Recent Forum and Blog Comments
- What brand are you using? Itgraysonon Forum topicParchment sticking to baked loaves
- How much starter are you
DanAyoon Forum topicDried Out Starter - lol very good!
leslierufon Forum topicThis weekend's bread giggle - thank you....
not.a.crumb.lefton Forum topicThis weekend's bread giggle - I can feel the peace...
DanAyoon Forum topicThis weekend's bread giggle
- that sticking has happened tobreadboy025on Forum topicParchment sticking to baked loaves
- Update
doctordough92on Forum topicWhen to re-feed my starter... - It would help if you posted the formula/recipe of each
DanAyoon Forum topicThe Perfect Crust?
- Thanks!ChloeBakeson Forum topicDried Out Starter
- I have no real experience
DanAyoon Forum topicold dough quantity - same as starter quantity?
- I have the Pro 600 and onlyBOKinNEPAon Forum topicSmoking Kitchen Aid
- 1st loaf doneJdobbs11on Basic pageYour First Loaf - A Primer for the New Baker
- I don’t think leaving the
DanAyoon Forum topicDried Out Starter
- Mine sticks a little
DanAyoon Forum topicParchment sticking to baked loaves
- Since I use ADY, I give that a chance to soften
pmccoolon Forum topicThis weekend's bread giggle - Take a deep breath. Now exhale slowly.
pmccoolon Forum topicThis weekend's bread giggle
- But for the obsessed...
DanAyoon Forum topicThis weekend's bread giggle
- Odds are not my friend
pmccoolon Forum topicThis weekend's bread giggle
- Well, I want the quantities to be close
pmccoolon Forum topicThis weekend's bread giggle
- Great crumb
Filomaticon Forum topicNewbie sourdough crumb - It might be a bit dense but
BluenosedBakeron Forum topicI want to make a rye bread. Can I use regular yeast? - Because RT here is around 80F
sallamon Forum topicold dough quantity - same as starter quantity? - Thanks. I was skeptical aboutepoppinon Forum topicSourdough Starter-- Seattle Area
- you and me both
kendalmon Blog postbaking architecture - Thank you DabrownmanAnonymouson Forum topicSwiss Farmhouse Bread by Hamelman
- Very nice bread after 3.5 Day!for sure! It will be even
dabrownmanon Forum topicSwiss Farmhouse Bread by Hamelman - Thank youAnonymouson Forum topicSwiss Farmhouse Bread by Hamelman
- No problemAnonymouson Forum topicold dough quantity - same as starter quantity?
- The whole front yard is blooming except for the
dabrownmanon Blog postNo Touch Trailrunner Method 2 Ways – One Sourdough and 1 Fig Yeast Water
- Maybe use 2 tagine bottoms?Arjonon Forum topicBurnt Bottoms
- Gas oven
KathyFon Forum topicBurnt Bottoms - Nice
gwschenkon Forum topicSwiss Farmhouse Bread by Hamelman - 30s in a microwave thaws 1tgraysonon Forum topicFreezing Bread and Other Things that dry out
- Thanks
gwschenkon Forum topicGerman Farmer's Bread
- Tray freezing?
Moscubaon Forum topicFreezing Bread and Other Things that dry out - How do you thaw your bread?
Moscubaon Forum topicFreezing Bread and Other Things that dry out
- Getting more adventurous.
PalwithnoovenPon Blog postbaking architecture - Thanks Ian!
PalwithnoovenPon Blog postSuper Sour Sourdough à la Pal
- Wow!
PalwithnoovenPon Blog postSpelt And Altus
- Lovely!
PalwithnoovenPon Blog postSpiced Raisin Cranberry Sourdough
- Looks tasty. Ive made several
gillpughon Blog postSpelt And Altus - I don’t have actual
DanAyoon Forum topicBurnt Bottoms
- The loaf on the bottom of my post above is a Champlain
DanAyoon Forum topicHELP - Cold Proof Question
- Yes, you've got it
albacoreon Blog postSifting out the bran to use in the levain - Because you want a story to cling to?
Wild-Yeaston Forum topicSourdough Starter-- Seattle Area - Thank youAnonymouson Forum topicSwiss Farmhouse Bread by Hamelman
- I learned this the hard way...
not.a.crumb.lefton Forum topicThis weekend's bread giggle
- Example of starter cycle
not.a.crumb.lefton Forum topicSourdough Bread not rising enough
- looks great Dan
leslierufon Forum topicHELP - Cold Proof Question
- yes it does look fine
leslierufon Blog postbaking architecture