Recent Forum and Blog Comments
- What lovely loavesAnonymouson Blog postToasted Farro and Flax Sourdough with Oat Porridge
- I managed to burn
Mini Ovenon Blog postAlmost Great - I have bits of dried starter going right back
leslierufon Forum topicrestoring dried starter - Awww, you guys are making
Danni3ll3on Blog postToasted Farro and Flax Sourdough with Oat Porridge - welcome to this awesome forum!
leslierufon Forum topicHowdy!
- Danni, you are a treasurenmygardenon Blog postToasted Farro and Flax Sourdough with Oat Porridge
- Talk about a great Christmas gift! Anyone would
dabrownmanon Blog postToasted Farro and Flax Sourdough with Oat Porridge - Priceless!!!nmygardenon Blog postTemporary WF Brick Oven for Open Fire / No Oven Bread Challenge
- Us architects that are also general contractors
dabrownmanon Blog postTemporary WF Brick Oven for Open Fire / No Oven Bread Challenge
- Dried Starterchefcdpon Forum topicrestoring dried starter
- Beautiful loaves, Danni!
dmsnyderon Blog postToasted Farro and Flax Sourdough with Oat Porridge - I am doing a letter style
floridabakeron Forum topicCroissant Help - Thank you!
Danni3ll3on Forum topicCalculator
- Now that is very creative!
Danni3ll3on Blog postTemporary WF Brick Oven for Open Fire / No Oven Bread Challenge
- You've come to the right place...
Weizenbroton Forum topicHowdy! - Sorry Murph...ron45on Forum topicAdding water during the bake time
- If you don't mind the weightron45on Forum topicOven Door
- Thanks Danni3ll3!
goldbreadon Forum topicStoring Artisan bread - I am very interested in thisron45on Forum topicSoaked grains v. Sprouted grains
- Thanks for the offer..bread1965on Forum topicCiabatta video - amazing crumb.. wow..
- That's smart for a "lazy" person..bread1965on Forum topicCalculator
- I always do slap and folds first, right after
dabrownmanon Forum topicTartine Failure
- I use a sprouter now intead of the paper towels
dabrownmanon Blog postMaking Red Rye Malt
- If you wnat to make a batch of white diastatic malt
dabrownmanon Blog postMaking Red Rye Malt
- No it isn't. The high temoerature of fermenting
dabrownmanon Blog postMaking Red Rye Malt
- I've thought about that and...Anonymouson Forum topicCalculator
- PerfectAnonymouson Forum topicCalculator
- Thanks for the info and thethe cyclopson Forum topicHobart N50 questions
- I'm not much of a big dessert guy
alfansoon Blog postA chance discussion led to this. - Looking forward to the next set of bakes for them.
alfansoon Blog postA chance discussion led to this.
- It was pretty darn cool,
alfansoon Blog postA chance discussion led to this.
- pre-fermentMaverickon Forum topicCalculator
- Let me know if you need anyMaverickon Forum topicCiabatta video - amazing crumb.. wow..
- I like cold bulk ferment
Lazy Loaferon Forum topicGreetings from Philly - I agree with Abe
Ru007on Blog postAlmost Great - Well done!
Ru007on Forum topicAnother sourdough bread. (Thank you Lechem for the Sourdouch bread recipe)
- Very cool!
Lazy Loaferon Forum topicCalculator
- After the first roll out
lepainSamidienon Forum topicCroissant Help - King Arthur Weights & Measures
Wild-Yeaston Forum topicHello from Anne in California - I actually did laugh out loudParkon Blog postAlmost Great
- I oiled it with plain oldParkon Blog postAlmost Great
- Suggest you get a scaleArjonon Forum topicHello from Anne in California
- Apart from the burnt bitAnonymouson Blog postAlmost Great
- Yea I know what you mean
dabrownmanon Blog postAlmost Great
- When I am incorporating the
floridabakeron Forum topicCroissant Help
- This is an old postAnonymouson Blog postMaking Red Rye Malt
- I really like
Danni3ll3on Blog postOlive, Sun Dried Tomato and Feta Sourdough
- Amazing and uplifting post!It
Isand66on Blog postBuilding earthen oven for parish children's oratory - Wow!
PalwithnoovenPon Blog postSourdough Rye - Great bake!
PalwithnoovenPon Blog postA chance discussion led to this.