Recent Forum and Blog Comments
- Thanks Yippee
joc1954on Blog postFour gold awards for four breads - Thanks Paul,
joc1954on Blog postFour gold awards for four breads
- Thanks DAB
joc1954on Blog postFour gold awards for four breads
- Thanks Danni
joc1954on Blog postFour gold awards for four breads
- Since the rocket stove is just loose bricks, I can
dabrownmanon Forum topicOvens, rocket? Mud? ... - I'd love to see this design
_vkon Forum topicOvens, rocket? Mud? ... - No offense at all :)
_vkon Forum topicOvens, rocket? Mud? ...
- Very niceAnonymouson Blog postCinnamon Sugar Bread by Isobel, Emma, and Julia
- Whole rye is a great additionAnonymouson Forum topicRate my Sourdough!
- bread.Anonymouson Forum topicReally Tasty Bread experimentation
- bread bread bread bread breadAnonymouson Forum topicReally Tasty Bread experimentation
- HydrationConorMcon Forum topicRate my Sourdough!
- Looks excellent to meAnonymouson Forum topicRate my Sourdough!
- How did it taste?
Edo Breadon Forum topicRate my Sourdough! - Thanks for the reply!theBlumeon Forum topicSmall Bagel Troubleshooting
- Bulk ferment in bulk. Then
MichaelLilyon Forum topicSmall Bagel Troubleshooting - I would go up to 70 or 75%
MichaelLilyon Forum topicRate my Sourdough!
- I think based on the finished
MichaelLilyon Forum topicCraters in my dough
- Over-proofed makes sense
rgrgeoon Forum topicNo spring in Tartine Bread's whole wheat - New Breadnicebreadon Forum topicNew guy!
- My bulk ferments are typically about 3 hours (give or take a bit
leslierufon Forum topicSourdough fail - BF = Bulk ferment
leslierufon Forum topicSourdough fail
- Of bread PH and spent levain..bread1965on Forum topic100% Hydration Whole Wheat Sandwich Loaf REDUX
- Well I think I figured out why my bread overproofed!
Danni3ll3on Blog postSunflower, Flax Seed & Hemp Hearts Sourdough - SD rollsvstynon Forum topicSoft white pull apart dinner rolls
- I'll be sure to check out
Greggy_breadon Forum topicSourdough fail - I think I'll throw in some WW
Greggy_breadon Forum topicSourdough fail
- Thanks for the comments. It
Greggy_breadon Forum topicSourdough fail
- Beer barm is the same
Lazy Loaferon Blog post1:2:3 loaf with 20% wholewheat spelt and yeast water - yes, we can see the images
Mini Ovenon Forum topicSourdough in hot summer - Thanks for the kind words
Isand66on Blog postRye-Durum-Roasted Potato SD English Muffins - Thanks Yippee. I hope you
Isand66on Blog postRye-Durum-Roasted Potato SD English Muffins
- Work in some rye or ww
phazon Forum topicSourdough fail - The calender, what is thisdmaclaren2on Forum topicHow is this being scored to expand in this way
- Costco No Longer Carrying Central Milling Flour in California
Wild-Yeaston Forum topicCostco No Longer Carrying Central Milling Flour in California - okay but confused when do Idmaclaren2on Forum topicHow is this being scored to expand in this way
- Thanks!
HansBon Forum topicBagels - Update on my learning loaf. Ifrroberton Forum topicLaurel's Kitchen Learning Loaf
- My starter isn't eager at those temperatures, either
pmccoolon Forum topicIs 1 TBS Enough?? - I've heard storiesAnonymouson Forum topicSourdough with a travel-heavy career
- Your article is wonderful, I have but one comment
Stuart Borkenon Blog postBread Blog: Alexandria, Ashley, and Lauren - Thanks, many greatpreppymcpreppersonon Forum topicSourdough with a travel-heavy career
- I'm no expert in croissantsAnonymouson Forum topicCroissant questions
- OK
inumeridiierion Forum topicHow is this being scored to expand in this way - The difference of ovens
Rajan Shankaraon Forum topic100% Hydration Whole Wheat Sandwich Loaf REDUX - YowzersAnonymouson Forum topicBagels
- By: Alexandria, Ashley, andbiobread123on Blog postBread Blog: Alexandria, Ashley, and Lauren
- Jacob U, Noah, NathanPandequesoon Blog postYeast Lab - Cheddar Cheese Bread
- Oh yeah!
Danni3ll3on Forum topicBagels
- Thank you Claudia
Stuart Borkenon Forum topicMy first Cloche raised and baked sourdough