Recent Forum and Blog Comments
- Fingers crossed!
Lazy Loaferon Blog postBlackberry Yeast Water bread - Use a familiar recipe
Mini Ovenon Forum topicWhy don't we (normally) include salt when making a starter? - <Blush>
dmsnyderon Blog postJuly 2018 baking, to date, aka waste not - Lovely lovely bake Wendy!
leslierufon Blog postBlackberry Yeast Water bread - That activity isn’t yeast or lab but other
Danni3ll3on Forum topicOveractive sourdough starter - I think it’s more than just timing!
Danni3ll3on Blog postBlackberry Yeast Water bread
- Timing
Lazy Loaferon Blog postBlackberry Yeast Water bread
- Great idea!
Danni3ll3on Forum topicBreadcrumbs
- That’s beautiful!
Danni3ll3on Blog postBlackberry Yeast Water bread
- You are an InspirationVishnuton Blog postJuly 2018 baking, to date, aka waste not
- Yeast water inspiration!
Lazy Loaferon Forum topicyeast water questions
- Thanks Dab, i have a few
yozzauseon Blog postBack in Aus - I cannot help but laugh on
pulon Blog postBack in Aus - It certainly made good toast,
yozzauseon Blog post50% Pitted Prunes Fruit Loaf
- Now that is a lovely looking loafAnonymouson Blog post50% Pitted Prunes Fruit Loaf
- Good point!Anonymouson Forum topicWhy don't we (normally) include salt when making a starter?
- Don't forget to make the
yozzauseon Forum topicWhy don't we (normally) include salt when making a starter?
- Quality control addressedPeteSon Forum topicA better Lame?
- It is the only way to get sushi grade and have a much less
dabrownmanon Blog postOK we missed International Sushi Day on June 18th - Thank you so much DerekAnonymouson Forum topicWhy don't we (normally) include salt when making a starter?
- Yep this will be a really interesting bake and
not.a.crumb.lefton Blog post50% Wholewheat Community Bake - Joze's version - Over 50 years I wouldoldskoolbakeron Forum topicHi from the Newbie
- Je vais traduire
kendalmon Forum topicIt's a Baguette Thang..... - It's not too quick. YW is also a slow ferment like SD
dabrownmanon Forum topicyeast water questions
- Just in any supermarketElsie_iuon Blog postTake 2 for 50/50 Whole Grain 25 Percent Sprouted Sourdough
- I'm curious about this askwbakeron Forum topicyeast water questions
- Mixingitsmenon Blog postAnis Bouabsa's baguettes
- I was wondering about that,
DanAyoon Forum topicyeast water questions - Je ne peux pas comprendre le français
Mister Bennyon Forum topicIt's a Baguette Thang..... - Now that is some Welcome home bread for sure!
dabrownmanon Blog postBack in Aus
- @ kwbaer YW can have explosive spring as you found out
dabrownmanon Forum topicyeast water questions
- Hi Abe i decided to consult
yozzauseon Forum topicWhy don't we (normally) include salt when making a starter?
- Like this?
dabrownmanon Forum topicTips for my first rye bread?
- I have a Nesco too.
dabrownmanon Forum topicfood dehydrator advice solicited
- I need to get her registered as an official
dabrownmanon Blog postTake 2 for 50/50 Whole Grain 25 Percent Sprouted Sourdough
- Wow that is fabulous!
dabrownmanon Blog postTake 2 for 50/50 Whole Grain 25 Percent Sprouted Sourdough
- Because you said it's easy...Elsie_iuon Blog postTake 2 for 50/50 Whole Grain 25 Percent Sprouted Sourdough
- Greeting from South Louisiana
DanAyoon Forum topicHi from Edinburgh
- Nesco American Harvest
BethJon Forum topicfood dehydrator advice solicited - Welcome TomAnonymouson Forum topicHi from Edinburgh
- Lucy is a lovely apprentice....
not.a.crumb.lefton Blog postSquare scoring experiment....
- Thank you Hester,
not.a.crumb.lefton Blog postSquare scoring experiment....
- Have a great trip...
not.a.crumb.lefton Blog postSquare scoring experiment....
- Looking good !
kendalmon Forum topicIt's a Baguette Thang.....
- I expect that the oven
jbovenbreadon Forum topicbaking bread in pizza oven - question about regulating stone heat - yeah my recipe is tang zhonggiraffezon Forum topicI can't seem to get it soft
- Great tip thanks. I thinkgiraffezon Forum topicI can't seem to get it soft
- Secondedzhitomiron Forum topicTips for my first rye bread?
- Keep it but not for 100% whole grainzhitomiron Forum topicWas Flour Water Salt Yeast a sensible purchase to learn about 100% WW?
- hi, i am from PartsBBQ. Yes IPeterJohnsonon Forum topicLooking for an Italian pandoro mold