Recent Forum and Blog Comments
- I don't think yoghurtAnonymouson Forum topicDead Sourdough and Deflated Ego, Going to try Again
- I have included it in the comment aboveElsie_iuon Blog postSpotlight On…Alternate Flour: Einkorn, Buckwheat & Rice
- Fran, how about some ice
DanAyoon Forum topicThe importance of temperature when baking bread? - Thanks Elsie
DanAyoon Forum topicDead Sourdough and Deflated Ego, Going to try Again
- Yogurt and whey as liquid ingredientsElsie_iuon Forum topicDead Sourdough and Deflated Ego, Going to try Again
- it makes a huge difference
franbakeron Forum topicThe importance of temperature when baking bread? - Just to clarifyElsie_iuon Forum topicDead Sourdough and Deflated Ego, Going to try Again
- Too Late!
texasbakerdadon Forum topicHelp me learn from my first high hydration whole wheat experiment - Not sure if it's too lateElsie_iuon Forum topicHelp me learn from my first high hydration whole wheat experiment
- My opinion
DanAyoon Forum topicThe importance of temperature when baking bread?
- I'm really tempted
franbakeron Blog postSpotlight On…Alternate Flour: Einkorn, Buckwheat & Rice
- Pizza doughjmooreon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- dabrownman, could you please
franbakeron Blog postSpotlight On…Alternate Flour: Einkorn, Buckwheat & Rice
- Oh... Nice! I'd never heard
texasbakerdadon Forum topicHelp me learn from my first high hydration whole wheat experiment
- 104% is definitely too muchElsie_iuon Forum topicHelp me learn from my first high hydration whole wheat experiment
- How successful have you been
texasbakerdadon Forum topicBanneton without cloth insert and high hydration dough
- Do you use the yogurt as part
DanAyoon Forum topicDead Sourdough and Deflated Ego, Going to try Again
- My bannetons don not have abarryvabeachon Forum topicBanneton without cloth insert and high hydration dough
- Looking good!
not.a.crumb.lefton Forum topicBaking in England - None of this is scientific
Danni3ll3on Forum topicDead Sourdough and Deflated Ego, Going to try Again - I chicken out with wet doughs
DanAyoon Forum topicBanneton without cloth insert and high hydration dough
- Teach me about yogurt and bran
DanAyoon Forum topicDead Sourdough and Deflated Ego, Going to try Again
- Baking Time
DanAyoon Forum topic123 Sourdough No Knead - Do Nothing Bread
- Can you detail your process and recipe
texasbakerdadon Forum topicBaking in England
- Thanks so much for the advicekrustyoneon Forum topic123 Sourdough No Knead - Do Nothing Bread
- That sir, is a work of art.
texasbakerdadon Forum topicBaking in England
- Sourdough, high-ish hydration
Felilaon Forum topicExperiment with altus - Answering your questions..
texasbakerdadon Forum topicHelp me learn from my first high hydration whole wheat experiment
- 4680359F-9C95-483E-ACC6Brimstoneon Forum topicBaking in England
- A6711699-355C-4EA0-A380Brimstoneon Forum topicBaking in England
- By Jove I think I’ve cracked it...finally...Brimstoneon Forum topicBaking in England
- Directions?
Mini Ovenon Forum topicExperiment with altus - Altus, well then what...
Mini Ovenon Forum topicExperiment with altus
- .
Mini Ovenon Blog post50% whole-grain spelt bread
- The post never gets oldElsie_iuon Blog postSpotlight On…Alternate Flour: Einkorn, Buckwheat & Rice
- Wow it has aleady been 3 years since Lucy did her
dabrownmanon Blog postSpotlight On…Alternate Flour: Einkorn, Buckwheat & Rice - OMG! Canned pink salmon! Yuck!
dmsnyderon Blog postJuly 2018 baking, to date, aka waste not - Know that I have baked it several times but the next
dabrownmanon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Not Danni butElsie_iuon Forum topicDead Sourdough and Deflated Ego, Going to try Again
- good suggestion
franbakeron Forum topic100% whole wheat partial success
- I think Peter Reinhart
dabrownmanon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Nice experiment! It is good to find out what grains you
dabrownmanon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Yes it is a paleface. Bake it at 450 F for 20 minutes
dabrownmanon Forum topic100% whole wheat partial success
- The main problem with the proof of this bread is that
dabrownmanon Forum topic123 Sourdough No Knead - Do Nothing Bread
- you should stick with one flour until
leslierufon Forum topicHelp me learn from my first high hydration whole wheat experiment - Not bad at all!Elsie_iuon Forum topic100% whole wheat partial success
- That's beautiful.Jayon Forum topic123 Sourdough No Knead - Do Nothing Bread
- You know, I've done theJayon Forum topic123 Sourdough No Knead - Do Nothing Bread
- My loaves were, in fact,Jayon Forum topic123 Sourdough No Knead - Do Nothing Bread
- To make sure we're on the same pageElsie_iuon Forum topicHelp me learn from my first high hydration whole wheat experiment