Recent Forum and Blog Comments
- it's the oven of my dreams! ?julie99nlon Forum topicRofco Oven Owner Reviews
- In AZ, 3 hrs bulk would be fine with a less than 10%
dabrownmanon Forum topic50/50 whole wheat with uneaven air pockets? what did I do wrong? - After tripling for bulk and then a really long
dabrownmanon Blog post1-2-3 Double levain -rye SD and AYW
- This makes a ton of sense andPhunkey Pharaohon Forum topicDough practically metled after bulk rise (possibly becuase of hot oven in the kitchen?)
- That's good to know. I'dRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Interesting. The rice
copynumbervarianton Forum topicwet-grinding whole grains in a blender - NIce... and an additionMike Averyon Forum topicSourdough Rye Crackers
- Sounds fine to meAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- This time it wasn't Lucy's fault the shape was so bad
dabrownmanon Blog postWednesday Pizza on the Gas Grill with a Baking Stone
- Impressive!
Bart Tichelmanon Forum topicTwo questions about steam - Nothing makes me hungrier than looking at Pizza Porn!
dabrownmanon Blog postWednesday Pizza on the Gas Grill with a Baking Stone
- I used to eat a whole pie and more all by myself and
dabrownmanon Blog postWednesday Pizza on the Gas Grill with a Baking Stone
- We really liked the YW/SD combo crust. I'm not making
dabrownmanon Blog postWednesday Pizza on the Gas Grill with a Baking Stone
- We hadn't had one for a while either and that just made
dabrownmanon Blog postWednesday Pizza on the Gas Grill with a Baking Stone
- You better get going, Summer is almost over for you.
dabrownmanon Blog postWednesday Pizza on the Gas Grill with a Baking Stone
- Poor Daughter had to be back in surgery at
dabrownmanon Blog postWednesday Pizza on the Gas Grill with a Baking Stone
- looking great as usual
alfansoon Blog postSo over this heat - I don't need to be original in my comment here,
alfansoon Blog postMulti-grain sourdough bread made with home-milled flours August 12, 2018
- a real beauty!
alfansoon Blog post18-hour retarded bulk fermentation
- Well, now Lucy's done it again.
alfansoon Blog postWednesday Pizza on the Gas Grill with a Baking Stone
- Doesn't look like it, Julie
DanAyoon Forum topicRofco Oven Owner Reviews - Thanks, and I'm a little surprised
alfansoon Blog postTritordeum Baguettes
- The quality and breadth of breads that are
alfansoon Blog postChamplain goes to Germany!
- Mrs. B
Yippeeon Blog post20180812 Rus Brot's Bread Lighthouse - Thanks, Pal and Joze!
Yippeeon Blog post20180812 Rus Brot's Bread Lighthouse
- Just curious, do they selljulie99nlon Forum topicRofco Oven Owner Reviews
- Thumbs down
GregH3000on Blog postSourdough Country French English Muffins - Beautiful
Isand66on Blog postSpelt Cherry Pecan SD Bread - kansui
jo_enon Forum topicChinese noodle dough? - blender grinds
jo_enon Forum topicwet-grinding whole grains in a blender
- colored dough
jo_enon Blog postGlorious Beetroot Almond Sourdough Bread (updated)
- colored dough
jo_enon Blog postGlorious Beetroot Almond Sourdough Bread (updated)
- My pennies worthAnonymouson Forum topicJust Need a Quick Pointer on My Starter
- My mouth is wateringAnonymouson Blog postWednesday Pizza on the Gas Grill with a Baking Stone
- To be sureAnonymouson Forum topicDough practically metled after bulk rise (possibly becuase of hot oven in the kitchen?)
- its a hard journey isn’t it.
leslierufon Blog postLocal Raw Honey Wild Yeast Bread - Thank you Lance! My dough
Yuveon Forum topic50/50 whole wheat with uneaven air pockets? what did I do wrong? - Steam curtain
Our Crumbon Forum topicTwo questions about steam - thanks and im glad to help :)
Yuveon Forum topicJust Need a Quick Pointer on My Starter
- You got that right!
trailrunneron Blog postRimacinata “00” - Mamma mia pasta fresca
pulon Blog postRimacinata “00” - Yes to both
Bart Tichelmanon Forum topicTwo questions about steam
- Numbers speak everythingElsie_iuon Blog postWednesday Pizza on the Gas Grill with a Baking Stone
- Thank you!Elsie_iuon Blog postSun-dried Tomato Olive Focaccia + 100% Kamut Sourdough 50% Sprouted
- That sounds so fancyElsie_iuon Blog postGyeran-ppang + 50% Durum Italian Pasta SD 25% Sprouted
- It'd be a dream come trueElsie_iuon Blog postGyeran-ppang + 50% Durum Italian Pasta SD 25% Sprouted
- Please note that it was leavened with yeast waterElsie_iuon Blog postGyeran-ppang + 50% Durum Italian Pasta SD 25% Sprouted
- I enjoy reading your comments as usualElsie_iuon Blog postGyeran-ppang + 50% Durum Italian Pasta SD 25% Sprouted
- Wow - this thread is akwbakeron Forum topicArva Flour - Anyone using this? Need some help/advice/feedback.
- Bart, will the dry steam that
DanAyoon Forum topicTwo questions about steam