Recent Forum and Blog Comments
- Smells like liquid bread. NotRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Hi, I'm new here - my first
treesparrowon Blog postNew toy - I bet your
dabrownmanon Forum topicReal Jewish Rye Tangzhung / Aoutoyse methods. - How did it goJeremyCherfason Forum topicZentrofan
- Malt isn't added to whole grain or whole
dabrownmanon Blog postMy Oatiferous 50/50
- I'm really concerned there isn't a 3 prong safety plug on that
dabrownmanon Blog postNew toy
- There were black thingsSourdoughBakeron Forum topicSourdough Starter Blackening
- What a wide variety of breads from the last post.
dabrownmanon Blog postPlaying with Different Bread Shapes
- I googled Mold in Starters
DanAyoon Forum topicSourdough Starter Blackening - Tartine recipe
rjb2018on Forum topicTartine recipe - nice !!
trailrunneron Blog postNew toy - A photo will be helpfulAnonymouson Forum topicSourdough Starter Blackening
- Thank you, Ian
pmccoolon Blog postNew toy - Doc, thanks, I put abarryvabeachon Forum topicWhen to score whole wheat loaf - right after shaping?
- Many thanks for your comments
albacoreon Blog postMy Oatiferous 50/50 - Since the crittersAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- Glad you enjoyed it DanniAnonymouson Forum topicThis has zilch to do with baking
- Looks about the same asRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Thanks Ford !I'll definitely
Rempejekon Forum topicHello from the hot Zambezi Valley - Shorter ferments
Mini Ovenon Forum topicReal Jewish Rye Tangzhung / Aoutoyse methods. - Great crumb and crust were
pulon Forum topiccast iron versus stone thoughts - I enjoyed the loaf
The Roadside Pie Kingon Forum topicReal Jewish Rye Tangzhung / Aoutoyse methods. - Loved it!
Danni3ll3on Forum topicThis has zilch to do with baking - You are dealing with exponentail growth
Doc.Doughon Forum topicWhen to score whole wheat loaf - right after shaping? - Congrats
Isand66on Blog postNew toy - Thank you Hester
Isand66on Blog postRed Rice Kamut Spelt Bread
- Thanks Elsie
Isand66on Blog postRed Rice Kamut Spelt Bread
- Great ideas
Isand66on Blog postRed Rice Kamut Spelt Bread
- Thanks DA and Lucy
Isand66on Blog postRed Rice Kamut Spelt Bread
- Thank you!
Isand66on Blog postRed Rice Kamut Spelt Bread
- Indeed, your results using YW
pulon Blog post1-2-3 Double levain -rye SD and AYW
- I got a short notice to
pulon Blog postPizza
- For once I have to disagreeElsie_iuon Blog postItalian Olive Bread with Rosemary and Sun Dried Tomatoes
- It's got the 3 B's
dabrownmanon Blog postMy Oatiferous 50/50
- Red rice is a nostalgic food to meElsie_iuon Blog postRed Rice Kamut Spelt Bread
- Maybe, Dan, but if it was
Solanoon Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding) - Several of the larger foodtgraysonon Forum topicPossibly looking for the unicorn of mixers
- Doc, thanks for the help.barryvabeachon Forum topicWhen to score whole wheat loaf - right after shaping?
- Good experiment
DanAyoon Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding)
- look wonderful to me
trailrunneron Blog postMy Oatiferous 50/50
- glad to help
trailrunneron Blog post1-2-3 Double levain -rye SD and AYW
- Great information together. I
pulon Blog post1-2-3 Double levain -rye SD and AYW
- Yes, too many years ago to remember
copynumbervarianton Forum topicwhat did the kamut host? - Have you ever made a sourdough starter?Anonymouson Forum topicwhat did the kamut host?
- Ohhh, garlic too!
Danni3ll3on Blog postItalian Olive Bread with Rosemary and Sun Dried Tomatoes
- It's not a good smell. It's
copynumbervarianton Forum topicwhat did the kamut host?
- It's famous! Walmart has it for $2.18 and Amazon
dabrownmanon Forum topicReal Jewish Rye Tangzhung / Aoutoyse methods.
- Pastrami on that rye of yours has to be killer!
dabrownmanon Forum topicReal Jewish Rye Tangzhung / Aoutoyse methods.
- How does it smell?kwbakeron Forum topicwhat did the kamut host?
- This is caused by 1, 2 or all 3 of the same things
dabrownmanon Forum topicDough Spreading Out After Proofing