Recent Forum and Blog Comments
- I don't think 3 + builds would suit barm breadAnonymouson Forum topiclive beer
- He he
kendalmon Forum topicThe worst part of having a really great bake - i start with 116 grams oflatananteon Forum topiclive beer
- Do you have a Safeways?
Danni3ll3on Forum topicRH "Heritage" Unbleached Flour - Monks stay busy indeed
Rajan Shankaraon Blog postYogi Bakes, Update - My baking is a reflection of your work, Derek
Rajan Shankaraon Blog postYogi Bakes, Update
- Thanks,
Rajan Shankaraon Blog postYogi Bakes, Update
- Brewing is my first passion
Rajan Shankaraon Blog postYogi Bakes, Update
- Thanks,
Rajan Shankaraon Blog postYogi Bakes, Update
- Are you making a poolishAnonymouson Forum topiclive beer
- Actually the sensory reality we experience today will pale
dabrownmanon Blog post50 Percent Sprouted 7 Grain Sourdough - InterestingElsasquerinoon Blog postDutch oven versus hearth baking: It's a draw.
- Lepain
Danni3ll3on Forum topicRH "Heritage" Unbleached Flour
- Still looks darn good!
Danni3ll3on Forum topicThe worst part of having a really great bake
- I have no way of saying for sure
Debra Winkon Forum topicLactic Acid Fermentation in Sourdough - I can't see the pictures!
Danni3ll3on Blog postMore breads
- Wow!!!!!
Danni3ll3on Blog postYogi Bakes, Update
- Looks fabulous!
Danni3ll3on Blog postSesame Poppy Crusted Wholewheat Loaf
- Hey, I know what Dragon racing is!
Danni3ll3on Blog postGolden raisin pecan WW cudgel.
- Since it's made in SwedenAnonymouson Forum topicIt's here, it's here!!
- Ohhhhh that looks awesome!!!
Danni3ll3on Forum topicIt's here, it's here!!
- New toy
Lazy Loaferon Forum topicIt's here, it's here!! - Enjoy!
Debra Winkon Blog postThe Pineapple Juice Solution, Part 2
- Low/fast-peaking starters
Debra Winkon Blog postThe Pineapple Juice Solution, Part 2
- Looks good
Doc.Doughon Forum topicSourdough can't be shaped - Lucky you! A new mill from one who obviously
dabrownmanon Blog post50 Percent Sprouted 7 Grain Sourdough
- So what will your first special bake be?Anonymouson Forum topicIt's here, it's here!!
- It doesn't surprise me that with that huge, long
dabrownmanon Forum topicmaking poolish with wholemeal flour
- All living cells, including human ones, make
dabrownmanon Forum topicmaking poolish with wholemeal flour
- scoring these (and other dough)
alfansoon Blog postGolden raisin pecan WW cudgel. - Costco flour
Lazy Loaferon Forum topicRH "Heritage" Unbleached Flour
- Rogers @ Costco
JamieOFon Forum topicRH "Heritage" Unbleached Flour - Formula and crumb shot posted
alfansoon Blog postGolden raisin pecan WW cudgel.
- Yes there are LAB in all flour. Once it gets wet
dabrownmanon Forum topicmaking poolish with wholemeal flour
- Well done, Lucy!
Lazy Loaferon Blog post50 Percent Sprouted 7 Grain Sourdough
- Troubleshooting starter
Lazy Loaferon Forum topicstarter growing red mould
- Yes, I am back to retirement!
Danni3ll3on Blog post50 Percent Sprouted 7 Grain Sourdough
- I would make a fresh starterFordon Forum topicstarter growing red mould
- I was going to have it for breakfast toast but decided
dabrownmanon Blog post50 Percent Sprouted 7 Grain Sourdough
- No you will not be stuck in your body. The whole idea
dabrownmanon Blog post50 Percent Sprouted 7 Grain Sourdough
- From Dimuzio
HansBon Forum topicmaking poolish with wholemeal flour - Pink hue or red mouldAnonymouson Forum topicstarter growing red mould
- I know this is years yearsKathleenVVon Forum topicHelp please! My italian flour "00" starter doesn't double, will it still work?
- That looks fabulous!
Danni3ll3on Blog post50 Percent Sprouted 7 Grain Sourdough
- Interesting
Trevor J Wilsonon Blog post50 Percent Sprouted 7 Grain Sourdough - No perfect solution
Trevor J Wilsonon Forum topicHydration varies per batch of flour - how to deal with this?
- Changing Hydration
jimbtvon Forum topicHydration varies per batch of flour - how to deal with this? - What's the recipe?Anonymouson Forum topicSourdough won't rise
- Thanks for the replies, theKen PHon Forum topicStrange Texture on top of white loaf
- Acidity
mwilsonon Forum topicmaking poolish with wholemeal flour