Recent Forum and Blog Comments
- 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 - Thanks Floyd!
Skibumon Blog postSoft pull apart dinner rolls - Thanks Laurie!
Skibumon Blog postSoft pull apart dinner rolls
- Nice. Those look great.We
Floydmon Blog postSoft pull apart dinner rolls - They look great!
IceDemeteron Blog postSoft pull apart dinner rolls - So little time...
IceDemeteron Blog postWeekend Baking
- can still save the loaf
Mini Ovenon Forum topicFirst cinnamon and raisin bread
- A question weighing heavily...
IceDemeteron Blog postMore consistency, but let's talk about steam
- Those are some gorgeous ears!
bakingbadlyon Blog postMore consistency, but let's talk about steam - DB, you are so funny!
Mini Ovenon Forum topicChinese Cheesecake?
- Gorgeous results, actually,
IceDemeteron Blog postWholemeal sourdough
- That is another
IceDemeteron Blog postMy Bread with French Sourdough
- Strong thoughts to you and
IceDemeteron Blog postDaybreak Mill 12 Grain Sourdough
- Kudos!
IceDemeteron Blog postMultigrain sourdough with seeds
- Hmmm, gas grill or
IceDemeteron Blog post100% WG Durum, 40% Rye (60% WG), open fields and open mind...
- I'm gonna maka tapioca, egg custard, mayo, pie tart
dabrownmanon Forum topicChinese Cheesecake? - Wow
Filomaticon Blog postWholemeal sourdough - Looks great..bread1965on Blog postMy Bread with French Sourdough
- Recommendation appreciated and
IceDemeteron Blog post100% WG Durum, 40% Rye (60% WG), open fields and open mind...
- That is about as good as a 100% WWW bread
dabrownmanon Blog postWholemeal sourdough
- Fabulously flavourful...
IceDemeteron Blog post100% WG Durum, 40% Rye (60% WG), open fields and open mind...
- Sorry to hear about your brother and glad he had
dabrownmanon Blog postDaybreak Mill 12 Grain Sourdough
- Never skip leg day - country or city!
IceDemeteron Blog post100% WG Durum, 40% Rye (60% WG), open fields and open mind...
- You should see the good doctor with an acid meter!!
dabrownmanon Blog postMore consistency, but let's talk about steam
- Thanks!
IgorLon Blog postMultigrain sourdough with seeds - What a great looking bread!bread1965on Blog postMultigrain sourdough with seeds
- So close!bread1965on Forum topicFirst cinnamon and raisin bread
- Yes, together.
alfansoon Blog postLevain Gosselin baguettes and batards - Sangak not barbariAfshinon Blog postOmid's Iranian Barbari Bread
- Next time ... Toast!
drogonon Forum topicFirst cinnamon and raisin bread - Followup
fupjackon Forum topicDC recommendations? - My personal inspiration and
IgorLon Blog postMultigrain sourdough with seeds
- Good stuff, Cooper!
pmccoolon Blog postMultigrain sourdough with seeds - "Young" wheat may not refer to ripeness
pmccoolon Forum topicProperties of 'young' or 'green' flour in finished sourdough loaf
- Bread Calculator
Rajan Shankaraon Blog postFoolish Baker - Week in Review...Closer to success - You're almost there!
Lazy Loaferon Forum topicFirst cinnamon and raisin bread - Add in are very very tricky...
macetteon Forum topicFirst cinnamon and raisin bread - I've been meaning to ask you this...bakingmaniacon Blog postLevain Gosselin baguettes and batards
- Thank youEmilyxon Forum topicGaping hole
- Add-ins are tricky
Norcalbakeron Forum topicFirst cinnamon and raisin bread - a couple of other possible factorsArjonon Forum topicTartine Olive Sourdough
- Try try again...
macetteon Forum topicFirst cinnamon and raisin bread
- Sorry
cnidreon Blog postMy Bread with Desem Sourdough - wasn't suggesting it was an autolyseArjonon Forum topicMaximum time for autolyse with levain?
- I edited the above
BreadBabieson Forum topicHelp with Hamelman - i see
BreadBabieson Forum topicHelp with Hamelman
- Looks great!
Floydmon Blog postWholemeal sourdough
- Raisin bread
Lazy Loaferon Forum topicFirst cinnamon and raisin bread