Recent Forum and Blog Comments
- Check out the Artisan Breads in 5 minutes a day.
Danni3ll3on Forum topicVery Low % Levain With LOOONNG Ferment Question - I used to be a fanatic
Danni3ll3on Forum topicThoughts On Water & Dough Temperatures
- I do the doubling thing
Danni3ll3on Forum topicGetting Bulk Fermentation Wrong
- Fantastic job!
Danni3ll3on Blog post123 Sourdough
- Just a shade huh?
Danni3ll3on Blog postEinkorn Sourdough
- Correction!
joyfulbakeron Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish? - I'm no expert but I think...Anonymouson Forum topicVery Low % Levain With LOOONNG Ferment Question
- Feeding ferment
joyfulbakeron Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- Not that the three breads from your other post
alfansoon Blog postEinkorn Sourdough - We used to do 80% sourdough
mutantspaceon Forum topicSkipping final proofing? - Swedish recipes
Lazy Loaferon Forum topicBread of the world - Or a dragon boater.
alfansoon Blog postGolden raisin pecan WW cudgel.
- Baguettes and Levain
jimbtvon Forum topicBaguette with my levain? - Great help
tinpanalleyon Forum topicBaguette with my levain? - Amounts?
tinpanalleyon Forum topicBaguette with my levain?
- Lovely videos!As you noteColin2on Forum topicSkipping final proofing?
- For What It's Worth..........
JamieOFon Forum topicIncreasing sourness of sourdough - When you're good you're good
Filomaticon Blog postDutch oven versus hearth baking: It's a draw. - Great bread, and interesting oven!
Lazy Loaferon Blog postEinkorn Sourdough
- Soakers, etc.
Lazy Loaferon Forum topicStruggling with wholemeal texture
- find out what your local regulations sayArjonon Forum topicnet weight of bread.
- it's not simply a 1% differenceArjonon Forum topicQuestion about Hamelman's Bread
- Purple walnuts
Lazy Loaferon Blog postMultigrain 3-ways
- oops...
Dixongexpaton Blog postMore breads - What Lucy did was look at her recipes over the
dabrownmanon Forum topicBread of the world - I made pizza last night but didn't have a wonderful
dabrownmanon Blog postEinkorn Sourdough
- They sure look grand,
dabrownmanon Forum topicBagel happy dance!
- It is probably cookedclazar123on Forum topicIs This Lebanese Bread?
- Great!TheBrickLayeron Forum topicTBF (First Time Baker)
- No need to apologiseAnonymouson Forum topicTBF (First Time Baker)
- What country are you in?
drogonon Forum topicnet weight of bread. - I mean wheat flourTheBrickLayeron Forum topicTBF (First Time Baker)
- When you say wheat flour?Anonymouson Forum topicTBF (First Time Baker)
- Would wheat flour work?TheBrickLayeron Forum topicTBF (First Time Baker)
- Bread FlourAnonymouson Forum topicTBF (First Time Baker)
- Oh man, thank you so much. ITheBrickLayeron Forum topicTBF (First Time Baker)
- Bring a jug of water fromsuaveon Forum topicWater Chemistry and Gluten Development
- There you are out planting a bed of fkowers and
dabrownmanon Blog post50 Percent Sprouted 7 Grain Sourdough
- Your starter certainly looks healthyAnonymouson Forum topicTBF (First Time Baker)
- That's what I did I guess it
mutantspaceon Forum topicshaping pain rustique
- StarterTheBrickLayeron Forum topicTBF (First Time Baker)
- Stick with 100% wholemealclazar123on Forum topicStruggling with wholemeal texture
- YesAnonymouson Forum topicStruggling with wholemeal texture
- I do a preshape, and a rest
Danni3ll3on Forum topicshaping pain rustique
- In Canada the net weight isgerhardon Forum topicnet weight of bread.
- Tassajara?Casperh7on Forum topicStruggling with wholemeal texture
- Googled itAnonymouson Forum topicnet weight of bread.
- I make Skolebrød a lot..
RoundhayBakeron Forum topicEnriched dough troubleshooting - LovelyAnonymouson Forum topicBagel happy dance!
- Start at the beginningAnonymouson Forum topicTBF (First Time Baker)