Recent Forum and Blog Comments
- barbaribread.comAfshinon Forum topicIranian Barbari Bread (نان بربری سنتی ایران)
- Ok - seriously drooling here...
IceDemeteron Blog post50 Percent Whole Sprouted 7 Grain Sourdough - Daniel Wing and Alan Scott'sColin2on Forum topicFirst project with my bro
- Right you are, It turned out fine,
dabrownmanon Blog post50 Percent Whole Sprouted 7 Grain Sourdough - You would like this one Zita. We sure do!
dabrownmanon Blog post50 Percent Whole Sprouted 7 Grain Sourdough
- Oooh --- perfect timing!
IceDemeteron Blog postCrust challenge
- Nice lookin' bird ---
IceDemeteron Blog postWeekend Baking
- Nice!
IceDemeteron Blog post50 Percent Whole Sprouted 7 Grain Sourdough
- Oh my! I await photos of the
bakingbadlyon Blog post50 Percent Whole Sprouted 7 Grain Sourdough - jonross09on Forum topicAnkarsrum for Sale
- I like grill Durum bread on the gas grill. The toaster doesn't
dabrownmanon Blog post100% WG Durum, 40% Rye (60% WG), open fields and open mind...
- What no sugar in there:) How can you be amoed for
dabrownmanon Blog postSoft pull apart dinner rolls
- I see Lucy witn a bird in front
dabrownmanon Blog postWeekend Baking
- very interesting...but need to know more about yeast
BreadBabieson Forum topicLactic Acid Fermentation in Sourdough - i don't fully understand this
BreadBabieson Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ?
- is there room under your roasterArjonon Blog postMore consistency, but let's talk about steam
- That's what I was focusing on
phazon Forum topicHelp! No Rise During Bulk Fermentation - A bit done on bottom
Dixongexpaton Blog postWeekend Baking - Out of the oven
Dixongexpaton Blog postWeekend Baking
- If they added malt...
drogonon Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ? - Ummm, I don't think that'ssuaveon Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ?
- A little folding, a little
Dixongexpaton Blog postWeekend Baking
- Backyard buildtracker914on Forum topicFirst project with my bro
- Thank you Lechem, you areiboron Forum topicBread Ring Beta
- WowAnonymouson Forum topicBread Ring Beta
- So far, so good
Dixongexpaton Blog postWeekend Baking
- Thanks for the replies
dablueson Forum topicChinese Cheesecake? - Thanks everyone for the kind words!
cnidreon Blog postMy Bread with French Sourdough - Update....
macetteon Forum topicFirst cinnamon and raisin bread - One of the first things I was
Mini Ovenon Forum topicHelp! No Rise During Bulk Fermentation - Prepare it far enough in
Mini Ovenon Forum topicHelp! No Rise During Bulk Fermentation
- Is that a champaign cork
Mini Ovenon Forum topicTrouble with gluten membrane in sourdough loaves
- I wonder ...
drogonon Forum topicProperties of 'young' or 'green' flour in finished sourdough loaf
- UK Mills..
drogonon Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ?
- UpdateSanderon Forum topicQuick question during baking :-)
- I'm flattered, thanks. I'd
-'_-'on Blog postWholemeal sourdough - Thanks. I'm aware this was a
-'_-'on Blog postWholemeal sourdough
- You caught me -- that's where
-'_-'on Blog postWholemeal sourdough
- Lots of great help and advice
macetteon Forum topicFirst cinnamon and raisin bread
- i usually feed 1 tbs startermakermanon Forum topicHelp! No Rise During Bulk Fermentation
- 74 g starter99 g water99 g
Dixongexpaton Blog postWeekend Baking
- First of all, there's some βsuaveon Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ?
- (No subject)
rusinphlon Forum topicTrouble with gluten membrane in sourdough loaves - How much are you feeding it
phazon Forum topicHelp! No Rise During Bulk Fermentation
- Ok, wow. Just baked off my
rusinphlon Forum topicTrouble with gluten membrane in sourdough loaves
- Beautiful crust
Doc.Doughon Blog postMore consistency, but let's talk about steam - Gorgeous!!!
Danni3ll3on Blog postMultigrain sourdough with seeds - Thank you for your kind thoughts
Danni3ll3on Blog postDaybreak Mill 12 Grain Sourdough
- Toasted additions
Our Crumbon Blog post100% WG Durum, 40% Rye (60% WG), open fields and open mind... - Yes, it happens, baulking
Mini Ovenon Forum topicHelp with Hamelman