Recent Forum and Blog Comments
- Abe, what is the hydration?
DanAyoon Forum topicShaping a high hydration batard - Les Madeleinesbikeprofon Forum topicFlour & bakeries in Utah and Oregon?
- Very interesting study! WillSourdoughRuleson Blog postA flour comparison
- Just beautiful!
Danni3ll3on Blog postLeader's Rosemary Filone - Find the coolest spot
Danni3ll3on Forum topicFermentation Temperature
- Thank you TrevorAnonymouson Forum topicShaping a high hydration batard
- By the way, I did another
sallamon Forum topicusing dough residue instead of starters - Your room temps are very warm
DanAyoon Forum topicFermentation Temperature
- Well that makes sense!
Danni3ll3on Blog postA Spring Bake for Spring Break
- The flax and hemp will clump
Cedarmountainon Blog postA Spring Bake for Spring Break - Third iteration: FDH 85%, cold proofed 10 hours
Cedarmountainon Blog postA Spring Bake for Spring Break
- I had to look up what a Barmix was,
Danni3ll3on Blog postA Spring Bake for Spring Break
- For the third iteration I did
Cedarmountainon Blog postA Spring Bake for Spring Break
- The proofer I built from
rhwendton Forum topicMouse holes - Why does your Einkorn
Danni3ll3on Blog post7 Sprouted Grain Sourdough with Bran Levain
- Wow! Lovely!
Danni3ll3on Blog postA Spring Bake for Spring Break
- Too warm, too long, not enough food
Mini Ovenon Forum topicMouse holes - Im keeping my starter in a
rhwendton Forum topicMouse holes
- Beautiful bread Dab, the
Cedarmountainon Blog post7 Sprouted Grain Sourdough with Bran Levain
- That'll do just fine..bread1965on Blog post7 Sprouted Grain Sourdough with Bran Levain
- Cheers, Ianrossnrolleron Blog postVisit to Zita's Bang Bang Bakery in Siem Reap
- NewbieTstocktonon Forum topicRofco Ovens B20 & B40
- The texture looks nice!Elsie_iuon Blog postSourdough Hokkaido Milk Loaf
- Thank you!
MontBaybakeron Forum topicFlour & bakeries in Utah and Oregon? - I'm trying to get rid of the einkorn. Lucy has about 2g
dabrownmanon Blog post7 Sprouted Grain Sourdough with Bran Levain - That Lucy is something, she goes for a half mile
dabrownmanon Blog post7 Sprouted Grain Sourdough with Bran Levain
- Mature starter
Wapcapleton Blog postAwesome Sourdough Waffles - Could be a starter issue
Lazy Loaferon Forum topicMouse holes - Inspiring. Thank you.
Anne-Marie Bon Blog postFinally Some Decent Bread - Waffle starter
Lazy Loaferon Blog postAwesome Sourdough Waffles
- Thanks Ian!Elsie_iuon Blog postFor Mom: HK Style Coconut Bun with Tang Zhong and Sourdough
- Look delicious!Elsie_iuon Blog post7 Sprouted Grain Sourdough with Bran Levain
- I second LechemBakerBuckon Forum topicMouse holes
- Certainly, but . . .
Trevor J Wilsonon Forum topicShaping a high hydration batard - Ok, maybe try putting the
Cedarmountainon Blog postA Spring Bake for Spring Break
- Hi Dab, you're absolutely
Cedarmountainon Blog postA Spring Bake for Spring Break
- Okay I will keep this in mind!
Danni3ll3on Blog postA Spring Bake for Spring Break
- Funny you mentioned pottery
Danni3ll3on Blog postA Spring Bake for Spring Break
- Hi Danni, I just noticed the
Cedarmountainon Blog postA Spring Bake for Spring Break
- Yes, this is a particularly
Cedarmountainon Blog postA Spring Bake for Spring Break
- A learning curve aheadclazar123on Forum topicHelp with custom times for an all-spelt bread made in a Zojirushi Virtuoso
- The easiest method for me
DanAyoon Forum topicSchool me on cold fermentation
- Beware of my recipeDruchyunon Blog postMy Journey to Great Croissants - Need Help Please
- Great to hear from you!clazar123on Blog postA flour comparison
- Very beautiful breads
suminandion Forum topicA variety of special things - I can’t imagine
Danni3ll3on Blog postA Spring Bake for Spring Break
- The wedding bread is
DanAyoon Forum topicA variety of special things
- It occurs to me that we never
DanAyoon Forum topicbread shrinking
- Lovely DabrownmanAnonymouson Blog post7 Sprouted Grain Sourdough with Bran Levain
- Bread shrinkingbadgieon Forum topicbread shrinking