Recent Forum and Blog Comments
- You definitely need something
Edo Breadon Forum topicBest baking vessels - Thanks for this and the otherrussellon Forum topicBest baking vessels
- Thank you Leslie!I was too
joc1954on Blog post50% whole-grain spelt bread - Thank you Joze, that is apitchouneon Blog postFrench style home milled flour
- I have been waiting for the photos!!
leslierufon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - I think the best thing to
Edo Breadon Forum topicBest baking vessels
- Yes, barley bread isBetterBouleson Forum topicthe Tassajara Bread Book
- Thanks, Tom, for giving EEBetterBouleson Forum topicthe Tassajara Bread Book
- Done That!
jonhongon Forum topicShould I? Tangzhang... - Tibetan Barley Bread c.1970sBetterBouleson Forum topicthe Tassajara Bread Book
- I have only been milling my own grains
leslierufon Forum topicClassroom Session #2
- lovely crumb Joze
leslierufon Blog post50% whole-grain spelt bread
- Under proofed
Solanoon Forum topicThe batch that makes it worth all the reading time - I'd still go with 40g of flour
Mini Ovenon Forum topicShould I? Tangzhang... - That is the bread that so many strive for. The crust
dabrownmanon Forum topicThe batch that makes it worth all the reading time - Sorry for the awkward
Bigblueon Forum topicClassroom Session #2 - For me, it’s Graniteware
DanAyoon Forum topicBest baking vessels - You nailed it...
DanAyoon Forum topicThe batch that makes it worth all the reading time
- Giving Ed Brown his due
Our Crumbon Forum topicthe Tassajara Bread Book - Well done Leslie!!
Ru007on Forum topictoday I am baking with my friends from TFL ? - Lovely!!
Ru007on Forum topicThe batch that makes it worth all the reading time
- Looking good!
not.a.crumb.lefton Forum topicThe batch that makes it worth all the reading time - Very nice indeedAnonymouson Forum topicThe batch that makes it worth all the reading time
- GreatFordon Forum topicThe batch that makes it worth all the reading time
- I imagineAnonymouson Forum topicthe Tassajara Bread Book
- A great breaddougzbakeron Forum topicPain Bordelais
- I don't think it wasclazar123on Forum topicthe Tassajara Bread Book
- Maybe try both
DanAyoon Forum topicExtending proofing time in fridge?
- Dependsclazar123on Forum topicBest baking vessels
- In the video comments sectionAnonymouson Forum topicthe Tassajara Bread Book
- Glad I'm not the only oneclazar123on Forum topicthe Tassajara Bread Book
- Hmmmm... You guys are bothjrabin22on Forum topicExtending proofing time in fridge?
- So true!
jonhongon Forum topicShould I? Tangzhang...
- It's high percentage starterAnonymouson Forum topicShould I? Tangzhang...
- Exactly what I was wondering
jonhongon Forum topicShould I? Tangzhang...
- what's the whole recipe?Anonymouson Forum topicShould I? Tangzhang...
- Sourdough!
jonhongon Forum topicShould I? Tangzhang...
- Thanks Kat!I agree, it is
joc1954on Blog post50% whole-grain spelt bread
- I can't help with a number ofbarryvabeachon Forum topicClassroom Session #2
- YesAnonymouson Forum topicShould I? Tangzhang...
- I am starting to bake more 50/50s and
not.a.crumb.lefton Blog postBran Levain Sesame Whole Wheat
- Thank you and
not.a.crumb.lefton Blog postChamplain party in the wine cooler...
- Thank you Leslie and
not.a.crumb.lefton Blog postChamplain party in the wine cooler...
- Thank you Hester and
not.a.crumb.lefton Blog postChamplain party in the wine cooler...
- Beautiful crumb and looks so..
not.a.crumb.lefton Blog post50% whole-grain spelt bread
- natto in bread!emilyeon Blog postNatto Muffin Top
- Thank you Palwithnooven!Happy
joc1954on Blog post50% whole-grain spelt bread
- Thank you Elsie_iu!The whole
joc1954on Blog post50% whole-grain spelt bread
- The preferment was about 8%,
joc1954on Blog post50% whole-grain spelt bread
- Who wouldn't be satisfied
PalwithnoovenPon Blog post50% whole-grain spelt bread