Recent Forum and Blog Comments
- Type 110carynon Blog postCurrant bread with bulghur wheat and seeds
- Crumb shotAnonymouson Forum topicPane di Matera Matera's bread
- On my way now. Bringing goat butter and somehreikon Forum topicThe more the merrier (or better quality)
- Sorry for my english
inumeridiierion Forum topicPane di Matera Matera's bread - Thanks for the explanationAnonymouson Forum topicPane di Matera Matera's bread
- thanks Arjon
leslierufon Forum topicDutch oven alternatives - Better hurry
kendalmon Forum topicThe more the merrier (or better quality) - Thanks
inumeridiierion Forum topicPane di Matera Matera's bread
- Slicing them is the best part
kendalmon Forum topicThe more the merrier (or better quality)
- Thank you, Pane di Altamura
inumeridiierion Forum topicPane di Matera Matera's bread
- Lovely, bread, lovely flowers and alsohreikon Blog postfirst use of new starter
- Lovely. I adore Semolina / Durumhreikon Forum topicPane di Matera Matera's bread
- Very nice!Anonymouson Forum topicPane di Matera Matera's bread
- Oh, can I come over for some?hreikon Forum topicThe more the merrier (or better quality)
- looking good!
Ru007on Forum topicThe more the merrier (or better quality) - Why are my photos sideways
kendalmon Forum topicThe more the merrier (or better quality)
- Thanks!
_vkon Forum topicBagatelle T65 - First test of many... Amazing flour! - Not like brewing
Filomaticon Forum topicFirst Real SD Loaf Turned Out Like a Brick! - Pineapple Method
Filomaticon Forum topicHelp! Inactive Starter...
- nice bake!
Ru007on Forum topicBagatelle T65 - First test of many... Amazing flour!
- re corningwareArjonon Forum topicDutch oven alternatives
- Are we finding a particular recipeAnonymouson Forum topicRustic Bread?
- Indeed a beautiful bake
alfansoon Forum topicBagatelle T65 - First test of many... Amazing flour! - Muni
gwschenkon Forum topicGoing to San Francisco for the First Time! - that's a lovely loaf!
_vkon Forum topicBagatelle T65 - First test of many... Amazing flour!
- Here's what I think!Anonymouson Forum topicHow long for bulk ferment
- So how does this new method
Mini Ovenon Forum topicHow long for bulk ferment - You may want to check your
alfansoon Forum topicTerminology
- If you build it, they will comeclazar123on Forum topicHelp! Inactive Starter...
- Thanks, Ian
CAphylon Blog postIt's been a long time since the last pizza - That's a good one
CAphylon Blog postIt's been a long time since the last pizza
- Feeding fresh flour and water at this stageAnonymouson Forum topicHelp! Inactive Starter...
- This happens to me occasionallyclazar123on Blog postStarter Disaster
- A few more thoughts/ ideasclazar123on Forum topicStarter smells like plastic
- I had the same issue with my starter...
philm63on Forum topicHelp! Inactive Starter... - Congrats!
Isand66on Blog postIt's been a long time since the last pizza - I must say I certainly learned...
philm63on Forum topicFirst Real SD Loaf Turned Out Like a Brick!
- You did the opposite of what you should have doneAnonymouson Forum topicHelp! Inactive Starter...
- Haha. Yep. For me it doesMaverickon Forum topicTerminology
- Damned AutocorrectAnonymouson Forum topicTerminology
- Yes!Anonymouson Forum topicTerminology
- Because barm is a brewing by-product,
pmccoolon Forum topicTerminology - My experience says
Mini Ovenon Forum topicEinkorn loaf sank :(
- Einkorn is trickyAnonymouson Forum topicEinkorn loaf sank :(
- Crumb and verdictAnonymouson Forum topicHow long for bulk ferment
- Well that's just barmyAnonymouson Forum topicTerminology
- I agree re cold dough.
leslierufon Forum topicDutch oven alternatives
- I see, 0 - 2.5 - 3.5
Mini Ovenon Forum topicTerminology
- I never use a DO...aromaon Forum topicDutch oven alternatives
- These bad smellsAnonymouson Forum topicStarter smells like plastic