Recent Forum and Blog Comments
- Thanks for the levain tip!
giancaemon Blog postBreakthrough with whole grain Tartine - Wow..bread1965on Blog postItalian bread with currents, fennel and pine nuts
- Beautifully said!
Trevor J Wilsonon Forum topicLactic Acid Fermentation in Sourdough - Browning
Lazy Loaferon Blog postA beautiful Blonde! - Talenti containers
kendalmon Blog postSJSD-ish with 125% hydration rye levain - Sticking with scoring all loaves on the upward angle
kendalmon Forum topicAnother notch up the baguette ladder of perfection
- Excellent baguettes!
dmsnyderon Forum topicAnother notch up the baguette ladder of perfection - Gorgeous
kendalmon Blog postA beautiful Blonde!
- Crumb really delivered today
kendalmon Forum topicAnother notch up the baguette ladder of perfection
- Inexpensive baking stones
Lazy Loaferon Forum topicIkea Cast Iron Senior (oval shaped) for Batards?
- Looks really lovely!
Lazy Loaferon Forum topicSecond sourdough bake - Vermont SD. Comments please!
- nice! good to hear. after
joypogon Forum topicIkea Cast Iron Senior (oval shaped) for Batards? - Thank you lazy loafer
macetteon Forum topicNewbie baker - King Arthur sporadically available at Fiesta Farms
AllanRIon Forum topicQuality Flour in Toronto. - Bulk Barn flour
AllanRIon Forum topicQuality Flour in Toronto.
- Sandwich bread with sponge
Lazy Loaferon Forum topicNewbie baker
- Mix
inumeridiierion Forum topicGlass bread - Thanks Jimbtv
macetteon Forum topicNewbie baker
- Nice Crumb Shot
jimbtvon Forum topicNewbie baker - Thank you so much
macetteon Forum topicNewbie baker
- Moving Targets
Debra Winkon Forum topicLactic Acid Fermentation in Sourdough - I know this is back there akbarbon Forum topicwhy does my bread not rise properly?
- The Perfect Loaf
Debra Winkon Forum topicLactic Acid Fermentation in Sourdough
- Recommended readingElsasquerinoon Forum topicNewbie baker
- @ Alfanso
dmsnyderon Blog postItalian bread with currents, fennel and pine nuts
- next on the agenda....
macetteon Forum topicNewbie baker
- Flour
BreadBabieson Forum topicThe doc abides - That is exactly what's next
macetteon Forum topicNewbie baker
- Thanks, BreadBabies!
dmsnyderon Blog postItalian bread with currents, fennel and pine nuts
- Crumb shot
macetteon Forum topicNewbie baker
- Excellent loaf!
Lazy Loaferon Forum topicNewbie baker
- Re: Heat Mat
pmitc34947on Forum topicHeat Mat... - 110 percent hydration plus levain!
BreadBabieson Forum topicGlass bread
- Same question as above
BreadBabieson Forum topiccold fermentation
- Got a surprise; was lookingkah22on Forum topicKirsch and Black Forest Gateau
- My daily bread....
macetteon Forum topicNewbie baker
- bake for your particular audienceArjonon Forum topicNewbie baker
- the same path...
macetteon Forum topicNewbie baker
- Proper Bakers?
jimbtvon Forum topicNewbie baker
- so proud of crusty white....
macetteon Forum topicNewbie baker
- for me, taste is paramountArjonon Forum topiclet's talk crumb preferences!
- LovelyElsasquerinoon Forum topicNewbie baker
- 40c starternoExcuseon Forum topicSourdough starter in hot, humid equatorial region
- Kirsch and Cherry Brandy aregerhardon Forum topicKirsch and Black Forest Gateau
- On the surface of the dough,
totelson Forum topiccold fermentation - That crosscut crumb shot is so appetizing and
alfansoon Blog postItalian bread with currents, fennel and pine nuts - My overwhelming favorite flavors for ice cream
alfansoon Blog postSJSD-ish with 125% hydration rye levain
- I figured what's good for the goose
alfansoon Blog postSJSD-ish with 125% hydration rye levain
- Thanks DavidAnonymouson Forum topicNeed a quick answer... Starter almost too active
- These 125% levains are fun to work with.
alfansoon Blog postSJSD-ish with 125% hydration rye levain