Recent Forum and Blog Comments
- Lucy takes the cake and Pizza too!
Isand66on Blog postFat Baggie 12 Bar Blues - Everything in their own time..bread1965on Blog postAttempting to improve crumb - Hamelman's 5 grain levain
- I'm in Virginia, on the way
Isand66on Forum topicThanksgiving, Christmas and New Year's Chacons.
- My second
HansBon Forum topicIs DiMuzio's book worth it? - Glad it is working for you.barryvabeachon Forum topicMy First 100% Whole Wheat Bread -- suggestions to improve?
- Oh man I think I need totimneycon Forum topicStarter trouble
- If I've got to die (which I'mallen-ukon Forum topicSour-dough starter lacks 'oomph'
- Your "poolish" becomesAnonymouson Forum topicRatios for poolish sourdough
- beautiful! amazing colour
leslierufon Blog postPurple Sweet Potato Sourdough - Danni don't wait, it is so easy to read.
leslierufon Blog postAttempting to improve crumb - Hamelman's 5 grain levain
- I used olive oil at ...aromaon Forum topicNatural Levain with fats and sugars
- Excellent advice
Clemicuson Forum topicPeter Reinhart's Transitional Cinnamon Raisin Bread - Cinnamon per Hamelman
MontBaybakeron Forum topicPeter Reinhart's Transitional Cinnamon Raisin Bread - you're the best danni!
sadkitchenkidon Blog postPurple Sweet Potato Sourdough - Congrats!
Danni3ll3on Blog postPurple Sweet Potato Sourdough - wow!
sadkitchenkidon Blog postPurple Sweet Potato Sourdough
- Great Post
Isand66on Blog postSunflower Seed Squares - Hearty Sourdough Rolls From One of Germany's Best Bakeries
- Upping the hydration and autolyse helpedpogrmmanon Forum topicMy First 100% Whole Wheat Bread -- suggestions to improve?
- Wow, that is awesome and
Floydmon Blog postPurple Sweet Potato Sourdough - thank you!!
sadkitchenkidon Blog postPurple Sweet Potato Sourdough
- Cinnamon's impact on yeast.
Clemicuson Forum topicPeter Reinhart's Transitional Cinnamon Raisin Bread
- I had an issue with my loaves not rising as much as usual
Danni3ll3on Forum topicPeter Reinhart's Transitional Cinnamon Raisin Bread
- Well it looks like you forgetting the levain
Danni3ll3on Blog postFat Baggie 12 Bar Blues
- Leslie, your loaf looks awesome!
Danni3ll3on Blog postAttempting to improve crumb - Hamelman's 5 grain levain
- I had no idea that purple sweet potatoes existed
Danni3ll3on Blog postPurple Sweet Potato Sourdough
- Yep, standing to attention!
leslierufon Blog postAttempting to improve crumb - Hamelman's 5 grain levain
- Of course, of course
kendalmon Blog postMight that be a sourdough starter - Thanks...RedEngon Forum topicIs DiMuzio's book worth it?
- lol thank you Abe
leslierufon Blog postAttempting to improve crumb - Hamelman's 5 grain levain
- Interestingdebunixon Forum topicCurrent sources for corn to mill
- Hopefully you're receiving email notificationsAnonymouson Forum topicMy starter dropped after storing it in fridge
- One of my favorite
kendalmon Forum topicHello from Montreal!
- You have a wonderful talent for photography and flight of ideas!
Stuart Borkenon Forum topicWhat to do with excess starter? - Too young
kendalmon Forum topicStarter trouble
- Popcorn Gritscharbonoon Forum topicCurrent sources for corn to mill
- Are you paying attention?bread1965on Blog postAttempting to improve crumb - Hamelman's 5 grain levain
- Cinnamon Raisin Loaf rising issue.
Clemicuson Forum topicPeter Reinhart's Transitional Cinnamon Raisin Bread
- With those cool temps,
Mini Ovenon Forum topicStarter trouble - Attempting?Anonymouson Blog postAttempting to improve crumb - Hamelman's 5 grain levain
- I agree. Nothing is a as good as a well made homemade
dabrownmanon Forum topicBagels! - I buy my lye water in glass bottles already
dabrownmanon Forum topicBagels!
- Lucy says I am a closet slasher so
dabrownmanon Blog postFat Baggie 12 Bar Blues
- Getting bagel toppings to stay on from Modernist Bread
DessertBuzzon Forum topicBagels! - For stargazers ...
Portuson Forum topicSour-dough starter lacks 'oomph' - damifino
gary.turneron Forum topicBagels! - I would have thoughtAnonymouson Forum topicNatural Levain with fats and sugars
- Popcorn for millingdebunixon Forum topicCurrent sources for corn to mill
- You mentioned correct proportions
DanAyoon Forum topicNatural Levain with fats and sugars - I just keep a container in
SeattleStarteron Forum topicWhat to do with excess starter? - Okay, so it isn't a baguette
alfansoon Blog postFat Baggie 12 Bar Blues