Recent Forum and Blog Comments
- Sorry,
Danni3ll3on Blog postHoneyed Spelt and Oat - do the pictures not show for you?law_and_loafon Blog postHoneyed Spelt and Oat
- Hi Ian the taste was pretty
yozzauseon Blog postWhite with Millet - You will continue to make
Doc.Doughon Blog postHeat transfer mechanisms in typical home-oven baking - Thank you Danni
Isand66on Blog postPorridge Maple Rye Rice Bread - I used the same recipe in mybrinkmanwebon Forum topicSourdough loaf crumb help
- Thank you for letting me know you tried
Danni3ll3on Blog postHoneyed Spelt and Oat
- Me tooAnonymouson Forum topicSourdough loaf crumb help
- Stunning!
Danni3ll3on Blog postPorridge Maple Rye Rice Bread
- I would eat that!
Danni3ll3on Forum topicSourdough loaf crumb help
- Thank you
Isand66on Blog postPorridge Maple Rye Rice Bread
- Thank you Yippee
Isand66on Blog postPorridge Maple Rye Rice Bread
- Absolutely!
Danni3ll3on Forum topicHydration question for Five-Grain Levain: "Bread" Jeffrey Hamelman
- How beautiful!DesigningWomanon Blog postPorridge Maple Rye Rice Bread
- I thought that 10 minutes was
albacoreon Blog postHeat transfer mechanisms in typical home-oven baking - Magic Mill IIIsuzannaptron Forum topicManual for magicmill II
- "...try chewing the spelt
treesparrowon Forum topicNeed a little Spelt Help - I bake then freeze
treesparrowon Forum topicpar baking vs freezing fully baked
- Bart, it often pays to bake
DanAyoon Forum topicIncreasing Sourdough Tang - That experiment did not work...
Bart Tichelmanon Forum topicIncreasing Sourdough Tang - I also exclusively useG. Marieon Forum topicCentral Milling Flour
- Bake then FreezeFordon Forum topicpar baking vs freezing fully baked
- (No subject)brinkmanwebon Forum topicSourdough loaf crumb help
- Round 2brinkmanwebon Forum topicSourdough loaf crumb help
- Wow!
Yippeeon Blog postPorridge Maple Rye Rice Bread - re: par baking vs freezing fully baked
GaryBishopon Forum topicpar baking vs freezing fully baked - Interesting, Bart. 42% of the
DanAyoon Forum topicIncreasing Sourdough Tang
- oh well
treesparrowon Forum topicNeed a little Spelt Help
- My formula and the page from the book
Bart Tichelmanon Forum topicIncreasing Sourdough Tang
- there are these huge shadows
treesparrowon Forum topicNeed a little Spelt Help
- WOW!”I started to use spelt
DanAyoon Forum topicNeed a little Spelt Help
- oh sorry I thought you meant
treesparrowon Forum topicNeed a little Spelt Help
- Thanks TreeSparrow, but I’m
DanAyoon Forum topicNeed a little Spelt Help
- same as in the first pic
treesparrowon Forum topicNeed a little Spelt Help
- Bart, I would be interested
DanAyoon Forum topicIncreasing Sourdough Tang
- Thank you Floyd!
Isand66on Blog postPorridge Maple Rye Rice Bread
- Fantastic
Floydmon Blog postPorridge Maple Rye Rice Bread - I too have been trying to get more sour!
Bart Tichelmanon Forum topicIncreasing Sourdough Tang
- Muffin top pans
Debra Winkon Forum topicBurger Buns Molds/Pans - Looking great! - mixer kneadFordon Forum topicHello from Virginia
- Steam does not facilitate stretching of dough
Doc.Doughon Blog postHeat transfer mechanisms in typical home-oven baking
- Nice baking!
Isand66on Blog postWeekend bake
- Oh my!
Isand66on Forum topicGuess what came home with me on Saturday?
- Nice Bake!
Isand66on Blog postWhite with Millet
- Beautiful Bake!
Isand66on Blog postBlack Rice Porridge Bread
- burger moldscp3oon Forum topicBurger Buns Molds/Pans - Looking great!
- Dan, the weighing idea makesbarryvabeachon Forum topicHELP with Sprouted Grain
- Thanks TreeSparrow!
DanAyoon Forum topicNeed a little Spelt Help
- venkitac, I will throw in mybarryvabeachon Forum topicBosch vs KitchenAid - minimum quantity of dough?
- pics at last
treesparrowon Forum topicNeed a little Spelt Help