Recent Forum and Blog Comments
- Try Chicago Brew Werks.badgetton Blog postMaking Red Rye Malt
- Red rye malt sourcebadgetton Blog postMaking Red Rye Malt
- red tint on starterLisa99on Forum topicRed tint at top of jar of my sour dough starter
- Nice Baking Buck Rodgers! ?
Isand66on Blog postChamplain goes to Germany! - Don't worry when it looks like it goes
dabrownmanon Forum topicAfter less than 24 hours, new levain starter more than doubled - Thank you again...
not.a.crumb.lefton Blog postMy 3rd batch of Joze's version of 50/50 community bake... - Here you go
dabrownmanon Blog post1-2-3 Double levain -rye SD and AYW
- Awesome
Isand66on Blog post1-2-3 Double levain -rye SD and AYW
- Links please?
Isand66on Blog postRimacinata “00”
- Like Stan said in your link and I agree with is that
dabrownmanon Forum topicReal Jewish Rye Tangzhung / Aoutoyse methods.
- Here's my protocolJustanoldguyon Forum topicFresh milled wheat bread not rising well
- Thank you to you all
not.a.crumb.lefton Blog postChamplain goes to Germany!
- Mine smelled like vomit for 2grainofstrengthon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Lovely loaf. Andhreikon Blog postWhole Wheat Sourdough Bread - Take 2
- Elsie used it sometimes
bottlenyon Forum topicHas anyone used Yogurt Whey in their breads? - Me too
dabrownmanon Forum topicHas anyone used Yogurt Whey in their breads?
- Hopefully you are using less amounts by a factor of 10
dabrownmanon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Yeah it wasn't doubled, orRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- AND ...... the more reading Ikwbakeron Forum topicexperiment with Icelandic Rye - recipes for Icelandic Rye?
- Pastrami on rye
The Roadside Pie Kingon Forum topicReal Jewish Rye Tangzhung / Aoutoyse methods. - BBGAbikeprofon Forum topicDough Mixers
- Are you doing water kefir
Danni3ll3on Forum topicHas anyone used Yogurt Whey in their breads? - The more reading I do - Ikwbakeron Forum topicexperiment with Icelandic Rye - recipes for Icelandic Rye?
- Ah - this is thread I shouldkwbakeron Forum topicVolcano Bread
- nope
trailrunneron Forum topicyeast water questions - in agreement
kendalmon Forum topicBulk Fermentation Bubbles - Watch the dough, not the clock
TopBunon Forum topicWatch The Dough!!! - yes if I pay attention LOL !
trailrunneron Blog post1-2-3 Double levain -rye SD and AYW
- it's so easy...
trailrunneron Blog postRimacinata “00”
- I have used it lots of times
trailrunneron Forum topicHas anyone used Yogurt Whey in their breads?
- More calculations
albacoreon Forum topicTwo questions about steam - We just changed to a newpropagandaon Forum topicBiscuit and Scone Flour
- Bart, I could gather some Thermal Data charts
DanAyoon Forum topicTwo questions about steam - Nobody?propagandaon Forum topicDough Mixers
- Skin is too thick?jmooreon Forum topicBulk Fermentation Bubbles
- Lynn, I have been baking withbarryvabeachon Forum topicFresh milled wheat bread not rising well
- Thanks Blue
DanAyoon Forum topicBulk Fermentation Bubbles
- Your approach of repeated
Bigblueon Forum topicBulk Fermentation Bubbles - That image was taken at the
DanAyoon Forum topicBulk Fermentation Bubbles
- Maybe try a yeasted dough
kendalmon Forum topicBulk Fermentation Bubbles
- Mini, I heard you mention
DanAyoon Forum topicBulk Fermentation Bubbles
- I haven’t fed my YW with flour, but...
DanAyoon Forum topicyeast water questions
- bubblesjmooreon Forum topicBulk Fermentation Bubbles
- Great bake~!
Isand66on Blog post1-2-3 Double levain -rye SD and AYW
- Magnifico!
Isand66on Blog postRimacinata “00”
- Not much
Bart Tichelmanon Forum topicTwo questions about steam - Awesome Pizza!
Isand66on Blog postWednesday Pizza on the Gas Grill with a Baking Stone
- Wow!
Isand66on Blog postGyeran-ppang + 50% Durum Italian Pasta SD 25% Sprouted
- What a beauty!
Isand66on Blog post20180812 Rus Brot's Bread Lighthouse
- noted. I think I'll switch tokwbakeron Forum topicyeast water questions