Recent Forum and Blog Comments
- A recent post and video
Mini Ovenon Forum topicBurnt Bottom of Dutch Oven Baked Loaves - Lovely! Cracks are typical Rye
Mini Ovenon Forum topicSome random pictures from the bread lab.
- No, not sarcastic
Mini Ovenon Forum topic"Nordic Stone Age Bread"
- 6%. Salt?
Mini Ovenon Forum topicEinkorn sourdough help/questions.
- Thanks Leslieruf...
macetteon Forum topicWhen I was a kid... - Borodinsky
CarlThePigFarmeron Forum topicSome random pictures from the bread lab. - The two humps Paul....lol
macetteon Forum topicMy humps...my humps....
- Thank you alpaca.Yes I thinkkatyajinion Forum topicTangzhong with more than 5% flour & TZ with S & F?
- Cultural IgnoranceDezrielon Forum topic"Nordic Stone Age Bread"
- How to wrap artisan bread for purpose and looksTomKluenderon Forum topicSelling at farmer's markets
- What herbs to grow for adding to bread I intend to sellTomKluenderon Forum topicSelling at farmer's markets
- What herbs to grow for adding to bread I intend to sellTomKluenderon Forum topicSelling at farmer's markets
- Scoring methodAgEron Blog postBread in the spirit of FWSY
- Hi Abel
alfansoon Forum topicPain viennoise - My builds would be tiny too
Danni3ll3on Blog postSifting out the bran to use in the levain - thank you Danni ?
leslierufon Blog postSifting out the bran to use in the levain - No answerYumikaon Blog postNaturally leavened no knead bread
- How aboutYumikaon Blog postNaturally leavened no knead bread
- granite wear covered roasters
Bred Maverickon Forum topicSteam Baker - calling all innovators - I end up doing a whole lot of math.
Danni3ll3on Blog postSifting out the bran to use in the levain
- steam table pan
Bred Maverickon Forum topicSteam Baker - calling all innovators
- bread loaf baker pdf
Bred Maverickon Forum topicEmile Henry Glazed Long Covered Baker
- Dan - I bet you are happier with this one!
leslierufon Forum topicAnyone interested in a Champlain SD bake?
- These are not the same thingrff000on Forum topicIs homemade fermented rye malt possible?
- WOW
trailrunneron Forum topicHybrid of Brioche and Pannettone...? - That is great, I used as a
myrtleskitchenon Forum topicHybrid of Brioche and Pannettone...? - pannetone cut.jpg
myrtleskitchenon Forum topicHybrid of Brioche and Pannettone...?
- I think your bread looks great!
DanAyoon Forum topicLahey-Tartine Hybrid Artisan Loaf (with Dry Active Yeast) - I try to keep my recipesjmooreon Forum topicAnyone interested in a Champlain SD bake?
- I'll see if i can pry it out
Isand66on Blog postbeautiful buns....date yeast water and rye levain - We learn at least as much when we fail
DanAyoon Forum topicAnyone interested in a Champlain SD bake?
- It workedMattRon Forum topicEinkorn sourdough help/questions.
- I'm actually doing a 2 loafjmooreon Forum topicAnyone interested in a Champlain SD bake?
- Unfortunately not. It would
DanAyoon Forum topicAnyone interested in a Champlain SD bake?
- Very nice looking loaf, Dan!jmooreon Forum topicAnyone interested in a Champlain SD bake?
- agree with Danni
leslierufon Blog postNo Touch Trailrunner Method 2 Ways – One Sourdough and 1 Fig Yeast Water
- Of courseAnonymouson Forum topicIs homemade fermented rye malt possible?
- me too! it always tasted so good!
leslierufon Forum topicWhen I was a kid...
- I still think it is the flour.
DanAyoon Forum topicAnyone interested in a Champlain SD bake?
- Thanks!
Gwenon Forum topicTartine polenta bread with blue cornmeal - I don’t see anything wrong with that crumb
Danni3ll3on Forum topicTartine polenta bread with blue cornmeal
- Trevor claimed to be a slow learner
DanAyoon Forum topicAnyone interested in a Champlain SD bake?
- Crumb of blue corn polenta
Gwenon Forum topicTartine polenta bread with blue cornmeal
- very nice loaf and crumb
leslierufon Forum topicChamplain Sourdough... almost
- That’s an awesome crumb!
Danni3ll3on Forum topicTartine polenta bread with blue cornmeal
- Thanks I will look up hisPatrick0525on Forum topicNewbie sourdough crumb
- Crumb of blue corn polenta
Gwenon Forum topicTartine polenta bread with blue cornmeal
- Or, as Marty Feldman said in Young Frankenstein,
pmccoolon Forum topicMy humps...my humps.... - sorry, I don’t really know Aussie flours
leslierufon Forum topicNew Zealand flours
- I preheat with the DO pieces on the stone at 500 F.
dabrownmanon Forum topicBurnt Bottom of Dutch Oven Baked Loaves