Recent Forum and Blog Comments
- Wow!RedEngon Forum topicFWSY help needed - Pain de Campagne
- More sour
Lazy Loaferon Forum topicFeedback is appreciated - Cooking the inside
Lazy Loaferon Forum topicA Well Risen Loaf
- This may have been already
phazon Forum topicJewish Corn Rye Bread Recipe - A request for help - Resistant dough
Lazy Loaferon Forum topicFWSY help needed - Pain de Campagne
- Another video
Lazy Loaferon Forum topicFWSY help needed - Pain de Campagne
- No pics of the crumb...mandarinaon Forum topicHigh hydration doughs
- Great thread! I'm also a
SeattleStarteron Forum topicFWSY help needed - Pain de Campagne - wooo that's the biggest compliment!
sadkitchenkidon Blog postCranberry Walnut Sourdough! 87% Hydration - Bulk fermentation was 3.5
ibakebreadon Forum topicFeedback is appreciated - I will try the patting down
ibakebreadon Forum topicFeedback is appreciated
- how long was the bulk ferment time?
sadkitchenkidon Forum topicFeedback is appreciated
- cleaning electric oil sprayerBorissy1930on Forum topicoil mister?
- Lovely photo - yummy bread!.Borissy1930on Forum topicbaked braided bread first time with the krea multi spray
- Better How?
WatertownNewbieon Forum topicFeedback is appreciated - Yup, I got glop!RedEngon Forum topicFWSY help needed - Pain de Campagne
- you wrotehreikon Forum topicHigh hydration doughs
- Yup, I'm using Robin Hood...RedEngon Forum topicFWSY help needed - Pain de Campagne
- Thank-you!RedEngon Forum topicFWSY help needed - Pain de Campagne
- Thank-you!RedEngon Forum topicFWSY help needed - Pain de Campagne
- reducing the waterRedEngon Forum topicFWSY help needed - Pain de Campagne
- No one forces you to buy it.suaveon Forum topicModernist Bread is a new book
- There is always a better way
Flour.ish.enon Blog postSan Joaquin sourdough two ways - Dear Phil you wrote"MostSondelyson Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- Ginsberg bookLMRon Forum topicJewish Corn Rye Bread Recipe - A request for help
- New to baking breadLMRon Forum topicJewish Corn Rye Bread Recipe - A request for help
- Thank you!LMRon Forum topicJewish Corn Rye Bread Recipe - A request for help
- Sour dough starterLMRon Forum topicJewish Corn Rye Bread Recipe - A request for help
- I guess it should work tophilrusell95on Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- Thank you so muchSondelyson Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- 1:1:2 Fermentphilrusell95on Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- starter and leaven should haveSondelyson Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- overpriced!breadbreadbabyon Forum topicModernist Bread is a new book
- Patent Troll
albacoreon Forum topicModernist Bread is a new book - Suas book is expensive insuaveon Forum topicModernist Bread is a new book
- Thanks so much!Jeannaon Forum topicbaked braided bread first time with the krea multi spray
- Thank you, Ladies!
Yippeeon Blog post20170930 LL's Sweet Potato Bun - Mom...
Yippeeon Blog post20170924 The Taste of Home
- Kitchen temperature
Our Crumbon Forum topicFWSY help needed - Pain de Campagne - love the crumb on this
leslierufon Blog postCranberry Walnut Sourdough! 87% Hydration - I'm so mad at you!!!
Yippeeon Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough
- Yes gravity
suminandion Forum topicA Well Risen Loaf - Sprouted vs fresh milled
seasidejesson Forum topicSprouted Wheat Flour vs. Freshly Milled Flour - It's unfortunate...Colin2on Forum topicModernist Bread is a new book
- LOL you found me indeed!! :)
leslierufon Forum topicAre you following the Sourdough project?
- and 4 in my small state of
phazon Forum topicAre you following the Sourdough project?
- Thank-you!RedEngon Forum topicFWSY help needed - Pain de Campagne
- stetching & foldingRedEngon Forum topicFWSY help needed - Pain de Campagne
- Gravity
pulon Forum topicA Well Risen Loaf - Protein levelRedEngon Forum topicFWSY help needed - Pain de Campagne