Recent Forum and Blog Comments
- Oh that looks delicious!
Danni3ll3on Blog postSkillet honey corn bread! - I thought of it
Danni3ll3on Forum topicOops, too much water!
- Elements top and bottom ?PatMaxon Forum topicSourdough failing!
- maybe new environmentann444on Forum topicSourdough failing!
- Yes it is made for Tartine hydration.
dabrownmanon Forum topicWhat to try fixing next time - Waffle Iron Temperatures
Mr. Waffleson Forum topicIdeal waffle iron temp? - Sounds like an opportunity to
esthercon Forum topicOops, too much water! - Thanks Ian, GREAT ideas!
Skibumon Blog postSkillet honey corn bread! - Yum! This looks very tasty!
Isand66on Blog postSkillet honey corn bread! - Instantfotomat1on Forum topicInstant yeast
- All dough need is time and water. Most folks
dabrownmanon Forum topicNew guy!
- Discarding starterFordon Forum topicdiscarding starter when refreshing
- WelcomeFordon Forum topicNew guy!
- HydrationLouLBIon Blog postKen Forkish Levain quantities
- they just look so good!
leslierufon Blog postBetter scheduling through "science" - One reason is that since commercial yeast speeds
dabrownmanon Blog postKen Forkish Levain quantities
- What floats
sehon Forum topicWhat to try fixing next time - Rye starter
MichaelLilyon Forum topicWhat to try fixing next time - Thx
rudirednoseon Blog postApplesauce-Buttermilk Rye - Recipe by Stanley Ginsberg - That is how the dough is
MichaelLilyon Forum topicWhat to try fixing next time
- Thanks
Debra Winkon Blog postThe Pineapple Juice Solution, Part 1 - Proteolysis
Debra Winkon Forum topicWhat happened to my surface tension?
- Why the rush ?PatMaxon Forum topicHello from Te Wa'i Pounamu
- Malt sweetener vs diastatic malt
smallfarmon Forum topicIndigo Malt Powder - Now that is an nice crumb on the baguette.
dabrownmanon Blog postTodays bake courtesy of central milling and bobs redmill
- Can;t help but like this one.
dabrownmanon Blog postApplesauce-Buttermilk Rye - Recipe by Stanley Ginsberg
- Can't wait to see what these look like on the inside.
dabrownmanon Blog postAncient Grains Sourdough
- My 40% whole grain loaf this week was 85%
dabrownmanon Blog postSourdough loaf
- LOL!
Ru007on Blog postSourdough loaf - Looks good!
Ru007on Blog postSaturday Night Sourdough!!
- Thanks Danni!
Ru007on Blog postSourdough loaf
- We all have those days
Ru007on Blog postAncient Grains Sourdough
- thiolsbikeprofon Forum topicWhat happened to my surface tension?
- Road TripAnonymouson Forum topicRoad trip to Boulder & Albuqerque
- Another attempt
sehon Forum topicWhat to try fixing next time
- That looks great!
Danni3ll3on Blog postSourdough loaf
- As with other "highly evolved"
alfansoon Blog postBetter scheduling through "science" - Thx
rudirednoseon Blog postApplesauce-Buttermilk Rye - Recipe by Stanley Ginsberg
- Looks very nice. I think the
Isand66on Blog postSaturday Night Sourdough!!
- Sorry, just saw your normal
Isand66on Forum topicCan someone give me insight!
- Looks good, but can you give
Isand66on Forum topicCan someone give me insight!
- Excellent crumb on this one!I
Isand66on Blog postSourdough loaf
- Looks great!
Isand66on Blog postApplesauce-Buttermilk Rye - Recipe by Stanley Ginsberg
- Excellent bake!Looks
Isand66on Blog postApplesauce-Buttermilk Rye - Recipe by Stanley Ginsberg
- First, if your bread is gummy
Isand66on Forum topicGeneral sourdough questions and debugging
- Gudefotomat1on Forum topicLet's talk knives
- The colorfotomat1on Forum topicAnkarsrum for Sale
- Hopefully, each mix and bake is a learning experience
alfansoon Blog postBetter scheduling through "science"
- Thx
rudirednoseon Blog postApplesauce-Buttermilk Rye - Recipe by Stanley Ginsberg
- Could be thiols
pmccoolon Forum topicWhat happened to my surface tension?