Recent Forum and Blog Comments
- Sprouted wheat sourdoughs
Corinaesqon Forum topicPeter Reinhart's Sprouted Whole Wheat Bread - I've emailed...
drogonon Forum topicCommercial bakery - Sprouted wheat sourdoughscarynon Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- So well said
CAphylon Blog postThank you TFL - Good to hear from you, Mini
pmccoolon Blog postLithuanian black rye, a la Stan - Thanks fir the update.
dabrownmanon Blog postOn the oven road... - Bread dough as soon as the SD starter is mixed in
dabrownmanon Forum topiccreating a starter from fresh bakery sourdough pizza dough?
- likely to have flavour!!arunamaheshon Blog postSattu bread
- Excellent, thank you!
bäckerdaveon Blog postApple Turnovers & Peach Cake - Hi, I am from the uk, but anyBreadfingerson Forum topicCommercial bakery
- Where abouts are you, This
yozzauseon Forum topicCommercial bakery - my local csa
loydbon Forum topicSourcing whole grain - It's getting hot!
Heikjoon Blog postMoving on from the beginner stage - Thanksbakingmaniacon Blog postMy first satisfactory baguette
- Beautifully put!bakingmaniacon Blog postThank you TFL
- I feel the same!
PalwithnoovenPon Blog postThank you TFL - Thank you!
PalwithnoovenPon Blog postApple Turnovers & Peach Cake
- Commercial bakeryBreadfingerson Forum topicCommercial bakery
- Beautiful loaf!
Ru007on Blog postThank you TFL - Flour / crust issue
Bea_USAon Blog postDRIED FRUIT & PISTACHIO BREAD - Almost a month, but the
Mini Ovenon Blog postOn the oven road... - I might wait another day
Mini Ovenon Blog postLithuanian black rye, a la Stan
- Ok great. I think I will just
jpjhooperon Forum topicJust received starter - 10,000th? New to bread making
jpjhooperon Forum topicHaving trouble with baguettes
- I use tap water! :)missylabon Forum topicJust received starter
- Thanks missylab!I plan to
jpjhooperon Forum topicJust received starter
- Thanks! I'm from the SF Bayewolpertingeron Forum topiccreating a starter from fresh bakery sourdough pizza dough?
- The oldest SF bakery since the gold rush days
dabrownmanon Forum topiccreating a starter from fresh bakery sourdough pizza dough?
- King Arthur startermissylabon Forum topicJust received starter
- I have an auto setting forbarryvabeachon Forum topicQuestion about Eurodib Steam Oven
- I'm pretty sure you can swap 20% of the wheat
dabrownmanon Forum topicHydration difference between soft wheat and durum wheat
- The other saying that goes with
dabrownmanon Forum topicForkish Overnight Country Blonde: slowing down/speeding up proof
- Update on coconut oil
Lazy Loaferon Forum topiccoconut oil - True confessions: I took itbboopon Forum topicSourdough Success!!
- Not stupid, dabrownman
Lazy Loaferon Forum topicSourdough Success!!
- I grew up in a subburb of KCMO and my wife
dabrownmanon Forum topicHow can I tell if my bulk ferment is done?
- I feel really stupid.
dabrownmanon Forum topicSourdough Success!!
- Previous leavin buildAndrewjson Blog postHigh Extraction Milling for the Tarlee Miche + Biscuits and Jam
- It's possible for a loaf todoughookeron Forum topicSourdough Success!!
- Sprouted wheat flour
Corinaesqon Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- Sprouted wheat flourcarynon Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- You don't say where you are
Debra Winkon Forum topicRye seed culture - Happy Birthday and Recipe
bäckerdaveon Blog postApple Turnovers & Peach Cake
- Sprouted wheat flour bread
Corinaesqon Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- What a yummy blend of grains
Lazy Loaferon Blog post10 Grain Cereal Sourdough
- The only difference I'veetheilon Forum topicBaking in high altitude
- People don't really
Ru007on Blog postBBD #84 - Six Sprouted Grain Sourdough With Toasted Buckwheat Porridge
- It is moist alright, Ian
pmccoolon Blog postLithuanian black rye, a la Stan
- Glad you liked it, dab
pmccoolon Blog postLithuanian black rye, a la Stan
- It might be worth making smaller amounts of dough...
RoundhayBakeron Forum topicChocolate Croissant Dough Issues