Recent Forum and Blog Comments
- Lucy and I, when we worked, used to love what
dabrownmanon Blog postAlt Altus - Vanessa Kimbell Sourdough baking schedule and record form
not.a.crumb.lefton Forum topicThe Sourdough Club/BBGA - Yes, it is tender and the
pulon Blog postRuchbrot - Toast AA, not oats
Our Crumbon Blog postAlt Altus - I suggest they publically flog at the least and possibly
dabrownmanon Forum topicSo, what's your acrylamide quotient?
- the rats developed cancer with a dose 10,000 time any
dabrownmanon Forum topicSo, what's your acrylamide quotient?
- Very nice loaves and nice
pulon Blog postAYW and Rye levain - Kamut and Red Fife with flax seeds
- Dehydrator Hijinx
Our Crumbon Blog postAlt Altus
- Lovely and rich. Well done!
pulon Forum topicWhite Spelt Raisin Bread
- Thanks, finally go some time
pulon Blog postRuchbrot
- Exciting idea indeed!Elsie_iuon Blog postAlt Altus
- You will have to experiment with how much
dabrownmanon Forum topicLevain amount for long bulk ferment ?
- More than just "using up"
Our Crumbon Blog postAlt Altus
- Hi Carol, I actually do not
pulon Blog postRuchbrot
- If you dry it at 104 F in a dehydrator then
dabrownmanon Blog postAlt Altus
- Val, it depends on what youbarryvabeachon Forum topicLevain amount for long bulk ferment ?
- This is a great recipe, tried
Country Baker 57on Basic pageCinnamon Raisin Oatmeal Bread - Yippygrindon Forum topicSo, what's your acrylamide quotient?
- Worry free
gary.turneron Forum topicSo, what's your acrylamide quotient? - I'm more worried aboutgrindon Forum topicSo, what's your acrylamide quotient?
- from wikipedia:"Acrylamide ispcakeon Forum topicSo, what's your acrylamide quotient?
- Winner winner.....
Isand66on Blog postHoney Mixed Dried Fruit Sourdough with Toasted Bulgur, Hemp Hearts and Sesame Seeds - re: Interesting idea
GaryBishopon Blog postExperimenting on Proofing Time: Simple Seeded Sourdough - Interesting ideaElsie_iuon Blog postExperimenting on Proofing Time: Simple Seeded Sourdough
- here are two videos I foundkatyajinion Forum topic2 fundamental SD questions
- That should work just fine
Danni3ll3on Forum topicBaking bread question - I am so sorry that I let thiskatyajinion Forum topic2 fundamental SD questions
- Good job!
Danni3ll3on Blog postFresh out of the oven
- Love it!
Danni3ll3on Blog postAlt Altus
- I’m curious Paul, since the
DanAyoon Forum topicStarter on steroids - Your grandmother was lucky todoughookeron Forum topicSourdough Culture Question
- I’m reading Vanessa’s book
DanAyoon Forum topicThe Sourdough Club/BBGA
- Good parent.. bad kid..bread1965on Forum topicquick survey of your habits
- Many thanks for your responseValerieCon Forum topicLevain amount for long bulk ferment ?
- haven't experienced it
BreadBabieson Blog postForkish + Gemignani = Great Pizza - good to know!
BreadBabieson Forum topicquick survey of your habits
- if you want to know how 50 people maintain their starters
BreadBabieson Forum topicquick survey of your habits
- yes...yes...YES!
BreadBabieson Forum topicquick survey of your habits
- Gum
Filomaticon Blog postForkish + Gemignani = Great Pizza - hmmm
BreadBabieson Blog postForkish + Gemignani = Great Pizza
- Thank you!
dablueson Forum topicChinese Cheesecake? - Just got my copy KA Flour Cataloghreikon Forum topicPan Bianco
- two main reasons for using D.O.
breadforfunon Forum topicBaking bread question - Dab, I’d like to try this bake
DanAyoon Blog postLarraburu SFSD Revisited
- gorgeous interior
BreadBabieson Blog postRuchbrot
- From my cold, dead hands.grindon Forum topicSo, what's your acrylamide quotient?
- Really nice ear!
BreadBabieson Blog postFresh out of the oven
- right...
BreadBabieson Forum topicHow to avoid heat loss with multiple pizzas
- The last time I checkedAnonymouson Forum topicSo, what's your acrylamide quotient?
- Doubling your starter in 12 hours
DanAyoon Forum topicKeeping hydration with more flour to starter ratio?