Recent Forum and Blog Comments
- Just wanted to chime in thatbarryvabeachon Forum topicScaling starter recipes
- UpdateSugarowlon Forum topicAttempt #4, fingers crossed
- Good to knowJonNornIronon Forum topicRye Soda Bread
- For the historical uselessness of this all!
alfansoon Blog post16% Whole 8 Grain Sourdough - That looks amazing!
Danni3ll3on Blog postSage and Onion Sourdough - Fennel PollenJonNornIronon Forum topicRye Soda Bread
- Since the heat was so high the skin gelatinized fast
dabrownmanon Blog post16% Whole 8 Grain Sourdough - I started with Fortan and punch cards in 1970.
dabrownmanon Blog post16% Whole 8 Grain Sourdough
- Thanks teajay, I am glad my
IgorLon Blog postMultigrain sourdough with seeds - It's a complete hot cereal package.
Danni3ll3on Blog postMultigrain with Porridge Oats and Ancient Grains
- No worries it's s lovely
mutantspaceon Forum topicopen crumb and fermentation - *256 is a favorite number of mine
AlanGon Blog post16% Whole 8 Grain Sourdough - Wort is not very sweet
Rajan Shankaraon Blog postWhole Wheat Wort Sourdough - I'm a crumby, crusty old cynicJustanoldguyon Forum topicWhat type of crumb is my bread?
- Yes, I used fresh sage and
Floydmon Blog postSage and Onion Sourdough - The sage shows up beautifullyAnotherLoafon Blog postSage and Onion Sourdough
- beautiful crust and crumb!
leslierufon Forum topicBeginners Tweaking... - These loaves sound delicious,AnotherLoafon Blog postMultigrain with Porridge Oats and Ancient Grains
- Sounds like a good blend
albacoreon Forum topicRye Flour - PaxoElsasquerinoon Blog postSage and Onion Sourdough
- i start in a cold ovenandythebakeron Forum topicProofing and transferring high-hydration dough...is there an easier way?
- Thank you!
Danni3ll3on Forum topicopen crumb and fermentation
- YesAnonymouson Forum topicScaling starter recipes
- Starter Size
jimbtvon Forum topicScaling starter recipes - I've never used more than a
phazon Forum topicScaling starter recipes - Interesting
Filomaticon Blog postWhole Wheat Wort Sourdough - Absolutely
HansBon Forum topicScaling starter recipes - I think the only reason you
eddierukoon Forum topicScaling starter recipes - Thanks! I just didn't quitethe_partisanon Forum topicScaling starter recipes
- Delighted to it's:night
mutantspaceon Forum topicopen crumb and fermentation
- Open Crumb
jimbtvon Forum topicWhat type of crumb is my bread?
- Starter Scaling
jimbtvon Forum topicScaling starter recipes
- Sounds like an intriguing ingredientclazar123on Forum topicRye Soda Bread
- Brown Bags
jimbtvon Forum topicCan't seem to score wet dough properly
- scoringDa Bakeron Forum topicCan't seem to score wet dough properly
- Big batch inclusions
Lazy Loaferon Forum topicinclusions question by beginner professional baker - RyeCountryBoyon Forum topicRye Flour
- How long does store boughtthe_partisanon Forum topicHome stone mill worth it?
- Thanks Danni3113,
macetteon Forum topicBeginners Tweaking... - I am a renegade when it comes to add-ins.
Danni3ll3on Forum topicinclusions question by beginner professional baker
- I really don't know
Danni3ll3on Forum topicopen crumb and fermentation
- Very nice loaf!
Danni3ll3on Forum topicBeginners Tweaking...
- Crumb shot
Danni3ll3on Blog postMultigrain with Porridge Oats and Ancient Grains
- Nothing to do with mold, but
phazon Forum topicSD bread vs molds - what's been your experience?
- Still reeling....
macetteon Forum topicBeginners Tweaking...
- fennel pollen
Mini Ovenon Forum topicRye Soda Bread - You also proofed just perfectlyAnonymouson Forum topicBeginners Tweaking...
- Thank you Lechem, I am so
macetteon Forum topicBeginners Tweaking...
- Pasteurized EggsFordon Forum topicExtended rising doughs with eggs & milk– reducing risks
- Pasteurized EggsFordon Forum topicExtended rising doughs with eggs & milk– reducing risks