Recent Forum and Blog Comments
- Wow Joze!
leslierufon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - look forward to a crumb shot of next bake Dan!
leslierufon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Krustyone please tell us about your process.
leslierufon Forum topic123 Sourdough No Knead - Do Nothing Bread
- Hi leslie,The stretch andkrustyoneon Forum topic123 Sourdough No Knead - Do Nothing Bread
- Try this naan recipe.
RecipeSavantson Forum topicHow to improve upon this Naan recipe - Thanks DanAyo!
joc1954on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - Convection mode of ovenElsie_iuon Forum topicHelp me learn from my first high hydration whole wheat experiment
- Your bread looks beautiful!
texasbakerdadon Blog postTartine style bread - slightly amended recipe - Thanks again for the help.I
texasbakerdadon Forum topicHelp me learn from my first high hydration whole wheat experiment
- I understand your approach of minimizing ingredients usedElsie_iuon Forum topicHelp me learn from my first high hydration whole wheat experiment
- Dan's first 50/50
DanAyoon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - Nice bread as alwaysElsie_iuon Blog postJuly 2018 baking, to date, aka waste not
- "Are you against adding
texasbakerdadon Forum topicHelp me learn from my first high hydration whole wheat experiment
- Wow this looks tempting!Elsie_iuon Blog postSourdough Brioche Mango Lava Tart
- Do you have an instant read thermometer?Elsie_iuon Forum topicHelp me learn from my first high hydration whole wheat experiment
- Adzuki beans are used in many Asian cuisinesElsie_iuon Blog postSpotlight On…Alternate Flour: Einkorn, Buckwheat & Rice
- Thanks for the great feedback
texasbakerdadon Forum topicHelp me learn from my first high hydration whole wheat experiment
- Kat, version 2 has a perfect crumb
DanAyoon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Boy, Joc! That sure is pretty
DanAyoon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- I'm baking with sourdoughElsie_iuon Forum topicHelp me learn from my first high hydration whole wheat experiment
- Sorry, while I mostly bakebarryvabeachon Forum topicHelp me learn from my first high hydration whole wheat experiment
- There is some discussionbarryvabeachon Forum topicMiele oven with steam injection
- Would love to get that even crumb!GrinChaseron Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Gorgeous!GrinChaseron Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Interesting. Thanks for that.
Bigblueon Forum topicClassroom Session #2 - Try it!clazar123on Forum topicIs an autolyse always a good thing?
- With sourdough levain your
joc1954on Blog post50% whole-grain spelt bread
- My version of the Fifty-fifty WW Sourdough
joc1954on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Hi Krustyone
leslierufon Forum topic123 Sourdough No Knead - Do Nothing Bread
- A few suggestions
trailrunneron Forum topicFruit yeast water..help please - Hey Krusty, whenever possible
DanAyoon Forum topic123 Sourdough No Knead - Do Nothing Bread
- Thanks Danny I will takekrustyoneon Forum topic123 Sourdough No Knead - Do Nothing Bread
- 50/50 Maurizio -ver.2 and scroll...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - Tom thank you very much forEmpire's Chef Chrison Forum topicactive starters and feeding ratios
- Thank you very much! I'mEmpire's Chef Chrison Forum topicactive starters and feeding ratios
- Help neededkrustyoneon Forum topic123 Sourdough No Knead - Do Nothing Bread
- Dab, under what circumstances
Bigblueon Forum topicbasic 100% whole wheat sourdough learner formula needed
- Starter backup strategies
Our Crumbon Forum topicactive starters and feeding ratios - Everything looks amazing!
PalwithnoovenPon Blog postSpotlight On…Alternate Flour: Einkorn, Buckwheat & Rice - Starter "strength"?
Our Crumbon Forum topicactive starters and feeding ratios
- Where I been?
Felilaon Forum topicExperiment with altus - Thank you JoseSadiyeon Blog post50% whole-grain spelt bread
- things are moving along!
franbakeron Forum topicbasic 100% whole wheat sourdough learner formula needed - Get the blade 30 degrees off the horizontal plane if the
dabrownmanon Forum topicHow to get double ears with a single cut - I think what I would do and what you would do
dabrownmanon Forum topicbasic 100% whole wheat sourdough learner formula needed
- Good question Sadiye!
joc1954on Blog post50% whole-grain spelt bread
- I can feed my 70% hydration rye starterAnonymouson Forum topicA couple of questions from a beginner
- Not sure
Filomaticon Forum topicA couple of questions from a beginner - Thanks Kat!
joc1954on Blog postTartine style bread - slightly amended recipe
- I see a couple of CC possibilities where the
dabrownmanon Blog postTartine style bread - slightly amended recipe