Recent Forum and Blog Comments
- 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 - Nice crumb!!!
Danni3ll3on Blog postDegree of proof before retarding @ 4 deg C - an experiment
- Great job!
Danni3ll3on Blog postBaguettes - at last a reasonable bake
- Oh yum!
Danni3ll3on Blog postSourdough Donuts
- Bread Shape - Loaf Panpapasmurf2525on Blog postThoughts on use of bannetons and bread shape
- Darker Crustpapasmurf2525on Blog postTrying a darker crust
- Recipe for Baked Sourdough Donutspapasmurf2525on Blog postSourdough Donuts
- Keep at it, as Top Bun says,barryvabeachon Forum topicTips on good starter grains (or anything else) for a new miller?
- I never do a float testAnonymouson Forum topicI made a time-lapse of my starters
- The pair are about a monthRobin Dobbieon Forum topicI made a time-lapse of my starters
- Seemed it started to recede aRobin Dobbieon Forum topicI made a time-lapse of my starters
- Robin, tell us about your
DanAyoon Forum topicI made a time-lapse of my starters
- I'm reluctant because it'sRobin Dobbieon Forum topicI made a time-lapse of my starters
- Two thoughts come to mind.
DanAyoon Forum topicSourdough Rise/Oven Spring
- Lead photo has been added - all baked
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- Got the gears turning…
severoonon Forum topicTips on good starter grains (or anything else) for a new miller?