Recent Forum and Blog Comments
- Wow! I am in awe of that crumb!
Danni3ll3on Blog postCranberry Walnut Sourdough! 87% Hydration - Yum!
Danni3ll3on Blog post20170924 The Taste of Home
- Wow, well done!
Danni3ll3on Blog postSept 26-28: A mix of inspirations
- The earlier you tweak
Mini Ovenon Forum topicCloche baking with cold dough - This was actually a differentSergeyAUon Forum topicCloche baking with cold dough
- That's a cold fridge
Mini Ovenon Forum topicCloche baking with cold dough
- Long bulk fermentation for sour tasteSondelyson Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- Thank you for such a detailedSergeyAUon Forum topicCloche baking with cold dough
- Good links but
Rake_Rockoon Forum topicsprouted wheat question - First off, pretty good loaf
Mini Ovenon Forum topicCloche baking with cold dough
- Feeding the starterSondelyson Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- Whole grain sourdoughs
Lazy Loaferon Forum topicPeter Reinhart's Whole Grain Breads wins James Beard Award - Love it!
Lazy Loaferon Blog postCranberry Walnut Sourdough! 87% Hydration
- Equipment
Lazy Loaferon Forum topicDumb question about equipment
- Paneski, I am not aware ofbarryvabeachon Forum topicPeter Reinhart's Whole Grain Breads wins James Beard Award
- Beautiful bakes! Your son
Isand66on Blog post20170924 The Taste of Home - Great Bake! Those baggies
Isand66on Blog postSept 26-28: A mix of inspirations
- Minimum Equipment
jimbtvon Forum topicDumb question about equipment - Previous post
LP14on Forum topicsprouted wheat question - and yet...
Dixongexpaton Blog postNew kitchen - thanks for that leslie...ill
mutantspaceon Forum topicrice flour and/or plain flour - Nice Crumb
WatertownNewbieon Forum topicForkish starter showing no life on Day 5 - I tweaked it and it's AMAZING!!!AndreaMon Forum topicPublix Breakfast Bread - Please help me tweak recipe!
- That soundsBobBouleon Forum topicArtisan bread at 5000 feet
- Adding toppings
alfansoon Forum topicbaguette that don't brown - 78% hydration is too high
leslierufon Blog postVermont Sourdough revisited - Taste is great
leslierufon Blog postVermont Sourdough revisited
- Loaf shape
SeattleStarteron Forum topicForkish starter showing no life on Day 5 - I think you will be fine using rice flour only
leslierufon Forum topicrice flour and/or plain flour
- Just an FYI i felt like itgarybcookinon Forum topicHow would I dry starter out in the oven
- how about just rice flour?
mutantspaceon Forum topicrice flour and/or plain flour
- Always my pleasureAnonymouson Forum topicQuestion about Bread Machine.
- I use the 50:50 mix
leslierufon Forum topicrice flour and/or plain flour
- i see thank you so much man,TheUninvitedon Forum topicQuestion about Bread Machine.
- ive generally used rye or
mutantspaceon Forum topicrice flour and/or plain flour
- Cool it
Lazy Loaferon Forum topicWet/gummy cake like texture
- Mix of Rice Flour and Whole Wheat Flour
WatertownNewbieon Forum topicrice flour and/or plain flour
- Nice Loaves
WatertownNewbieon Forum topicForkish starter showing no life on Day 5
- I tried to add some toppings
restless bakeron Forum topicbaguette that don't brown - Thanks IceD
HansBon Forum topicFresh milled spelt - Follow up report
SeattleStarteron Forum topicForkish starter showing no life on Day 5
- Welcome back!Wendy Kon Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough
- Welcome back!Wendy Kon Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough
- Thank you very much, but when
Filgueirason Forum topicSmooth and soft - Glad to provide
alfansoon Blog postVermont Sourdough revisited
- Mmm ok, I think I get the
Paneskion Forum topicPeter Reinhart's Whole Grain Breads wins James Beard Award - great work!
alfansoon Blog postSept 26-28: A mix of inspirations
- Don't be afraid to bake for longerAnonymouson Forum topicWet/gummy cake like texture
- I shall try that in next loafSuededon Forum topicWet/gummy cake like texture
- Sorry was meant the lid ofSuededon Forum topicWet/gummy cake like texture