Recent Forum and Blog Comments
- Closer to your goals, perhaps
pmccoolon Forum topicBread with rough surface? I'm experimenting, please help! - There is a commercial versionbarryvabeachon Forum topicInstead of a combo cooker...
- Pullman
Yippeeon Blog post30 % Sprouted Rye with 10% Whole Grain Rye, Walnut, Mission Fig Sourdough - To be fair to the batard
kendalmon Forum topic3 day weekend - Fin - Thanks Claudia
PalwithnoovenPon Blog postSticky Toffee Pudding ~ Improved! Again, For Dad's Birthday! - Thanks Ian!
PalwithnoovenPon Blog postSticky Toffee Pudding ~ Improved! Again, For Dad's Birthday!
- They look great
PalwithnoovenPon Blog postBaguettes and a blow out!
- Great bread and display!
PalwithnoovenPon Blog postSuccess of Rye Sourdough & Shop Progress
- Evening up the scores
kendalmon Forum topic3 day weekend - Fin
- take samples from from
Mini Ovenon Forum topicFirst loaf with new starter. Not a brick, but would appreciate suggestions - Thanks, both of you. I'llMalthouse Markon Forum topicNot so fresh starter confusion.
- Same offer goesAnonymouson Forum topicNot so fresh starter confusion.
- Uh,Oh-you've got it!clazar123on Forum topicrye beer bread
- He'd have to curl it
kendalmon Blog postPain au Leviathan Levain
- Remembering
Yippeeon Blog post30 % Sprouted Rye with 10% Whole Grain Rye, Walnut, Mission Fig Sourdough
- ringscp3oon Forum topicEnglish muffin rings??
- The pale ring is a good thinggerhardon Forum topicDonut techniques
- Beautiful and must be delicious!
PalwithnoovenPon Blog postTartine Sunflower Flax Levain
- I can stare at it for hours
PalwithnoovenPon Blog post30 % Sprouted Rye with 10% Whole Grain Rye, Walnut, Mission Fig Sourdough
- You'll get there eventually!
PalwithnoovenPon Blog postThe Quest To The Open Crumb
- Lovely!
PalwithnoovenPon Blog postKamut Toasted Almond Millet Bread
- Flours vary...
drogonon Forum topicNot so fresh starter confusion. - Make a full 24"!
PalwithnoovenPon Blog postPain au Leviathan Levain
- Wow, that's an amazing crumb!Anita Tikooon Blog postAtta Flour Experiment
- Heat em up
kendalmon Blog postThe Quest To The Open Crumb
- Looks absolutely delish
kendalmon Forum topicLemon and Blackcurrant Yogurt Loaf
- Thank youAnonymouson Forum topic100% whole spelt kefir bread
- I gave you the crumb shotAnonymouson Forum topic100% whole spelt kefir bread
- Do you bake in them?
drogonon Forum topicEnglish muffin rings??
- more thoughts
Mini Ovenon Forum topicSourdough can't be shaped
- thanks kendaim ill keep that
mutantspaceon Forum topicif dough is very spongy does that mean I've added to much yeast - More informationracecereson Forum topicSourdough can't be shaped
- Thankspleveeon Blog post30 % Sprouted Rye with 10% Whole Grain Rye, Walnut, Mission Fig Sourdough
- I forgot
Doc.Doughon Forum topicSourdough can't be shaped - Breville BB200 Manualsbutleron Blog postBreville BB200 breadmaker manual update
- hope your brother is getting better!
leslierufon Forum topicFlour Recall expanded again - thank you for the kind words.
leslierufon Blog postBaguettes and a blow out!
- updatelatananteon Forum topicrye beer bread
- Salt is 0.85%
Mini Ovenon Forum topicSourdough can't be shaped
- First clue: "Shaped and left
Mini Ovenon Forum topicSourdough can't be shaped
- The loaf looks nice
Doc.Doughon Forum topicSourdough can't be shaped
- rings SS
Mini Ovenon Forum topicEnglish muffin rings??
- Place near me
fupjackon Forum topicEnglish muffin rings?? - Looks great. Nice open crumb
Isand66on Forum topic3 day weekend continues on a better loaf - Beautiful moist and open
Isand66on Forum topic100% whole spelt kefir bread
- Recent loafracecereson Forum topicSourdough can't be shaped
- That is one fine looking loaf of spelt bread.
dabrownmanon Forum topic100% whole spelt kefir bread - Too much yeast
kendalmon Forum topicif dough is very spongy does that mean I've added to much yeast
- Very nice caramelization
kendalmon Blog postBaguettes and a blow out!
- Well it was going well
Danni3ll3on Forum topicFlour Recall expanded again