Recent Forum and Blog Comments
- Dear Paulfilipiandradeon Forum topicPre-shaping and shaping problems. Is it the flour?
- That isfilipiandradeon Forum topicPre-shaping and shaping problems. Is it the flour?
- Looks goodAnonymouson Forum topicWhat do the abbreviations mean?
- Good RecipeJean Micheon Forum topicWhat do the abbreviations mean?
- I have no thermometer to test the internal tempAnonymouson Forum topicInternal temperature or recipe time?
- Which Shipton Mill White Flour?Anonymouson Forum topichi bakers!
- One possibilityAnonymouson Forum topicPre-shaping and shaping problems. Is it the flour?
- Thanks Danni
leslierufon Blog postButternut sqash, with pumpkin seeds, sunflower seeds and macadamia nuts - thanks Filomatic
leslierufon Blog postButternut sqash, with pumpkin seeds, sunflower seeds and macadamia nuts
- very happy with it Ru
leslierufon Blog postButternut sqash, with pumpkin seeds, sunflower seeds and macadamia nuts
- Honey!!!!!!amateur4sureon Forum topicPure maple syrup vs sugar
- thanks dabrownman
leslierufon Blog postButternut sqash, with pumpkin seeds, sunflower seeds and macadamia nuts
- maple syrupamateur4sureon Forum topicPure maple syrup vs sugar
- maple syrupamateur4sureon Forum topicPure maple syrup vs sugar
- thank you Pal
leslierufon Blog postButternut sqash, with pumpkin seeds, sunflower seeds and macadamia nuts
- Wonderful crumb!
Lazy Loaferon Blog postMan Overboard! - Thanks Ian
Lazy Loaferon Blog postScali - nice white bread!
- Thanks Ski
Lazy Loaferon Blog postScali - nice white bread!
- 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?