Recent Forum and Blog Comments
- this was my recipe inspired by CBC podcast of a 100 yr old batchTee Macon Forum topicHello from sunny Toronto ON
- It's fine..bread1965on Forum topicSourdough starter day 3 hep!
- A quest worthy of the effort...bread1965on Forum topicOpen crumb in hand-kneaded rye
- definately great
Truth Serumon Blog post1849 Gold Rush SD Whole Wheat Fruitcake and Pecan, Prune and Cranberry Sourdough - many thnks!Tee Macon Forum topicHello from sunny Toronto ON
- Well done
Truth Serumon Blog postFruit & Nut Sourdough
- Thank you everyone for allnobbyon Forum topicSourdough problems
- Ohhh!
Danni3ll3on Forum topicNeapolitan Pizza and Teglia Romana - Dough for Pala alla Romana
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - It wouldn’t work for me as
Danni3ll3on Blog postCroissants - opening up more
- Thanks Mini. A few questions
albacoreon Forum topicGrahamsmjöl - Do you think placing bricks
DanAyoon Blog postCroissants - opening up more - Expanding a Starter
jimbtvon Forum topicHello from sunny Toronto ON - Yes, that's about right. To
albacoreon Forum topicRoasted barley flour, malted?
- That is correct. If the
DanAyoon Forum topicRoasted barley flour, malted?
- Steam Issue
jimbtvon Forum topicWhy Doesn't my Bread Open at the Score?
- a misch brot?
Mini Ovenon Forum topicGrahamsmjöl - btw it is a Yukon Sourdough starterTee Macon Forum topicHello from sunny Toronto ON
- Overproofingclazar123on Forum topicMultigrain Woes
- No, it's not that. I like rye
albacoreon Forum topicGrahamsmjöl
- I mainly use Richard BertinetGill63on Forum topicSourdough problems
- You too ?
kendalmon Blog postCroissants - opening up more - Thanks everyone. Perhaps IBread rat.on Forum topicRoasted barley flour, malted?
- Thanks again everyone forBread rat.on Forum topicBread, all purpose flour. Both?
- BeaterBlade for N50N62769on Forum topicBeater blade for N50?
- Keep posting!
Danni3ll3on Blog postCroissants - opening up more
- Model G vs. Hobart N50N62769on Forum topicYet another Hobart N50 restoration project.
- Thanks for the tips!Richard Con Blog postAt(ta) Last!
- It is whole wheat Graham flour invented by
dabrownmanon Forum topicGrahamsmjöl - Bamboo is similar
Mini Ovenon Forum topicSharpening my lames
- I think you're right, fat
Mini Ovenon Forum topicStollen 101
- hope they're not free range
Mini Ovenon Forum topicCricket Bread?
- I’m under the impression that
DanAyoon Forum topicRoasted barley flour, malted?
- Cover and keep it more liquid
Mini Ovenon Forum topicKeeping a Starter Happy in Winter
- Lamination trick
kendalmon Blog postCroissants - opening up more
- Haven't trained your gut bugs yet?
Mini Ovenon Forum topicGrahamsmjöl
- I Wish!
albacoreon Forum topicGrahamsmjöl
- Help with croissantStephan Fowleron Forum topicHelp with croissant
- Agreed...
TwoBreadedBoyon Forum topicCricket Bread? - Agreed...
TwoBreadedBoyon Forum topicCricket Bread?
- For a full grain rye
Mini Ovenon Forum topicGrahamsmjöl
- Not Meold bakeron Forum topicCricket Bread?
- Gotta love Google translateAnonymouson Forum topicGrahamsmjöl
- If it's coarsely groundAnonymouson Forum topicGrahamsmjöl
- Thanks Clazar. Yes, it looks
albacoreon Forum topicGrahamsmjöl
- Most of it's gone. The crumb
lenbon Blog postSpiced Raisin Sourdough - Check out the manufacturer websiteclazar123on Forum topicGrahamsmjöl
- Not Malted
albacoreon Forum topicRoasted barley flour, malted?
- Malted Barley
jimbtvon Forum topicRoasted barley flour, malted?
- If it ended up perfect, thenbarryvabeachon Forum topicFrom bread flour to whole wheat and hydration