Recent Forum and Blog Comments
- lovely crumb Kat!
leslierufon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - I was thinking of 85% and wholewheat but...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - this looks perfect!
franbakeron Forum topicbasic 100% whole wheat sourdough learner formula needed - Now that is what we call fully proofed! 85%
dabrownmanon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - 4 minutes of slap and folds for me is about 140-150
dabrownmanon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Thank you Abe and
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Nice !!!
trailrunneron Forum topicI have many ideas, this may be a good one - estimating BF - Just use this one
dabrownmanon Forum topicbasic 100% whole wheat sourdough learner formula needed
- WonderfulAnonymouson Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- not cleardlassiteron Forum topicpuffy naan?
- Problem Solvedclazar123on Forum topiclowering temperature of milled flour
- I forgot
franbakeron Forum topicbasic 100% whole wheat sourdough learner formula needed
- wow! this is so inspiring :-)
franbakeron Blog postFor Franbaker, Fran is on 100% whole grain quest much like Lucy
- Awesome!
maurizioon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - Howdy Ted
DanAyoon Forum topicHi guys - Thank you Kat!
PalwithnoovenPon Blog postBran Levain Sesame Whole Wheat - I love the dark and that...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Here's it come!
jonhongon Forum topicShould I? Tangzhang... - Looks awesome. Good jobtheteddyon Forum topicHomemade Wildyeast Ciabatta
- I'm also glad to hear
Mini Ovenon Blog post50% whole-grain spelt bread - I'm with Dan on this oneDesigningWomanon Forum topicBest baking vessels
- The other way
Mini Ovenon Forum topicmaintaining stiff sourdough starters in room temperature
- RTAnonymouson Forum topicmaintaining stiff sourdough starters in room temperature
- Have you thought about
Mini Ovenon Forum topicShould I? Tangzhang...
- I find the trick
Mini Ovenon Forum topicpuffy naan?
- What is RT?
rmzanderon Forum topicmaintaining stiff sourdough starters in room temperature - Wow
makebreadneton Blog postSeeded SD and another (mostly) white SD - 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