Recent Forum and Blog Comments
- fresh from oven
jonhongon Forum topicHELLOOOOOOO! - Thanks Dan for the welcome
jonhongon Forum topicHELLOOOOOOO!
- Thanks Dan for the welcome
jonhongon Forum topicHELLOOOOOOO!
- Welcome Jon! Your starter
DanAyoon Forum topicHELLOOOOOOO! - I’m not used of KG &MG but
DanAyoon Forum topicbrown colour in crust
- details about doughMariosNoKneadon Forum topicbrown colour in crust
- Thanks!wlachanceon Forum topicQuestion about a recipe
- Thank You!wlachanceon Forum topicQuestion about a recipe
- Perhaps I will, thanks. Might
Bigblueon Forum topicFeedback and rate it. 75% ww. 82% hydr. - Amazing! love what you make in your clay pot
leslierufon Blog postSourdough Baguettes - Weird!
Danni3ll3on Blog postEnough of the White Bread Already - yes it is added later
leslierufon Forum topicHamelman's whole wheat Pain au Levain
- It was baked in Combo Cooker. Is that
dabrownmanon Blog postEnough of the White Bread Already - lovely! it is delicious
leslierufon Blog postRecent Swiss Farmhouse …
- Leslie, I’m not familiar with
DanAyoon Forum topicHamelman's whole wheat Pain au Levain
- try sieving your flours for levain and final dough
leslierufon Forum topicFeedback and rate it. 75% ww. 82% hydr.
- I just read the recipe instructions
leslierufon Forum topicHamelman's whole wheat Pain au Levain
- Thank you Leslie...
not.a.crumb.lefton Forum topicThis one was saved from the fridge...thoughts on retarding temps... - hello! I was wondering ifminichau1on Blog postDeep Rye
- I only make one loaf a weekAnonymouson Blog postRecent Swiss Farmhouse …
- Nice!!
Ru007on Blog postRecent Swiss Farmhouse … - Maligayang kaarawan!!
Ru007on Blog postSourdough Baguettes
- it turned out really well,
leslierufon Forum topicThis one was saved from the fridge...thoughts on retarding temps...
- If you had a child in school
DanAyoon Forum topicHamelman's whole wheat Pain au Levain
- My wife and I are laughing out loud
DanAyoon Forum topicHamelman's whole wheat Pain au Levain
- Looks great!
Ru007on Blog postEnough of the White Bread Already
- OMG, what a feat you've accomplished !!!!hreikon Blog postSourdough Baguettes
- Hey Dan, I wondered about the lava rocks ...
Portuson Forum topicHamelman's whole wheat Pain au Levain - Stunning!
PalwithnoovenPon Blog postRecent Swiss Farmhouse … - Another handsome loaf!
PalwithnoovenPon Blog postEnough of the White Bread Already
- Help! Further to this post, ...
Portuson Forum topicHamelman's whole wheat Pain au Levain
- Thank you! It was a lot of hard work. :)
PalwithnoovenPon Blog postSourdough Baguettes
- @ Ian Lucy eats 50 g of dry dog food a day and a like amount
dabrownmanon Blog postEnough of the White Bread Already
- I just noticed you were asking the KING OF BUNS
dabrownmanon Blog postEnough of the White Bread Already
- As much as it puffed up during proof and bake
dabrownmanon Blog postEnough of the White Bread Already
- One word:DesigningWomanon Blog postRecent Swiss Farmhouse …
- Marios, I’m sure we can help,
DanAyoon Forum topicbrown colour in crust
- "Seed"DesigningWomanon Forum topicQuestion about a recipe
- You continually amaze me!
Danni3ll3on Blog postSourdough Baguettes
- Crust browning
Lazy Loaferon Forum topicbrown colour in crust - Many names for sourdough
Lazy Loaferon Forum topicQuestion about a recipe
- I'm also wondering if the
Bigblueon Forum topicFeedback and rate it. 75% ww. 82% hydr.
- Teach him to bake with younmygardenon Forum topicStarter causing trouble at home - funny:)
- Are you able to go into your
DanAyoon Forum topicSourdough Starter is TOO active
- Burger buns?
Danni3ll3on Blog postEnough of the White Bread Already
- One of the characteristics of anAnonymouson Forum topicbrown colour in crust
- I'll gladly send you some of
LSFalconon Forum topicSourdough Starter is TOO active - Lucy knows shake and kennel and that is
dabrownmanon Blog postEnough of the White Bread Already
- It would help us to help youhreikon Forum topicbrown colour in crust
- Nice Bake as usual!
Isand66on Blog postEnough of the White Bread Already