Recent Forum and Blog Comments
- Danni that looks absolutely delicious!
leslierufon Blog postTriple Kamut Sourdough with Toasted Flax - Sorry to hearAnonymouson Forum topicSharing my experience with making a Starter
- Great videoNannaon Forum topicTartine Step by Step: Video
- mmmm... great bake Ru
leslierufon Blog postChocolate and hazelnut SD
- Welcome!
Danni3ll3on Forum topicHey there! - Looks good Danni!!
Ru007on Blog postGluten Free Flax Bread - I totally concur with Dab!
Ru007on Blog postTriple Kamut Sourdough with Toasted Flax
- I found the flour proportions
Ru007on Blog postChocolate and hazelnut SD
- That is so kind of you Ian
Ru007on Blog postChocolate and hazelnut SD
- I think i've always figured
Ru007on Blog postChocolate and hazelnut SD
- I also had this problem with FWSY pure levain recipesdcdemarson Forum topicIssue with pure levain loaf
- Finally got enrolled!Nannaon Forum topicSharing my experience with making a Starter
- Finally got enrolled!Nannaon Forum topicSharing my experience with making a Starter
- I don't thik it over proofed or over fermented.
dabrownmanon Blog postHamelman Vermont Sourdough with Increased Whole Grain - That is some kind of fine bread! Flax and Kamut
dabrownmanon Blog postTriple Kamut Sourdough with Toasted Flax
- Most grains are tempered before grinding to have the
dabrownmanon Forum topicSoaked grains v. Sprouted grains
- Nice job!
Danni3ll3on Blog postHamelman Vermont Sourdough with Increased Whole Grain
- (H) Depends
Trevor J Wilsonon Forum topicHow important is final dough temperature quiz? - Proteolytic dough
Trevor J Wilsonon Forum topicIssue with pure levain loaf
- Looks delicious Ru !merlieon Blog postChocolate and hazelnut SD
- I say, if you have an 88% on the way, then
dabrownmanon Blog postCiabatta 85% hydration!
- Gosh, and access to a lab too!
Mini Ovenon Blog postI'm a baker! - Thanks Judith!
joc1954on Blog postTarragon and Cranberries Bread - How much roughage
Mini Ovenon Forum topicWhat to do with whole grains
- ...soaking leads to...
Mini Ovenon Forum topicSoaked grains v. Sprouted grains
- solved the picture problemJoshTheNeophyteon Blog postHamelman Vermont Sourdough with Increased Whole Grain
- Not the same
hanseataon Forum topicRetail Translation of "Medium Rye" - Thanksdschalon Blog postSan Joaquin Sourdough scaled up to 750 gram loaves
- Thanks, corrected aboveJoshTheNeophyteon Blog postHamelman Vermont Sourdough with Increased Whole Grain
- Thanks Ru!!!
Skibumon Blog postCiabatta 85% hydration! - Thanks dab!
Skibumon Blog postCiabatta 85% hydration!
- P.s.Anonymouson Blog postHamelman Vermont Sourdough with Increased Whole Grain
- Water temperatureMaverickon Forum topicHow important is final dough temperature quiz?
- LovelyAnonymouson Blog postHamelman Vermont Sourdough with Increased Whole Grain
- ConsistencyMaverickon Forum topicSourdough Starter Care and Use
- Ferment timeOpteraon Forum topicIssue with pure levain loaf
- Great flavor combo on this one
Isand66on Blog postChocolate and hazelnut SD - How important is final dough temperature quiz?Garlicmanon Forum topicHow important is final dough temperature quiz?
- Thanks DA
Isand66on Blog postSpelt Kamut Pale Ale Onion Bread
- Editing.jeffbellamyon Forum topicTartine Step by Step: Video
- EditingMaverickon Forum topicTartine Step by Step: Video
- Just when you thought you were getting somewhereleenowellon Forum topicTrying to perfect bread. Pls help
- Mass affect
Debra Winkon Forum topicSourdough Starter Care and Use - I've heard no less than 1 tablespoons worthAnonymouson Forum topicSourdough Starter Care and Use
- Hello and welcome!
Ru007on Forum topicGreetings talented bread whisperers!!
- nice bake Ski
Ru007on Blog postCiabatta 85% hydration!
- Some people love the Reinhart books.hreikon Forum topicGreetings talented bread whisperers!!
- Starter Healthmlon Forum topicSourdough Starter Care and Use
- Now you are geting there. Still too tall and low a
dabrownmanon Blog postCiabatta 85% hydration!
- Life is full
Debra Winkon Blog postTurmeric, Cashews, and Carrot Sourdough (No-Knead version)