Recent Forum and Blog Comments
- I forgot to add how muchkwbakeron Forum topicyeast water questions
- I should start with a caveat:kwbakeron Forum topicyeast water questions
- What does "better" mean?clazar123on Forum topicApplesauce Bread
- First of allAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- Why is it of course soup? ItRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- WelcomeAnonymouson Forum topicThanks from a lurker
- Amazing variety!
Danni3ll3on Blog postPlaying with Different Bread Shapes - I don't have a mill but if you get a sifterhreikon Blog postNew toy
- You're doing fine!Anonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- I was going to just start aRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Glad you enjoyed it AlanAnonymouson Forum topicThis has zilch to do with baking
- I find that if you leave
albacoreon Forum topicThe 1.8 kilo boule. (First attempt was a catastrophe) - Pineapple JuiceAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- 45°F is pretty warm for a refrigerator
Doc.Doughon Forum topicWhen to score whole wheat loaf - right after shaping? - Sweet! I'll pick up someRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- I use Diax - it's diastatic
albacoreon Blog postMy Oatiferous 50/50
- Noises Off.
alfansoon Forum topicThis has zilch to do with baking - Rice flour might work better
Southbayon Forum topicThe 1.8 kilo boule. (First attempt was a catastrophe) - whoa !!
trailrunneron Forum topicyeast water questions - YW of all kinds is known for its sometimes
dabrownmanon Forum topicyeast water questions - Day 2 of black and wild starter.
dabrownmanon Blog postRed Rice Kamut Spelt Bread
- Find a jarAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- That was a very funny part of the videoAnonymouson Forum topicThis has zilch to do with baking
- Keep it going!grainofstrengthon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Congratulations on a fineJustanoldguyon Blog postNew toy
- My Mom always said to wear clean underwear
dabrownmanon Forum topicThis has zilch to do with baking
- Oh Mon Duex!
dabrownmanon Blog postItalian Olive Bread with Rosemary and Sun Dried Tomatoes
- Hi Robin, when I first
treesparrowon Forum topicAfter less than 24 hours, new levain starter more than doubled - What can I say?
pmccoolon Blog postNew toy - Good question, treesparrow
pmccoolon Blog postNew toy
- Smells like liquid bread. NotRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Hi, I'm new here - my first
treesparrowon Blog postNew toy
- I bet your
dabrownmanon Forum topicReal Jewish Rye Tangzhung / Aoutoyse methods.
- How did it goJeremyCherfason Forum topicZentrofan
- Malt isn't added to whole grain or whole
dabrownmanon Blog postMy Oatiferous 50/50
- I'm really concerned there isn't a 3 prong safety plug on that
dabrownmanon Blog postNew toy
- There were black thingsSourdoughBakeron Forum topicSourdough Starter Blackening
- What a wide variety of breads from the last post.
dabrownmanon Blog postPlaying with Different Bread Shapes
- I googled Mold in Starters
DanAyoon Forum topicSourdough Starter Blackening - Tartine recipe
rjb2018on Forum topicTartine recipe - nice !!
trailrunneron Blog postNew toy
- A photo will be helpfulAnonymouson Forum topicSourdough Starter Blackening
- Thank you, Ian
pmccoolon Blog postNew toy
- Doc, thanks, I put abarryvabeachon Forum topicWhen to score whole wheat loaf - right after shaping?
- Many thanks for your comments
albacoreon Blog postMy Oatiferous 50/50
- Since the crittersAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- Glad you enjoyed it DanniAnonymouson Forum topicThis has zilch to do with baking
- Looks about the same asRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Thanks Ford !I'll definitely
Rempejekon Forum topicHello from the hot Zambezi Valley - Shorter ferments
Mini Ovenon Forum topicReal Jewish Rye Tangzhung / Aoutoyse methods.