Recent Forum and Blog Comments
- Very nice, caryn!
dmsnyderon Blog postSourdough Fig-Walnut Bread, a new and improved version - Thanks, dbm!
dmsnyderon Blog postWhole Wheat Sourdough Bread with home-milled flour
- That isn't hooch, it's separation
pmccoolon Forum topicHooch keeps happening - I'd say the Professional Concerns forum,
pmccoolon Forum topicWhere to post job openings
- Oven Crafter' PlansJackSpringon Forum topicovencrafters plans
- Thank you ElasquerinoAnonymouson Forum topicPane Cafone
- That looks aceElsasquerinoon Forum topicPane Cafone
- I think it looks just right tooAnonymouson Blog postPain de Campagne
- What a nice bread to try out fresh milled wheat!
dabrownmanon Blog postWhole Wheat Sourdough Bread with home-milled flour - The Pineapple Juice Solution, Part 2Anonymouson Blog postThe Pineapple Juice Solution, Part 2
- I remember the sheepskins I brought back from Australia
dabrownmanon Blog post20 Percent Sprouted 4 Grain SFSD
- Pixcarynon Blog postSourdough Fig-Walnut Bread, a new and improved version
- Yep gluten will break down
mutantspaceon Forum topicOver fermenting dough - Good one, A.A.
Yippeeon Forum topicBaguette olympics - kendalm on alfansos tail... - 00 flour for bread buns seen in piedmont, italy
Eyewellon Forum topicWhole wheat sourdough with 00 flour? - i love fermented oats - i
mutantspaceon Blog postOatmeal Hazelnut Miche
- Your fruit nut formulacarynon Blog postSourdough Fig-Walnut Bread, a new and improved version
- Try Northwest Sourdough again
LP14on Forum topicOver fermenting dough - All four
kendalmon Forum topicTime to call it as good as it gets (with this oven) - Where did you get that idea? @ Vince920
dmsnyderon Blog postWhole Wheat Sourdough Bread with home-milled flour
- Thanks again! I can't wait toMr Meowskion Forum topicOver fermenting dough
- The puns
kendalmon Forum topicBaguette olympics - kendalm on alfansos tail...
- Hey AlanG thanks for takingMr Meowskion Forum topicOver fermenting dough
- One follow up question. Let'sMr Meowskion Forum topicOver fermenting dough
- Lechem, thanks for the helpMr Meowskion Forum topicOver fermenting dough
- Look upAnonymouson Forum topicOver fermenting dough
- Peach sour dough bouleDsr303on Forum topic65% rye bread
- For a little process protection
Doc.Doughon Forum topicSourdough can't be shaped - Do most of the fermentation in the refrigerator
AlanGon Forum topicOver fermenting dough - Look for some Posts on this Site
AlanGon Forum topicIncreasing Volume with stone ground flour
- its a nightmare. ive been
mutantspaceon Forum topicMy journey in final fermentation/proving, progress?
- Many thanks Mini for your
sallamon Forum topicIs this picture ok? - Lame Storage
jimbtvon Forum topicLame ?? - I never thought to use stewed
mutantspaceon Forum topicThese traditional Austrian yeast buns called Buchteln are fabulous
- must try that i loved steamed
mutantspaceon Forum topicThese traditional Austrian yeast buns called Buchteln are fabulous
- agreed! the mob threads were great
leslierufon Forum topicBaguette olympics - kendalm on alfansos tail... - I would not force bread eating
Mini Ovenon Forum topicHelp, my friend don't like that dough doe - you obviously have some
Mini Ovenon Forum topicIs this picture ok?
- If building yeast, then feed it
Mini Ovenon Forum topicSourdough can't be shaped
- I included some updates onracecereson Forum topicSourdough can't be shaped
- No need, it will more than
Mini Ovenon Forum topicSourdough can't be shaped
- Holster
albacoreon Forum topicLame ?? - New ratiosracecereson Forum topicSourdough can't be shaped
- How do I refresh the starter kept in the fridgeracecereson Forum topicSourdough can't be shaped
- So you baked two
kendalmon Blog postDebunking a wives tale about the value of steam
- Wow! That's an eye opener!
Mini Ovenon Blog postDebunking a wives tale about the value of steam
- Crumb shot
Doc.Doughon Blog postDebunking a wives tale about the value of steam
- 10 hours of stretch and folds?
Vince920on Blog postWhole Wheat Sourdough Bread with home-milled flour - floured hemp canvas
Doc.Doughon Blog postDebunking a wives tale about the value of steam
- Liquid starterBaguette enthusiaston Blog postMr. Nippon's Baguette Formulas