Recent Forum and Blog Comments
- Thanks again, Abehreikon Forum topicFlavor profiles and Starter / Levain amounts
- Slight adjustmentAnonymouson Forum topicFlavor profiles and Starter / Levain amounts
- so lower hydration
suminandion Forum topicWhole grain spelt bread - Thanks Abe,hreikon Forum topicFlavor profiles and Starter / Levain amounts
- Beautiful!
HansBon Blog postBack again Vermont SD again alfanso style again - We are after
HansBon Forum topicAging home ground flour - thoughts?
- Hi HesterAnonymouson Forum topicFlavor profiles and Starter / Levain amounts
- Barry
HansBon Forum topicAging home ground flour - thoughts?
- Side note about ascorbic
kendalmon Forum topicFeeding start with flour with absorbic acid? - I'm not going away for too longAnonymouson Forum topicHow would I dry starter out in the oven
- In agreement here.
alfansoon Forum topicHow would I dry starter out in the oven - I've got timeAnonymouson Forum topicHow would I dry starter out in the oven
- Welcome back, dbm!
dmsnyderon Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough - Time to experiment!
Lazy Loaferon Forum topicLooking to substitute with my starter - Crackers
Lazy Loaferon Forum topiccheddar crackers didn't become crunchy and crispy
- Drying starter
Lazy Loaferon Forum topicHow would I dry starter out in the oven
- Cheese in bread
Lazy Loaferon Forum topicCheddar Cheese Rolls
- You raise a very! good pointAnonymouson Forum topicHelp needed formulating a porridge bread
- Thank you Flour.ish.enAnonymouson Forum topicHelp needed formulating a porridge bread
- The crumb
The Roadside Pie Kingon Blog postMixed whole grain Bread. - oh how I miss publixlanettermon Forum topicPublix Breakfast Bread - Please help me tweak recipe!
- Smells so good
The Roadside Pie Kingon Blog postMixed whole grain Bread.
- Welcome back!
Isand66on Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough - As crisp as pie doughclazar123on Forum topiccheddar crackers didn't become crunchy and crispy
- Softer breadclazar123on Forum topicsheermal , challah , milk bread
- Flour enhancer?markgoon Forum topicsheermal , challah , milk bread
- Bread Buddy is my buddymarkgoon Forum topic"Bread Buddy" Dough Calculator
- Final proofing
The Roadside Pie Kingon Blog postMixed whole grain Bread.
- d'oh!
Cuisine Fiendon Blog postTartine country loaf - Building an Allen Scott oven in South Central PA - Oct 1st
scr9268on Forum topicBuilding an Allen Scott oven in South Central PA - No comments yet ??!!! lol ,
restless bakeron Forum topicsheermal , challah , milk bread - dear kendalm thanks for all
restless bakeron Forum topicbaguette that don't brown
- Mom methodclazar123on Forum topicHelp needed formulating a porridge bread
- replyuzielon Forum topicBasic Bread making query
- Spent my Sunday
Mini Ovenon Forum topicenhancing the flavor of 50% rye sourdough - Brush After the Bake
WatertownNewbieon Blog postTartine country loaf - Thanks so much!
Isand66on Blog postPecan Cherry Cranberry Porridge Bread
- Just about done!
MRHon Forum topicBrick oven Build - very good point
Cuisine Fiendon Blog postTartine country loaf
- thank you!
Cuisine Fiendon Blog postTartine country loaf
- Thanks for your advise. NextStar aniseon Forum topicMy sourdough bread shrunk down when i did spooring
- Been paying attention
alfansoon Blog postBack again Vermont SD again alfanso style again
- an alternative
Flour.ish.enon Forum topicHelp needed formulating a porridge bread - Leslie, I don't reallybarryvabeachon Forum topicAging home ground flour - thoughts?
- You are the voice in the
Flour.ish.enon Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough
- You mentioned that you boltJustanoldguyon Forum topicAging home ground flour - thoughts?
- No doubt, this book has a
Flour.ish.enon Blog post69% Swiss Rye Ring
- Great to have you back!Cellarvieon Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough
- Good the second too!
albyJPon Basic pageItalian Bread - Welcome back
kendalmon Blog postBack again Vermont SD again alfanso style again