Country Loaf from Trevor Wilson
- When younger i used to worry about being dead real
dabrownmanon Blog postWeird SD Noodles for Strange Carbonara
- Crumpets - forgive my ignorance
kendalmon Forum topicProblem with sourdough pancakes + crumpets
- Jasons, from the home page.
The Roadside Pie Kingon Forum topicWhat is your favorite Ciabatta formula using yeast
- Thanks, Ted and Beth
DanAyoon Forum topicWhat is your favorite Ciabatta formula using yeast - Michael, can you provide links?
DanAyoon Forum topicWhat is your favorite Ciabatta formula using yeast
- I love pie and I think lemon
PalwithnoovenPon Blog postCountry Fair Entries - BF verses AP
kendalmon Forum topicChoosing a Flour Mix for Open Crumb
- I'm extremely happy for you!
PalwithnoovenPon Blog postOpen Invitation to Bakers to Visit Me in Cambodia
- Very nice. The handful oftgraysonon Forum topicCrumb analysis
- Wow!
PalwithnoovenPon Blog postTartine Style Country Loaf from Trevor Wilson
- Sourdough Starter - Seattle Areamaradawnon Forum topicSourdough Starter-- Seattle Area
- What a bread Elsie!
PalwithnoovenPon Blog postWhat a Rice Celebration Week!
- Thank you!
PalwithnoovenPon Blog postGreen Onion Barajas
- Thank you!
PalwithnoovenPon Blog postGreen Onion Barajas
- Thank you!
PalwithnoovenPon Blog postGreen Onion Barajas
- Thank you!
PalwithnoovenPon Blog postGreen Onion Barajas
- The good thing was
Danni3ll3on Blog postCountry Fair Entries
- Doc, yes, 20% prefermentedbarryvabeachon Forum topic100% Home Milled Sour Sourdough with 200% hydration starter
- Everything Should win something for sure.
dabrownmanon Blog postCountry Fair Entries
- Background reading if you are so inclined
Doc.Doughon Forum topic100% Home Milled Sour Sourdough with 200% hydration starter - Looks good
Doc.Doughon Forum topic100% Home Milled Sour Sourdough with 200% hydration starter
- Later edit - crumb-Sorinon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- 3 seed sourdough - take 2- :)Sorinon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- Try lower hydrationstarvingvioliston Forum topicTips for Achieving an Open Crumb with All Purpose (AP) Flour
- Beautiful loafstarvingvioliston Forum topicRed Fife and Rye. 100% whole grain, 95% hydration. Toasted sunflower and pumpkin seed.
- Doc, I have not been postingbarryvabeachon Forum topic100% Home Milled Sour Sourdough with 200% hydration starter
- Well Done Zita
yozzauseon Blog postOpen Invitation to Bakers to Visit Me in Cambodia - of course. youre a voice of
mutantspaceon Forum topicbringing retarded dough to room temperature - Warming up dough
patefermenteon Forum topicbringing retarded dough to room temperature