Recent Forum and Blog Comments
- Much obligedLucky Duckon Forum topicwheat starter for rye levain
- Different or Superior?Anonymouson Forum topicwheat starter for rye levain
- That sounds exactly like Dabrownman's no muss no fussAnonymouson Forum topicwheat starter for rye levain
- simple rye starterLucky Duckon Forum topicwheat starter for rye levain
- I'm with you on this one, Timrgsapolichon Forum topicLet's talk knives
- Nothing like a pizza to brighten the eveningdabrownmanon Forum topicPizza - Thick Crust - Deep Dish
- Since I received no responsergsapolichon Forum topicAmount of N-50 Grease?
- No worries. That is what folks do to make a ryedabrownmanon Forum topicwheat starter for rye levain
- They may look the same but they have to tastedabrownmanon Blog postBuckwheat Porridge Sourdough with Hemp and Flax
- what I wanted to hear!Lucky Duckon Forum topicwheat starter for rye levain
- Looks awesome - I would likeBethJon Forum topicPizza - Thick Crust - Deep Dish
- KAMUT® Brand khorasan wheat vs. khorasan wheatJame-Lon Forum topicKhorasan (Kamut) with long fermentation
- Take some offAnonymouson Forum topicwheat starter for rye levain
- We can tell the diffrence more...PalwithnoovenPon Blog postBuckwheat Porridge Sourdough with Hemp and Flax
- Jacob Burton'senchanton Forum topicWhen to feed prior to baking?
- Those slippers look so adorable!PalwithnoovenPon Forum topicCiabatta 90% hydration
- Buid levain so it is ready in the amclazar123on Forum topicWhen to feed prior to baking?
- Sorry... confusedenchanton Forum topicWhen to feed prior to baking?
- The math makes sense. I willPeggy Annon Forum topicNew to sourdough
- FlourJamieOFon Forum topicTartine Basic Country Bread
- Restaurant SuppliesJamieOFon Forum topicTartine Basic Country Bread
- Thanks For The CorrectionJamieOFon Forum topicTartine Basic Country Bread
- It was such a great dayTruth Serumon Blog postDC LYL: World Peace Cookies
- The world is a better place with cookies!ITruth Serumon Blog postDC LYL: World Peace Cookies
- Hydration FormulaAnonymouson Forum topicNew to sourdough
- That's one giant leapAnonymouson Forum topicMy first pair of bricks: dense sourdough loaves.
- Abe, just a sentence tojoc1954on Forum topicKhorasan (Kamut) with long fermentation
- Thank youJAssadon Forum topicPLEASE! Urgent need of some advice
- Do you have access to some kind of a warehouseDanni3ll3on Forum topicTartine Basic Country Bread
- I recommend the forno bravoMichaelLilyon Forum topicAlan Scott Oven - Hearth Slab (help!)
- Your loaves are always gorgeous!Ru007on Blog postBuckwheat Porridge Sourdough with Hemp and Flax
- Some caveats about khorasan flourjoc1954on Forum topicKhorasan (Kamut) with long fermentation
- Rogers FlourLazy Loaferon Forum topicTartine Basic Country Bread
- AbbreviationsLazy Loaferon Forum topicTartine Basic Country Bread
- EquipmentJamieOFon Forum topicCovering the loaf in the oven
- OvernightJamieOFon Forum topicCooling before slicing
- (No subject)semolina_manon Forum topicPLEASE! Urgent need of some advice
- Roger's FlourJamieOFon Forum topicTartine Basic Country Bread
- Baking StoneJamieOFon Forum topicTartine Basic Country Bread
- I let rye/spelt loaves restsemolina_manon Forum topicCooling before slicing
- WFSY, VWG???JamieOFon Forum topicTartine Basic Country Bread
- abbreviation?Anonymouson Forum topicTartine Basic Country Bread
- Thank you. As my starterVtg79on Forum topicStarter bubbles and rises but doesn't fall even after 24 hours
- Covering the dough in the oven...Jibsmanon Forum topicCovering the loaf in the oven
- Looks light as a featherdough dogon Blog post[2017-03] Country Loaf (again, because it's so good)
- Thank you, I bookmarked it.Peggy Annon Forum topicNew to sourdough
- interesting!dough dogon Forum topicFinally, after 20 years, I made Batards I can like and live with
- Beautiful loafdough dogon Forum topicHello from GA, USA
- that's neatdough dogon Forum topicHappy freaking new year - check out these scores
- Yes, I agree. I live in Napa,dough dogon Forum topicHappy freaking new year - check out these scores