Recent Forum and Blog Comments
- Looks fantastic!Great bake.
Isand66on Blog postOlive, sun dried tomato and rosemary SD - the cracks on the bottom
Mini Ovenon Forum topicSome doctoring please. Bad shaping? Under/Over proofed? - Thank you, Mini-Oven!southernsourdoughon Forum topicRegarding starter volumes - how low can I go?
- Looks Great!
Isand66on Blog postWow, Another White Bread – Sort’a
- Decorative ideas
MontBaybakeron Forum topicPistachio cranberry stretch and fold question - Perfect, go ahead with it
Mini Ovenon Forum topicRegarding starter volumes - how low can I go?
- Here is the crumb. Somethingsemolina_manon Forum topicWhole spelt and rye loaf-today's bake
- Thank you! ... and a few follow up questions!southernsourdoughon Forum topicRegarding starter volumes - how low can I go?
- Understanding fermentation etcJane Doughon Forum topicBaking with high hydration, transfer to dutch oven
- Maybe drop retarding
Heikjoon Forum topicBaking with high hydration, transfer to dutch oven - Have you tried autolyse, Ibarryvabeachon Forum topic100% Whole Wheat Dough: Windowpane test and Proofing
- Wow
Cathfmon Blog postGreek Sourdough Country Bread - So glad you liked it :)
Ru007on Blog postOlive, sun dried tomato and rosemary SD - BBA FrenchRube Goldbergon Forum topicBBA French
- BBA FrenchRube Goldbergon Forum topicBBA French
- My rough rule of thumb for a bread like this
dabrownmanon Forum topicBaking with high hydration, transfer to dutch oven - Thank you, I will check outdaystaron Forum topicWhoosh!
- My latest post on Friday wa one where half sprouted
dabrownmanon Forum topicWhoosh!
- Gateau Basque is one of oursemolina_manon Forum topicCreme Patissiere inside Moist Chocolate Cake
- Agree with Arjon. Mysemolina_manon Forum topicDiferent flours
- Thanks dabrownman. My firstsemolina_manon Forum topicWhole spelt and rye loaf-today's bake
- Hi Dabrownman, I would likedaystaron Forum topicWhoosh!
- That is one beautiful loaf of Italian bread ! Just
dabrownmanon Blog postOlive, sun dried tomato and rosemary SD
- Here is txfarmers take on the bread you are
dabrownmanon Forum topic100% Whole Wheat Dough: Windowpane test and Proofing
- It is very easy to sprout and or grind your own
dabrownmanon Forum topicWhoosh!
- Starting to bake bread doesn't need to be difficultArjonon Forum topicNew here, great site!! Bread suggestions please - for toasting and snacking
- The breads are the healthy hearty whole grain kind
dabrownmanon Forum topicWhole spelt and rye loaf-today's bake
- Whole spelt, whole rye, rye chopssemolina_manon Forum topicWhole spelt and rye loaf-today's bake
- Breadbeckersdaystaron Forum topicWhoosh!
- Hi Trevor I love all yourShannie Lon Forum topicNew Video and Post at Breadwerx
- Recipes were meant to be abandoned
lepainSamidienon Forum topic100% Whole Wheat Dough: Windowpane test and Proofing - fresh groundmycomagicon Forum topicWhoosh!
- sponge and doughmycomagicon Forum topicWhoosh!
- sponge and doughmycomagicon Forum topicWhoosh!
- LOL! Its good to know
Ru007on Blog postWow, Another White Bread – Sort’a
- Keep it firmer
lepainSamidienon Forum topicRegarding starter volumes - how low can I go?
- Pay attention to temperatureclazar123on Forum topicRegarding starter volumes - how low can I go?
- Try 10:20:20
Mini Ovenon Forum topicRegarding starter volumes - how low can I go?
- Back at it again
MRHon Forum topicHearth slab question - daisyflour.com Mill issemolina_manon Forum topicMills in Philadelphia area?
- Good idea from Cellarvie. Isemolina_manon Forum topicHomemade proofing box
- Paper towel with a little bitgerhardon Forum topicBig Green Egg loaf: too much smoky flavor and aroma
- bread GF.......Bee18on Forum topicGluten-Free Baking
- Sponge & Dough..
drogonon Forum topicWhoosh! - About lighting them...
drogonon Forum topicBig Green Egg loaf: too much smoky flavor and aroma
- Lo-tech versionCellarvieon Forum topicHomemade proofing box
- Actually
Cathfmon Forum topicNever toss discarded starter again! Book recommendation.
- This could be useful
Cathfmon Forum topicNever toss discarded starter again! Book recommendation.
- And one more note on flavor,daystaron Forum topicWhoosh!
- fresh grounddaystaron Forum topicWhoosh!