Recent Forum and Blog Comments
- Addictive, indeed! More 123, more leftoversDesigningWomanon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Good Catch
nickgon Forum topicLooking for Feedback - Looks great!DesigningWomanon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Oh, that looks tip-top!DesigningWomanon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Thanks, Dan!
rgreenberg2000on Blog postRWC SD minus the rye - The first loaf looks fine. Isemolina_manon Forum topicLooking for Feedback
- What a beautiful loaf, Richie
DanAyoon Blog postRWC SD minus the rye - Nick, are you referring to
DanAyoon Forum topicLooking for Feedback
- I use a KoMo with stones.I
DanAyoon Forum topicNeed a little Spelt Help
- 90% Denti Zero+ W340 10%
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - cool!
treesparrowon Forum topicDough Calculator Formula - Dan your wondering...
Portuson Forum topicCommunity Bake - 123 SD (Tenth Anniversary) - yes spelt is indeed soft but
treesparrowon Forum topicNeed a little Spelt Help
- Wow! Nice Calculator! VeryMike Wurlitzeron Forum topicDough Calculator Formula
- Great point Dan
nickgon Forum topicLooking for Feedback
- Nick, your crumb doesn’t look
DanAyoon Forum topicLooking for Feedback
- 123 and hydration
DanAyoon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Thanks for your response!
nickgon Forum topicLooking for Feedback
- Thanks, Dan...
Portuson Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Joe, the image of your loaf
DanAyoon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Addictive...
Portuson Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- For less sour
Mini Ovenon Forum topicMaking less sour bread on hot climate - Hmmmm
Mini Ovenon Forum topicNeed a little Spelt Help
- First of all
Mini Ovenon Forum topicWhat is the weight of a cup of 100% hydreation sourdough starter?
- computing weight of starterrinkevichjmon Forum topicWhat is the weight of a cup of 100% hydreation sourdough starter?
- Here is an image showing the
DanAyoon Forum topicNeed a little Spelt Help
- On the short list
MontBaybakeron Blog postA Big Tin Loaf - How did you shape and seal
Mini Ovenon Forum topicLooking for Feedback
- If you have Winco you must be in the northwesttom scotton Forum topicCostco/Sam's Bread Flour
- Yes, I also found spelt to be
albacoreon Forum topicNeed a little Spelt Help - I watched it Michael; it
albacoreon Blog postA Big Tin Loaf
- Thank you!syroson Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- this looks weird
treesparrowon Forum topicNeed a little Spelt Help
- Found the warmth!Teri Billson Forum topicStarter Trouble
- Hi Filippo worth a try
yozzauseon Blog postWe are looking for teachers - Sharon, when it comes to proofing
DanAyoon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- That is a beautysyroson Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- I’m lostsyroson Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Brews
mwilsonon Forum topicThis is not a sourdough starter... - several thingschlebaon Forum topicIncreasing Sourdough Tang
- Oenology
mwilsonon Blog postA Big Tin Loaf
- Another One
nickgon Forum topicLooking for Feedback
- Thanks!
nickgon Forum topicLooking for Feedback
- Great!filipiandradeon Basic pageBread: A Baker's Book of Techniques and Recipes
- I keep an eye open..
not.a.crumb.lefton Blog postWe are looking for teachers - Looks pretty good to me too!
Mini Ovenon Forum topicLooking for Feedback
- Ed Wood's book ...
SourdoughSavanton Forum topicClassic Sourdoughs by Ed & Jean Wood - It depends on the culture,
Debra Winkon Blog postThe Pineapple Juice Solution, Part 2 - Add in a couple of teaspoonsAnonymouson Forum topicSourdough starter
- Dab, please elaborate
DanAyoon Forum topicFavorable temps for Acetic and also Lactic bacteria?