Recent Forum and Blog Comments
- The thing is to cut out all the other bad carbs and
dabrownmanon Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough - Thanks!
dabrownmanon Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough
- Glad to be back and in a bit better shape too!
dabrownmanon Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough
- Lucy and I have done all we can to put Bianco's
dabrownmanon Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough
- One thing to keep in mindgerhardon Forum topicProofing doughnuts
- You Fresh Lofians are all so kind! Makes me
dabrownmanon Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough
- My wife is worried about me eating bread again
dabrownmanon Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough
- All is well Abe. I would go for the new oven
dabrownmanon Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough
- Had I checked in I would have sen the error of
dabrownmanon Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough
- Lucy and I tested out MetaVerse 1.0 the past
dabrownmanon Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough
- Glad it works for you
dabrownmanon Forum topicNo Muss No Fuss Starter
- If given timeAnonymouson Forum topicProofing doughnuts
- Currently using 7g of yeast,Doughhuton Forum topicProofing doughnuts
- Perfect. Thank you!Anonymouson Forum topicModifying a sandwich bread recipe?
- Another optionAnonymouson Forum topicProofing doughnuts
- Strong white flourAnonymouson Forum topicFrench Bread collapsing
- I am following the exactfazemanon Forum topicFrench Bread collapsing
- Sourdough multigrain is hard dry and densemiranmeon Blog postSour Sourdough and Low Glycemic Sourdough bread
- Water temperature, is it warmRube Goldbergon Forum topicFrench Bread collapsing
- The porridge was polentaAnonymouson Forum topic...and now for the porridge bread
- Tell all. How did you make
gillpughon Forum topic...and now for the porridge bread - Look
HansBon Forum topictypical yeast % to flour white bread and Baguette? thanks - HansB question?wade17on Forum topictypical yeast % to flour white bread and Baguette? thanks
- Well, under carefullyColin2on Forum topictypical yeast % to flour white bread and Baguette? thanks
- You'd have to experiment. Two
HansBon Forum topictypical yeast % to flour white bread and Baguette? thanks
- Is it North America floursvickyTon Blog postSourdough Tangzhong Buns
- Thankswade17on Forum topictypical yeast % to flour white bread and Baguette? thanks
- 200 X .25% = .5g
HansBon Forum topictypical yeast % to flour white bread and Baguette? thanks
- It does look like some other
HansBon Forum topicFrench Bread collapsing
- If you're following the recipeAnonymouson Forum topicFrench Bread collapsing
- the recipe is from the manualfazemanon Forum topicFrench Bread collapsing
- Is this a recipe from the instruction manualAnonymouson Forum topicFrench Bread collapsing
- Thank you LeslieAnonymouson Forum topicWhile I wait for my porridge bread
- Thank you IanAnonymouson Forum topicWhile I wait for my porridge bread
- Thank youAnonymouson Forum topicWhile I wait for my porridge bread
- wow, lovely lovely crumb
leslierufon Forum topicWhile I wait for my porridge bread - to help us help you
leslierufon Forum topicCinnamon Rolls taste....raw
- I misunderstood you
Chaugaron Forum topicUnderproofed? Pan not hot enough? - OK, but still think that weSergeyAUon Forum topicUnderproofed? Pan not hot enough?
- this is so helpful!
sadkitchenkidon Blog postSourdough Croissants - Attempt #1! - Thanks..bread1965on Forum topicTartine Whole-Wheat w/added Dark Rye
- Looks great
Isand66on Forum topicTartine Whole-Wheat w/added Dark Rye - Looks excellent
Isand66on Forum topicWhile I wait for my porridge bread
- Looks great as always.Regards
Isand66on Blog postHoney Spelt Oat Porridge Sourdough
- OK question?wade17on Forum topictypical yeast % to flour white bread and Baguette? thanks
- That is a lovely looking crumb..bread1965on Forum topicWhile I wait for my porridge bread
- So I tried the recipe and here are the resultsAnonymouson Blog postSourdough - how to tell if proofing stage is done? Increase in size?
- It just does
Chaugaron Forum topicUnderproofed? Pan not hot enough?
- I cannot wait to try it, really.hreikon Forum topicWhile I wait for my porridge bread
- Because the starter is very low hydrationAnonymouson Forum topicWhile I wait for my porridge bread