Recent Forum and Blog Comments
- Oh I understand... that's an
rthryhorysakon Forum topicA Sorta Porridge Sourdough - Start with friends and wine
pall.ecuadoron Forum topicTeaching bread making - anyone do this? - Thanks much, Paul
Lazy Loaferon Forum topicTeaching bread making - anyone do this? - Welcome to my world, LL
pmccoolon Forum topicTeaching bread making - anyone do this? - Thanks Gill
Lazy Loaferon Forum topicTeaching bread making - anyone do this?
- Thanks Jim
Lazy Loaferon Forum topicTeaching bread making - anyone do this?
- Well, yes
Lazy Loaferon Forum topicA Sorta Porridge Sourdough
- LessonsGill63on Forum topicTeaching bread making - anyone do this?
- Bread Classes
jimbtvon Forum topicTeaching bread making - anyone do this? - Well I didn't sift the levain
rthryhorysakon Forum topicA Sorta Porridge Sourdough
- Soaker water
Lazy Loaferon Forum topicsoaking water - a beginner's question
- Bacteria and yeast
Lazy Loaferon Forum topicStarter rising too much?
- Why Steam?
jimbtvon Forum topicSteam or not to steam
- Looks beautiful and sounds
Lazy Loaferon Forum topicA Sorta Porridge Sourdough
- hydration neutralArjonon Forum topicsoaking water - a beginner's question
- Thank you all for your input!MTDreamson Forum topicNEWB - STARTER Question
- Thanks for the adviceerickweszon Forum topicStarter rising too much?
- Thanks. I'll try.
ibakebreadon Forum topicDough is too soft - Mis-en-placclazar123on Forum topicTime Challenges
- How is it keeping?clazar123on Blog postSlow (14 hrs) baked pumpernickel bread
- A suggestion to add to the
phazon Forum topicStarter rising too much? - Those ratios are probably the
phazon Forum topicNEWB - STARTER Question
- Here is a good visualAnonymouson Forum topicNEWB - STARTER Question
- I'm sure it willAnonymouson Forum topicStarter rising too much?
- It was just the wording...Anonymouson Forum topicNEWB - STARTER Question
- You can do some hand kneading
phazon Forum topicDough is too soft
- Thanks for yourerickweszon Forum topicStarter rising too much?
- I would wait until it peaksAnonymouson Forum topicStarter rising too much?
- Thank you Lechem for theMTDreamson Forum topicNEWB - STARTER Question
- Glad to hear that :)erickweszon Forum topicStarter rising too much?
- Looks great to meAnonymouson Forum topicStarter rising too much?
- Thanks for the info. I'mDogstar5988on Forum topicSprouted Wheat Flour vs. Freshly Milled Flour
- Great looking loaf. Hope youbarryvabeachon Forum topicStone Milled Sourdough
- Pastry recipe
The Roadside Pie Kingon Blog postVery Berry; three berry pie - Good day to youAnonymouson Forum topicHi I'm Tomhalisk
- So you're making aAnonymouson Forum topicNEWB - STARTER Question
- they look really good
leslierufon Forum topicHurricane Irma recovery: Baking well-proved then refrigerated sourdough loaves. - You mean look for signs of
ibakebreadon Forum topicDough is too soft
- I am in the process of bulk
ibakebreadon Forum topicDough is too soft
- not quite...
Mini Ovenon Forum topicDough is too soft - Thanks for the reply
matt.mcmillen@gmail.comon Forum topicAnyone use Shepherd's Grain whole wheat flour? - Hi, Ian!
Yippeeon Blog post20170909 Sesame Rye - 50# of Whole Wheat FlourBGMon Forum topicAnyone use Shepherd's Grain whole wheat flour?
- boiling timeapprenticeon Blog postMontreal Style Bagels
- Thanks
Masonon Forum topicHurricane Irma recovery: Baking well-proved then refrigerated sourdough loaves. - I don't bake on a stone
Mini Ovenon Forum topicHurricane Irma recovery: Baking well-proved then refrigerated sourdough loaves.
- Baked up okay too
Masonon Forum topicHurricane Irma recovery: Baking well-proved then refrigerated sourdough loaves.
- Hi Francine,There is no
yyon Blog postNew England Style Hot Dog Buns - Theresse, no need to panic.barryvabeachon Forum topicHelp! Cocoa powder down Ankarsrum hole (motor)!
- Looks like one for the home team!
Mini Ovenon Forum topicHurricane Irma recovery: Baking well-proved then refrigerated sourdough loaves.