Recent Forum and Blog Comments
- I get the Certificate warning whenever
leslierufon Forum topicWebsite problems? - Not much of a crumb shotAnonymouson Forum topicVenturing into Barley Bread
- trying again today
BreadBabieson Forum topicHelp with Hamelman - That is exactly the way a 100% Barley
dabrownmanon Forum topicVenturing into Barley Bread - Rye has gelAnonymouson Forum topicVenturing into Barley Bread
- Speaking from direct
Herbgardenon Forum topicpure Lactobacillus sanfranciscensis culture, Anyone please ? - Does barley act like rye?clazar123on Forum topicVenturing into Barley Bread
- Oven plansTobias39on Forum topicovencrafters plans
- Or should have I calculated
Desiderioon Blog postPane con Semola Rimacinata di Grano Duro - Love the different shapes, HansB!
dmsnyderon Forum topicSan Joaquin - <Blush>
dmsnyderon Forum topicSan Joaquin
- If the mould is orange/redAnonymouson Forum topicTartine starter
- Haniah, the recipe broken down
Mini Ovenon Forum topicCinnamon roll dough - I definitely will do, it'sBetht87on Forum topicBeginner Recipe - ideas
- Re: ok I did the float test
pmitc34947on Forum topicTartine starter - Re: ok I did the float test
pmitc34947on Forum topicTartine starter
- A fellow LondonerAnonymouson Forum topicBeginner Recipe - ideas
- Absolutely lovelyAnonymouson Forum topicBeginner Recipe - ideas
- stale after 8 hours
MTloafon Forum topicCinnamon roll dough - Next steps
pmikeron Forum topicControlling the sour in sourdough - Yup, I try not to get my hands
Mini Ovenon Forum topicCleanup on Aisle 1...
- interesting - next steps
Doc.Doughon Forum topicControlling the sour in sourdough - I've made Vermont Sourdough a few times
pmikeron Forum topicHelp with Hamelman
- My oven, final picture and results
pmikeron Forum topicControlling the sour in sourdough
- A spreadsheet app would work
phazon Forum topicTracking recipe changes and experimentation - Today I'm Getting Revocation of Security Certificate
AlanGon Forum topicWebsite problems? - My Experience
AlanGon Forum topicHelp with Hamelman
- Oven plans pleaseCrobwinon Forum topicovencrafters plans
- Please correct me if I am
Desiderioon Blog postPane con Semola Rimacinata di Grano Duro
- Impasto
Desiderioon Blog postPane con Semola Rimacinata di Grano Duro
- Thank you for sharing!
Danni3ll3on Blog postRye Bread from the Swiss Valais: Pain de Seigle Valaisan or Walliser Roggenbrot - Best cure I found was1) make
phazon Forum topicYAB (Yet another baker)
- Oven?
Doc.Doughon Forum topicControlling the sour in sourdough
- Thank youAnonymouson Forum topicVenturing into Barley Bread
- Rye is a different beast!clazar123on Forum topicCleanup on Aisle 1...
- "then make Raw bread via
phazon Forum topicpure Lactobacillus sanfranciscensis culture, Anyone please ?
- Bulk time was actually shorter.
pmikeron Forum topicControlling the sour in sourdough
- Asking for info or cash?clazar123on Forum topicpure Lactobacillus sanfranciscensis culture, Anyone please ?
- Awaiting verdictclazar123on Forum topicVenturing into Barley Bread
- (No subject)Haniahon Forum topicCinnamon roll dough
- cinnamon rollsHaniahon Forum topicCinnamon roll dough
- Many thanks for the advice, IBetht87on Forum topicBeginner Recipe - ideas
- ResultsBetht87on Forum topicBeginner Recipe - ideas
- Results - Vermont SourdoughBetht87on Forum topicBeginner Recipe - ideas
- Absolutely lovely LeslieAnonymouson Forum topicOvernight bulk ferment -
- cinnamon rollsHaniahon Forum topicCinnamon roll dough
- thanksRyeBrown19on Blog postFrench Sourdough
- Thank youRyeBrown19on Blog postFrench Sourdough
- Are you saying the dough is hard from
Mini Ovenon Forum topicCinnamon roll dough
- L. sanfranciscensis (= L.
Herbgardenon Forum topicpure Lactobacillus sanfranciscensis culture, Anyone please ?