Recent Forum and Blog Comments
- Wild Women, I like the name :)
DanAyoon Forum topicNeed breadnerd friends! - Good point about the bottoms...
not.a.crumb.lefton Blog post4th of July Celebration - Interesting that you should mention this Dab.....
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Here is a good write upAnonymouson Forum topicA couple of questions from a beginner
- Thanksdelta25on Forum topicA couple of questions from a beginner
- One more thingAnonymouson Forum topicA couple of questions from a beginner
- Thanksdelta25on Forum topicA couple of questions from a beginner
- Try these tricks
RecipeSavantson Forum topicHow to fix burnt bread bottoms? - I'll have to agree withJustanoldguyon Forum topiclowering temperature of milled flour
- I've never done an altusAnonymouson Forum topicExperiment with altus
- Thanks Dab!
joc1954on Blog post50% whole-grain spelt bread - Thanks Mini Oven!I must admit
joc1954on Blog post50% whole-grain spelt bread
- WelcomeAnonymouson Forum topicNeed breadnerd friends!
- First things firstAnonymouson Forum topicA couple of questions from a beginner
- What a shamepleveeon Forum topic100% whole wheat bread with rye sourdough
- Thank you so much!
Ru007on Blog postSeeded SD and another (mostly) white SD - Thanks Peet!
Ru007on Blog postSeeded SD and another (mostly) white SD
- It makes sensejmooreon Forum topicI have many ideas, this may be a good one - estimating BF
- I was in SF often from '69-73BetterBouleson Forum topicthe Tassajara Bread Book
- Not still. I wanna open my
Abelbreadgalleryon Forum topic100% whole wheat bread with rye sourdough - Whateverpleveeon Forum topic100% whole wheat bread with rye sourdough
- Adding mashed sweet potatoes to doughElsie_iuon Blog postDurum Sweet Potato Bread
- I've had fresh milled flour on the counter for 5 days with
dabrownmanon Forum topicClassroom Session #2 - Red Fife is an heirloom grain that was replaced by
dabrownmanon Forum topicClassroom Session #2
- Welcome and
dabrownmanon Forum topicHi guys
- Every Hippie bread baker I knew In the late 60's and 70's
dabrownmanon Forum topicthe Tassajara Bread Book
- Go to Goodwill. I got 1 Aluminum Pot plus large a SS mixing
dabrownmanon Forum topicBest baking vessels
- How about Irish
dabrownmanon Forum topic100% whole wheat bread with rye sourdough
- Just to second clazar's post,barryvabeachon Forum topiclowering temperature of milled flour
- Yep
dabrownmanon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Great Bread Abel
dabrownmanon Forum topicHomemade Wildyeast Ciabatta
- Yep you have indeed and finally it sunk in -
leslierufon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - And now for something completely different...
alfansoon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - Not really. I ensure you I
Abelbreadgalleryon Forum topic100% whole wheat bread with rye sourdough
- Hot Hot Hot
dabrownmanon Forum topicpuffy naan?
- Now you know why I bulk ferment in the fridge now
dabrownmanon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- I agree but if you are making a white bread
dabrownmanon Forum topicI have many ideas, this may be a good one - estimating BF
- Yeah!pleveeon Forum topic100% whole wheat bread with rye sourdough
- Dab, this is similar to your math for breads pans
DanAyoon Forum topicI have many ideas, this may be a good one - estimating BF
- The problem is that the dough weighs about the same
dabrownmanon Forum topicI have many ideas, this may be a good one - estimating BF
- It looks beautiful
dabrownmanon Blog post50% whole-grain spelt bread
- it is only 67% hydration so you might want to get some mire
dabrownmanon Forum topicbasic 100% whole wheat sourdough learner formula needed
- Thank you Ru and
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- nice bake!
Ru007on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Thank you Leslie and
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Even 116 F won't cause much harm to enzymes
dabrownmanon Forum topiclowering temperature of milled flour
- Actually, I just do what Lucy's says for the week
dabrownmanon Blog postFor Franbaker, Fran is on 100% whole grain quest much like Lucy
- well done Kat!
Ru007on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- I'm wandering the same thing Abe
Ru007on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- thanks for the tip!
franbakeron Forum topiclowering temperature of milled flour