Recent Forum and Blog Comments
- I hear that about the doughDDoutelon Forum topicQuestions about a TFL recipe...?
- It is nearly impossible to kill the wee beasties.
dabrownmanon Forum topicKeep old starter or start over? - Lol. You are forgiven, but only this timehreikon Forum topicQuestions about a TFL recipe...?
- Aw, man!!DDoutelon Forum topicQuestions about a TFL recipe...?
- Lucy is now officially up for adoption. She peed
dabrownmanon Blog postOat porridge seeded SD
- Stunning!
Danni3ll3on Blog postMultigrain sourdough - This is the best crumb I've seen in quite a while for MG bread
dabrownmanon Blog postMultigrain sourdough
- Awesome!
Danni3ll3on Forum topicThe Rye Baker is Finally Out and Available!!!!
- The great thing about waitng a week extra is that
dabrownmanon Forum topicMoving New Starter to No Muss No Fuss--Timing
- I'm with Clazar123 expecially the part about
dabrownmanon Forum topicToday's Personal Baking Challenge
- I checked out the video, andMaverickon Forum topicQuestions about a TFL recipe...?
- Awesome!LALoaferon Forum topicMoving New Starter to No Muss No Fuss--Timing
- I would say that the issueMaverickon Forum topicSlow fermentation in my white dough
- Bread envy
Filomaticon Blog postMultigrain sourdough - Potato rosemary
chapstickon Blog postHubbin's Favorite - Sourdough Noir - Pizza placeMaverickon Forum topicFinding Type 00 flour
- 71% is the lowest hydration I use to do slap and
dabrownmanon Forum topicQuestions about a TFL recipe...?
- yes please
leslierufon Forum topicQuestions about a TFL recipe...? - The bread really looks great this timeand that
dabrownmanon Blog postPane di Alfansomura, take III
- Congrats!niccoloon Forum topicThe Rye Baker is Finally Out and Available!!!!
- Pictures, pleasehreikon Forum topicQuestions about a TFL recipe...?
- You all helped with the best loaf I've baked yet!DDoutelon Forum topicQuestions about a TFL recipe...?
- Congratulations!sorenon Forum topicThe Rye Baker is Finally Out and Available!!!!
- I usually tell folks to make sure the starter is
dabrownmanon Forum topicMoving New Starter to No Muss No Fuss--Timing
- The keeness of having a job again hopefully
dabrownmanon Blog post1-2-3 White Wholewheat and Kamut Loaf
- Thanks, Floyd. BTW, I'm going
Elaginson Forum topicThe Rye Baker is Finally Out and Available!!!! - Congrats, Stan!
Floydmon Forum topicThe Rye Baker is Finally Out and Available!!!! - thanks againwrenhunteron Forum topicKeep old starter or start over?
- caramelizationGeoffreyLevenson Blog postSourdough Hydration - How high is too high?
- My suggestion would be tosuaveon Forum topicMini loaf pan
- Thanks for letting me knowJane Doughon Forum topicQuestions about a TFL recipe...?
- Thanks!LALoaferon Forum topicMoving New Starter to No Muss No Fuss--Timing
- Crumb shot
Danni3ll3on Blog postApple Cranberry Sourdough
- You have flexibility when it comes to building a starterAnonymouson Forum topicQuestions about a TFL recipe...?
- Wetter and dryerAnonymouson Forum topicQuestions about a TFL recipe...?
- Jo, you understood myDDoutelon Forum topicQuestions about a TFL recipe...?
- Lechem, I understand aboutDDoutelon Forum topicQuestions about a TFL recipe...?
- Ahh, that's the 13,000 ZAR question.
alfansoon Blog postPane di Alfansomura, take III - Reverse the techniqueclazar123on Forum topicToday's Personal Baking Challenge
- That's a mighty fine crumb
Ru007on Blog postFlax Sunflower Sourdough - I also put my starter in the fridge at the
Ru007on Forum topicMoving New Starter to No Muss No Fuss--Timing
- What beautiful loaves!
Ru007on Blog postPane di Alfansomura, take III
- Thanks Alan!
Ru007on Blog postOat porridge seeded SD
- But..
_vkon Forum topicSlow fermentation in my white dough - Looks delicious!clazar123on Forum topicGluten free brown rice bread
- The bread we are talking about
_vkon Forum topicSlow fermentation in my white dough
- Here is the recipe which I have copied directly from the siteAnonymouson Forum topicSlow fermentation in my white dough
- I kept it around 24c
_vkon Forum topicSlow fermentation in my white dough
- what's the deal with levain amount?
_vkon Forum topicSlow fermentation in my white dough
- Hi Jane
_vkon Forum topicSlow fermentation in my white dough