Recent Forum and Blog Comments
- Wow, open crumb!
Lazy Loaferon Forum topicKen Forkish's 80% Biga Bread - Had it toasted with grilled salmon and cream cheese
dabrownmanon Blog post100 % Sprouted 7 Grain Sourdough at 100 % Hydration - Stunning
Filomaticon Blog postWeinheimer Möhrenbrot, Reines roggenbrot (Germany), Duhmyany (Belarus). - Thank youAnonymouson Forum topic100% wholegrain organic einkorn sourdough with tangzhong
- I did not write the articlegerhardon Forum topicAn interesting article on GMO crops
- True!
CAphylon Forum topicGreat article on Sourdough - Great!
CAphylon Forum topicGreat article on Sourdough
- Looks like hubby made out like a bandit - again!
dabrownmanon Forum topicGreat article on Sourdough
- True!
Danni3ll3on Blog postMore Overnight Country Brown Variations - Then there is no knead that also produces a
dabrownmanon Blog postMore Overnight Country Brown Variations
- Data Source?MichaelHon Forum topicAn interesting article on GMO crops
- Could you get more bowls fortptakon Forum topicLarge quantity using a small mixer
- You'e right
Mini Ovenon Forum topicSponge cake often rubbery and dense.. - Get a bigger mixer ...
drogonon Forum topicLarge quantity using a small mixer - Hokkaido squash or pumpkin,
joc1954on Blog postHokkaido pumpkin bread with cinnamon, sage YW and SD combo - Would you be willing to share the basichreikon Blog postPotato water sourdough with sprouted wholewheat
- Progress report #2yodafanon Forum topicHave my yeast gone to sleep?
- Thanks. Glad you liked it.
Isand66on Blog postSpelt-Rye-WW Sourdough - Bowls and attachmentsbreadman_nzon Forum topicHobart N50 restoration experience
- For you as a home bread bakerFueledByCoffeeon Forum topicIs vital wheat gluten only useful for recipes with non-AP/bread flours? How much should I use?
- Nice!
PalwithnoovenPon Blog postMonsters Inc Halloween ciabatta - Looks so tempting... I want
PalwithnoovenPon Forum topicHappy Halloween!
- Diet Breaker
jimbtvon Forum topicHappy Halloween! - That's a mouthful of a title,niccoloon Forum topicHappy Halloween!
- Great job!
PalwithnoovenPon Blog postMy first sourdough
- Oh my!
PalwithnoovenPon Blog postButternut squash, pumpkin seed and walnut SD
- Here we go again. Fruitcake bread!
PalwithnoovenPon Blog post100 % Sprouted 7 Grain Sourdough at 100 % Hydration
- The batard looks very cute!
PalwithnoovenPon Blog postSpelt-Rye-WW Sourdough
- Great bake!
PalwithnoovenPon Blog postPotato water sourdough with sprouted wholewheat
- Very nice!
PalwithnoovenPon Blog postHokkaido pumpkin bread with cinnamon, sage YW and SD combo
- Wow!
PalwithnoovenPon Blog postMore Overnight Country Brown Variations
- The borodinsky is a dream! It
PalwithnoovenPon Blog postThe Rye Baker: Bakes 1 and 2
- Beautiful breads!
PalwithnoovenPon Blog postWeinheimer Möhrenbrot, Reines roggenbrot (Germany), Duhmyany (Belarus).
- I really must get a betterMattBakeron Forum topicSponge cake often rubbery and dense..
- Ru, so great and so different!
joc1954on Blog postButternut squash, pumpkin seed and walnut SD
- I'm with hester here!
leslierufon Blog postButternut squash, pumpkin seed and walnut SD - David, my mentor!!!
Yippeeon Blog post20161023 Live and Learn - Baguettes - beautiful crust and crumb
leslierufon Forum topicKen Forkish's 80% Biga Bread
- it sounds interesting
leslierufon Forum topicGreat article on Sourdough
- interesting article
leslierufon Forum topicAn interesting article on GMO crops
- my next challenges are
leslierufon Blog postPotato water sourdough with sprouted wholewheat
- thanks Danni
leslierufon Blog postPotato water sourdough with sprouted wholewheat
- thanks hreik
leslierufon Blog postPotato water sourdough with sprouted wholewheat
- Thanks! I was over the moon
Greggy_breadon Forum topicKen Forkish's 80% Biga Bread - Stunning pictures as usual!
Danni3ll3on Blog postWeinheimer Möhrenbrot, Reines roggenbrot (Germany), Duhmyany (Belarus).
- Wow! That is some open crumb!
Danni3ll3on Forum topicKen Forkish's 80% Biga Bread
- That's very interesting! So,icantbakeatallon Forum topicIs vital wheat gluten only useful for recipes with non-AP/bread flours? How much should I use?
- Nice article. sounds like a
Isand66on Forum topicGreat article on Sourdough
- Those are some beautiful
Isand66on Blog postWeinheimer Möhrenbrot, Reines roggenbrot (Germany), Duhmyany (Belarus).
- looks and sounds great. I'm
Isand66on Blog postMore Overnight Country Brown Variations