Recent Forum and Blog Comments
- Thanks Alan
Lazy Loaferon Blog postScali - nice white bread! - WW=Whole Wheat
dmsnyderon Blog postSan Joaquin Sourdough Baguettes - Robin, if you are askingbarryvabeachon Forum topicWhat recipe do you recommend for Sprouted grains
- Can you please sharemungieon Blog postA few enriched sourdough bakes
- Mmm maple syrup... reminds meMaverickon Forum topicPure maple syrup vs sugar
- I don't know if there will beMaverickon Forum topicButter or Olive Oil?
- You have 120g of starter.Maverickon Forum topicWhen should I begin to build starter for weekend bake?
- Great to hear from you John!
Isand66on Blog postPretzel Rolls Stuffed with White Vermont Cheddar Cheese - Hi Carol, if you don't like thick crust,
Shiao-Pingon Blog postTurmeric, Cashews, and Carrot Sourdough (No-Knead version) - What I do
Filomaticon Forum topicWhen should I begin to build starter for weekend bake? - thanks for the replay I amGeorgerudd92on Forum topichi bakers!
- Welcome backCarolinaon Blog postTurmeric, Cashews, and Carrot Sourdough (No-Knead version)
- One optionAnonymouson Forum topicWhen should I begin to build starter for weekend bake?
- Be sure to look way down the thresd
Mini Ovenon Blog postEinkorn bakes. - Multigrain Struan (w/wheat berries) - NO STRUCTURE
RJMangon Forum topicMultigrain Struan (w/wheat berries) - NO STRUCTURE - Thanks guysAnonymouson Forum topicrefrigeration effect on dough strength?
- One of my all-time favourite
Floydmon Forum topicWrong percentages of starter, can it be saved? - Not all Maple Syurp is created equal..bread1965on Forum topicPure maple syrup vs sugar
- Butter or Olive Oil?
Bonsai2on Forum topicButter or Olive Oil? - finding dory..bread1965on Forum topicTartine Semolina Sesame Loaf
- Electric MillRB32689on Forum topicWhat recipe do you recommend for Sprouted grains
- Beautiful!
Danni3ll3on Blog postButternut sqash, with pumpkin seeds, sunflower seeds and macadamia nuts - I would say that you have a flour problem.
joc1954on Forum topicPre-shaping and shaping problems. Is it the flour? - Newbie questionHuwsteron Blog postSan Joaquin Sourdough Baguettes
- It's only 2% starterAnonymouson Forum topicWrong percentages of starter, can it be saved?
- Raw honey enzymes
Bob S.on Forum topicPure maple syrup vs sugar - Sounds great to meAnonymouson Forum topicProblems building a starter
- mostly spelt and einkorn soft sourdough sandwich breadNatalyon Forum topicflour type advice
- maple syrupamateur4sureon Forum topicPure maple syrup vs sugar
- breaking apart means thatfilipiandradeon Forum topicPre-shaping and shaping problems. Is it the flour?
- Great response Abe!
Ru007on Forum topicrefrigeration effect on dough strength? - When I moved from the US to ZA
pmccoolon Forum topicPre-shaping and shaping problems. Is it the flour? - That's the thing. I've madefilipiandradeon Forum topicPre-shaping and shaping problems. Is it the flour?
- The protein level on thefilipiandradeon Forum topicPre-shaping and shaping problems. Is it the flour?
- Sure, why not?suaveon Forum topicPure maple syrup vs sugar
- Thanks to all.amateur4sureon Forum topicHoney vs sugar
- Another update. I'm on day 8;
MrOneTwoon Forum topicProblems building a starter - This discussion is so helpful!Cellarvieon Forum topicrefrigeration effect on dough strength?
- ok, got it. I will try thegongon Forum topicWrong percentages of starter, can it be saved?
- I agree with #2
T. Fargoon Forum topicWrong percentages of starter, can it be saved? - I didn't even know there was a commercial yeasted version.
alfansoon Forum topicItalian bread? - Spelt Flour
T. Fargoon Blog postNo Knead Spelt and Rye Sourdough (75% hydration)
- Raadvad reviewsdidipaternoon Blog postSerendipitous Danish Inspired Rye
- This here was a yeastedsuaveon Forum topicItalian bread?
- Perhaps
Filomaticon Blog postHamelman 5 Grain Levain
- Great, bold bake!
Filomaticon Blog postButternut sqash, with pumpkin seeds, sunflower seeds and macadamia nuts
- Now that is some shreddible puimpkin bread
dabrownmanon Blog postPumpkin Loaf with Tang Zhong - looks like a nice oaf of whole grain bread to me.
dabrownmanon Forum topicVollkornbrot--first attempt
- The crumb looks great!
Ru007on Blog postPumpkin Loaf with Tang Zhong
- After reading Dabrownman's commentAnonymouson Forum topicSour dough starter