Recent Forum and Blog Comments
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Tink'sWingson Forum topicChinese Cheesecake? - Amazing experiment and
not.a.crumb.lefton Blog postDegree of proof before retarding @ 4 deg C - an experiment - Clarifying bakers math and levain
TopBunon Forum topicTips on good starter grains (or anything else) for a new miller? - Try a different knife?old bakeron Forum topicBread too difficult to cut
- I'm finding the key for my
Bigblueon Forum topicRed Fife and Rye. 100% whole grain, 95% hydration. Toasted sunflower and pumpkin seed. - Julie, thank you for sharing your thoughts
not.a.crumb.lefton Blog postThoughts on use of bannetons and bread shape
- Thank you and
not.a.crumb.lefton Blog postThoughts on use of bannetons and bread shape
- My absolute favorite arejulie99nlon Blog postThoughts on use of bannetons and bread shape
- Temperature in kitchen
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment - Great graph Dan
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- lol, shall I send you some?
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- the crumb was great -
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- funny isn’t it - for me it was
leslierufon Blog postBaguettes - at last a reasonable bake
- looks good!
Ru007on Blog postKiss My Grits Potato Bread 2.0 - No, No we don't need
not.a.crumb.lefton Blog postSourdough Donuts
- WoW Dan....
not.a.crumb.lefton Blog postDegree of proof before retarding @ 4 deg C - an experiment
- spot on!
leslierufon Blog postBaguettes - at last a reasonable bake
- I occasionally make coddled
gary.turneron Forum topicusing whey in bread dough? - Some solid advice....
not.a.crumb.lefton Forum topicBread rising too much in fridge
- Confused by baker's %
severoonon Forum topicTips on good starter grains (or anything else) for a new miller? - Sweet cupcakesoak26on Forum topicChinese Cheesecake?
- temps
gary.turneron Forum topicBread too difficult to cut
- Amazing experiment!
Solanoon Blog postDegree of proof before retarding @ 4 deg C - an experiment - Beautiful breads, Abel!
dmsnyderon Forum topicWheat & Rye. Always a good combination. - hl6johns6on Forum topicHobart HL6 on ebay
- Thank you!
Isand66on Blog postKiss My Grits Potato Bread 2.0 - Thank you Danni
Isand66on Blog postKiss My Grits Potato Bread 2.0
- Trial and error for sure
TopBunon Forum topicTips on good starter grains (or anything else) for a new miller?
- Love these blond beauties!nmygardenon Blog postKiss My Grits Potato Bread 2.0
- is it big enough?
eddierukoon Forum topicBread rising too much in fridge - This might be connected to your other postAnonymouson Forum topicBread too difficult to cut
- How cold is your fridge?Anonymouson Forum topicBread rising too much in fridge
- I'm even later to this thread
littlelisaon Forum topicusing whey in bread dough? - oh yeah...and clotted cream
BreadBabieson Blog postA Love Story - Thanks Abe!
Ru007on Blog postSeeded SD v4
- Thanks Abe!
Ru007on Blog postSeeded SD v4
- amazing unexpected success!!
littlelisaon Forum topicSourdough flour question
- Thanks Solano, maybe one day
pulon Blog postHome milled (blended) flour - Thanks Danni, it is really
pulon Blog postHome milled (blended) flour
- Let me rephrase itElsie_iuon Blog postJewish Sour Rye: an update
- Sweet! I got my next timeRobin Dobbieon Forum topicI made a time-lapse of my starters
- Thanks!
dablueson Forum topicHydration For 724 grams of Bread Flour - I finally got it.
DanAyoon Forum topicI made a time-lapse of my starters - That I'm involved is reasonRobin Dobbieon Forum topicI made a time-lapse of my starters
- Robin, if you feed your
DanAyoon Forum topicI made a time-lapse of my starters
- (No subject)Robin Dobbieon Forum topicI made a time-lapse of my starters
- Sounds delicious!
Danni3ll3on Blog postKiss My Grits Potato Bread 2.0 - I’ll have to try the embed
DanAyoon Forum topicI made a time-lapse of my starters
- I would love a proofer
Danni3ll3on Blog postA Love Story
- Brava! or maybe Brave-ahh?
alfansoon Blog postBaguettes - at last a reasonable bake