Recent Forum and Blog Comments
- Thank you and
not.a.crumb.lefton Blog postChamplain experiment - Learning is a bit like growing...
not.a.crumb.lefton Blog postChamplain experiment
- We feel the heat in Suffolk too....
not.a.crumb.lefton Blog postA Trio of High Extraction Loaves
- I love the wayAnonymouson Blog postAbe inspired mid week bake
- It's my personal belief
Mini Ovenon Forum topicConfused about Dough Development - Stressfulemmsfon Forum topicInstant Yeast Ratios
- I love that image, willJayon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- I'll definitely give that aJayon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- The first loaf wasJayon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- I haven't uploaded theJayon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Instant yeast is a lot lighter
Mini Ovenon Forum topicInstant Yeast Ratios
- The noodles were truly quite tasty:)Elsie_iuon Blog postBold Flavour Attacks ×2
- Thanks Barry!The longer theMattyShapson Forum topicSlowing down the entire process
- Wll don't read early years of my blog.
dabrownmanon Blog postBold Flavour Attacks ×2 - Phil is one of the greatest bread bakers and bloggers on this
dabrownmanon Forum topicCan the crumb be significantly more open?
- I'm using PH meter
sonorvinhon Forum topicStarter Ph remained at 5.6-5.8 after matured - that was a test...
texasbakerdadon Forum topicsecond 100% whole wheat sourdough loaf - beautiful bread, texasbakerdad :-)
franbakeron Forum topicsecond 100% whole wheat sourdough loaf - Thanks Malio!
texasbakerdadon Forum topicCan the crumb be significantly more open?
- Very nice bake and with all
pulon Blog postBold Flavour Attacks ×2 - 100% whole wheat is HARD
texasbakerdadon Forum topicsecond 100% whole wheat sourdough loaf
- Another question
Ramiroon Forum topicHelp with Argentine flour: wet doughs - This has to be really moistElsie_iuon Blog postRye Guinness Greek Yogurt Onion Bread
- I feel your painElsie_iuon Blog postChamplain experiment
- Check this
Malioon Forum topicCan the crumb be significantly more open? - You got a DOUBLE ear!
leslierufon Blog postA Trio of High Extraction Loaves - Does this mean we'll be seeing more of your postElsie_iuon Blog postAbe inspired mid week bake
- Kat, I think you have cracked it!
leslierufon Blog postChamplain experiment
- you know I am not sure about that!
leslierufon Forum topicShaping highly extensible dough
- lovely bake Ru!
leslierufon Blog postAbe inspired mid week bake
- I'm glad you like my madnessElsie_iuon Blog postBold Flavour Attacks ×2
- Leslie, did it stretch and
DanAyoon Forum topicShaping highly extensible dough - My only experience with high hydration dough
leslierufon Forum topicShaping highly extensible dough
- In Trevor’s ebook here is a whole section
leslierufon Forum topicCan the crumb be significantly more open?
- the scale makes life so much easier
franbakeron Forum topicNeed breadnerd friends!
- this is a neat book
franbakeron Forum topicClassic Sourdoughs by Ed & Jean Wood
- Fran, I can’t imagine you’ll
DanAyoon Forum topicShaping highly extensible dough
- It's delicious!
cfraenkelon Forum topicGorgonzola Rolls - Scoreemmsfon Forum topicFirst Sourdough Attempt Post Mortem
- I read it, but sorry, can'tbarryvabeachon Forum topicClassic Sourdoughs by Ed & Jean Wood
- Dan, you don't know what a relief it is for me,
franbakeron Forum topicShaping highly extensible dough
- Bread going staleDoughtyon Blog postA Trio of High Extraction Loaves
- this looks great!
franbakeron Forum topic100% whole wheat freshly milled... sandwich loaf
- I think I will try a bit of diastatic malt
franbakeron Forum topicsecond 100% whole wheat sourdough loaf
- My loaf is not at all sour (we don't like sour!)
leslierufon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- thank you!
franbakeron Forum topicsecond 100% whole wheat sourdough loaf
- yes, I'm much rather have the surgery after the doc's vacation
franbakeron Forum topicsecond 100% whole wheat sourdough loaf
- "The pale crust color is
texasbakerdadon Forum topicsecond 100% whole wheat sourdough loaf
- Looks very good. Nice crumbRigoJancsion Forum topic100% whole wheat freshly milled... sandwich loaf
- Ru this is a beautiful loaf...
not.a.crumb.lefton Blog postAbe inspired mid week bake