Recent Forum and Blog Comments
- Rejuvenating a starteragmeneghinon Forum topicRejuvenating a starter
- Dan, that's an awesome looking loaf
MonkeyDaddyon Forum topicStarting out - tips to improve, please! - I also recommend blooming thetgraysonon Forum topicCocoa (dutch processed)
- Generally you swap out cocoatgraysonon Forum topicCocoa (dutch processed)
- Once I get the next 9,400 of Lucy's creations baked
dabrownmanon Blog postBruschetta Sourdough - Recipe?clazar123on Forum topicCocoa (dutch processed)
- Meat slicer does a great job.barryvabeachon Forum topiccutting bread help!
- yum for sure...
trailrunneron Blog postFor Dab... French toast - you are welcome..
trailrunneron Forum topicShort bench vs long bench
- So in the end - 2 loavesFsyroson Forum topicQuestion about the Honeyed Spelt & Oat Sourdough recipe
- Google docs
pulon Forum topicHow to edit an Excel Spreadsheet using an iPad - Baguette shaping
kendalmon Forum topicMixing flour - Bread slicingDsr303on Forum topiccutting bread help!
- there are two things to consider
leslierufon Forum topicGluten - Short bench vs long benchlacoeton Forum topicShort bench vs long bench
- Short bench vs long benchlacoeton Forum topicShort bench vs long bench
- Stollen recipelacoeton Blog postStollen dough too tough for a regular mixer?
- I’m reverse-calculating a
JustJoelon Forum topicCalculating a pre-ferment - No problemAnonymouson Forum topicLevain Build Amount & Adapting for Various Recipes
- My mistakeAnonymouson Forum topicQuestion about the Honeyed Spelt & Oat Sourdough recipe
- Three Days
HansBon Forum topicTips and ideas for teaching a sourdough bread baking class! - The other loaf from yesterday’s dough.Wartfaceon Forum topicRetarded/Delayed fermentation in the fridge....
- There are so many good ideas here!
Ogi the Yogion Forum topicTips and ideas for teaching a sourdough bread baking class! - High % Ryes
Filomaticon Forum topicadvice on dark rye - This is great thank you!
Ogi the Yogion Forum topicTips and ideas for teaching a sourdough bread baking class!
- Speak to the class, not to yourselfArjonon Forum topicTips and ideas for teaching a sourdough bread baking class!
- Question, Kendal
DanAyoon Forum topicMixing flour - Great tip
Filomaticon Blog post4 day old dough....skillet pizza
- to be more specificArjonon Forum topicHow do you usually maintain your starter from the refrigerator?
- Get a Bach of the real deal
kendalmon Forum topicMixing flour
- Why do we need to knead?Anonymouson Forum topicGluten
- Pizza cutter
dmsnyderon Forum topicPizza cutter/Flipping board combo - My thoughtsold bakeron Forum topicGluten
- I think in a stable sourdough starterAnonymouson Forum topicStruggling to get a good loaf
- The recipeingaon Blog postWhole Wheat Sourdough Bread with home-milled flour
- I’ve been hung up on a very strong starter
DanAyoon Forum topicStruggling to get a good loaf
- Levain to Flour Ratioredbaronon Blog postBanana Rye SD with dates and pecans
- Photo and verdictAnonymouson Forum topicEinkorn Question
- Agreed DanAnonymouson Forum topicStruggling to get a good loaf
- Kneading times will vary for different breads
DanAyoon Forum topickneading: how much is too much
- 6-8 hoursAnonymouson Forum topicStruggling to get a good loaf
- Flour blending
Lazy Loaferon Forum topicMixing flour - Condensation
Lazy Loaferon Forum topicQuestion about condensation while dough in the fridge
- Teri, take a look at this
DanAyoon Forum topicStruggling to get a good loaf
- The BIGGER scoop...GoatGuyon Forum topickneading: how much is too much
- Learning about turnsTeri Billson Forum topicStruggling to get a good loaf
- I’ll check it out!Teri Billson Forum topicStruggling to get a good loaf
- I can definitely put in the timeTeri Billson Forum topicStruggling to get a good loaf
- Mike, I AM referring to theold bakeron Forum topicRetarded/Delayed fermentation in the fridge....
- Ohhh! Yum!
Danni3ll3on Blog postFor Dab... French toast