Recent Forum and Blog Comments
- The image is informative, but
DanAyoon Forum topichow can i fix this... - Looking into the darkness..bread1965on Blog postA Heart as Black as Night
- Yum..bread1965on Blog postSmall Daily loaves
- You should get some help..bread1965on Blog postDab’s Eight Sprouted Grain Three Seed Sourdough
- 10% Semolina90% Denti Anima
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - You’re right. If you take a
DanAyoon Forum topicAbel's 90% Biga (Italian Method)
- I don't lke chewy bread eitherclazar123on Forum topicWeekend sandwiches
- Thank you DanniAnonymouson Forum topicAbel's 90% Biga (Italian Method)
- Nice loaf!!!
Danni3ll3on Forum topicAbel's 90% Biga (Italian Method) - A perfect example of an acetic sour tasteAnonymouson Forum topicAbel's 90% Biga (Italian Method)
- Crumb shot now attachedAnonymouson Forum topicAbel's 90% Biga (Italian Method)
- Amazing bread Danni!
leslierufon Blog postDab’s Eight Sprouted Grain Three Seed Sourdough - Maybe slider buns at 40g. I
HansBon Forum topicHunt for the perfect burger bun... - Over fermentedAnonymouson Forum topichow can i fix this...
- Thank you DanAnonymouson Forum topicAbel's 90% Biga (Italian Method)
- Thank you LanceAnonymouson Forum topicAbel's 90% Biga (Italian Method)
- Abe, I’ve always admired the
DanAyoon Forum topicAbel's 90% Biga (Italian Method)
- Looks good Abe - I await the
albacoreon Forum topicAbel's 90% Biga (Italian Method) - Oh! Is it ever good!!!!
Danni3ll3on Blog postDab’s Eight Sprouted Grain Three Seed Sourdough
- Congratulations, Danni!nmygardenon Blog postDab’s Eight Sprouted Grain Three Seed Sourdough
- Those are good looking bunsgerhardon Forum topicHunt for the perfect burger bun...
- I think your inconsistencies
DanAyoon Forum topicLevain amount for long bulk ferment ?
- Beautiful, Anne-Marie!nmygardenon Blog postA Heart as Black as Night
- That is a very nice
dabrownmanon Blog postSmall Daily loaves - Wow! I am honoured!
Danni3ll3on Blog postDab’s Eight Sprouted Grain Three Seed Sourdough
- Beautiful
dabrownmanon Blog postA Heart as Black as Night
- You can never go wrong with Danni's suggestion of
dabrownmanon Forum topicNeed advice for Newbie baker
- Thank you Danni and Edohreikon Forum topicNeed advice for Newbie baker
- You are quite welcome. I
Edo Breadon Blog postSmall Daily loaves - A few years ago I grew my pwn crop of several
dabrownmanon Blog postDab’s Eight Sprouted Grain Three Seed Sourdough
- Thank you!
Danni3ll3on Blog postSmall Daily loaves
- Yes - look here:
Doc.Doughon Forum topicAcetic vs. Lactic Flavor - The 1:2:3 is an easy kind of
Edo Breadon Forum topicNeed advice for Newbie baker
- I can give you an
Edo Breadon Blog postSmall Daily loaves
- You can also look up 1:2:3 sourdough.
Danni3ll3on Forum topicNeed advice for Newbie baker
- Very nice!
Danni3ll3on Blog postSmall Daily loaves
- How cool is that!
Danni3ll3on Blog postA Heart as Black as Night
- languagebikeprofon Forum topicSecond Hydration: why?
- Thanks.
Masonon Forum topicSecond Hydration: why? - What I was thinking is to
DanAyoon Forum topicAcetic vs. Lactic Flavor
- hydration and gluten development during mixingbikeprofon Forum topicSecond Hydration: why?
- BTW, I didn't read yourtgraysonon Forum topicSecond Hydration: why?
- I'd mix the starter andtgraysonon Forum topicSecond Hydration: why?
- Thanks, Abehreikon Forum topicNeed advice for Newbie baker
- Well . . .
Trevor J Wilsonon Forum topicAcetic vs. Lactic Flavor - More from Winkbikeprofon Forum topicAcetic vs. Lactic Flavor
- Wink referencebikeprofon Forum topicAcetic vs. Lactic Flavor
- So mix and THEN add extra water?
Masonon Forum topicSecond Hydration: why?
- You're great!DesigningWomanon Forum topicHelp! Runaway bulk ferment!
- Agreed!Anonymouson Forum topicNeed advice for Newbie baker