Recent Forum and Blog Comments
- I think you have to do aGill63on Forum topicThe Sourdough Club/BBGA
- It is differentAnonymouson Forum topicFirst cousin to the Champlain
- Well, and I'm fairly used toHanzosbmon Forum topicFirst cousin to the Champlain
- If acrylamide causes cancerGill63on Forum topicSo, what's your acrylamide quotient?
- You have to read the dough as wellAnonymouson Forum topicFirst cousin to the Champlain
- thanks Kat, and yes
leslierufon Blog postGreat to be baking again - thank you
leslierufon Blog postGreat to be baking again
- thank you
leslierufon Blog postGreat to be baking again
- tthanks Abe, to be honest I haven’t tried it yet
leslierufon Blog postGreat to be baking again
- Good to know. It just feltHanzosbmon Forum topicFirst cousin to the Champlain
- isn’t funny how commercial supermarket bread
leslierufon Blog postGreat to be baking again
- I don’t think it was near
DanAyoon Forum topicAre these signs of overproofing? - Brits Beware!
albacoreon Forum topicSo, what's your acrylamide quotient? - thanks Danni
leslierufon Blog postGreat to be baking again
- I only have experience with
DanAyoon Forum topicThe Sourdough Club/BBGA
- im obsessed with sourdough at
Jones The Breadon Forum topicPan Bianco - Thank you KatAnonymouson Forum topicFirst cousin to the Champlain
- While "magic hands" TrevorAnonymouson Forum topicFirst cousin to the Champlain
- Nice. I'll have to try some
gillpughon Forum topicPan Bianco - Looks greatDsr303on Forum topicBaking bread question
- Looks greatDsr303on Forum topicBaking bread question
- Yes, a 2:2:1 starter wouldHanzosbmon Forum topicKeeping hydration with more flour to starter ratio?
- Thank you SharonAnonymouson Forum topicFirst cousin to the Champlain
- something like this with a
Jones The Breadon Forum topicyeast donuts
- Measurements for proofing?
GaryBishopon Blog postExperimenting on Proofing Time: Simple Seeded Sourdough - Stunning crumb...
not.a.crumb.lefton Forum topicFirst cousin to the Champlain - ? Wow!!!
Danni3ll3on Forum topicPan Bianco - Heck, drinking too much water
Danni3ll3on Forum topicSo, what's your acrylamide quotient?
- Yes, more of less, although IHanzosbmon Forum topicHow to avoid heat loss with multiple pizzas
- Regarding the spacing out ofHanzosbmon Forum topicHow to avoid heat loss with multiple pizzas
- Yum!
trailrunneron Forum topicPan Bianco - Welcome back and beautiful...
not.a.crumb.lefton Blog postGreat to be baking again
- I baked something similarHanzosbmon Forum topicFirst cousin to the Champlain
- Some links and stuffJustanoldguyon Forum topicSo, what's your acrylamide quotient?
- Inspiring!syroson Forum topicFirst cousin to the Champlain
- i made one of these the other
Jones The Breadon Forum topic90% Biga loaf
- So much fearclazar123on Forum topicSo, what's your acrylamide quotient?
- I've thought of this, too
Filomaticon Blog postForkish + Gemignani = Great Pizza - I'ma do-whatever-the-heck person
alfansoon Forum topicquick survey of your habits - Wow
Filomaticon Blog postHoney Mixed Dried Fruit Sourdough with Toasted Bulgur, Hemp Hearts and Sesame Seeds
- Nice
Filomaticon Blog postGreat to be baking again
- A zillion ways to shapeclazar123on Forum topicHelp with custom times for an all-spelt bread made in a Zojirushi Virtuoso
- Well, I made the bread thisHanzosbmon Blog postWhen life gives you too much ripe sourdough
- Stress can cause illnessAnonymouson Forum topicSo, what's your acrylamide quotient?
- Amazing
Filomaticon Blog postTwo Separate Inclusion Types in a Sourdough
- Great work
Filomaticon Blog postRuchbrot
- I guess I've got suspicious electronsJustanoldguyon Forum topicRobot test
- More on shaping, please
sdean7855on Forum topicHelp with custom times for an all-spelt bread made in a Zojirushi Virtuoso - Wonderful
gwschenkon Blog postGreat to be baking again - Another educational thread.
gwschenkon Forum topicquick survey of your habits