Recent Forum and Blog Comments
- Hi Dan,Let me see if I cananthonyv23on Forum topicNancy Silverton Starter Troubleshooting
- Thank you - these are allanthonyv23on Forum topicNancy Silverton Starter Troubleshooting
- Hi Abe,You probably aren'tanthonyv23on Forum topicNancy Silverton Starter Troubleshooting
- WOW, that's a beaut!
DanAyoon Forum topicare my braids too tight? - The Sequel, "Where do the big bubbles go?
DanAyoon Forum topicExperiment to learn under and overproofed dough
- less springbikeprofon Forum topicare my braids too tight?
- Looks like it would be reallyMsrsimpkinon Forum topicBake Sourdough Bread like a Pro with a Free Android App
- These look great.
dabrownmanon Blog postBrioche hambuger bun - It does not work, it may not
pulon Forum topicBake Sourdough Bread like a Pro with a Free Android App - Dark Crust Ciabatta
alfansoon Forum topicIs this fool's crumb...? - Thank you!
Pequodon Blog postFresh Milled Spelt Sourdough - Just take a quick look and isSorinon Forum topicBake Sourdough Bread like a Pro with a Free Android App
- Gee, taking the "fun" out?
Mini Ovenon Forum topicBake Sourdough Bread like a Pro with a Free Android App - so very true, but I hope a trend
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment - Make a gauge, pinch off some dough
Mini Ovenon Forum topicSourdough Rising problems
- Portuguese egg tartJme776on Forum topicChinese Cheesecake?
- Leslie, thank you for sharing
Cedarmountainon Blog postDegree of proof before retarding @ 4 deg C - an experiment - The crumb with bits of potato
Cedarmountainon Blog postKiss My Grits Potato Bread 2.0
- @sadexpunkIt sounds like youRedjacketswampon Forum topicsliding pizza ONTO the peel....
- That's a fine looking
Cedarmountainon Blog postMy daily bread
- A really impressive loaf..
Cedarmountainon Blog postFresh Milled Spelt Sourdough
- What Yeast do you use?Redjacketswampon Forum topicPizza Dough for 14 inch Pizza
- Cool thread, guys. I love the
littlelisaon Forum topicStoring Starter Discard - Just straight onto the oven
littlelisaon Forum topicIs this fool's crumb...?
- Just straight onto the oven
littlelisaon Forum topicIs this fool's crumb...?
- That's an unusually dark
littlelisaon Forum topicIs this fool's crumb...?
- Thank you for that
littlelisaon Forum topicIs this fool's crumb...?
- I make whole wheat and ryeJayon Forum topicStoring Starter Discard
- Good question!Any guidance ongerryp123on Forum topicStoring Starter Discard
- Shaping infosourtrouton Forum topicSourdough Rising problems
- Thanks for the Info
WatertownNewbieon Blog postFresh Milled Spelt Sourdough - @ Redjacketswampsourtrouton Forum topicQuestion about different flour blends in your starter
- Selective breading programRedjacketswampon Forum topicQuestion about different flour blends in your starter
- I did the bulk ferment in my
Pequodon Blog postFresh Milled Spelt Sourdough
- Impressive Result
WatertownNewbieon Blog postFresh Milled Spelt Sourdough
- Why does Ciabatta bake to a pale color.
DanAyoon Forum topicIs this fool's crumb...?
- Thanks! I highly recommend
Pequodon Blog postFresh Milled Spelt Sourdough
- Looks fantastic and
not.a.crumb.lefton Blog postFresh Milled Spelt Sourdough - lovely crumb Danni
leslierufon Blog postHoney Spelt and Oats with Ancient Grains
- ohhhh yum yum yum!
leslierufon Blog postSourdough Donuts
- I haven’t cut one yet
leslierufon Blog postBaguettes - at last a reasonable bake
- Thank you! You are correct
Pequodon Blog postFresh Milled Spelt Sourdough
- Your starter maintenanceAnonymouson Forum topicSourdough Rising problems
- Boy, that's one beautiful loaf
alfansoon Blog postFresh Milled Spelt Sourdough
- Welcome back Ski...
alfansoon Blog postMy daily bread
- Forget the bread
alfansoon Blog postAfter not baking bread for weeks – The Houston Miche
- Recipe called for:225gSandeepmon Forum topicSourdough Rising problems
- shanah tovah !
kendalmon Blog postAfter not baking bread for weeks – The Houston Miche - The recipe would be helpfulAnonymouson Forum topicSourdough Rising problems
- I've always expressed this equation asAnonymouson Forum topicExplanation of Ratio such as 1:2:2