Recent Forum and Blog Comments
- Looks great!I'm trying to get
doctordough92on Blog postSour dough cranberry walnut - Missing imagesMrFrenchToastson Blog postPoolish Croissant - the pursuit of perfection
- Dough development technique
dmsnyderon Forum topicCan't watch enough of these. There's always more to learn. - Donut shops use premixes, itgerhardon Forum topicProblem making Donut shop quality
- Treat it like an angelfood cakeclazar123on Blog post100% buckwheat GF bread leavened with yeast water
- Remember ...
dmsnyderon Blog postBread in the spirit of FWSY
- I really like the way he
DanAyoon Forum topicCan't watch enough of these. There's always more to learn. - Try flour or marshmallowsclazar123on Forum topicA New Guy wonders about burning things
- Join the clubAmbimomon Forum topicBread slicer
- ginger bug?chlebaon Blog post100% buckwheat GF bread leavened with yeast water
- Beautiful loaf!
PalwithnoovenPon Blog postFeeling HOL-E (almost).. - I've done scalds beforeAnonymouson Forum topicScalded Wheat Flour
- Scalding flours is a very
Abelbreadgalleryon Forum topicScalded Wheat Flour - What a crumb!
PalwithnoovenPon Blog postRoasted Potato Yogurt Spelt Rye Sour Dough
- You should only usetgraysonon Forum topicLooking for feedback on baguettes
- Ok let's take a lookAnonymouson Forum topicScalded Wheat Flour
- Sourdough is just another
PalwithnoovenPon Forum topicGriddle sourdough help requested
- ReciepeMicon Forum topicScalded Wheat Flour
- Seems ok to meAnonymouson Forum topicScalded Wheat Flour
- YesAnonymouson Forum topicScalded Wheat Flour
- Sorry Follow UpMicon Forum topicScalded Wheat Flour
- ThanksMicon Forum topicScalded Wheat Flour
- one loaf should be fineArjonon Forum topicA New Guy wonders about burning things
- Tangzhong only uses 5% of the flourAnonymouson Forum topicScalded Wheat Flour
- I just finished a bake that
pulon Forum topicHelp! Sourdough timings for Friday evening bake. I work 9-5 - Breaking Wheat DownMicon Forum topicScalded Wheat Flour
- It shouldn't doAnonymouson Forum topicScalded Wheat Flour
- it is bleached flour.mepnosison Forum topicLooking for feedback on baguettes
- WONDERFUL to be in a place where ya understand!Habakkuk21on Forum topicA New Guy wonders about burning things
- Point TakenJustanoldguyon Forum topicHome Milling Blues
- sharon - 75% is just in message above
not.a.crumb.lefton Forum topicAnyone interested in a Champlain SD bake? - You are all so adventurous!syroson Forum topicAnyone interested in a Champlain SD bake?
- We are all on the bread journey....
not.a.crumb.lefton Forum topicAnyone interested in a Champlain SD bake?
- Electric carving knife?Edthebreadon Forum topicBread slicer
- The increase in levainsyroson Forum topicAnyone interested in a Champlain SD bake?
- Hi Ed, you're describing my
lenbon Forum topicBread slicer - Several suggestionsclazar123on Forum topicA New Guy wonders about burning things
- slicing bouleEdthebreadon Forum topicBread slicer
- fermentation times
gmvoroson Blog postBread in the spirit of FWSY - Hi!Here is the recipe for
joc1954on Blog postJennifer Katzinger book GF and Vegan Bread - All these bakes are pretty.
pulon Forum topicAnyone interested in a Champlain SD bake?
- 6 of one-half dozen of the otherclazar123on Forum topicHome Milling Blues
- Hi GillThat sounds very dobendyon Forum topicHelp! Sourdough timings for Friday evening bake. I work 9-5
- I remembered watching this
joc1954on Blog postCracked cloche
- Thank you for all your
albacoreon Forum topicHome Milling Blues - Well said
HansBon Forum topicHome Milling Blues - Have a laugh...my first SD bread...
not.a.crumb.lefton Forum topicAnyone interested in a Champlain SD bake?
- When I was working I used toGill63on Forum topicHelp! Sourdough timings for Friday evening bake. I work 9-5
- Lovely SharonAnonymouson Forum topicAnyone interested in a Champlain SD bake?
- SD Bakers watch out for your drains!
not.a.crumb.lefton Forum topicAnyone interested in a Champlain SD bake?