Recent Forum and Blog Comments
- Sounds like a great system.Anonymouson Forum topicHi from Newcastle, Australia
- Ha ha...yes, that's theAnonymouson Forum topicHi from Newcastle, Australia
- Oh good. That's what I'll dolesbruon Forum topicRetarding before dividing
- UsuallyAnonymouson Forum topicIs my starter ready?
- Are not Tudor bricks
Mini Ovenon Forum topicTudor ovens? - Thanks everyone
mutantspaceon Forum topicthought i had proofing sorted but now doubting myself - difference between ...
Mini Ovenon Forum topicRye Soda Bread
- With the lab rats that don't like
Mini Ovenon Forum topicNuts Tear Dough
- Sounds like a big improvementAnonymouson Forum topicRye Soda Bread
- Egg whites? partially
Mini Ovenon Forum topicRye Soda Bread
- So where is the under proofed loaf?Anonymouson Forum topicthought i had proofing sorted but now doubting myself
- howb1ldinon Blog postPain de Campagne
- I may be doing it backwards
TomKon Blog postTesting the Ankarsrum - "Also wondering how the saltColin2on Forum topicComparing Two Rustic Loaves
- Thanks Dabrownman,My 2ndJonNornIronon Forum topicRye Soda Bread
- PerfectJonNornIronon Forum topicRye Soda Bread
- Well, I have a few, but as
phazon Forum topicBread bursting at the bottom - I think starter is good!
Mini Ovenon Forum topicFirst loaf with new starter. Not a brick, but would appreciate suggestions
- practice mostly
fupjackon Forum topicCroissant help and results - I just run it through the mill and poof I have rice flour
dabrownmanon Forum topicRetarding before dividing - Very nice, indeed!
pmccoolon Forum topicCroissant help and results - Wow, thank you so much forCrayonBlintzon Forum topicHELP with some bread baking/crumb structure knowledge
- Ah, sounds so over proofed!
Mini Ovenon Forum topicRye Flour
- Salt (or not) in Spongegerryp123on Forum topicComparing Two Rustic Loaves
- I would personally switch out
Mini Ovenon Forum topicRye Flour
- Like chocolate..bread1965on Forum topicthought i had proofing sorted but now doubting myself
- Try this
HansBon Forum topicRye Flour - Seems earlyFordon Forum topicIs my starter ready?
- SoeeyFordon Forum topicthought i had proofing sorted but now doubting myself
- Updatephoxphyreon Forum topicFirst loaf with new starter. Not a brick, but would appreciate suggestions
- rye cakes and cookies?andythebakeron Forum topicRye Flour
- Nice!
Lazy Loaferon Blog postWhole Wheat Wort Sourdough - What an interesting bake! Seems like most Island
dabrownmanon Blog postWhole Wheat Wort Sourdough
- RyeCountryBoyon Forum topicRye Flour
- It isn't impossible with the right amount of prefermented
dabrownmanon Forum topicVery Low % Levain With LOOONNG Ferment Question
- The one thing Lucy like better than whole grain
dabrownmanon Blog postSFBI Pain au Levain "long batards"
- Great, thanks!tomaszjon Forum topicBread bursting at the bottom
- So basically, in a nutshell.......
JamieOFon Forum topicVery Low % Levain With LOOONNG Ferment Question - From the comment section of the linked post
dabrownmanon Forum topicBread bursting at the bottom
- Cherry Destiny
Rajan Shankaraon Blog postYogi Bakes, Update - I'm giving up on rye!
albacoreon Forum topicRye Flour - Hey phaz! I've noticed a fewtomaszjon Forum topicBread bursting at the bottom
- Hi! The bread from your linktomaszjon Forum topicBread bursting at the bottom
- Hand milling
Lazy Loaferon Forum topicHi from Newcastle, Australia
- Thanks so muchlyndapazon Forum topicIs my starter ready?
- buttermilk icecream sounds
mutantspaceon Forum topicbuttermilk or yogurt to bring a tang to bread
- Grandma is grateful. :)
Lazy Loaferon Blog postTesting the Ankarsrum
- Acidity too
fupjackon Forum topicbuttermilk or yogurt to bring a tang to bread
- Ash content too
fupjackon Forum topicTrue Purposes of KA Flour?
- Getting the dough out
gary.turneron Blog postTesting the Ankarsrum