Recent Forum and Blog Comments
- Haha! I can relate. I once
BreadScienceon Forum topicActive Yeast activation - Would It Be Bad AdviceAnotherLoafon Blog postStill trying to get a decent loaf
- Anyone interested in a Champlain SD bakeagmeneghinon Forum topicAnyone interested in a Champlain SD bake?
- Great stuffAnonymouson Forum topicWhen to re-feed my starter...
- Thank you Mini Ovengrannyon Basic pageBaking FAQ
- Granny, they look better than mine!
Mini Ovenon Basic pageBaking FAQ - How much einkorn is in it?
Mini Ovenon Forum topicSome random pictures from the bread lab.
- Temperatures please
Mini Ovenon Forum topicNo-knead dough is way too wet to handle
- Oven Temperature?grannyon Basic pageBaking FAQ
- that is a really nice crumb!
leslierufon Forum topicMy third sourdough - getting there - I'll do that for futureEngineerNateon Forum topicHello from East Tennessee!
- Shaping Slack DOughCarb Addicton Forum topicNo-knead dough is way too wet to handle
- Nathan, in order to determine
DanAyoon Forum topicHello from East Tennessee! - thank you for that Danni
leslierufon Blog postStill trying to get a decent loaf
- You said your starter peaked
DanAyoon Forum topicWhen to re-feed my starter...
- Whey bread
MontBaybakeron Forum topicWhey from yogurt making - what does it do in my sourdough bread? - Alright, here's today'sEngineerNateon Forum topicHello from East Tennessee!
- Nice oven spring on those loaves!
Danni3ll3on Blog postPost-holiday baking - Cut back on the amount of prefermented flour
Danni3ll3on Blog postStill trying to get a decent loaf
- Total Sense
DanAyoon Forum topicWhen to re-feed my starter...
- Looks like the perfect sandwich bread to me!
Danni3ll3on Blog postWhole Wheat Durum Greek Yogurt Bread
- Wonderful written. Thank you.
doctordough92on Forum topicWhen to re-feed my starter... - This is what it looks like when
Danni3ll3on Forum topicRecipe Math
- I think you’ve made a good choice
DanAyoon Forum topicHello from East Tennessee!
- Levain %kattkkymon Blog postMultigrain sourdough with seeds
- Awesome! I've got the speltEngineerNateon Forum topicHello from East Tennessee!
- Spreadsheet and Instructions available for download
DanAyoon Forum topicHello from East Tennessee!
- Activating active yeast
kendalmon Forum topicActive Yeast activation - Comparing yeasts
kendalmon Forum topicActive Yeast activation
- I love Lucy’s Rule of 15!
DanAyoon Forum topicLevain Build Amount & Adapting for Various Recipes
- P.S. My Sourdough Technique responseToraionon Blog postMy sourdough technique
- My Sourdough Technique responseToraionon Blog postMy sourdough technique
- Thawing
gary.turneron Forum topicFreezing Bread and Other Things that dry out - Hi friend. Yes, that's the
Abelbreadgalleryon Blog postAbel's Pain Viennois, takes 1 & 2 - Hi friend. I wanna open my
Abelbreadgalleryon Forum topicToasted bran + buttermilk
- Hi! Yes, we can use lots of
Abelbreadgalleryon Forum topicToasted bran + buttermilk
- Toast
Abelbreadgalleryon Forum topicToasted bran + buttermilk
- No problemAnonymouson Forum topicLevain Build Amount & Adapting for Various Recipes
- Good point
nickgon Forum topicLevain Build Amount & Adapting for Various Recipes - The internet has a long memory...
alfansoon Blog postVideo: Baking the Hamelman Pain au Levain with mixed SD starters - So let's seeAnonymouson Forum topicLevain Build Amount & Adapting for Various Recipes
- Link?
slohcookeron Blog postVideo: Baking the Hamelman Pain au Levain with mixed SD starters - Totally agree...
nickgon Forum topicLevain Build Amount & Adapting for Various Recipes
- Thanks for the replies. I
Lemonieon Forum topicActive Yeast activation - Temperature
albacoreon Forum topicActive Yeast activation - Carl... ?Wartfaceon Forum topicSome random pictures from the bread lab.
- Carl....Wartfaceon Forum topicSome random pictures from the bread lab.
- You should know the rulesAnonymouson Forum topicLevain Build Amount & Adapting for Various Recipes
- Makes Sense
nickgon Forum topicLevain Build Amount & Adapting for Various Recipes
- If you keep all but 50gAnonymouson Forum topicLevain Build Amount & Adapting for Various Recipes