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- It’s a wonderful recipe and
mutantspaceon Forum topicSwiss Farmhouse Bread by Hamelman - Thank you DanniAnonymouson Forum topicSwiss Farmhouse Bread by Hamelman
- I found some organic raisins
Danni3ll3on Forum topicSwiss Farmhouse Bread by Hamelman - A few thoughts
kendalmon Blog postAbel's Pain Viennois, takes 1 & 2 - Lollygagging - A Preferment for the Brain
Wild-Yeaston Forum topicNews article about Varda's bakery mentions The Fresh Loaf! - I tried Trevor's cranberry breadAnonymouson Blog postSpiced Raisin Cranberry Sourdough
- Abe, I hate you!
Danni3ll3on Forum topicSwiss Farmhouse Bread by Hamelman
- That is an amazing crumbAnonymouson Blog postCountry Champlain comparison
- Wow! There is a huge difference there!
Danni3ll3on Blog postbaking architecture
- I do it slightly differently.
albacoreon Blog postSifting out the bran to use in the levain - now you can see - I made a
kendalmon Blog postSourdough chocolate croissants meets a repeat springy crew
- Thanks Birch
suminandion Forum topicRed Fife supplier - Final proof
kendalmon Blog postbaking architecture
- On a recent bake I did freeze for 20 minutes
leslierufon Forum topicHELP - Cold Proof Question - I just looked again - no :(
leslierufon Forum topicSwiss Farmhouse Bread by Hamelman
- It's like cakeAnonymouson Forum topicSwiss Farmhouse Bread by Hamelman
- oh yes that does look really good.
leslierufon Forum topicSwiss Farmhouse Bread by Hamelman
- L.A. "Red" supplierbirchbarkon Forum topicRed Fife supplier
- Oz and nz floursmrvegemiteon Forum topicNew Zealand flours
- Thanks Floyd!
vardaon Forum topicNews article about Varda's bakery mentions The Fresh Loaf! - Very nice!
vardaon Forum topicNews article about Varda's bakery mentions The Fresh Loaf!
- Had to stop making
vardaon Forum topicNews article about Varda's bakery mentions The Fresh Loaf!
- Thanks!
vardaon Forum topicNews article about Varda's bakery mentions The Fresh Loaf!
- Doesn't everyone use that word?
vardaon Forum topicNews article about Varda's bakery mentions The Fresh Loaf!
- Thanks Dan! I will definitelymisspia13on Forum topicLahey-Tartine Hybrid Artisan Loaf (with Dry Active Yeast)
- Hey Leslie,Really! Your crumb
DanAyoon Blog postCountry Champlain comparison - Wow! It's lovely.Anonymouson Forum topicSwiss Farmhouse Bread by Hamelman
- Thank you LeslieAnonymouson Forum topicSwiss Farmhouse Bread by Hamelman
- mmmm.. that looks good Abe
leslierufon Forum topicSwiss Farmhouse Bread by Hamelman
- lovely crumb Dan
leslierufon Forum topicAnyone interested in a Champlain SD bake?
- I am reasonably happy with the crumb,
leslierufon Blog postCountry Champlain comparison
- I meant when einkorn is used in pancakes
Mini Ovenon Forum topicEinkorn sourdough help/questions. - For the big reveal
dabrownmanon Blog postNo Touch Trailrunner Method 2 Ways – One Sourdough and 1 Fig Yeast Water - oh sorry and I got confused
not.a.crumb.lefton Blog postCountry Champlain comparison - thanks Job
leslierufon Blog postCountry Champlain comparison
- thanks Kat
leslierufon Blog postCountry Champlain comparison
- If my starter is too weak,BRÖÖÖDon Forum topicSourdough Bread not rising enough
- Very nice
suminandion Forum topicGerman Farmer's Bread
- No Knead Message and cold bulk ferment in fridge
not.a.crumb.lefton Forum topicSourdough Bread not rising enough
- It certainly looks that way
leslierufon Blog postCountry Champlain comparison
- (No subject)BRÖÖÖDon Forum topicSourdough Bread not rising enough
- I should add that i myBRÖÖÖDon Forum topicSourdough Bread not rising enough
- My recipe is basically oneBRÖÖÖDon Forum topicSourdough Bread not rising enough
- well, I am also very fond of photographing...
not.a.crumb.lefton Forum topicTip - Another reason not to cut your bread too early
- VoilaAnonymouson Forum topicYeast Water in 3.5 days
- Thanks David. That's helpful.AgEron Blog postBread in the spirit of FWSY
- Thank you!
Katjaon Forum topicBaking sourdough bread in Austria (altitude & flours) - When I scored @ AgEr
dmsnyderon Blog postBread in the spirit of FWSY - glad you went first
kendalmon Blog postAbel's Pain Viennois, takes 1 & 2
- Videocarynon Forum topicBurnt Bottom of Dutch Oven Baked Loaves