Recent Forum and Blog Comments
- These 125% levains are fun to work with.
alfansoon Blog postSJSD-ish with 125% hydration rye levain - A toaster and PB&J can solve anything
loafsnifferon Forum topicSecond sourdough bake - Vermont SD. Comments please! - HungryElsasquerinoon Forum topicSecond sourdough bake - Vermont SD. Comments please!
- Just perfect!Anonymouson Forum topicSecond sourdough bake - Vermont SD. Comments please!
- Holy crap
loafsnifferon Forum topicSecond sourdough bake - Vermont SD. Comments please!
- Hey that looks so good!Anonymouson Forum topicSecond sourdough bake - Vermont SD. Comments please!
- These look great as usual
Isand66on Blog postSJSD-ish with 125% hydration rye levain - You're killing me with these
Isand66on Blog postBran Levain 100 percent Sprouted 7 Grain Sourdough.
- To make this more complexBobBouleon Forum topicThe right temperature of water
- you must be extremely popular at dinner parties
BreadBabieson Blog postItalian bread with currents, fennel and pine nuts - Slashing is an artBobBouleon Forum topicTrue or false? No need to slash when baking in cast iron?
- i feel special
BreadBabieson Blog postSJSD-ish with 125% hydration rye levain
- gotta be seam side up
BreadBabieson Forum topicTrue or false? No need to slash when baking in cast iron?
- Probably too late ... but
dmsnyderon Forum topicNeed a quick answer... Starter almost too active - Ankarsrum - 6 yrs
Doc.Doughon Forum topicDo you use a stand mixer for dough making? - We like it. Very tasty indeed.
dabrownmanon Blog postBran Levain 100 percent Sprouted 7 Grain Sourdough. - Very nice baguettes!
dmsnyderon Blog postMy Attempt(s) on Bouabsa's Baguette
- Kirsch is quite alcoholicColin2on Forum topicKirsch and Black Forest Gateau
- oh my.... I want some.....
leslierufon Blog postSJSD-ish with 125% hydration rye levain - Just cut into the loaf and IBKSinAZon Forum topicTrue or false? No need to slash when baking in cast iron?
- Oh.... my seam side was down.BKSinAZon Forum topicTrue or false? No need to slash when baking in cast iron?
- Slash or not slash is always
inumeridiierion Forum topicTrue or false? No need to slash when baking in cast iron? - true AND false
alfansoon Forum topicTrue or false? No need to slash when baking in cast iron?
- The wes anderson shot
kendalmon Forum topicSesame baguette (first attempt) - 100% whole grain breasJoWillowon Forum topicFresh Milled Bread Flour
- Crumb
Lazy Loaferon Forum topiclet's talk crumb preferences! - Hmm... Not quite sure, but
Vince920on Forum topicBaking in a turbo broiler - Holes let the honey fall through...
drogonon Forum topiclet's talk crumb preferences! - another vote for AnkarsrumMelesineon Forum topicDo you use a stand mixer for dough making?
- Lack of oven spring
BreadBabieson Forum topicBaking in a turbo broiler
- I know it's disturbing....clazar123on Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ?
- What bread machines are good for
Lazy Loaferon Forum topicnew to bread making, so can i bake meat in my bread maker
- Crumb shot
HansBon Forum topicTurkey Red - Thanks!
Vince920on Forum topicDo nothing sourdough bread
- All good reasons behind the changesAnonymouson Forum topicDo nothing sourdough bread
- Your formualtion is almost ciabatta
Doc.Doughon Forum topicHow can i improve?
- I've adjusted the recipe to my needs
Vince920on Forum topicDo nothing sourdough bread
- Do nothing bread typical recipeAnonymouson Forum topicDo nothing sourdough bread
- Fully agree, big holes are okgerhardon Forum topicHow can i improve?
- Thanks! I'll have to checkkij22on Forum topicSourdough Sandwich Bread
- I didn't use any powdered.kij22on Forum topicSourdough Sandwich Bread
- Be specific!
Vince920on Forum topicPlease help me troubleshoot blowout
- Thanks to all
Jim Burginon Forum topicCloth liner for Banneton or not? - Thanks
Jim Burginon Forum topicCloth liner for Banneton or not?
- You've gotten a lot of flourAnonymouson Forum topicHow can i improve?
- I Always Use a Liner...
AlanGon Forum topicCloth liner for Banneton or not? - Perfect,thanks...dlovejoyon Forum topicForum newbie with a question...
- Hi David thanks for that I
yozzauseon Blog postStill alive and well - What are
Carti946on Blog postMy Attempt(s) on Bouabsa's Baguette - Thanks for the quick responseschollenon Forum topicToo much gluten forming in sourdough starter