Recent Forum and Blog Comments
- SFBI Newsletterscharbonoon Forum topicUse whole wheat flour in preferment or final dough? Why?
- The lava is too crunchy for me
TomKon Blog postChamplain sourdough - Perfect Bread
Filomaticon Blog post1 g starter - 5% fermented flour in the levain - Thanks, all!venkitacon Forum topicUse whole wheat flour in preferment or final dough? Why?
- Where to put the whole grain flourcharbonoon Forum topicUse whole wheat flour in preferment or final dough? Why?
- Do you wait 12 hours?Anonymouson Forum topicAutolyse and disaster
- perhaps i wasn't clear...pcakeon Forum topicanyone here use the heirloom cookie sheet?
- That's so nice of you Dan!
Ru007on Blog post(Mostly) White SD - Thanks David!
Ru007on Blog post(Mostly) White SD
- Your bread looks much better than the lava rock
pmccoolon Blog postChamplain sourdough - What is the present ambient temperature?
pmccoolon Forum topicAutolyse and disaster
- Thank you. I will doAspringeron Forum topicAutolyse and disaster
- A 50% preferment using yeast sounds way too big
dabrownmanon Forum topicUse whole wheat flour in preferment or final dough? Why? - Chlorinated water matters......hreikon Forum topicAutolyse and disaster
- I’m wondering if the flourAspringeron Forum topicAutolyse and disaster
- Whole wheat strategies
Our Crumbon Forum topicUse whole wheat flour in preferment or final dough? Why? - Recipe and method straightAspringeron Forum topicAutolyse and disaster
- Bit more info pleaseAnonymouson Forum topicAutolyse and disaster
- Very nice crumb!!
Ru007on Forum topicBig Holes Came to Town!
- here is my first try!mandarinaon Forum topicrecipe for "wrapped" flower bread??
- Thanks
TomKon Blog postAlfonso needs some company in Baguette world
- and this is withoutlabetsyon Forum topicmy croissant odyssey: from 0 to :) in ten days
- a small update and photolabetsyon Forum topicmy croissant odyssey: from 0 to :) in ten days
- same difference id always put
mutantspaceon Forum topicUse whole wheat flour in preferment or final dough? Why? - I wasn't so much thinking ofvenkitacon Forum topicUse whole wheat flour in preferment or final dough? Why?
- Thanks Dan - much appreciated
albacoreon Forum topicBig Holes Came to Town! - i always put wholegrains in
mutantspaceon Forum topicUse whole wheat flour in preferment or final dough? Why?
- Thanks!Yes, I use a NMNF
pulon Blog post1 g starter - 5% fermented flour in the levain - Thanks Ru,The temperature is
pulon Blog post1 g starter - 5% fermented flour in the levain
- I've been usingBobBouleon Forum topicanyone here use the heirloom cookie sheet?
- Central Milling T70
kendalmon Blog postAlfonso needs some company in Baguette world - Hi Leslie, thanks a lot for
Beatriceon Blog postOMG, a khorasan ear! - Thanks a lot, I'm slowly
Beatriceon Blog postOMG, a khorasan ear!
- It is very soft, and when it
Beatriceon Blog postOMG, a khorasan ear!
- Hi Dab, it is true indeed!
Beatriceon Blog postOMG, a khorasan ear!
- Thanks Alan
TomKon Blog postAlfonso needs some company in Baguette world
- Thanks Dan
TomKon Blog postChamplain sourdough
- It's quite tart but not mouth puckering soElsie_iuon Blog postChocolate Goat Cheese Sourdough with Cashews (+Tom’s Alt Altus)
- Thanks Ru
TomKon Blog postChamplain sourdough
- Answer to older postMaverickon Forum topicThe Elements of PIzza -- Problem with PIzza Al Taglio Recipe
- love the ear!
leslierufon Blog postOMG, a khorasan ear! - Fixed images?
adelieon Blog postKing Arthur’s Bread Flour vs. store-brand bread flour - Ru, the last image where the
DanAyoon Blog post(Mostly) White SD - No images on myhreikon Blog postKing Arthur’s Bread Flour vs. store-brand bread flour
- I’m with you, Tom. For me,
DanAyoon Blog postChamplain sourdough
- Thanks for the feedback. I'mOwenon Forum topicAnyone made Stanley Ginsberg's pumpernickel?
- I’m using an iPad and the
DanAyoon Blog postKing Arthur’s Bread Flour vs. store-brand bread flour
- Hey Lance, the crumb is great
DanAyoon Forum topicBig Holes Came to Town!
- LovelyAnonymouson Forum topicStarter/levain confusion.
- My botanical treasure
The Doctoron Forum topicHello from an Aussie distiller.