Recent Forum and Blog Comments
- Good idea.
Masonon Forum topicSlashing technique for sourdough batards and baguettes - WelcomeAnonymouson Forum topicGreetings from Izmir, Turkey with a question
- Second loaftsb264on Forum topicRefrigerated starter to loaf in a day?
- The loss seemed excessive to
matt.mcmillen@gmail.comon Forum topicTwo questions about baking straight from the fridge - I am no expert
Danni3ll3on Forum topicTwo questions about baking straight from the fridge - So far so good!tsb264on Forum topicRefrigerated starter to loaf in a day?
- Thanks for the details of
matt.mcmillen@gmail.comon Forum topicTwo questions about baking straight from the fridge
- This helped me get even more bloom out of my loaf
Fearandloafingon Forum topicSlashing technique for sourdough batards and baguettes - Maybe my friend should come earlier next time
yayayeaston Forum topicHow to cope with wet and sticky dough in hot weather? - never tried it but have made
mutantspaceon Forum topicGreetings from Izmir, Turkey with a question - Another tasty bake! Love
Isand66on Blog postAll caught up: 50% WG Oat Porridge Loaf from July 14 - As best as I can tellBobBouleon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ?
- Sorry for the sideways photos ....chockswahayon Forum topicChallenge - 123 bread
- "Fried mice"
Mini Ovenon Forum topicCan you suggest what type of dough to make for my grandma's recipe?! - Another Coconut loaf (and beer!)chockswahayon Forum topicChallenge - 123 bread
- How about getting the dough
Mini Ovenon Forum topicSame results!!! Looking for thick crust?? Or help of any kind...
- Hmmm----Nicolicious12345on Forum topicSame results!!! Looking for thick crust?? Or help of any kind...
- Slow fermentation: Bysuaveon Forum topicAerobic and anaerobic fermentation and how does it work?
- Science of Bread
jimbtvon Forum topicAerobic and anaerobic fermentation and how does it work? - That makes perfect sense....
macetteon Forum topicCotton bread bags... - The fridge is your friendAnonymouson Forum topicHow to cope with wet and sticky dough in hot weather?
- HI
inumeridiierion Forum topicfocaccia genovese - I know it works, I know not why!Anonymouson Forum topicAerobic and anaerobic fermentation and how does it work?
- SchmalznudelnCakegrrlon Forum topicCan you suggest what type of dough to make for my grandma's recipe?!
- How's it going?
Mini Ovenon Forum topicRefrigerated starter to loaf in a day?
- Dry dusted
Mini Ovenon Forum topicSame results!!! Looking for thick crust?? Or help of any kind...
- I think your right...
macetteon Forum topicShortbread and raisins
- Thanks!!Nicolicious12345on Forum topicSame results!!! Looking for thick crust?? Or help of any kind...
- Looks damp in the middle toMIchael_Oon Forum topicShortbread and raisins
- Those look pretty good!
Danni3ll3on Forum topicTwo questions about baking straight from the fridge
- Lovely looking crumb
Mini Ovenon Forum topicSame results!!! Looking for thick crust?? Or help of any kind...
- you have so many cupboards
Mini Ovenon Blog postBake 3 in m y new home and kitchen. Much improved!
- How to choose to store
Mini Ovenon Forum topicCotton bread bags...
- Equal parts
Mini Ovenon Forum topicMy starter has seperated again
- Patience & PerceverienceFordon Forum topicMy starter has seperated again
- Yes Mini
Skibumon Blog postBake 3 in m y new home and kitchen. Much improved! - The amount of yeast will
yozzauseon Forum topicQuestion about Loaf Size - Not reallyElsasquerinoon Forum topicRefrigerated starter to loaf in a day?
- Thank you!tsb264on Forum topicRefrigerated starter to loaf in a day?
- Are you talking about usingann444on Forum topicwhat is a problem of using pasteurized milk for fermented breads ?
- Thank you. Very helpful andWulfsigeon Forum topicsprouted buckwheat flour
- Ohhhh no...
macetteon Forum topicCotton bread bags...
- I tried onceElsasquerinoon Forum topicCotton bread bags...
- Should be fineElsasquerinoon Forum topicRefrigerated starter to loaf in a day?
- Temp and container?tsb264on Forum topicMy starter has seperated again
- There can be many reasons for
IceDemeteron Forum topicsprouted buckwheat flour - Here's how they turned out
matt.mcmillen@gmail.comon Forum topicTwo questions about baking straight from the fridge
- i usually keep commercial
mutantspaceon Forum topicQuestion about Loaf Size
- I am not aware of any problems with using
IceDemeteron Forum topicwhat is a problem of using pasteurized milk for fermented breads ?
- Amout of Yeastgerryp123on Forum topicQuestion about Loaf Size