Recent Forum and Blog Comments
- Looking good!
IceDemeteron Blog postPain Integral - That soda bread looks
IceDemeteron Blog postGetting antsy, waiting on Slow-Moe2
- Oh...my....my...
IceDemeteron Blog postThe Mother of All Loaves
- Thankswrenhunteron Forum topicOld-School Deli Rye...
- The vig...
alfansoon Blog post50 Percent Whole Sprouted 7 Grain Sourdough - While it really is
IceDemeteron Blog postVermont SD, as baguettes of course
- Stunning - truly...
IceDemeteron Blog postEarl Grey Infused Dried Fruit with Nuts
- I don't know about "perfect"...
IceDemeteron Blog post99.2% WG Durum; 60% WG Red Fife / Rye; always make it *yours*
- Cinnamon??? Hmmmm
IceDemeteron Blog post99.2% WG Durum; 60% WG Red Fife / Rye; always make it *yours*
- Therapy it most certainly is ---
IceDemeteron Blog post99.2% WG Durum; 60% WG Red Fife / Rye; always make it *yours*
- With over 30% grains whole or rye and 15% nuts
dabrownmanon Blog postEarl Grey Infused Dried Fruit with Nuts - Amazing!cavolettoon Forum topicBrioche au Levain (recipe)
- Getting the bran in the levain for as long as
dabrownmanon Blog post50 Percent Whole Sprouted 7 Grain Sourdough
- Thank you, Cathy!
IceDemeteron Blog post99.2% WG Durum; 60% WG Red Fife / Rye; always make it *yours*
- I use all of the bran in the levain almost always
dabrownmanon Blog post50 Percent Whole Sprouted 7 Grain Sourdough
- Could over steamingbakingmaniacon Blog postMore consistency, but let's talk about steam
- My weekly loaves fall nicelybakingmaniacon Blog postMore consistency, but let's talk about steam
- No browning when there is just steam in the oven?
Doc.Doughon Blog postMore consistency, but let's talk about steam - When it comes to times for Forkish I ignore them
dabrownmanon Blog postMore consistency, but let's talk about steam
- Re: Question
Weizenbroton Forum topicOld-School Deli Rye... - Big loaves take longer to complete expansion
Doc.Doughon Blog postMore consistency, but let's talk about steam
- Fruit breadgailfron Forum topicConvert fruited yeast bread to no-knead
- What A Beautiful LoafAnotherLoafon Blog post50 Percent Whole Sprouted 7 Grain Sourdough
- Did You Panic a Little Bit....AnotherLoafon Blog postEarl Grey Infused Dried Fruit with Nuts
- Upper works best
kendalmon Forum topicBaking Stone, Lower AND Upper - An easy experiment
Doc.Doughon Blog postMore consistency, but let's talk about steam
- I think it was from...bakingmaniacon Blog postMore consistency, but let's talk about steam
- I'm with you Trevor
dabrownmanon Blog postMore consistency, but let's talk about steam
- Thanks Paul
Lazy Loaferon Forum topicIt's amazing how quickly grain begins to sprout - Great idea for malts
pmccoolon Forum topicIt's amazing how quickly grain begins to sprout - Questionwrenhunteron Forum topicOld-School Deli Rye...
- A lump of dough, before it is baked, is
dabrownmanon Blog postMore consistency, but let's talk about steam
- This is such a good thread.
dabrownmanon Blog postMore consistency, but let's talk about steam
- So interesting
Filomaticon Forum topicPlease help me troubleshoot blowout - Tease
Filomaticon Blog postVermont SD, as baguettes of course
- plastic it isdlassiteron Forum topic5 lb bread "can"?
- Great work
Filomaticon Forum topicJust saying hi
- Overnight levain pizza dough by Forkishyou
Firatcimon Blog postPizza Bliss - That is an interesting idea ...
debbahson Forum topicPlease help me troubleshoot blowout - DSLR unnecessary
Yippeeon Blog postMultigrain sourdough with seeds - Crust setting too soon?
Lazy Loaferon Forum topicPlease help me troubleshoot blowout
- Rye malt
Lazy Loaferon Forum topicIt's amazing how quickly grain begins to sprout
- Oven planscmwelleson Forum topicovencrafters plans
- Two stones
Lazy Loaferon Forum topicBaking Stone, Lower AND Upper
- Thank you guys
IgorLon Blog postMultigrain sourdough with seeds - DO = dutch ovenArjonon Forum topicPlease help me troubleshoot blowout
- I will have to pull another one
Mini Ovenon Forum topicCan one purchase frozen raw bread dough? - Great job Stu. These look
Isand66on Blog postEnglish muffins - This looks great! Happy I
Isand66on Blog post99.2% WG Durum; 60% WG Red Fife / Rye; always make it *yours*
- Beautiful crumb on this one.
Isand66on Blog post50 Percent Whole Sprouted 7 Grain Sourdough