Recent Forum and Blog Comments
- Now you've added more to the equation :)Anonymouson Forum topicFinally i've learned how to score high hydration dough
- Thank you Brokeback CowboyAnonymouson Forum topicThis is absolutely delicious
- Hello, Ian
Yippeeon Blog postDouble Pecan Bread with Cranberries - Hello, DBM
Yippeeon Blog post11 Sprouted Grain Sourdough with Dried Cherries, Pecans and Pepitas
- Check out Komo
lepainSamidienon Blog postLooking for a small commercial electric grain mill - I would love OvenCrafters plansbrianmckinnison Forum topicovencrafters plans
- Thanks for your reply.davidhunternycon Forum topicSprouted Einkorn vs. Non-Sprouted Einkorn Bread?
- Oven Plansbrianmckinnison Forum topicovencrafters plans
- Thank you
IgorLon Forum topicLooking for some direction please - Smashing Loaf!
Brokeback Cowboyon Forum topicThis is absolutely delicious - Internal Temp at 205F/207F
Dough Joon Forum topicRustic Loaf Too Soft - I'm an absolute newbie to breads...
IceDemeteron Forum topicLooking for some direction please - ya know something?
alfansoon Blog postTartine Baguettes, alfanso-style - Next time you bakegerhardon Forum topicRustic Loaf Too Soft
- Thank you for your kind words
Isand66on Blog postDouble Pecan Bread with Cranberries - So nice to hear from you
Isand66on Blog postDouble Pecan Bread with Cranberries
- Gummy
Trevor J Wilsonon Forum topicRustic Loaf Too Soft - Deflation or spreading?
Trevor J Wilsonon Forum topicSourdough rising question
- Definitely looks pretty!
IgorLon Forum topicNow what? A Newbie's problem.
- I was thinking the same thing very close to yours
dabrownmanon Blog post11 Sprouted Grain Sourdough with Dried Cherries, Pecans and Pepitas - Many brave wee besties died to bring us the info
dabrownmanon Forum topicFinally i've learned how to score high hydration dough
- You once told me..bread1965on Forum topicFinally i've learned how to score high hydration dough
- That is..bread1965on Forum topicFinally i've learned how to score high hydration dough
- Response to Lechem
Stuart Borkenon Forum topicSourdough rising question - thank you all
young_and_poolishon Forum topicMixed seed 70% Sourdough - Wouldn't have had such a successAnonymouson Blog postWalnut and Raisin Levain
- Levain Retarding
Brokeback Cowboyon Blog postWalnut and Raisin Levain
- Thanks DBM!
Brokeback Cowboyon Blog postWalnut and Raisin Levain
- Yes, Raise the Steel
AlanGon Forum topicClay Baker Versus Cast iron - Thanks Dani!
Brokeback Cowboyon Blog postWalnut and Raisin Levain
- Thanks Lechem!
Brokeback Cowboyon Blog postWalnut and Raisin Levain
- responce to your suggestions
Stuart Borkenon Forum topicSourdough rising question
- response to nmygarden
Stuart Borkenon Forum topicSourdough rising question
- Yeah I had my steel just onesleedy9on Forum topicClay Baker Versus Cast iron
- Welcome to TFL!
Danni3ll3on Forum topicNew Baker - Steel may have been too low
AlanGon Forum topicClay Baker Versus Cast iron
- Maybe reduce the amount ofgerhardon Forum topicSourdough rising question
- You said it...nmygardenon Forum topicSourdough rising question
- Should I use coconut or oliveTilltechon Forum topicProtein keto-bread
- Agreed it was oddsleedy9on Forum topicClay Baker Versus Cast iron
- High StuartAnonymouson Forum topicSourdough rising question
- Red Fife and Turkey RedBear2Bakeon Forum topicRecipes for Red Fife and Turkey Red
- Good Questionold bakeron Forum topicSpiral Dough Hook
- Your experience is curious
AlanGon Forum topicClay Baker Versus Cast iron
- sprouted wheat bread
cgmeyer2on Blog post11 Sprouted Grain Sourdough with Dried Cherries, Pecans and Pepitas - Levain question
rudirednoseon Blog postWalnut and Raisin Levain - When I tried this I had asleedy9on Forum topicClay Baker Versus Cast iron
- I Use the Baking Steel Everytime....
AlanGon Forum topicClay Baker Versus Cast iron
- can you share recipedmaclaren2on Blog postBest WFO Pizza Yet
- Treat them as you would any flour
AlanGon Forum topicRecipes for Red Fife and Turkey Red