Recent Forum and Blog Comments
- Peace.Bread rat.on Forum topicBread, all purpose flour. Both?
- Looks and sounds delicious!
Danni3ll3on Blog postDurum Ricotta Porridge Bread - Considering New OvenSonyaCEon Forum topicConsidering New Oven
- thanks Abe
BreadBabieson Forum topicAll is forgiven plus my preferred levain build - Keep yours
pulon Forum topicwhich starter should I keep? - Are you sure the oven is
MichaelLilyon Forum topicHelp on baking in the stone based oven sourdough - I have had the same stiffness
pulon Forum topicVery Tight Dough using Straight Starter
- Sometimes the title alone is enough to identify
pmccoolon Blog postDurum Ricotta Porridge Bread - For what it's worth..bread1965on Blog postFact of the day.
- Thank you for that..bread1965on Forum topicFlour affecting starter development..
- Success!nobbyon Forum topicSourdough problems
- That looks awesome! I'm lateavason Blog postMultigrain sourdough with seeds
- Just found this video
breadforfunon Forum topicFlour affecting starter development.. - I haven't seen the Mockmillbarryvabeachon Forum topicThree mill choices - which do you recommend?
- There is some debate, but Ibarryvabeachon Forum topicIs this overproofing? Or maybe underdeveloped gluten?
- Board
MontBaybakeron Forum topicpastry, cutting, other boards - Great recipe!
MontBaybakeron Blog postSan Joaquin Sourdough Baguettes
- Oh no no no! If I had i would have owned
dabrownmanon Blog postFact of the day. - Peaking is good however...Anonymouson Forum topicAll is forgiven plus my preferred levain build
- looks great
BreadBabieson Forum topicAll is forgiven plus my preferred levain build
- I don't know about that...Elsasquerinoon Forum topicOut, not up!
- It just so happens..bread1965on Forum topicWhole wheat pumpkin bread
- Buddy.. pal.. o friend to many..bread1965on Blog postFact of the day.
- Too true DabrownmanAnonymouson Blog postFact of the day.
- Taste is everythingAnonymouson Forum topicOut, not up!
- Taste is really good. WhenGill63on Blog post2nd go with Medieval Peasant Flour
- Abe's versionElsasquerinoon Blog post2nd go with Medieval Peasant Flour
- Bookmarked!Elsasquerinoon Blog post1849 Gold Rush SD Whole Wheat Fruitcake and Pecan, Prune and Cranberry Sourdough
- I've never used attaElsasquerinoon Blog postAt(ta) Last!
- Abe has you in handElsasquerinoon Forum topicAdvice on proofing
- Has worked fine for me
HansBon Forum topicBread, all purpose flour. Both? - C'mon, guys...
Queen of Tartson Forum topicBread, all purpose flour. Both? - Thanks for the suggestions.Janna3921on Forum topicpastry, cutting, other boards
- This is a very old (but verykatyajinion Blog postFlour Tortillas
- "Plus ça change, plus c'est la même chose"...
Portuson Forum topicCleaning after baking - I love it!
Danni3ll3on Blog postToasted Five Seeded 40% Whole Grain Sourdough
- I absolutlely concur.katyajinion Forum topicBread, all purpose flour. Both?
- ok fantastic, ill just try
idlepirateon Forum topic300g 100% Rye hydration sourdough - The 100%
HansBon Forum topic300g 100% Rye hydration sourdough
- Old plastic card to scrape with
AndyPandaon Forum topicCleaning after baking - sure the full recipe is:
idlepirateon Forum topic300g 100% Rye hydration sourdough
- 8 hours per week
Yippeeon Forum topicFood Preparation and Home Bakers - I never imagined you'd userff000on Forum topicRye flour infestation and solution
- Sure sounds like 300g of your
HansBon Forum topic300g 100% Rye hydration sourdough
- For my cinnamon rolls, I use
eddierukoon Forum topicpastry, cutting, other boards - The thing to do is to sift out the bran first and then
dabrownmanon Blog postToasted Five Seeded 40% Whole Grain Sourdough
- Just kidding
hanseataon Forum topicRye flour infestation and solution - Thank you iratchkaAnonymouson Forum topicWhole wheat pumpkin bread
- Hi Lechem! It doesnt matter
iratchkaon Forum topicWhole wheat pumpkin bread - As a German
hanseataon Forum topicFood Preparation and Home Bakers