Recent Forum and Blog Comments
- thank you
leslierufon Blog postfor World bread day (a bit late though) - they look really nice
leslierufon Blog postfor World bread day (a bit late though)
- they both look good to me :)
Ru007on Blog postfor World bread day (a bit late though) - Thank you!
GrowingStellaon Forum topicMy third loaf - Thanks for the nice complimenthreikon Blog postFour Grain Three flour bread
- Don't quit, you are almost there!
Mini Ovenon Forum topicGiant holes in crumb—I'm confused. - Ancient JennAir breathed itsrottenfoodon Forum topicHelp, I need a new oven!
- Add dry, all those gel type
Mini Ovenon Forum topichydration and chia question
- I think it's a great digression
Ru007on Blog postMy quest for “Old-Style” San Francisco Sourdough bread: A tasty digression
- what a great looking bake!
Ru007on Blog postHamelman Olive Levain (as baguettes, of course)
- I've had the same issues
TomKon Forum topicTransferring bread from banneton to Romertopf - loaf deflates but springs back in oven - nice bake!!
Ru007on Blog postFour Grain Three flour bread
- well done!!
Ru007on Forum topicMy third loaf
- The biggest poo poo was the claim that a SD
dabrownmanon Forum topicSourdough Starter Tutorial. A nice video for everyone, not just a beginner. - The main thing is to keep the temperature between
dabrownmanon Forum topicSourdough Starter begining Help pls
- Amount to keepMaverickon Forum topicSourdough Starter begining Help pls
- Fact checkMaverickon Forum topicSourdough Starter Tutorial. A nice video for everyone, not just a beginner.
- Looks fineMaverickon Forum topicDry bread
- My favorite fat for everything is
dabrownmanon Blog postSchwäbisches Roggenblümle from "The Rye Baker"
- These look terrific!nmygardenon Blog postSchwäbisches Roggenblümle from "The Rye Baker"
- AgreeMaverickon Forum topicWhole Wheat Starter
- Build Phase Questionyodafanon Blog postThe Pineapple Juice Solution, Part 2
- What a great video!!!!!!!!hreikon Forum topicSourdough Starter Tutorial. A nice video for everyone, not just a beginner.
- Thanks, old friend!
hanseataon Blog postSchwäbisches Roggenblümle from "The Rye Baker" - i meant bread flour, not AP.kristinnovowelson Forum topicflat sourdough bread
- Sir Galahad and KAF AP
jimbtvon Forum topicSir Galahad or Sir Lancelot - New York Bakers is your solution!JustineDon Forum topicSir Galahad or Sir Lancelot
- North Carolina Local Grown WheatFPBFon Forum topicNC Wheat Montana Coop
- Great tutorials aren't theyAnonymouson Forum topicWhen to divide the dough??
- Thanks Rudi
_vkon Forum topichydration and chia question - You could use either starter for any loaf.hreikon Forum topicWhole Wheat Starter
- Great idea!!
_vkon Forum topichydration and chia question
- Excellent; exactly what IDDoutelon Forum topicWhen to divide the dough??
- DividingAnonymouson Forum topicWhen to divide the dough??
- Another Approach
jimbtvon Forum topicWhen to divide the dough??
- Thank you.Vbakeon Forum topicTroubleshooting the failed 75% whole wheat bread
- hello vincente,"I think I'll
rudirednoseon Forum topichydration and chia question - divide and conquer...
drogonon Forum topicWhen to divide the dough?? - Thank you for ReplysAnonymouson Forum topicSourdough Starter begining Help pls
- Good point!
chris don Forum topichave you worked at a bakery? describe... - ThanksDwayneon Blog postPersuing perfect pulla
- PleasureAnonymouson Forum topicDry bread
- Suggestionamateur4sureon Forum topicDry bread
- I hope lard doesn't feature in Stanley's bookAnonymouson Blog postSchwäbisches Roggenblümle from "The Rye Baker"
- Oh dear, what funny measurementsAnonymouson Forum topicDry bread
- Hi Dwayne
Skibumon Blog postPersuing perfect pulla - Panasonicamateur4sureon Forum topicDry bread
- What is the machine?Anonymouson Forum topicDry bread
- Came with the machineamateur4sureon Forum topicDry bread
- What was the recipe?Anonymouson Forum topicDry bread