Recent Forum and Blog Comments
- Found some "Rye Wallpaper Flour"
Abeon Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready) - Link in Russian
rondayvouson Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready) - Thank you
Isand66on Blog postQuanah Spelt Coffee Sourdough - Oh, fantastic!Borquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Ginsberg modified the original Latgalian Rye
alcophileon Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready) - Let me see if I understandfredsbreadon Blog postStarter schedule problem
- Interesting Bake
WatertownNewbieon Blog postQuanah Spelt Coffee Sourdough - Are you not steaming the
Ilya Flyameron Forum topicCiabatta crust is too soft - Yes, I think I had a good approximationIntegralistaon Forum topicI find water in the baking pan after the bread is baked
- I let it cool in the panIntegralistaon Forum topicI find water in the baking pan after the bread is baked
- alcophile, I make severalBorquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Actually, you can't know thistpassinon Forum topicI find water in the baking pan after the bread is baked
- Thanks
WatertownNewbieon Blog postLithuanian Bread
- Jolly good job!Integralistaon Forum topicGiorilli Panettone - my first sourdough panettone
- When do you remove the loaffredsbreadon Forum topicI find water in the baking pan after the bread is baked
- I guess I could see how anfredsbreadon Forum topicwhy does this keep happening to me
- Sugar / gluten
mwilsonon Forum topicGiorilli Panettone - my first sourdough panettone - Great Result
mwilsonon Forum topicGiorilli Panettone - my first sourdough panettone
- so delicious!
jo_enon Blog postLithuanian Bread - sugar and glutenSueVTon Forum topicGiorilli Panettone - my first sourdough panettone
- Sugar impact on gluten development?gordybakeron Forum topicGiorilli Panettone - my first sourdough panettone
- Latgalian Rye and Palanga Rye
alcophileon Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- That is one beautiful rye bread!
alcophileon Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Very nice!SueVTon Forum topicGiorilli Panettone - my first sourdough panettone
- Degas the loaf by patting itsemolina_manon Forum topicwhy does this keep happening to me
- enjoying it ...
squattercityon Blog postHigh-rise Soda Bread - Thanks
WatertownNewbieon Blog postLithuanian Bread
- Nice one - I never thought oftpassinon Forum topicwhy does this keep happening to me
- Good caramelisation...
Abeon Forum topicwhy does this keep happening to me
- Where to startBorquion Forum topicnew here, new to sourdough
- I wouldn't leave it uncoveredtpassinon Forum topicwhy does this keep happening to me
- Yes, go with whatever
Ilya Flyameron Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Ilya Flyamer, Thank you! IBorquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- I don't flour the bench atfredsbreadon Forum topicwhy does this keep happening to me
- I barely use any flour duringfredsbreadon Forum topicwhy does this keep happening to me
- Agree with others
breadforfunon Forum topicwhy does this keep happening to me - If you don't like the idea of
Ilya Flyameron Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Rus Brot & CLASBorquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- I would suggest starting with
Phazmon Forum topicnew here, new to sourdough - I think your right
rondayvouson Forum topicwhy does this keep happening to me
- I'm surprised
rondayvouson Forum topicTranslating: Kitchen Aid to Ankarsrum
- Ankarsrum TipsJimatthelakeon Forum topicTranslating: Kitchen Aid to Ankarsrum
- you inspired me to try it,
squattercityon Blog postHigh-rise Soda Bread
- It's not a proofing problem.tpassinon Forum topicwhy does this keep happening to me
- Euro sourced FamagJimatthelakeon Forum topicFamag Mixer - Europe to USA?
- Here is a place to start
rondayvouson Forum topicnew here, new to sourdough
- leave it in the oven to cool
rondayvouson Forum topicCiabatta crust is too soft
- A soft crust with a leantpassinon Forum topicCiabatta crust is too soft
- Congratulations!
rondayvouson Forum topicGiorilli Panettone - my first sourdough panettone
- Hopps
rondayvouson Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)