Recent Forum and Blog Comments
- Reducing flour cost
DanAyoon Forum topicStarter question - I'm guessing it's a sourdough
Mini Ovenon Forum topicMy loaf was overproofed? - What Gill said
Mini Ovenon Forum topicOverproofed
- Thanks, BarryMileson Forum topicRetsel pros and cons?
- When the shaped dough
Mini Ovenon Forum topicSurface Tension and Banneton
- Interesting about theBrimstoneon Forum topicBaking in England
- Jay, I keep about 60 g starter
leslierufon Forum topicStarter question - Surface tension is probably atgraysonon Forum topicSurface Tension and Banneton
- KA online coursestom scotton Forum topicStructured Online Baking Courses?
- So pretty!
Yippeeon Blog postOat spelt sourdough + white SD - Does anyone still have these oven plans available?headdownon Forum topicovencrafters plans
- I'm just using the genericJayon Forum topicStarter question
- Looks like it's time for some revisionElsie_iuon Blog postSpelt Ricotta Cheese Sourdough Rolls
- Miles, actually, I thinkbarryvabeachon Forum topicRetsel pros and cons?
- l next time bake you regular loaf, use it up
dabrownmanon Forum topic123 Sourdough No Knead - Do Nothing Bread - it looks gorgeous Dan!
leslierufon Forum topic123 Sourdough No Knead - Do Nothing Bread
- that would be cool!
leslierufon Forum topicFlo's original 1,2,3 post
- Post some images of the
DanAyoon Forum topicStarter question
- Minor mix-up
mwilsonon Blog postSpelt Ricotta Cheese Sourdough Rolls - Bad timing
Lazy Loaferon Forum topicFlo's original 1,2,3 post - Every flour has its characteristics
albacoreon Forum topicBaking in England - Yes
dabrownmanon Forum topicWhen to incorporate Diastatic malt powder and when to not to.
- Great! See you then. I’m
DanAyoon Forum topicFlo's original 1,2,3 post
- Yep, bran levains are awesome
leslierufon Blog postBran Levain Sesame Whole Wheat
- I will join in that bake !
leslierufon Forum topicFlo's original 1,2,3 post
- Thanks for your kind words....
jonhongon Forum topicMy Weekend Bake!!! - OK Thanks, I look it up
jonhongon Forum topicMy loaf was overproofed?
- I’ll set it up when we get close to the anniversary
DanAyoon Forum topicFlo's original 1,2,3 post
- no its not on the counter,sadexpunkon Forum topic123 Sourdough No Knead - Do Nothing Bread
- Wow, thanks but..
CUISINEDon Forum topicWhen to incorporate Diastatic malt powder and when to not to. - I treat mine like my worst enemy and it never minds.
dabrownmanon Forum topicDo I need a psychiatrist??
- Hey Dan...
Portuson Forum topicFlo's original 1,2,3 post - Next time it will be perfect at least we think it should be!
dabrownmanon Blog postBran Levain Sesame Whole Wheat
- The dough looks a bittgraysonon Forum topicMy loaf was overproofed?
- This is described in "Thetgraysonon Forum topicMy loaf was overproofed?
- Favorites
Filomaticon Blog postNotes on Glazing - a Primer - - Lucy is watching us - @Job - This picture is here recently with her gray face
dabrownmanon Blog postNotes on Glazing - a Primer - - Lucy is watching us
- Nancyy has all the answers
dabrownmanon Blog postNotes on Glazing - a Primer - - Lucy is watching us
- She is definitely glazed over after NASA
dabrownmanon Blog postNotes on Glazing - a Primer - - Lucy is watching us
- I've been wanting to for the
PalwithnoovenPon Blog postBran Levain Sesame Whole Wheat - I wish I have thought of
PalwithnoovenPon Blog postBran Levain Sesame Whole Wheat
- Just can't help it.
PalwithnoovenPon Blog postNotes on Glazing - a Primer - - Lucy is watching us
- I'm glad you finally tried bran leaven out!Elsie_iuon Blog postBran Levain Sesame Whole Wheat
- Nice blogAnonymouson Blog postBran Levain Sesame Whole Wheat
- Poor thing. That is one pale face of a roll!
dabrownmanon Forum topicTip - Refrigerated SD makes great daily rolls
- The most important thing with starters and levain is
dabrownmanon Forum topicMy Levain Has Failed Me For Over A Year...*SOS*
- Thanks Barry. Some progress madeMileson Forum topicRetsel pros and cons?
- Yea, but they do taste great
DanAyoon Forum topicTip - Refrigerated SD makes great daily rolls
- Just put it in the dry flour.
dabrownmanon Forum topicWhen to incorporate Diastatic malt powder and when to not to.
- Cutting back 5% water on SJSD made as baguettes
dabrownmanon Forum topicMy Weekend Bake!!!