Recent Forum and Blog Comments
- The secret ingredient
hanseataon Blog postModernist Bread - gorgeous books, but some curious flaws - I would take a whole wheat recipeAnonymouson Forum topicHelp with custom times for an all-spelt bread made in a Zojirushi Virtuoso
- Rick, those loaves do lookbarryvabeachon Forum topic100% whole wheat freshly milled... sandwich loaf
- Lovely!Anonymouson Forum topicDay 8, starter doubled for the 1st time...
- Hey thanks!
mcson Blog postA flour comparison - Soda BreadAnonymouson Forum topicwhat went wrong with my spelt/rye loaf?
- Did some research on autolyse
sdean7855on Forum topicHelp with custom times for an all-spelt bread made in a Zojirushi Virtuoso - Thanks knormie!
mcson Blog postA flour comparison
- Not with this batch
mcson Blog postA flour comparison
- Answers to clazar123's helpful questions
sdean7855on Forum topicHelp with custom times for an all-spelt bread made in a Zojirushi Virtuoso
- Drop the hydration
Yippeeon Forum topicBagels too spongy (but still delicious) - I need the soda bread info
Mini Ovenon Forum topicwhat went wrong with my spelt/rye loaf? - i think i know what went wrong...pcakeon Forum topicwhat went wrong with my spelt/rye loaf?
- my buttermilk has been shakenpcakeon Forum topicwhat went wrong with my spelt/rye loaf?
- recycle it. huh, never knewpcakeon Forum topicwhat went wrong with my spelt/rye loaf?
- Just thought about the soda
Mini Ovenon Forum topicwhat went wrong with my spelt/rye loaf?
- Something new~> disaster
Mini Ovenon Forum topicwhat went wrong with my spelt/rye loaf?
- To use up this loaf
Mini Ovenon Forum topicwhat went wrong with my spelt/rye loaf?
- maybe dense clay, but i waspcakeon Forum topicwhat went wrong with my spelt/rye loaf?
- Maggi Sauce
Wild-Yeaston Blog postModernist Bread - gorgeous books, but some curious flaws - Don't know about the soda
Mini Ovenon Forum topicwhat went wrong with my spelt/rye loaf?
- Allow me to re-phrase and with the intention
not.a.crumb.lefton Forum topicShould I use malt? Is protein content of this flour too high? - Yay!
Mini Ovenon Forum topicDay 8, starter doubled for the 1st time...
- Would I still reccommend
Mini Ovenon Forum topicMouse holes
- They're done...JUST took them
hippygirlon Forum topicDay 8, starter doubled for the 1st time... - Well, my first sourdough is
hippygirlon Forum topicDay 8, starter doubled for the 1st time...
- The 'bassinage' method while new to most of us ir
dabrownmanon Forum topicShould I use malt? Is protein content of this flour too high? - This is the way I wish all my bread looked inside and out
dabrownmanon Blog postCedar Mountain’s Spring Bake
- About 8 hours..bread1965on Blog postHoney Oat Bread
- This is the kind of bread that all bakers should try to
dabrownmanon Blog postHoney Oat Bread
- Sprouted multigrain bread SD is our very favorite
dabrownmanon Blog post7 Sprouted Grain Sourdough with Bran Levain
- Here is another hint. If you take this bread, slice it
dabrownmanon Blog post7 Sprouted Grain Sourdough with Bran Levain
- Thanks for your reply! I have
mafroon Forum topicFWSY overnight white loaf problems - Okay, I am officially jealous of your wife’s niece!
Danni3ll3on Blog post7 Sprouted Grain Sourdough with Bran Levain - I have whole grain einkorn so it can't go bad at least not for .
dabrownmanon Blog post7 Sprouted Grain Sourdough with Bran Levain
- Great crumb..bread1965on Blog postCedar Mountain’s Spring Bake
- That has to be some fine tasting bread.
dabrownmanon Blog postLeader's Rosemary Filone
- Fantastic!I'm glad you had
makebreadneton Forum topicI call this Faux Sourdough - Ohhhh sooo nice!
Danni3ll3on Blog postHoney Oat Bread
- Crumb shots!
Danni3ll3on Blog postCedar Mountain’s Spring Bake
- Smell and taste
Lazy Loaferon Blog postLeader's Rosemary Filone - I think we had that conversation before...
Danni3ll3on Blog postCedar Mountain’s Spring Bake
- Huh.... (you got me to pull
chickentenderon Forum topicMouse holes - Not one for herbs in my bread..bread1965on Blog postLeader's Rosemary Filone
- Truly impressive..bread1965on Blog postCedar Mountain’s Spring Bake
- Hum..Elsie_iuon Blog post50% Dark Rye Sourdough with Dark Malt and Aromatics
- Looking forward to your rye bread recipeElsie_iuon Blog post50% Dark Rye Sourdough with Dark Malt and Aromatics
- Possibly Overfermented
WatertownNewbieon Forum topicFWSY overnight white loaf problems - New video!knormieon Blog postA flour comparison
- btw...pcakeon Forum topicwhat went wrong with my spelt/rye loaf?