Recent Forum and Blog Comments
- Wonderful Result
WatertownNewbieon Blog post20 %spelt sourdough handmixed - re sandwich bread tanzhoungrubato4567on Forum topicCombining Tang Zhong method with Artisan Bread in 5 Min
- Yumm might switch it to sage
cfraenkelon Blog postCaramelized Onion Sourdough with 4 Cheeses - excellent discussion i was wondering about all this!rubato4567on Forum topicCombining Tang Zhong method with Artisan Bread in 5 Min
- Would that mean that resting
toffeeon Forum topiccroissant help - Very positive response on AmazonPeteSon Forum topicA better Lame?
- I routinely add a dollop to yeasted doughs...
BethJon Forum topicAdding SD Starter to Yeast Recipe - late but still relevant
bearhunteron Forum topicmilk - to heat or not to heat? - Mathematics for building
Valduson Forum topicUsing a stiff starter - Clayton's was my firstJeremyCherfason Forum topicTodays Find
- Beautiful, beautiful loaf!
not.a.crumb.lefton Blog post20 %spelt sourdough handmixed - sounds like a heat issue to
mutantspaceon Forum topicSlashes becoming too smooth - Malted flours
Noviceon Blog postOak-smoked, malted, stoneground organic sourdough - You may be on to something, Ted!
DanAyoon Forum topicSlashes becoming too smooth - Doesn’t seem like the BF went
DanAyoon Blog postDegree of Proof – Part 2
- Time
gary.turneron Forum topiccroissant help - thank you!kerry tanon Blog post20 %spelt sourdough handmixed
- well, I don’t know. that is another thing to consider!
leslierufon Blog postDegree of Proof – Part 2 - Thank you, Leslie!
Yippeeon Blog post20180928 Rye Granola Bars - that is a lovely crumb indeed
leslierufon Blog post20 %spelt sourdough handmixed
- 靓喔！
Yippeeon Blog postBlack Peppercorn Peanut Cranberry 50% Sprouted Kamut SD
- they sound and look delicious!
leslierufon Blog post20180928 Rye Granola Bars
- thank you!pcakeon Forum topictrying again - whole grain spelt starter
- Wow!
Yippeeon Blog postCaramelized Onion Sourdough with 4 Cheeses
- dmsnyder has got you coveredBobBouleon Forum topicScoring
- Can you go wrong with caramelized onions and cheese?Elsie_iuon Blog postCaramelized Onion Sourdough with 4 Cheeses
- forgot to say , is handmixedkerry tanon Blog post20 %spelt sourdough handmixed
- thank you!kerry tanon Blog post20 %spelt sourdough handmixed
- Wow!
Danni3ll3on Blog post20 %spelt sourdough handmixed - I do that on a regular basisJustanoldguyon Forum topicAdding SD Starter to Yeast Recipe
- Baking Temperature a Factor?
WatertownNewbieon Forum topicSlashes becoming too smooth
- The Master of SlashBobBouleon Forum topicSlashes becoming too smooth
- Krish, I hope you find a
DanAyoon Forum topicSlashes becoming too smooth
- T65 aux supermarche
kendalmon Blog postT65 Baguettes, a first for me - Too long a retardsourtrouton Forum topicWhen I cut my sourdough it flattens. :(
- DisneyMagic, we can help
DanAyoon Forum topicMy second attempt...
- Yes, that's why I was
toffeeon Forum topiccroissant help
- Just giving your post a quick read,
Danni3ll3on Forum topicMy second attempt...
- I am completely new todisneymagicon Forum topicMy second attempt...
- Just gorgeous!
Danni3ll3on Blog postT65 Baguettes, a first for me
- Of course!
Danni3ll3on Blog postCaramelized Onion Sourdough with 4 Cheeses
- Nice bakes.
Floydmon Blog postT65 Baguettes, a first for me - Suuuper nice. Would you mind
Floydmon Blog postCaramelized Onion Sourdough with 4 Cheeses
- When I cut my sourdough it flattens.williamppon Forum topicWhen I cut my sourdough it flattens. :(
- If Elsasquerino lived closerAnonymouson Forum topicAdvice on malt flour
- Well 10g doesn't sound like a
albacoreon Forum topicAdvice on malt flour - Think I know you :)
Debra Winkon Forum topicCold retarding dough during either bulk fermentation OR proofing, but NOT both? (...says Ken Forkish) - So if you're buying flour from a good sourceAnonymouson Forum topicAdvice on malt flour
- If the miller knows what he'ssuaveon Forum topicAdvice on malt flour
- What a clever ideaAnonymouson Forum topicAdvice on malt flour