Recent Forum and Blog Comments
- Danni, I was just lucky!
joc1954on Blog postMy first baguettes - Thanks Alan for your nice comment!
joc1954on Blog postMy first baguettes
- congratulations!
Ru007on Blog postMy first baguettes - Those are amazing!
Danni3ll3on Blog postMy first baguettes - Impressive!
Danni3ll3on Blog postI recently started baking
- CDN vs USD
Jibsmanon Forum topicCovering the loaf in the oven - At my local FreshCo in NorthFuriousYellowon Forum topicTartine Basic Country Bread
- Home vs Production Baking
jimbtvon Forum topicWhen to feed prior to baking? - Wow! really nice.
alfansoon Blog postMy first baguettes - You say to feed it again onceJacob Lockcuffon Forum topicSourdough Fails
- Answers
Modern Jesson Forum topicWhen to feed prior to baking? - Yes!elodieon Forum topicTartine Basic Country Bread
- Call this place. They may know.richkaimdon Forum topicAmount of N-50 Grease?
- Developing gluten
Lazy Loaferon Forum topicTartine Basic Country Bread - Thank youPeggy Annon Forum topicNew to sourdough
- Flour from a bakery?
Lazy Loaferon Forum topicTartine Basic Country Bread
- Robin Hood APelodieon Forum topicTartine Basic Country Bread
- storebought rye
Lucky Duckon Forum topicwheat starter for rye levain - Bulk Barn
JamieOFon Forum topicTartine Basic Country Bread - Flour
JamieOFon Forum topicTartine Basic Country Bread
- I've done it over 2 days or
MichaelLilyon Forum topicHow long can you retard a sourdough during bulk ferment? - Basault tiles
kendalmon Forum topicAlan Scott Oven - Hearth Slab (help!) - What I do is make the spongegerhardon Forum topicHow long can you retard a sourdough during bulk ferment?
- No I didn't get to taste it.
Danni3ll3on Blog postBuckwheat Porridge Sourdough with Hemp and Flax
- Not the One I sawDwayneon Forum topicBread Evaluation Form
- Thanks. I'll give it a 50/50Jacob Lockcuffon Forum topicSourdough Fails
- Abusing the starter?
Jibsmanon Forum topicWhen to feed prior to baking?
- That's a lot of foodenchanton Forum topicWhen to feed prior to baking?
- Did you have this post in
joc1954on Forum topicBread Evaluation Form
- Baked cold?
Jibsmanon Forum topicHow long can you retard a sourdough during bulk ferment?
- Great - thanks!enchanton Forum topicWhen to feed prior to baking?
- I'm also interestedkenlklaseron Forum topicReproducing a 1970s Midwestern Kaiser Roll
- Thanks
inumeridiierion Forum topicCiabatta 90% hydration - :-)
inumeridiierion Forum topicCiabatta 90% hydration
- Why does anyone do anything?enchanton Forum topicWhen to feed prior to baking?
- Experiment was already done
AlanGon Forum topicHow long can you retard a sourdough during bulk ferment? - All those flakes!
Lazy Loaferon Blog postBuckwheat Porridge Sourdough with Hemp and Flax
- Good tutorial for baker's percentage
Lazy Loaferon Forum topicNew to sourdough
- Great looking ciabatta loaves
cgmeyer2on Forum topicCiabatta 90% hydration - Retarding sourdough
Lazy Loaferon Forum topicHow long can you retard a sourdough during bulk ferment?
- Flour prices
Lazy Loaferon Forum topicTartine Basic Country Bread
- Just out of curiosity...
Lazy Loaferon Forum topicWhen to feed prior to baking?
- Scrumptious bread loaves
cgmeyer2on Blog postBuckwheat Porridge Sourdough with Hemp and Flax
- Different experience with rye starter
Lazy Loaferon Forum topicwheat starter for rye levain
- I'm the opposite
Ru007on Forum topicwheat starter for rye levain
- You guys are great. I've
Lucky Duckon Forum topicwheat starter for rye levain
- Robin Hood flour should be fine for 75% hydrationArjonon Forum topicTartine Basic Country Bread
- light and dark rye water absorbtion rates
LawrenceLon Forum topicLight (white) vs. dark (whole) rye flour -- what are the differences aside from nutrition? - HAHAHAHA , NOI need an adviceMidosron Forum topicCLOSED CRUMB BURGER BUN
- Much obliged
Lucky Duckon Forum topicwheat starter for rye levain