Recent Forum and Blog Comments
- The Bagel Bakers Union in NY was once a very poweful
dabrownmanon Blog post5 7 5 Haiku Bread Poem Challenge - Still working on my daily breadjmooreon Forum topicThat elusive open crumb
- It's delicious!
cfraenkelon Blog postBlack Forest Bread - Thanks Watertown,
macetteon Forum topicRound 2 sourdough hybrid... - Great Results -- Must Taste Good Too
WatertownNewbieon Forum topicRound 2 sourdough hybrid... - Thanks a lot for yourstephen.con Blog postSpelt Ricotta Cheese Sourdough Rolls
- Hi,Thanks for your commentstephen.con Blog postSpelt Ricotta Cheese Sourdough Rolls
- Thanks :)stephen.con Blog postSpelt Ricotta Cheese Sourdough Rolls
- .Howard Wongon Forum topicHow does aging SD increase flavor?
- Thank you for your kind words!
Isand66on Blog postTechnicolor Carrot Bread - Thank you so much!
Isand66on Blog postTechnicolor Carrot Bread
- Just WOW!
PalwithnoovenPon Blog postTechnicolor Carrot Bread - Crumb looks so soft.
PalwithnoovenPon Blog postSpelt Ricotta Cheese Sourdough Rolls
- I've revised my plan a bit...
franbakeron Forum topichello from a new baker taking on a challenge - A starter can be treated as a seedAnonymouson Forum topicSourdough beginner
- "The Rye Baker"clazar123on Forum topicFirst bake with rye. Feedback please and outstanding questions.
- thank you, but,
franbakeron Forum topicHello from an old/new baker in Sacramento
- Windowpane test failedNominingion Forum topicSourdough keeps me humble! Please help diagnose this fail
- Dan, thanks. The temp on thebarryvabeachon Forum topicAdvantage of using wine cooler as proofer - manipulating temp while at work
- Yes I read the same. I just
sjm1027on Forum topicSourdough beginner - I have been using the same
sjm1027on Forum topicSourdough beginner
- Thanks Carole and Hester
DanAyoon Forum topicWe need a good “first” SD recipe - could there be an inclusionsadexpunkon Forum topicWe need a good “first” SD recipe
- A very lovely bake!Elsie_iuon Blog postSpelt Ricotta Cheese Sourdough Rolls
- Think about feeding yourDoughtyon Forum topicSourdough beginner
- Lots of folk keep rye starters
leslierufon Forum topicSourdough beginner - Hey these are really good
dabrownmanon Blog post5 7 5 Haiku Bread Poem Challenge
- Blue, I’m not sure I
DanAyoon Forum topicYoung levain versus old in leaven power.
- Thanks I will continue the
sjm1027on Forum topicSourdough beginner
- Brilliant! Ingenious!
DanAyoon Forum topicAdvantage of using wine cooler as proofer - manipulating temp while at work
- Rye sour terminology
dmsnyderon Forum topicFirst bake with rye. Feedback please and outstanding questions. - Creating exciting sounding combosElsie_iuon Blog postSmoked Chipotle Onion and Parmesan Sourdough
- I am guessing that your starter is not yet ready
leslierufon Forum topicSourdough beginner
- The colour of the flowers are gorgeous!Elsie_iuon Blog postTechnicolor Carrot Bread
- The reason why I used chipotle powderElsie_iuon Blog postSmoked Chipotle Onion and Parmesan Sourdough
- You're right, he has 2.2%
Bigblueon Forum topicForkish Overnight Country Brown Question - These look fantastic!
Isand66on Blog postSpelt Ricotta Cheese Sourdough Rolls
- Love this one
Isand66on Blog postSmoked Chipotle Onion and Parmesan Sourdough
- I learn all kinds of stuff reading youDesigningWomanon Blog post5 7 5 Haiku Bread Poem Challenge
- His recipes are very niceAnonymouson Forum topicForkish Overnight Country Brown Question
- Yea, I noticed. We posted at the same time
DanAyoon Forum topicForkish Overnight Country Brown Question
- Stella didn't say she chosetgraysonon Forum topicBleached or unbleached for starter? All-purpose or bread flour?
- I learned a lot today from you and Wilki again
dabrownmanon Blog post5 7 5 Haiku Bread Poem Challenge
- It does have saltAnonymouson Forum topicForkish Overnight Country Brown Question
- Please read the recipe againAnonymouson Forum topicForkish Overnight Country Brown Question
- And with no salt
DanAyoon Forum topicForkish Overnight Country Brown Question
- I adore Bravetart, don't get me wrong.julie99nlon Forum topicBleached or unbleached for starter? All-purpose or bread flour?
- Sounds like LucyDesigningWomanon Blog post5 7 5 Haiku Bread Poem Challenge
- Sometimes I feel like GracieDesigningWomanon Blog post5 7 5 Haiku Bread Poem Challenge
- in polite defensein_queston Forum topicreally Low Carb simple Flaxseed Bread--worth trying!