Recent Forum and Blog Comments
- Thanks for your reply!Satyr79xon Forum topicSourdough starter fermenting too fast
- Excellent. Thanks.I am alsoSatyr79xon Forum topicSourdough starter fermenting too fast
- If I had your Pizza attachment I would have
dabrownmanon Blog postWhat a Bread and Food Week That Was - Much of the food we like is what we grew up loving..
dabrownmanon Blog postWhat a Bread and Food Week That Was
- Leslie, have you found that
DanAyoon Forum topicA Community Bake & Italian Beer - For your first 100% (no yeast
DanAyoon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Your food has to be as creative as your bread!
dabrownmanon Blog postWhat a Bread and Food Week That Was
- Those are all some of my favorites! Living in SA
dabrownmanon Blog postWhat a Bread and Food Week That Was
- Practice, practice, practiceAnonymouson Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Thank you LeslieAnonymouson Forum topicA Community Bake & Italian Beer
- Phil (PiPs)n and zolablue too
dabrownmanon Forum topicWe are on the cusp of a TFL event
- Shaping tips?
texasbakerdadon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - I am so far behind the times I don't even know
dabrownmanon Blog postSeeded SD v3
- Updated! from the 'taster' postAnonymouson Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- What a beauty! Abe - lovely crumb
leslierufon Forum topicA Community Bake & Italian Beer - Thank you DabrownmanAnonymouson Forum topicA Community Bake & Italian Beer
- Acid actually effects the LAB more than the yeast
dabrownmanon Forum topicusing whey in bread dough?
- I am understanding this more and more
DanAyoon Forum topicReproduction Rates of LAB to Yeast (Revisit Please)
- brownman - funniest TFLer
kendalmon Blog postAh merde (can i say that ?) - Welcome. did you autolyse all the flours
dabrownmanon Forum topicEinkorn Rye Sesame Sourdough
- Einkorn at 72%
kendalmon Forum topicEinkorn Rye Sesame Sourdough
- Lucy wants to tear them open,
dabrownmanon Blog postAh merde (can i say that ?)
- Malt is also whole grain so the whole grain
dabrownmanon Forum topicA Community Bake & Italian Beer
- Thank you DanAnonymouson Forum topicA Community Bake & Italian Beer
- Abe, the crumb and also the
DanAyoon Forum topicA Community Bake & Italian Beer
- This Ganzel and Debra Wink science,
dabrownmanon Forum topicReproduction Rates of LAB to Yeast (Revisit Please)
- Case in point
kendalmon Blog postAh merde (can i say that ?)
- Lol - I am like a broken record on that
kendalmon Forum topicThe batch that makes it worth all the reading time
- I would say that slap and folds are
not.a.crumb.lefton Forum topicA Community Bake & Italian Beer - I think the tasty stuffAnonymouson Forum topicA Community Bake & Italian Beer
- Thank you!monkeyfish68on Forum topicItalian Peasant Bread or Fast Focaccia
- Do slap and folds effect the crumb?Anonymouson Forum topicA Community Bake & Italian Beer
- 100g loaf, Outstanding test idea!
DanAyoon Forum topicThe batch that makes it worth all the reading time
- You've did it again and....
not.a.crumb.lefton Blog postSeeded SD v3
- Better late than neverAnonymouson Blog postReal barm bread
- Lovely, lacy crumb
not.a.crumb.lefton Forum topicA Community Bake & Italian Beer
- Made barm bread
Lazy Loaferon Forum topicA Community Bake & Italian Beer - LAB do not contain lactic or acetic acid.
dabrownmanon Forum topicReproduction Rates of LAB to Yeast (Revisit Please)
- Your hubby makes homemade beer!?Anonymouson Forum topicA Community Bake & Italian Beer
- Beer bread
Lazy Loaferon Forum topicA Community Bake & Italian Beer
- Couldn't be happier WendyAnonymouson Forum topicA Community Bake & Italian Beer
- A treat for the eyes.
PalwithnoovenPon Blog postSeeded SD v3 - Thank you RuAnonymouson Forum topicA Community Bake & Italian Beer
- Great question
kendalmon Forum topicToo much sugar starves yeast (junior high sci project to find out)
- More interesting beer facts
Lazy Loaferon Forum topicA Community Bake & Italian Beer
- Banneton too longPugloveron Forum topicBanneton too long for Dutch oven
- That is the one
dabrownmanon Forum topicReproduction Rates of LAB to Yeast (Revisit Please)
- That's a great looking loaf Abe!!
Ru007on Forum topicA Community Bake & Italian Beer - Crumb shot now attachedAnonymouson Forum topicA Community Bake & Italian Beer
- Only some LAB produce prodigious amounts of CO2 and
dabrownmanon Forum topicReproduction Rates of LAB to Yeast (Revisit Please)