Recent Forum and Blog Comments
- You are so right
Filomaticon Blog postAcme SD Cheese Rolls Attempt - Swelling Ego
Filomaticon Blog postBorodinsky Rye from The Rye Baker
- I bake enriched rolls, most are, at 350 F and non enriched
dabrownmanon Blog postAcme SD Cheese Rolls Attempt - Sounds good
BobSon Blog postBolos Lêvedos - Portuguese Sweet Muffins - That is beautiful Borodinsky just the way Lucy
dabrownmanon Blog postBorodinsky Rye from The Rye Baker
- Thanks!
Filomaticon Blog postBorodinsky Rye from The Rye Baker
- I've had my eye on this for agesAnonymouson Blog postBorodinsky Rye from The Rye Baker
- With 2 bandwidths...
Mini Ovenon Forum topicThanksgiving Loaf - Can't live without it
Filomaticon Blog postBorodinsky Rye from The Rye Baker
- I will attempt to make red Rye malt againAnonymouson Blog postBorodinsky Rye from The Rye Baker
- Sounds under yeasted
Mini Ovenon Forum topichelp w/ crumb differential diagnosis
- Thanks
Filomaticon Blog postAcme SD Cheese Rolls Attempt
- Yes
Filomaticon Blog postBorodinsky Rye from The Rye Baker
- Nothing like a great loaf of bread for the Holidays
dabrownmanon Forum topicThanksgiving Loaf
- Red Rye MaltAnonymouson Blog postBorodinsky Rye from The Rye Baker
- Under proofed?Anonymouson Forum topichelp w/ crumb differential diagnosis
- Health and SourdoughModernMormonon Forum topicWhy is yeast added when making a sourdough recipe?
- ooopsmassfoodieon Blog postBolos Lêvedos - Portuguese Sweet Muffins
- tried it outmassfoodieon Blog postBolos Lêvedos - Portuguese Sweet Muffins
- apples, autumn and nuts
Mini Ovenon Forum topicStarter smells like apples
- I've had a strong fruity smellAnonymouson Forum topicStarter smells like apples
- Soda baking it
Stuart Borkenon Forum topicBagel water- how much baking soda (is too much)? - Looks great.
Floydmon Forum topicThanksgiving Loaf - What happened? Why'd it go so
dodobagelson Forum topicBagel water- how much baking soda (is too much)? - Baking your soda
Stuart Borkenon Forum topicBagel water- how much baking soda (is too much)?
- The FlourBeth Bradyon Forum topicHello just starting to play with starter in MD
- The FlourBeth Bradyon Forum topicHello just starting to play with starter in MD
- I recently made a rye starterAnonymouson Blog postMini baguette to test the sourdough waters
- Well we gotta
kendalmon Blog postMini baguette to test the sourdough waters - If anybody knows sd
kendalmon Blog postMini baguette to test the sourdough waters
- Doc doughs video
kendalmon Blog postMini baguette to test the sourdough waters
- Shaping?
albacoreon Forum topicPoor oven spring and ear (grigne) - No one knows for sure for every LAB and yeast out there
dabrownmanon Forum topicTrevor’s book and levain building!
- Anxiously awaiting
Filomaticon Blog postBorodinsky Rye from The Rye Baker
- I will try a shorter proof,vinyei93on Forum topicIs this overproofing? Or maybe underdeveloped gluten?
- Red malt powder?
Queen of Tartson Blog postBorodinsky Rye from The Rye Baker - Temperature control?
Queen of Tartson Forum topicDifference rye and white flour starters
- Gorgeous
MontBaybakeron Forum topicKneading table - what type of wood surface? - Thanks for the info!
MontBaybakeron Forum topicKneading table - what type of wood surface?
- Love your username! Used
MontBaybakeron Forum topicnew starter rising, but few bubbles
- does this. hart apply to all Lactobacillus
leslierufon Forum topicTrevor’s book and levain building! - Queen of Bordinsky
Filomaticon Blog postBorodinsky Rye from The Rye Baker
- dried molasses
MontBaybakeron Forum topicAdding molasses
- Ideas
MontBaybakeron Forum topicChristmas List Ideas!!
- I’m currently converting a
mutantspaceon Forum topicDifference rye and white flour starters - I have 2 starters but love my
mutantspaceon Forum topicDifference rye and white flour starters
- Another fan of rye starter here
Queen of Tartson Forum topicDifference rye and white flour starters
- One of my favorites from the Rye Baker!
Queen of Tartson Blog postBorodinsky Rye from The Rye Baker
- With no water? It will besuaveon Forum topicleft open package of yeast out overnight
- Here is a chart based on Ganzel's data
dabrownmanon Forum topicTrevor’s book and levain building!