Recent Forum and Blog Comments
- As a pre-ferment user withColin2on Forum topicI need some help. How much yeast for a poolish?
- For the record, roggen is thesemolina_manon Forum topicRoggen flour - rye flour
- Everyone accept this as a personal commentAnonymouson Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Beautiful loaves!
PalwithnoovenPon Blog post9 Grain Harvest Sourdough or 1-2-3 with Lots of Grains - Do you use a stand?JeremyCherfason Forum topicRofco Oven Owner Reviews
- Southbay, let us know the
DanAyoon Forum topicCommunity Bake - 123 SD (Tenth Anniversary) - Hi Gwen. High extraction
DanAyoon Forum topicTartan High-extraction wheat flour
- Kamut, and spelt - my anniversary bake
leslierufon Forum topicCommunity Bake - 123 SD (Tenth Anniversary) - I'm going to try this one;DoughKnobon Forum topicWhole Grain. Red Fife. Rye.
- Thanks for that, I wasDoughKnobon Blog postPumpkin Sourdough Rye - for BBD #62
- And happy Thanksgiving to all our Canadian friends.DesigningWomanon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- I am in aweDesigningWomanon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Try leaving dough out all evening...
Southbayon Blog postOverproved nightmare! - Not sure
Lazy Loaferon Forum topicCommunity Bake - 123 SD (Tenth Anniversary) - Dan, you are my new hero
Southbayon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Last-minute requests
Southbayon Forum topicUsing levain for all yeasted efforts?
- What brand/variety of flour?
Doc.Doughon Forum topicCommunity Bake - 123 SD (Tenth Anniversary) - It will work just fine!
Southbayon Forum topicExtreme Autolyse
- the bar is very high indeed!
leslierufon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Levain is a 1:6:6 ratio
Mini Ovenon Blog postPumpkin Sourdough Rye - for BBD #62 - Just wanted to chime in tobarryvabeachon Forum topicGot the Mill and the Book... BUT WHICH GRAINS DO I USE?
- Additional waterkczyrkon Forum topicHelp troubleshoot bagels -giant ugly blisters
- No worries at all John!
dabrownmanon Forum topicPossible to Make Batard Out of Baguette Dough? - I’m going to make a few reiterations before Oktoberfest! Thank
Bred Maverickon Forum topicBauernbrot recipe - Happy Thanksgiving to our great Canadian bakers
dabrownmanon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Hmm...would smoked salmon do the trick? :)Elsie_iuon Blog postBlack Peppercorn Peanut Cranberry 50% Sprouted Kamut SD
- Happy Thanksgiving to all the Canadians!syroson Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Bauernbrot
hanseataon Forum topicBauernbrot recipe - The bar is getting set very high!syroson Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- I used to use KA bread flourJustanoldguyon Forum topicGot the Mill and the Book... BUT WHICH GRAINS DO I USE?
- Wendy, I know Flo would be
DanAyoon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- I have no experience
DanAyoon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- While I can put together a poolish recipeAnonymouson Forum topicI need some help. How much yeast for a poolish?
- Thanks, Abe
DanAyoon Forum topicI need some help. How much yeast for a poolish?
- To me it looks like one feed every 24 hoursAnonymouson Forum topicSourdough bread fail
- I'm just experimenting withphilon Forum topicSourdough bread fail
- The crumb shot
Lazy Loaferon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Two of the loaves are going
Danni3ll3on Forum topicCommunity Bake - 123 SD (Tenth Anniversary) - Oh wow!
Lazy Loaferon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- What do you mean by a recipe for...Anonymouson Forum topicSourdough bread fail
- GF 123 bread
Lazy Loaferon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Awesome as always Danni!
Lazy Loaferon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Also, I was wondering, I havephilon Forum topicSourdough bread fail
- Maths time :)Anonymouson Forum topicI need some help. How much yeast for a poolish?
- Thank you for that link, I'lldaisyloveron Forum topicHydration and levain
- Thanks a for the words. When
Kimmer2on Forum topicGot the Mill and the Book... BUT WHICH GRAINS DO I USE? - It had never even occurred to
Kimmer2on Forum topicGot the Mill and the Book... BUT WHICH GRAINS DO I USE?
- All rye levain, 18% fermented
Bigblueon Forum topicWhole Grain. Red Fife. Rye. - hellogarybcookinon Forum topicHello from Texas!
- Sieve Mesh Size?
albacoreon Forum topicGot the Mill and the Book... BUT WHICH GRAINS DO I USE?