Recent Forum and Blog Comments
- Thanks for the information sobakefaceon Forum topicGrain suppliers in Australia?
- Could've gone either way!DesigningWomanon Forum topicDo Nothing Bread by Yohan Ferrant
- Dan followed the recipeAnonymouson Forum topicDo Nothing Bread by Yohan Ferrant
- 5% sunflower, 5% millet, 5%
DanAyoon Forum topicDo Nothing Bread by Yohan Ferrant - It's just one set of stretch and foldsAnonymouson Forum topicDo Nothing Bread by Yohan Ferrant
- I see, was neglecting to addYaquddusbagelon Forum topicBagel boiling appliance?
- Here is some more info i
yozzauseon Forum topicGrain suppliers in Australia? - Wow (as Usual)
WatertownNewbieon Blog postThis week's baking: 10-30-18 - Beautiful crumb! Beautiful.venkitacon Forum topicGetting there!
- Oops, yes, durum is (a) wheat
Our Crumbon Blog post15% Toasted Popcorn Sourdough with 30% Durum - Thanks, Paul!
dmsnyderon Blog postThis week's baking: 10-30-18 - We live not too far ...
BethJon Forum topicNice Story about the WSU Bread Lab in the Seattle Times - I might fall in love with this one!syroson Forum topicDo Nothing Bread by Yohan Ferrant
- so happy halloween to allsyroson Forum topicDo Nothing Bread by Yohan Ferrant
- The kettle in this picture only has a jacket
pmccoolon Forum topicBagel boiling appliance? - Bake two loaves and call me in the morning?
pmccoolon Blog postThis week's baking: 10-30-18
- Nice "bloomers"Justanoldguyon Forum topicMy bloomers
- You certainly deserve the credit!Elsie_iuon Blog post15% Toasted Popcorn Sourdough with 30% Durum
- 46A3E4ED-52B3-4E85-8A4BYaquddusbagelon Forum topicBagel boiling appliance?
- Aha! You said 24 hoursDesigningWomanon Forum topicDo Nothing Bread by Yohan Ferrant
- Why haven't I thought of that!Elsie_iuon Blog post15% Toasted Popcorn Sourdough with 30% Durum
- Thanks Ill try that next time
bakingbadon Forum topicSour Dough Frustration Down Under - Have a look at those websites
Ingrid Gon Forum topicGrain suppliers in Australia? - Carole, my dough was much
DanAyoon Forum topicDo Nothing Bread by Yohan Ferrant
- Yea, the ability to
DanAyoon Forum topicDo Nothing Bread by Yohan Ferrant
- Correct usage ;)Anonymouson Forum topicDo Nothing Bread by Yohan Ferrant
- Lovely crumb, AbeDesigningWomanon Forum topicDo Nothing Bread by Yohan Ferrant
- You've nailed it, Danno!DesigningWomanon Forum topicDo Nothing Bread by Yohan Ferrant
- I do believe that is a steam
MichaelLilyon Forum topicBagel boiling appliance? - That's lovely DanAnonymouson Forum topicDo Nothing Bread by Yohan Ferrant
- A Good Point!
albacoreon Forum topicCrumb Variation Within A Loaf - ...as a WSU alumnus..nmygardenon Forum topicNice Story about the WSU Bread Lab in the Seattle Times
- That looks awesome. I’m a fewgeomanon Forum topicGetting there!
- I shaped the dough and the
DanAyoon Forum topicDo Nothing Bread by Yohan Ferrant
- Good to knowAnonymouson Forum topicDo Nothing Bread by Yohan Ferrant
- My bread is fermenting very slow
DanAyoon Forum topicDo Nothing Bread by Yohan Ferrant
- Thanks DabrownmanAnonymouson Forum topicDo Nothing Bread by Yohan Ferrant
- I Think the crumb does better with a few folds along the
dabrownmanon Forum topicDo Nothing Bread by Yohan Ferrant - love your screen name
kendalmon Forum topicGetting there! - Oh Great! Nw you have mastered another
dabrownmanon Blog postLeaning tower of canele
- Yes, the bran levain was one of Lucy's brightest
dabrownmanon Blog postHamelman 50-50 Whole Wheat Levain
- CrumbPeeton Forum topicGetting there!
- scoringPeeton Forum topicHelp with bread tearing
- Check out the crust
kendalmon Forum topicCrumb Variation Within A Loaf
- Wonderful 50:50!
not.a.crumb.lefton Blog postHamelman 50-50 Whole Wheat Levain - Hi Bakeface TheAG shows which
yozzauseon Forum topicGrain suppliers in Australia?
- I prefer user bulk for 12/16h
Antilifeon Forum topicA new love..... CROISSANT - Whatever the issue in the methodAnonymouson Forum topicAm I overfeeding my inactive rye/ap sourdough starter (The Perfect Loaf)? Help! Pics included.
- Tangzhong To soften crust
gillpughon Forum topicHow to soften the crust? - thanks. Baking tonight so I
gillpughon Forum topicHow to soften the crust?