Recent Forum and Blog Comments
- I think that i would core the apples since the seeds
dabrownmanon Forum topicSweden and its bakeries summons... - Once you drop your satrter stored in a glass jar
dabrownmanon Forum topicHelp - I broke the bowl my sourdoufgh starter was in and I need help
- I think they look fabulous!
Danni3ll3on Forum topicBreadxit - UK flours: US or European? - One more photo
Carti946on Forum topicBreadxit - UK flours: US or European? - The results
Carti946on Forum topicBreadxit - UK flours: US or European?
- I LOVE experiments!clazar123on Forum topicHelp - I broke the bowl my sourdoufgh starter was in and I need help
- They haven't told the dog atgerhardon Forum topicSweden and its bakeries summons...
- Caputo '00' Flour
almatecon Forum topicImported Type 00 Pizza Flour - Pivetti vs. Caputo - Something to watch out for in SpeltAnonymouson Forum topicRye-spelt-wheat sourdough, recipe in the making.
- .tptakon Forum topicRye-spelt-wheat sourdough, recipe in the making.
- Spelt is wheat
Mini Ovenon Forum topicRye-spelt-wheat sourdough, recipe in the making. - Another vote for thearomaon Forum topicHow do you maintain your starter?
- Sour tasteHuongon Forum topicBrioche au Levain (recipe)
- AnswersBakedKendaughertyon Forum topicLevain
- Have you tried leaving it inHPoiroton Forum topicCooling before slicing
- Hey you could do an experiment and try all of the above and see
Danni3ll3on Forum topicHelp - I broke the bowl my sourdoufgh starter was in and I need help
- Lost StarterBGMon Forum topicHelp - I broke the bowl my sourdoufgh starter was in and I need help
- No winder they slice these into 4 parts
dabrownmanon Forum topicSchwarzbrot
- Did you preheat your stone
Danni3ll3on Forum topicLevain
- Re: I think that i would crre the apples since the seeds
pmitc34947on Forum topicSweden and its bakeries summons... - Instsant yeast is the
dabrownmanon Blog postThis week's baking: march 26, 2017
- I have way too many starter right niw
dabrownmanon Forum topicHow do you maintain your starter?
- absent-mindedness
pmitc34947on Forum topicHelp - I broke the bowl my sourdoufgh starter was in and I need help
- Why make SD bread if there is no sour?
dabrownmanon Forum topicHow do you maintain your starter?
- just bild a fresh young levain using white flour
dabrownmanon Forum topicHow do you maintain your starter?
- Take the broken glass and starter
Mini Ovenon Forum topicHelp - I broke the bowl my sourdoufgh starter was in and I need help
- Lucy loves this one but she was asking where is the
dabrownmanon Blog post36 Hour Toasted Porridge Spelt Bread
- Thank you for the dead dough.nicebreadon Forum topicMarriage Bread
- Levain boulle inconsistent riseKendaughertyon Forum topicLevain
- Abuse and neglect..bread1965on Forum topicHow do you maintain your starter?
- Yep!
Danni3ll3on Forum topicForkish Overnight Country Brown. Fail after fail.
- We're gonna just do the cling
tinpanalleyon Forum topicForkish Overnight Country Brown. Fail after fail. - I think the best way to start a rye starter is the Peter
dabrownmanon Forum topicNo Muss No Fuss Starter
- The cause is more fermentation.
MichaelLilyon Forum topicCroissant frustration! - Take a small amount
Danni3ll3on Forum topicHelp - I broke the bowl my sourdoufgh starter was in and I need help
- Is there any way you can get
Isand66on Forum topicHelp - I broke the bowl my sourdoufgh starter was in and I need help - Thanks Danni. Glad you like
Isand66on Blog post36 Hour Toasted Porridge Spelt Bread
- Ohhhh that looks delicious!
Danni3ll3on Blog post36 Hour Toasted Porridge Spelt Bread
- That's some mighty fine
Isand66on Blog postResponding to the changes...
- Would it squish the bread?
Danni3ll3on Forum topicForkish Overnight Country Brown. Fail after fail.
- We have a food saver. Would
tinpanalleyon Forum topicForkish Overnight Country Brown. Fail after fail.
- This is fantastic! Thank you!Breadprofon Forum topicBread from Switzerland
- weeks baking
cgmeyer2on Blog postThis week's baking: march 26, 2017 - NMNF
cgmeyer2on Forum topicNo Muss No Fuss Starter
- I have described my routine(s) in this FAQ
dmsnyderon Forum topicHow do you maintain your starter? - andrewjohnson1001on Forum topicBread from Switzerland
- That sounds awesome!
Miwaon Forum topicHow do you maintain your starter? - Ruchmehlandrewjohnson1001on Forum topicBread from Switzerland
- Swiss bread and Ruchmehlandrewjohnson1001on Forum topicBread from Switzerland
- Sounds great!
Miwaon Forum topicHow do you maintain your starter?