Recent Forum and Blog Comments
- Your starter passed the float testAnonymouson Forum topicLittle rise, weird crumb
- Those first bakes...
alfansoon Blog postSJSD - first time since New Years! - My understanding isAnonymouson Forum topicfruit water yeast science question
- It's tricky
CAphylon Blog postGluten-free Sourdough Bread - These are terrific! Thank youRunnerfemmeon Forum topicTips on incorporating buckwheat flour
- Wait a secondAnonymouson Forum topicWhere do you guys usually dump sourdough starter?
- Will the quality improve if retarding?
nmimagineon Forum topicWhere do you guys usually dump sourdough starter? - In which case you need to rethink your starter maintenanceAnonymouson Forum topicWhere do you guys usually dump sourdough starter?
- I would like to, but I have no time
nmimagineon Forum topicWhere do you guys usually dump sourdough starter?
- I want to mature my starter
nmimagineon Forum topicWhere do you guys usually dump sourdough starter?
- With careful managementAnonymouson Forum topicWhere do you guys usually dump sourdough starter?
- I don't have much to waste
Danni3ll3on Forum topicWhere do you guys usually dump sourdough starter? - 225 impossible?
MichaelLilyon Forum topicWhy is it always 500° F? - Nice bake Dab!
Ru007on Blog post123 Challenge Slider Rolls for Smoked Brisket - Amen
MichaelLilyon Forum topicWhy is it always 500° F?
- Murph, you are taking this way too seriously!
Danni3ll3on Forum topicNo Muss No Fuss Starter
- Very nice.
dmsnyderon Blog postSJSD - first time since New Years! - Once again I am in awe
Danni3ll3on Blog postSJSD - first time since New Years!
- Here are a few recipes
Danni3ll3on Forum topicTips on incorporating buckwheat flour
- thanxuzielon Forum topicEggless sugarfree cake
- issuesuzielon Forum topicEggless sugarfree cake
- One more part done
MRHon Forum topicHearth slab question - Good poibt
Filomaticon Forum topicWhy is it always 500° F? - Very cool!
alfansoon Blog post123 Challenge Slider Rolls for Smoked Brisket
- You should "oops" more often
alfansoon Blog postAn 'oops' turned into a 'yumm'!
- Hamelman's temperatures
dmsnyderon Forum topicWhy is it always 500° F?
- 15% preferment?
BXMurphyon Forum topicWhy is it always 500° F? - Great result there and almost
yozzauseon Blog postbeetroot bread 2 - Not sure whySugarowlon Forum topicEggless sugarfree cake
- You won't even poke holes?!?
BXMurphyon Forum topicNo Muss No Fuss Starter
- You only stir once a week. Just to redistribute the
dabrownmanon Forum topicNo Muss No Fuss Starter - Like most families there wouldn't be any without
dabrownmanon Blog post123 Challenge Slider Rolls for Smoked Brisket
- Like you, I too love desserts. both making them
dabrownmanon Blog post123 Challenge Slider Rolls for Smoked Brisket
- Stirring. Wait! What?
BXMurphyon Forum topicNo Muss No Fuss Starter
- If it ain't home baked...
BXMurphyon Forum topicfeedback please: online bake sale site
- Nice post!
BXMurphyon Blog post123 Challenge Slider Rolls for Smoked Brisket
- Here is my go-to recipeclazar123on Forum topicEggless sugarfree cake
- Mmmm... rye...
BXMurphyon Forum topicWhy is it always 500° F?
- German rye breads
Elaginson Forum topicLatest on The Rye Baker blog: Auerman Borodinsky - How tonarensapon Blog postChocolateStout&FreshCherries&Hazelnut Levain
- My goodness, you threw away the best part!
dabrownmanon Forum topicNo Muss No Fuss Starter
- nice bakenarensapon Blog postBarley batard
- Dear Jay and Barry, Thanks
MontBaybakeron Forum topicKA vs DLX - physical ease of use? - @ Lazy Loafer For larger sized hamburger buns in the 120 g size
dabrownmanon Blog post123 Challenge Slider Rolls for Smoked Brisket
- Color of NMNF starter?
cgfanon Forum topicNo Muss No Fuss Starter - Indeed!
Lazy Loaferon Forum topicPractice Dough - Trevor J WilsonAnonymouson Forum topicA couple of questions
- Thank you so much for theBirdStreeton Forum topicA couple of questions
- Hamelman does 460F
Filomaticon Forum topicWhy is it always 500° F?
- Impressive..bread1965on Blog post"Chnurzel" bread. Swiss, Richemont.