Recent Forum and Blog Comments
- Excellent idea !
Truth Serumon Blog postNYC Deli Rye Bread - Well, here's a link to one of the expert'shreikon Forum topicSourdough Starter begining Help pls
- Thank you!
GrowingStellaon Forum topicMy third loaf - Thanks!starvingvioliston Forum topicFlour Source in Toronto
- Thanks Dwayne!
Skibumon Blog postPersuing perfect pulla - Thank you so much!
GrowingStellaon Forum topicMy third loaf
- Haven't had the chance to see
PalwithnoovenPon Forum topicMy third loaf - The only thing I remember is
PalwithnoovenPon Forum topicWhat is the best flour for boiling dough (dumplings)?
- Looking good!
Trevor J Wilsonon Forum topicMy third loaf - Very tasty!
GrowingStellaon Forum topicMy third loaf
- your praise and approvalhreikon Blog postFour Grain Three flour bread
- Of course you did!Ju-Ju-Beadson Forum topicSteam innovation
- This breaks the old bread rule that toasted bread is
dabrownmanon Forum topic12 Grain Loaf - Re. short bulk fermentation
dmsnyderon Blog postMy quest for “Old-Style” San Francisco Sourdough bread: A tasty digression - Thanks a lot for sharing yourMalgosia S.on Blog postOlive loaf
- Very nice indeed. Love the bold bake adn
dabrownmanon Forum topicMy third loaf
- Chili heads know the heat and flavor is in the seeds
dabrownmanon Blog postDo Fear the Reaper - AKA More Cowbell
- Congratulations!Dwayneon Blog postPersuing perfect pulla
- What flour(s) are you using?Arjonon Forum topicflat sourdough bread
- Upping the hydration and the whole grains
dabrownmanon Blog postMy quest for “Old-Style” San Francisco Sourdough bread: A tasty digression
- It depends on the kind of bread you are making and
dabrownmanon Forum topicWeight for Pullman tin
- Thank you SuaveLiz01on Forum topicWeight for Pullman tin
- I'm guessing not all slippers are the same and
dabrownmanon Forum topicWhat is this Italian "Loaf" risen and baked in? (See Picture).
- different hydration for different stuff
rudirednoseon Forum topichydration and chia question - Stop to smell the roses...nmygardenon Blog postMy quest for “Old-Style” San Francisco Sourdough bread: A tasty digression
- There are so many great things about the 123 recipe
dabrownmanon Forum topicFirst 1:2:3 Recipe - A Success
- With a typical Pullman loafsuaveon Forum topicWeight for Pullman tin
- More starter = More sourAnonymouson Blog postExperimenting with sour-ness
- Do you use a mixer?
GrowingStellaon Forum topicFirst 1:2:3 Recipe - A Success
- That makes sense. They haveNick Sorensonon Forum topicWhat is this Italian "Loaf" risen and baked in? (See Picture).
- It is baked on a slipper
yozzauseon Forum topicWhat is this Italian "Loaf" risen and baked in? (See Picture). - Interesting color of the
PalwithnoovenPon Blog postwalnut fig loaves from dm snyder
- I'm contented with the
PalwithnoovenPon Blog postExperimenting with sour-ness
- How mad and courageous!
PalwithnoovenPon Blog postDo Fear the Reaper - AKA More Cowbell
- Gorgeous!
PalwithnoovenPon Blog postMy quest for “Old-Style” San Francisco Sourdough bread: A tasty digression
- Corrected it
GrowingStellaon Forum topicMy third loaf
- IPhone
GrowingStellaon Forum topicMy third loaf
- Thanks DABSTUinlouisaon Blog postEinkorn, cranberry, sunflower, chia bread.
- Thank you so much for thatLiz01on Forum topicWeight for Pullman tin
- I think I read here....Cellarvieon Forum topicWeight for Pullman tin
- instant yeast
Sitopoioson Blog postDakota Norwegian Rye - We also have to figure out
Mini Ovenon Forum topicMy third loaf - Trevor's website
GrowingStellaon Forum topicflat sourdough bread
- Thank you very much!
GrowingStellaon Forum topicMy third loaf
- Thank you very much!
GrowingStellaon Forum topicFirst 1:2:3 Recipe - A Success
- Tight Surface....
JamieOFon Forum topicFirst 1:2:3 Recipe - A Success - Well Done!!!!
JamieOFon Forum topicMy third loaf
- Ready for the next step!
MRHon Forum topicBrick oven Build - Reshaping after major sticking
Mini Ovenon Forum topicMajor trouble having Sourdough not stick to the shaping bowl = loosing it's shape when turned onto baking sheet
- Beautiful!
GrowingStellaon Forum topicFirst 1:2:3 Recipe - A Success