Recent Forum and Blog Comments
- Mighty fine for such a young starterAnonymouson Forum topicLoaf autopsy - what went wrong?
- Love the bold bake!
PalwithnoovenPon Blog post60% Whole Wheat [toasted] Porridge Levain - Well done!
PalwithnoovenPon Forum topicBaguette
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- Slow Fermentation
jimbtvon Forum topicReinhart and kneading - Different Flours for Different Results
jimbtvon Forum topicRestaurant supply flour
- Thinner Crust
jimbtvon Forum topicBaguette
- Maple Syrup Conversion
jimbtvon Forum topicmaple syrup
- I Live In A No Bread Thumping House
txbubbaon Forum topicStick a thermometer in my bread? - I've baked for more than 10 years now ...
foodsluton Forum topicStick a thermometer in my bread? - Thank you both for your
young_and_poolishon Forum topicLoaf autopsy - what went wrong? - If you can figure out how to get
Ru007on Forum topicPizza in teglia - Welcome aboard!
Ru007on Forum topicBaguette
- I'm so glad I came acrossron45on Forum topicWhat recipe do you recommend for Sprouted grains
- Try it. Flour should only run
MichaelLilyon Forum topicRestaurant supply flour - I read somewhere recently
MichaelLilyon Forum topicBaguette
- Leaven not ripe enough
MichaelLilyon Forum topicLoaf autopsy - what went wrong?
- Indigenous California Peoples...,
Wild-Yeaston Blog postMade with Acorns - Acorn Levain à la Tartine - Fabulous loaf...Coolchinchillaon Forum topicFirst artisan loaf
- Thanks for tipCoolchinchillaon Forum topicFirst artisan loaf
- found old cookie sheet
Heidython Forum topicwearever insulated bakeware? - Hydration......
JamieOFon Forum topicLoaf autopsy - what went wrong? - Wow is this useful!
Ogi the Yogion Forum topicConverting Rye STARTER to White Starter? - 2-1/2 cups KA APF, 1/2 cuphydestoneon Forum topicNo Knead Bread - Sticky in Middle
- The manual does say 20 fluidnickelmoreon Forum topicAmount of N-50 Grease?
- Soft water
Ken Stickneyon Forum topicOil/Gas Deck Oven Steam injection - Artisan Bread School
thebakerstageon Forum topicBread baking class recommendations? - K5ss attachments
Ken Stickneyon Forum topickitchenaid k5ss attachments
- Thiis the perfect time to learn the rule of 15.....
dabrownmanon Forum topicConverting Rye STARTER to White Starter? - Isn't it great when even the losers look and taste
dabrownmanon Forum topicTroubleshooting-What went wrong?
- Grazie Ru
inumeridiierion Forum topicPizza in teglia - pain de campagneBrian Boyieon Blog postBrian Boyie's Beginner's Blog
- Thanks! I've already learnedBrian Boyieon Blog postBrian Boyie's Beginner's Blog
- Lovely!
Ru007on Forum topicPizza in teglia
- lovely
Ru007on Blog post60% Whole Wheat [toasted] Porridge Levain
- tricking the thermostat
AndyPandaon Forum topicPizza Steel - getting oven hot enough - Coeliac vs Wheat sensitivityGAPOMAon Forum topicGluten-free bread vs. Sourdough method for digestibility
- Thanks dab
Our Crumbon Blog post60% Whole Wheat [toasted] Porridge Levain - For a first loaf of bread from Fokish's book
dabrownmanon Forum topicFirst artisan loaf
- Better invest in some non-insulated ones
hanseataon Forum topicwearever insulated bakeware? - That is some beautiful bread you have ther and
dabrownmanon Blog post60% Whole Wheat [toasted] Porridge Levain
- flour coopPipBon Forum topicSan Francisco flour Co-op
- Thanks, old friend
hanseataon Blog postMade with Acorns - Acorn Levain à la Tartine
- Have an awesome Birthday! :)
BethJon Forum topicRoberta's Pizza Dough (NYT) - That is a pretty darn good first loaf of SD if
dabrownmanon Blog postFirst Sourdough Bake 1-12-17
- You can make any bread recipe and substitute
dabrownmanon Forum topicRaisin yeast water recipes
- Take any sourdough recipeAnonymouson Forum topicRaisin yeast water recipes
- Yep. That is the crumb you get when you put commercial
dabrownmanon Blog postLong mixed wet dough - following the Leader
- how you bake can affect how you treat your starterArjonon Forum topicHow do you usually maintain your starter from the refrigerator?
- What do you mean by "sticky"?Arjonon Forum topicNo Knead Bread - Sticky in Middle