Recent Forum and Blog Comments
- Well THAT looks more promising!enchanton Forum topicOld or new? Or does it matter?
- CAD Drawings
givemethedoughon Forum topicHobart N50 restoration experience - Thanks! Glad you liked it.
Isand66on Blog postSunday Gravy Italian Style Sourdough - plastic containers
cgmeyer2on Forum topicIt's true. - Japanese knives are characterized
PeterSon Forum topicLet's talk knives - Sesame Crust
Modern Jesson Blog post[2017-06] Standard Sesame Loaf - Whole Wheat crust
AndyPandaon Forum topicLean 100% whole wheat bread? - Are you sure?
MichaelLilyon Forum topicwhat am I doing wrong? naturally leavened, high hydration bread baking. - third attempt with bread flour produced much
Ogi the Yogion Forum topicSourdough Recipe Fail: Twice - A little latejrh1967on Forum topicNeed help pricing Grainmaker 116
- If you really want a book, I
Petekon Forum topicBook about grinding whole grains - Hmm, hadn't thought of water hardness or...
RoundhayBakeron Blog postAnother go at 100% Durum (Pane di Altamura) - Sorry For The Late Post....
BetsyMePoochoon Forum topicAmount of N-50 Grease? - Diastatic maltSNKon Forum topicFlat wholemeal sourdough. What did I do wrong!?
- Oven Door ExamplesTwisted Brickon Forum topicOven Door
- Thanks for the info Aly. MySNKon Forum topicFlat wholemeal sourdough. What did I do wrong!?
- I was presently surprised,
Bröterichon Blog postPoalbürgerbrot - direct links to pictureslommegastronomon Forum topicwhat am I doing wrong? naturally leavened, high hydration bread baking.
- Gorgeous loaf of bread
cgmeyer2on Blog postSunday Gravy Italian Style Sourdough
- Knife for scoring bread dough
cgmeyer2on Forum topicTips and advice
- Hi From CA
cgmeyer2on Forum topicHi from CA
- Some links to, er, link to...
alfansoon Blog postAmber waves of grain 2: a batard year in review - Playing it back,
pmccoolon Blog postRye Levain - Great newse_malkavon Forum topicBagatelle T65 - First test of many... Amazing flour!
- Maybe better than a book,
pmccoolon Forum topicBook about grinding whole grains
- Hardly an expert
breadforfunon Blog postAnother go at 100% Durum (Pane di Altamura) - Compostdoscoon Forum topicKen Forkish why so much levain? any suggestions for leftovers?
- Great write-up, Craig-Kathy
pmccoolon Forum topicMalt Extract Powder
- Pictures are a bit of adoscoon Forum topicFirst Loaf Review
- slow yeastie beasties
Mini Ovenon Forum topicwhat am I doing wrong? naturally leavened, high hydration bread baking. - I just think he's a SD addict.
Mini Ovenon Forum topicKen Forkish why so much levain? any suggestions for leftovers?
- I can't figure out how to addztwatsonon Forum topicFirst Loaf Review
- Just wonderful!
dabrownmanon Blog postBuktavariációk. - I wish I had pictures of my forst loaf but cameras
dabrownmanon Forum topicFirst Loaf Review
- are ingredient proportions correct?daudenon Blog postRye Levain
- We'll see how the day goesenchanton Forum topicOld or new? Or does it matter?
- Cad drawingnickelmoreon Forum topicHobart N50 restoration experience
- Great! Sounds good.Anonymouson Forum topicOld or new? Or does it matter?
- Most white flouts have malt added at the
dabrownmanon Forum topicFlat wholemeal sourdough. What did I do wrong!?
- Not washingFordon Forum topicIt's true.
- I actually repurpose plastic frosting
dabrownmanon Forum topicIt's true.
- Updateenchanton Forum topicOld or new? Or does it matter?
- True edible art!
PalwithnoovenPon Blog postBuktavariációk. - Love the square shape!
PalwithnoovenPon Blog postPorridge Leek Squared Bread
- I can't see any of the
dabrownmanon Forum topicwhat am I doing wrong? naturally leavened, high hydration bread baking.
- I think i would have been tempted to put two
dabrownmanon Blog postPorridge Leek Squared Bread
- I think i would have been tempted to put two
dabrownmanon Blog postPorridge Leek Squared Bread
- You figure hydration of a levain the same way you
dabrownmanon Forum topicKen Forkish why so much levain? any suggestions for leftovers?
- Scoring and Steam
AlanGon Forum topicTartine Country Loaf - The crumb looked like thislommegastronomon Forum topicwhat am I doing wrong? naturally leavened, high hydration bread baking.