Recent Forum and Blog Comments
- CrackingJaneton Blog postSourdough cracking on top
- bread recipeGpaisieon Forum topicLooking for Recipe
- What a stroke of luck. IGpaisieon Forum topicLooking for Recipe
- That's beautiful!DesigningWomanon Forum topicThis one was saved from the fridge...thoughts on retarding temps...
- LAB = Lactic Acid Bacteria
DanAyoon Forum topicMyth about salt and yeast true or false ? - What do you mean by LAB?MariosNoKneadon Forum topicMyth about salt and yeast true or false ?
- oooh, I love peonies!
leslierufon Blog postKamut Pecan French Buttermilk Bread - Dark
Filomaticon Forum topicFeedback and rate it. 75% ww. 82% hydr. - Too Active
LSFalconon Forum topicSourdough Starter is TOO active - (No subject)
LSFalconon Forum topicSourdough Starter is TOO active
- Interesting. How do you know
Bigblueon Forum topicFeedback and rate it. 75% ww. 82% hydr. - To upload images do this.
DanAyoon Forum topicSourdough Starter is TOO active
- Too Active
LSFalconon Forum topicSourdough Starter is TOO active
- in all seriousness, you can
eddierukoon Forum topicNew ceramic covered baker - start baking!
eddierukoon Forum topicNew ceramic covered baker
- Tell us about your starter.
DanAyoon Forum topicSourdough Starter is TOO active
- My view
Filomaticon Forum topicFeedback and rate it. 75% ww. 82% hydr.
- I'll also miss him.hreikon Forum topicAnthony Bourdain
- If you put all the salt in for the dough into a
dabrownmanon Forum topicMyth about salt and yeast true or false ? - Very nice Danni, those are
Cedarmountainon Blog postCedarMountain’s Multigrain Bread - I like them and have bothG. Marieon Forum topiccovered loaf pan
- It's just a guess on my part
pmccoolon Forum topicMyth about salt and yeast true or false ? - Yeah, that sucks
pmccoolon Forum topicAnthony Bourdain
- Loaf panDsr303on Forum topiccovered loaf pan
- I benefited a lot from the
Bigblueon Forum topic75% Whole wheat. Rate my loaf and feedback.
- Great
GaryBishopon Forum topiccovered loaf pan - Oat Soaker Not Working For Me!
albacoreon Blog postSteel-cut Oat Bread - HimPaul, here is the link for
DanAyoon Forum topicOpen Crumb Mastery
- Thank you so much!
Isand66on Blog postKamut Pecan French Buttermilk Bread - I see only one way around thisAnonymouson Forum topicStarter causing trouble at home - funny:)
- I’ll have to give 1.5% salt a try
DanAyoon Forum topicMyth about salt and yeast true or false ?
- Dab, I agree with you about
DanAyoon Forum topicMyth about salt and yeast true or false ?
- I’m not sure, but...
DanAyoon Forum topicMyth about salt and yeast true or false ?
- PDF versionpaulfrenchon Forum topicOpen Crumb Mastery
- Ah, minioven, you have been aValerieCon Forum topicShaping times
- Actually salt and starters mix all the time
dabrownmanon Forum topicMyth about salt and yeast true or false ?
- Seems I didn't need pictures to be hungry all the time
dabrownmanon Blog postAnother White Sourdough Blister Bomb
- Thanks Alfanso. I haveadrianjmon Forum topicBaking stone or Baguette tray
- Not a cheat
Mini Ovenon Forum topicShaping times - You mean literally "in the flour"?
Our Crumbon Forum topicMyth about salt and yeast true or false ? - PS i forgot to mention that IValerieCon Forum topicShaping times
- Hello Barry. Like you , I amValerieCon Forum topicShaping times
- Seems pretty good. The
pulon Blog postSourdough cracking on top - Valerie, I don't know whatbarryvabeachon Forum topicShaping times
- Because your dough is 70%Muchohuchoon Blog postProofing Box
- proofing boxMuchohuchoon Blog postProofing Box
- It's very reassuring to getValerieCon Forum topicShaping times
- Many thanks, Barry. YourValerieCon Forum topicShaping times
- Tartine gray flour
Gwenon Blog postTartan Bread using 20% Gray Flour - Tartan grey flour - Tartine
Gwenon Blog postTartan Bread using 20% Gray Flour