Recent Forum and Blog Comments
- With compressed yeast @ 2.5%
yozzauseon Forum topicOld French Boule - Eventually it will start to smell like sourdough
kendalmon Forum topicfirst pizza dough - Many of the best sandwich breads
Mini Ovenon Forum topicCopying my favorite sub sandwhich roll? - another trick
Mini Ovenon Forum topicTangzhong method, 50% white whole wheat, 50% whole rye
- Misch (mixed) brot (bread)
Mini Ovenon Forum topicTangzhong method, 50% white whole wheat, 50% whole rye
- ill cut it later and show
gillpughon Forum topicBest flour for UK bakers? -
gillpughon Forum topicBest flour for UK bakers?
- we very rarely get that hot!
leslierufon Blog post9 grains/seeded sourdough loaf - Thanks lance. good
gillpughon Forum topicBest flour for UK bakers?
- I make a Hot soaker
leslierufon Blog post9 grains/seeded sourdough loaf
- the recipe is a Maggie Glezer
mutantspaceon Forum topicdoubling yeast and halving time - Consistency
albacoreon Forum topicBest flour for UK bakers? - I love the look of the seeded loaf crumb
MonkeyDaddyon Blog post9 grains/seeded sourdough loaf - Levain/pate version
albacoreon Forum topicSolveig Tofte Baguette 2008
- Isn't it good that cows
Mini Ovenon Forum topicdoubling yeast and halving time
- Sorry, I'm mistaken
Mini Ovenon Forum topicdoubling yeast and halving time
- Why in the world
MonkeyDaddyon Forum topicOld French Boule
- Yay!
Mini Ovenon Forum topicEclipse Bread Challenge
- Testing copy/paste
Yippeeon Forum topicEclipse Bread Challenge - Aha! That's the trick, then!
IceDemeteron Blog post9 grains/seeded sourdough loaf - Thanks, cardigan!
IceDemeteron Blog postAug 17-18: Daily Bread "Sandwich" Loaf
- Thank you, Laurie!
Yippeeon Forum topicEclipse Bread Challenge
- Basics can be fun!
IceDemeteron Blog postAug 17-18: Daily Bread "Sandwich" Loaf
- Thanks, Danni3ll3!
IceDemeteron Blog postAug 17-18: Play time! Eclipse Loaves
- Thanks, Lazy Loafer!
IceDemeteron Blog postAug 17-18: Play time! Eclipse Loaves
- I'm glad that you are still looking in to it
IceDemeteron Forum topicLeningrad Rye
- Lovely!
IceDemeteron Forum topicForkish's Field Blend #2 - added yeast or no added yeast?
- Oh, the answer is simple!
joc1954on Blog postBell peppers and egg plant stuffed with sourdough - Oops, I didn't pick up on that before :(
leslierufon Blog post9 grains/seeded sourdough loaf
- Beautiful eclipse loaf!
IceDemeteron Forum topicEclipse Bread Challenge
- What a great selection!
IceDemeteron Forum topicEclipse Bread Challenge
- Yummy -- and so pretty!
IceDemeteron Forum topicEclipse Bread Challenge
- Fabulous!
IceDemeteron Blog postBell peppers and egg plant stuffed with sourdough
- No apology needed, Mini
Windischgirlon Forum topicdoubling yeast and halving time - Just keep it fed and it'll be
phazon Forum topicHow much sourdough do I need - Definitely all the tricks ---
IceDemeteron Blog postPotato Tangzhong Caramelized Onion SD Rolls
- Lovely!
IceDemeteron Blog postNew kitchen
- Sometimes it's nice to get down to basics...
IceDemeteron Blog postSimple Multigrain with Flax Sourdough
- Stunning as ever!
IceDemeteron Blog postKalamata Olive, Sun-dried Tomatoes and Feta Sourdough
- Lovely, lovely!
IceDemeteron Blog post9 grains/seeded sourdough loaf
- Knowing your actual recipe and method
IceDemeteron Forum topicNo oven spring when using whole wheat flour
- starter
pulon Forum topicYeast Water fun - success! - That does look good -
IceDemeteron Forum topicTangzhong method, 50% white whole wheat, 50% whole rye
- I love the look of that loaf!
IceDemeteron Forum topicYeast Water fun - success!
- Thanks for responding! YouAnonymouson Forum topicproduction levels
- Hey wait - what?
IceDemeteron Forum topicdoubling yeast and halving time
- Without knowing what recipe and technique you
IceDemeteron Forum topicCopying my favorite sub sandwhich roll?
- Thank you mini
The Roadside Pie Kingon Forum topicTangzhong method, 50% white whole wheat, 50% whole rye - Good idea to make starters
Danni3ll3on Forum topicYeast Water fun - success! - Looks good!
Mini Ovenon Forum topicTangzhong method, 50% white whole wheat, 50% whole rye