Recent Forum and Blog Comments
- Allen Scott Oven Plansbrpwon Forum topicAllen Scott Oven Plans
- Lets us know how it turns out!
Danni3ll3on Blog postHoney Spelt Oat Porridge Sourdough - Thanks!KatinaPon Blog postHoney Spelt Oat Porridge Sourdough
- I used all purpose flour
Danni3ll3on Blog postHoney Spelt Oat Porridge Sourdough
- Try these links. These wereUncle-Honkyon Forum topicAllen Scott Oven Plans
- type of flour?KatinaPon Blog postHoney Spelt Oat Porridge Sourdough
- I think your theory is on the right track
breadforfunon Forum topicSourdough gluten problems after bulk fermentation - I had to go and get my formula spreadsheet
leslierufon Blog postExperimentation - the next step - thanks for the quick reply.
alfansoon Blog postExperimentation - the next step - Forgot to mention...abhattachar23on Forum topicSourdough gluten problems after bulk fermentation
- I just had one attempt making croissants so far.
_vkon Forum topicCroissant tearing while proofing - Point taken
leslierufon Blog postExperimentation - the next step
- Inspirational!
psedilloon Forum topicSome random pictures from the bread lab. - Great experiment but...
alfansoon Blog postExperimentation - the next step
- Powder Scaleold bakeron Forum topicAnother thing I wish I had known earlier: how to measure with a scale
- that video was amazingandythebakeron Forum topicLötschental Valley rye bread technique
- Aaarghhh. Few thing dampen my
LevaiNationon Forum topicWarm spot levain no split - Okay, I'll try feeding myPg0581on Forum topicGummy/Chewy Sourdough
- Thank You!
Wild-Yeaston Forum topicLötschental Valley rye bread technique - Good info...
psedilloon Forum topicFine sea salt vs. kosher salt
- Thank's for the encouragement
Joyofglutenon Forum topicLötschental Valley rye bread technique - Walliser Roggenbrot
Joyofglutenon Forum topicLötschental Valley rye bread technique
- I think T45 is mainly usedGill63on Forum topicCroissant tearing while proofing
- Hello!! Welcome to this site.
Odelia Murchon Forum topicNew guy - Very interesting information.
pulon Forum topicLötschental Valley rye bread technique - This is a thick glass jarAnonymouson Forum topicOdd Question
- I think it's a flawAnonymouson Forum topicOdd Question
- It does feel roughAnonymouson Forum topicOdd Question
- Thank you!
CarlThePigFarmeron Forum topicSome random pictures from the bread lab. - Also a lovely loaf
Mini Ovenon Forum topicSome random pictures from the bread lab. - Can' tell what I'm looking at...
Mini Ovenon Forum topicOdd Question
- Teff
MontBaybakeron Forum topicDoes anybody else work with Teff? - Well Santa brought me a
eddierukoon Forum topicSoft bottom crust of bread using baking stone? - Need to be careful when a
eddierukoon Forum topicFine sea salt vs. kosher salt
- I truly appreciate it!
psedilloon Forum topicMy First Sourdough
- Yes, pulses don't penalize
Abelbreadgalleryon Forum topicLentil flour pavé with carrots - I've got some chickpea flour
gillpughon Forum topicLentil flour pavé with carrots - Fantastic job. Really looking
gillpughon Blog postExperimentation - the next step
- Thanks. I will check.
Abelbreadgalleryon Forum topicSuperlevain
- Yes you did read it right!
leslierufon Blog postExperimentation - the next step
- But not so good for the environment
Felilaon Forum topicI wish I had known earlier: homemade pan release - I used KA AP flour
Felilaon Forum topicAnother attempt at Danni bread
- I use only WW flour for mybarryvabeachon Forum topicSourdough starter with wheat flour?
- So much easier to buy it in a
HansBon Forum topicI wish I had known earlier: homemade pan release - Thanks Filomatic, I would
pulon Forum topicdaily staple
- Time and patience....
Grigioon Forum topicA "Simple" Liquid Starter: The Sullivan Street Bakery Cookbook - Lovely!syroson Forum topicMy First Sourdough
- Don’t know what caused it.Can
DanAyoon Forum topicOdd Question - Wow! That was an amazing write up!
Danni3ll3on Blog postExperimentation - the next step
- AP Magic...bread1965on Forum topicSourdough starter with wheat flour?