Recent Forum and Blog Comments
- How utterly disappointing
alfansoon Blog postMini Oven White Sourdough - It works, it tastes good, who
phazon Forum topicMaking a New Starter — Alternative to Pineapple Juice - Great write up It is fun when bakers share their
dabrownmanon Blog postA most excellent bread from Prague - Pumpernickel rye
Lazy Loaferon Forum topicHelp! - It does the rising inside thegiraffezon Forum topicYeast - do i need to modify amount during winter
- I think I would have tossed in a
Mini Ovenon Forum topicHelp! - They were real
fupjackon Forum topicWho Really Needs to Be Gluten-Free? - yeast like it warm
Mini Ovenon Forum topicYeast - do i need to modify amount during winter
- Well...pleveeon Forum topicWho Really Needs to Be Gluten-Free?
- No problemAnonymouson Forum topicHelp!
- No joyElsasquerinoon Forum topicHelp!
- "Chinese Food Syndrome"
alfansoon Forum topicWho Really Needs to Be Gluten-Free?
- Non-manufactured foods make a difference
fupjackon Forum topicWho Really Needs to Be Gluten-Free?
- You might be able to get some folds inAnonymouson Forum topicHelp!
- I'll keep you postedElsasquerinoon Forum topicHelp!
- This one was 42% and had pistachios, cranberries and
dabrownmanon Forum topicPercentage of dough mix ins
- My loaves are pretty stable
breadforfunon Forum topicHelp! My cold ferment is rising too fast - You were correctAnonymouson Forum topicHelp!
- I seeAnonymouson Forum topicHelp!
- At 350mlElsasquerinoon Forum topicHelp!
- Got it nowElsasquerinoon Forum topicHelp!
- No it's me misunderstandingElsasquerinoon Forum topicHelp!
- I'll give it a go...Anonymouson Forum topicHelp!
- I do like a challenge :)Anonymouson Forum topicHelp!
- I plan to take your advice
DanAyoon Forum topicNeed Help with Starter Build - Thanks a lotElsasquerinoon Forum topicHelp!
- Thanks MichaelAnonymouson Forum topicIs there any advantage (or disadvantage even) too...
- Hi Abe.Malt syrup (malt sugar
mwilsonon Forum topicIs there any advantage (or disadvantage even) too... - Dabrownman's advice for more flavour from your starterAnonymouson Forum topicNeed Help with Starter Build
- More Sour Flavor
DanAyoon Forum topicNeed Help with Starter Build
- Ken Forkish's Loaves
hanseataon Blog postHearty Rye and Tricky Recipe - look at other formulasbikeprofon Forum topicPercentage of dough mix ins
- There is something I wantedkatyajinion Forum topicdifference between sponge/biga/poolish and bulk retardation?
- Dear friends, all of you,katyajinion Forum topicdifference between sponge/biga/poolish and bulk retardation?
- Before I moved here, 30 years ago, I l
dabrownmanon Blog postDabrownman Blog Index - For 119 F Yesterday Limoncello Is Perfect
- See Method step #13
dmsnyderon Blog postSan Joaquin Sourdough Baguettes - Your starter is always active!Anonymouson Forum topicNeed Help with Starter Build
- Well the not flying into and out if Phoenix isn't quite correct.
dabrownmanon Blog postMini Oven White Sourdough
- 48 Hoursdoughookeron Forum topicMaking a New Starter — Alternative to Pineapple Juice
- That is correct
DanAyoon Forum topicNeed Help with Starter Build
- Converting Oz to gramsAnonymouson Forum topicNeed Help with Starter Build
- A 3 stage build will be beneficalAnonymouson Forum topicNeed Help with Starter Build
- I haven't baked bread in a lot of MO's but I have baked
dabrownmanon Blog postMini Oven White Sourdough
- yes, correct
Mini Ovenon Blog postHearty Rye and Tricky Recipe
- Those cherries were killer. You can only get them
dabrownmanon Blog postMini Oven White Sourdough
- Man...
Yippeeon Blog postDabrownman Blog Index - For 119 F Yesterday Limoncello Is Perfect - Sacresjellysquareon Forum topicQuestion about Oatmeal Raisin Cookies
- I hear it is too hot to fly in Phoenix at the moment...Anonymouson Blog postMini Oven White Sourdough
- Just to correct myself, IRenéFromDenmarkon Blog postSan Joaquin Sourdough Baguettes
- Which oven function?RenéFromDenmarkon Blog postSan Joaquin Sourdough Baguettes