Recent Forum and Blog Comments
- Yum!
Danni3ll3on Blog post10 Grain Sourdough With Wild Rice Anise, Figs, Pecans, Pistachios, Pepitas and Sunflower Seeds and Poolish Brioche Buns - beautiful bread; needs butter
cgmeyer2on Forum topicRainy day - skillet bread
cgmeyer2on Blog postSkillet honey corn bread take 2. Thanks Ian!!!
- corn flour loaf
cgmeyer2on Forum topicLoaf with 40% white corn flour
- Thanks dabrownman!
Supreme33on Blog postThurs bake with my brother! - Thanks PalwithnoovenP !
Supreme33on Blog postThurs bake with my brother!
- Thank you Ru007 !!
Supreme33on Blog postThurs bake with my brother!
- Thanks Lechem
Supreme33on Blog postThurs bake with my brother!
- You have a keen eye for good bread Abe. Wait
dabrownmanon Blog post10 Grain Sourdough With Wild Rice Anise, Figs, Pecans, Pistachios, Pepitas and Sunflower Seeds and Poolish Brioche Buns - Damn I want some of thatAnonymouson Blog post10 Grain Sourdough With Wild Rice Anise, Figs, Pecans, Pistachios, Pepitas and Sunflower Seeds and Poolish Brioche Buns
- Think of a Levain as a....Anonymouson Forum topicLevain or starter
- Pullman load pan for even dark rye bread
knightsofneechon Blog postExploring rye breads - Thats stock feedPatMaxon Forum topic"Nordic Stone Age Bread"
- Sourdough softer crust
JoAnn Hellenbrandon Forum topicHow do I get a softer crust? - Thank you for your comments.
IgorLon Forum topicGood taste but many other issues - looking for advice - PracticeRube Goldbergon Forum topicGood taste but many other issues - looking for advice
- Mistery solved!joostdbon Forum topicWhat happened to my surface tension?
- My own method is...aromaon Forum topicLevain or starter
- I'm guessing the Safewaydoscoon Forum topicSourdough flour
- Are you being sarcastic? (Idoscoon Forum topic"Nordic Stone Age Bread"
- Does not matter, because it'ssuaveon Forum topic"Nordic Stone Age Bread"
- Faux sourdough is a huge commercial business
dabrownmanon Forum topicSourdough flour
- If it is dried then it likely isn't dead SD. I would try
dabrownmanon Forum topicSourdough flour
- That is a nice looking loaf for sure.
dabrownmanon Blog postThurs bake with my brother!
- Wow!Anonymouson Forum topic"Nordic Stone Age Bread"
- 499 cal per slice!(1/10th of loaf)clazar123on Forum topic"Nordic Stone Age Bread"
- Per SliceAnonymouson Forum topic"Nordic Stone Age Bread"
- Nutritional Data, 10 servings per loafclazar123on Forum topic"Nordic Stone Age Bread"
- I haven't done that.
Danni3ll3on Forum topicSprouted grains without drying and milling
- Beautiful!
PalwithnoovenPon Blog postThurs bake with my brother! - Lovely!
Ru007on Blog postThurs bake with my brother! - Interesting ideaann444on Forum topicCan over proofed loaf be saved?
- Lovely looking loaf AdamAnonymouson Blog postThurs bake with my brother!
- Thanks guys, I guess I won'tGrenageon Forum topicBread weight, start first combine to oven.
- I'm getting an idea for an experiment
Mini Ovenon Forum topicCan over proofed loaf be saved? - It is full-seed
Mini Ovenon Forum topic"Nordic Stone Age Bread"
- Danish , not NordicPatMaxon Forum topic"Nordic Stone Age Bread"
- Awesome!tanjoplayeron Forum topicSprouted grains without drying and milling
- Dried sourdough flavored flour ......PatMaxon Forum topicSourdough flour
- I often add sprouted grains to my breads
Danni3ll3on Forum topicSprouted grains without drying and milling
- Thank you for yourann444on Forum topicCan over proofed loaf be saved?
- Heh hehdoscoon Forum topic"Nordic Stone Age Bread"
- Take a look at this articleclazar123on Forum topicNew to San Miguel de Allende, MX
- A sliceable nut barclazar123on Forum topic"Nordic Stone Age Bread"
- Don't toss itAnonymouson Forum topicCan over proofed loaf be saved?
- Also what flour did you use specifically
Ogi the Yogion Blog postSourdough Batards with Rosemary and Cream Cheese - what is the point of adding
Ogi the Yogion Blog postSourdough Batards with Rosemary and Cream Cheese
- ABS Spiral Mixersnsxbillon Forum topicDoyon vs American Baking Systems
- Make pancakes or english muffins with it
dabrownmanon Forum topicCan over proofed loaf be saved?
- Don't know if it's alive or notAnonymouson Forum topicSourdough flour