Recent Forum and Blog Comments
- RecipeDuecentoon Forum topicNo Loft/No Oven Spring
- Well water never has chlorineDuecentoon Forum topicNo Loft/No Oven Spring
- case of exteme
Mini Ovenon Forum topicis temp related directly to how often to feed? Refrigerate or not - How long does the starter
Mini Ovenon Forum topicSticky dough. Why?
- #1
Mini Ovenon Forum topicOops! I made 200% Hydration Starter
- A sickness, indeed...nmygardenon Blog postA Reminder - Homemade Bread Day Challenge
- Apologies to both of you!nmygardenon Blog postWild Rice and Almond Levain
- Amazing loaf but I am wondering
Danni3ll3on Blog postLucy’s New Jewish Deli Rye - Thank you for the kind words
OldWoodenSpoonon Blog postWild Rice and Almond Levain - Call me Captain Obvious if you must
OldWoodenSpoonon Blog postLucy’s New Jewish Deli Rye
- Just beautimous!
dabrownmanon Blog postConference bake and Butternut Squash Bread - Lucy's belly button has been puckering and
dabrownmanon Blog postA Reminder - Homemade Bread Day Challenge
- Wish the oven could be saved somehow. Maybe
dabrownmanon Blog post1/3 W/M Spelt Semi Sourdough
- Properly placed and photographed, no one would
dabrownmanon Blog postSeams to me. Pay attention next time!
- Bold bake!
Yippeeon Blog postLucy’s New Jewish Deli Rye - Thinking about your bread...
Yippeeon Blog postConference bake and Butternut Squash Bread
- fish tank heatertyleron Forum topicCooler Kitchen Temp w/ Starter (Inactive Starter)
- I use a dehydrator now set for 105 F and it takes
dabrownmanon Blog postMaking Red Rye Malt
- Substitutions
fluxon Blog postMaking Red Rye Malt - Also, I never get or go for a
MichaelLilyon Forum topicNo Loft/No Oven Spring - I agree it sounds like
MichaelLilyon Forum topicNo Loft/No Oven Spring
- Hi Jimt here is a picture of
yozzauseon Forum topictop crust is cracking as loaves cool? - Hi Pal the crust is really
yozzauseon Blog post1/3 W/M Spelt Semi Sourdough
- Alas Paul it is rather
yozzauseon Blog post1/3 W/M Spelt Semi Sourdough
- Oh this is gorgeoushreikon Blog postConference bake and Butternut Squash Bread
- Well water?Jane Doughon Forum topicNo Loft/No Oven Spring
- More bread porn!
Danni3ll3on Blog postSeams to me. Pay attention next time!
- found a place, good for western Canadamlw03on Forum topicWhere to find Wheat Berries in Canada
- To be honestJaaakobon Blog postLamination: Croissant
- Terminology againAnonymouson Forum topicSticky dough. Why?
- I automatically understand it the second wayAnonymouson Forum topicSticky dough. Why?
- ntsuaveon Forum topicSticky dough. Why?
- Prefermented flour is a muchsuaveon Forum topicSticky dough. Why?
- A. Your fermentation time issuaveon Forum topicSticky dough. Why?
- Most recipes for SourdoughAnonymouson Forum topicSticky dough. Why?
- No, the most common, andsuaveon Forum topicSticky dough. Why?
- Do you have any contractor friends, Derek?
pmccoolon Blog post1/3 W/M Spelt Semi Sourdough - Thanks Yippee
Isand66on Blog postDurum Spelt Cream Cheese Bread with Purple Potatoes - Sounds like dead yeast. IMaverickon Forum topicNo Loft/No Oven Spring
- By the way, some times I useMaverickon Forum topicSticky dough. Why?
- In this case, the termMaverickon Forum topicSticky dough. Why?
- Thank you for your kind words
OldWoodenSpoonon Blog postWild Rice and Almond Levain
- Maybe it is the temperaturegerhardon Forum topicNo Loft/No Oven Spring
- Nice loaves!
PalwithnoovenPon Blog post1/3 W/M Spelt Semi Sourdough - NopeAnonymouson Forum topicSticky dough. Why?
- so what about this receiptgongon Forum topicSticky dough. Why?
- Not familiar with wild rice
PalwithnoovenPon Blog postWild Rice and Almond Levain
- Option #2 is my advice.hreikon Forum topicOops! I made 200% Hydration Starter
- My pennies worthAnonymouson Forum topicOops! I made 200% Hydration Starter
- Definitely recommend!rushyamaon Blog postHoneyed Spelt & Oat