Recent Forum and Blog Comments
- Yep! That’s how I do it
Danni3ll3on Forum topicAnother thing I wish I had known earlier: how to measure with a scale - Well, I wasn't so disappointed
alfansoon Blog postMaurizio's 50-50, as baguettes. But wait, there's more... - EasyMichaelHon Blog postA loaf using spent starter
- Stunning. That is an edible work of artAlan.Hon Forum topicStar Bread
- Regarding their ovens, yougbguy71on Forum topicBread recipe from 1852
- Thank you all!
psedilloon Forum topicMy First Sourdough - Fantastic!Anonymouson Forum topicStar Bread
- Whole wheat will not rise as well as bread flourAnonymouson Forum topicDoes whole wheat *inherently* give less of a rise?
- Raising the bar
Lazy Loaferon Forum topicStar Bread - What a great boule for a first SD
alfansoon Forum topicMy First Sourdough
- Another nice addition to the family
alfansoon Forum topicdaily staple
- Thanks for the feedbacktrflon Forum topicFeedback on a new baking product
- Amazing! Just amazing!
Danni3ll3on Forum topicStar Bread
- With a name like "Bella"
Mini Ovenon Forum topicMy First Sourdough - Wow! Beautiful
alfansoon Forum topicStar Bread
- It's not being stingy to not be wastefulAnonymouson Blog postA loaf using spent starter
- where are you shopping for flour?
BreadBabieson Blog postA loaf using spent starter - Yes, I'd give epoxy a go.
albacoreon Forum topicInput on repairing broken dough whisk - Worked for me as well. There
CarlThePigFarmeron Forum topicovencrafters plans - Wow, that's quite lovely! I
Lazy Loaferon Forum topicSuperlevain
- Amazing!
Danni3ll3on Forum topicMy First Sourdough
- I'm thinking you would have liked the higher hydration
dabrownmanon Blog postMaurizio's 50-50, as baguettes. But wait, there's more... - Lucy says we are pretty polluted around here
dabrownmanon Forum topicBread recipe from 1852
- Sure looks great! Amazing how many people
dabrownmanon Forum topicMy First Sourdough
- Got me thinkingJustanoldguyon Forum topicQuestion about using 100% whole grains from mill
- You can go lower but a rye starter at 66% is pretty
dabrownmanon Forum topicsour taste + oven rise, how can we have both ?
- Did a Little Searching Around
Wild-Yeaston Forum topicLötschental Valley rye bread technique - ?
Danni3ll3on Blog postA loaf using spent starter
- Thank you!
Danni3ll3on Forum topicSome random pictures from the bread lab.
- Prepping for Layup
Wild-Yeaston Forum topicInput on repairing broken dough whisk
- Yep!
Wild-Yeaston Forum topicBread recipe from 1852
- humidity and environment
AndyPandaon Forum topicQuestion about using 100% whole grains from mill - secondloaf.jpg
Brian Gardneron Forum topicNew bread baker from Columbus Ohio - I do not understand thisMichaelHon Blog postA loaf using spent starter
- AP vs home milled WW
AndyPandaon Forum topicQuestion about using 100% whole grains from mill
- Cool box
AndyPandaon Forum topicsour taste + oven rise, how can we have both ?
- Not experiments. Every day use.
alfansoon Blog postA loaf using spent starter
- Bread 'contaminants'
Lazy Loaferon Forum topicBread recipe from 1852
- Wow, those baggies are pretty special looking!
alfansoon Blog postMaurizio's 50-50, as baguettes. But wait, there's more...
- Hey Danni, just took a quick
CarlThePigFarmeron Forum topicSome random pictures from the bread lab.
- Rustic Wheat Sourdough baguette
bottlenyon Blog postMaurizio's 50-50, as baguettes. But wait, there's more... - Let's have a lookAnonymouson Forum topicBread recipe from 1852
- Hate to answer a question with a questionJustanoldguyon Forum topicQuestion about using 100% whole grains from mill
- Quality Stuff
jimbtvon Forum topicdaily staple - Maybe it's my humidity
DanAyoon Forum topicQuestion about using 100% whole grains from mill - You're welcome
mwilsonon Forum topicFunctional effect of biga vs poolish - Thanks for your kind commentsfernerzon Blog postA loaf using spent starter
- OOOPS
trailrunneron Blog postCranberry Feta with Toasted Sunflower Seeds - Pampered Chef Spatulas
jimbtvon Forum topicInput on repairing broken dough whisk
- Hydration of Milled Flour
jimbtvon Forum topicQuestion about using 100% whole grains from mill