Recent Forum and Blog Comments
- So here's a hopefully non
squattercityon Forum topicI can see clearly now - Interesting read. I use a
Benitoon Forum topicSweet starter process and interview - Simply amazing!
The Roadside Pie Kingon Forum topicI can see clearly now - The Majestic Superstition Mountains
The Roadside Pie Kingon Forum topicI can see clearly now
- NY, will always hold a special place in my heart.
The Roadside Pie Kingon Forum topicI can see clearly now
- You’ve achieved quite an open
Benitoon Blog post"Italian" San Joaquin Sourdough, a modified method
- Wanna talk canyons?
pmccoolon Forum topicI can see clearly now - A review of sourdough starters
bottlenyon Forum topicSweet starter process and interview - If I start with the feedinglukason Forum topicNeed help diagnosing crumb
- I find that - as a rough ruletpassinon Forum topicNeed help diagnosing crumb
- For the 3rd feeding I wouldReneRon Forum topicNeed help diagnosing crumb
- HelpKikarhabreadon Forum topicThoughts on my gummy, dense tragedy
- Well, the crumb looks tighttpassinon Forum topicNeed help diagnosing crumb
- It's already not bad, butlukason Forum topicNeed help diagnosing crumb
- Levain feedingReneRon Forum topicNeed help diagnosing crumb
- I suspect it does. Peopletherearenotenoughnoodlesintheworldon Forum topicShortbread - texture and taste
- Hobart A200therearenotenoughnoodlesintheworldon Forum topicHobart Identification Help!
- How did you do the quick feeds?lukason Forum topicNeed help diagnosing crumb
- Why do you think it is under fermented?lukason Forum topicNeed help diagnosing crumb
- beautiful. where is thisusername9on Forum topicI can see clearly now
- Thanks, Ted.
dmsnyderon Blog post"Italian" San Joaquin Sourdough, a modified method - Thanks, Ian!
dmsnyderon Blog post"Italian" San Joaquin Sourdough, a modified method
- Very Nice Bake
WatertownNewbieon Blog post"Italian" San Joaquin Sourdough, a modified method - Beautiful bake
Isand66on Blog post"Italian" San Joaquin Sourdough, a modified method - let us know how it goes
squattercityon Forum topicDifferent grains, no spring. Confused beginner
- Thank you!
Dave Ceeon Forum topicGranite countertops, finally! - Too soon in the fridge?ReneRon Forum topicNeed help diagnosing crumb
- Probably not
pmccoolon Forum topicGranite countertops, finally!
- Smile...
The Roadside Pie Kingon Forum topicI can see clearly now
- Use plastic. Enjoy!
Phazmon Forum topicGranite countertops, finally! - Cool! Ok I’m going to try
Hollerpenoon Forum topicDifferent grains, no spring. Confused beginner - I'm thinking under-fermented,tpassinon Forum topicNeed help diagnosing crumb
- Supermarkets
albacoreon Forum topicLevure de boulanger (fresh baker's yeast) storage - Come Back!
alfansoon Forum topicI can see clearly now - I love Russian breads tooMuchohuchoon Forum topicAn outstanding Russian rye bread -- Moskovskiy Rzhannoye Khleb
- nice de-escalation there StanMuchohuchoon Forum topicAn outstanding Russian rye bread -- Moskovskiy Rzhannoye Khleb
- hydration of levain is not very important heretpassinon Forum topicDifferent grains, no spring. Confused beginner
- Beautiful! Thank you
Hollerpenoon Forum topicDifferent grains, no spring. Confused beginner
- Work on the starter - it
Phazmon Forum topicDifferent grains, no spring. Confused beginner
- Just to encourage you, heretpassinon Forum topicDifferent grains, no spring. Confused beginner
- here's a 20% ww recipe that
squattercityon Forum topicDifferent grains, no spring. Confused beginner
- My 20% whole wheats are flat
Hollerpenoon Forum topicDifferent grains, no spring. Confused beginner
- Agreed
Precaudon Forum topicCountertop oven deal alert - I would start with thatbarryvabeachon Forum topicBanneton size/ dough weight/ volume for new cast iron.
- Wow, a 15 degree swingbarryvabeachon Forum topicCountertop oven deal alert
- Thank you!gordybakeron Forum topicMy troublesome Lievito Madre journey (aka i need some help)
- ThanksReneRon Forum topicLevure de boulanger (fresh baker's yeast) storage
- SpeltReneRon Forum topicDifferent grains, no spring. Confused beginner
- Ah! 100% spelt. That's a
squattercityon Forum topicDifferent grains, no spring. Confused beginner
- Oh, it’s one hundred percent
Hollerpenoon Forum topicDifferent grains, no spring. Confused beginner