Recent Forum and Blog Comments
- yup, that's the ticketchlebaon Forum topicmultiple loaves and refrigeration, high(er) hydration doughs, pointy batards
- Drying starter Youtube clipRube Goldbergon Forum topicdrying starter
- The dough will always seek the easiest way out to
dabrownmanon Forum topicSourdough - Thanks Paul.
_vkon Forum topicdrying starter - I'll post back further results
_vkon Forum topicdrying starter
- Lovely!breadman_nzon Forum topicHobart N50 restoration experience
- indeed
_vkon Forum topicdrying starter
- You would dangle this
Mini Ovenon Forum topicNew on my blog: Austrian Crusty Rye - Hard Springbikeprofon Forum topicMilling
- Light bulbs on..bread1965on Forum topicDeconstructing Muesli Bread
- I use a Retsel too.
chrisfon Forum topicMilling - Mil-Ritecharbonoon Forum topicMilling
- Looks fantastic!
Edo Breadon Forum topicNew on my blog: Austrian Crusty Rye - Labelsles_gartenon Forum topicHobart N50 restoration experience
- WOW, OK. That makes senseles_gartenon Forum topicHobart N50 restoration experience
- It really is a beautiful day2sillydogson Forum topicNew from Ohio
- Please re-read my recommendationclazar123on Forum topicDeconstructing Muesli Bread
- I wonder if you really mean
Edo Breadon Forum topicmultiple loaves and refrigeration, high(er) hydration doughs, pointy batards
- SS cover for the accessory take off
givemethedoughon Forum topicHobart N50 restoration experience - optionsbikeprofon Forum topicmultiple loaves and refrigeration, high(er) hydration doughs, pointy batards
- One last thought...Jane Doughon Forum topicBread is driving you crazy
- You are totally right. My
artisttaon Forum topicKamut off tasting pre-ground vs fresh ground - Where did you get the SSles_gartenon Forum topicHobart N50 restoration experience
- I grew all kinds of grains in pots a few years ago
dabrownmanon Blog postComin' thro' the rye
- Kamut is very distinctive in size, very long grain
dabrownmanon Forum topicKamut off tasting pre-ground vs fresh ground
- Cool!
PalwithnoovenPon Blog postComin' thro' the rye - I've played a little with
Mini Ovenon Forum topicKamut off tasting pre-ground vs fresh ground
- I just tried calling the
artisttaon Forum topicKamut off tasting pre-ground vs fresh ground
- Ah, you have a whole wheat
Mini Ovenon Forum topicdrying starter
- The last time I dried starter,
pmccoolon Forum topicdrying starter - I think it's
Scurvyon Forum topicBread is driving you crazy - Possible problems are1) TooJasmith52on Forum topicbread-making machine, dense bread
- Welcome!Anonymouson Forum topicNew from Ohio
- Thanks, Phyllis!
dmsnyderon Blog postHansjoakim's Pain au Levain with Rye Sour - It is great, isn't it, Caroline?
dmsnyderon Blog postHansjoakim's Pain au Levain with Rye Sour
- Ceramic or cementitious
PeterSon Forum topicBaking Stone Recommendation - Like the idea of strawberry yeast water
CAphylon Blog postGluten-Free Strawberry Glazed Donuts - Sounds good!
CAphylon Blog postSeedy, Sprouted, Bran Levain, 11 Grain Sourdough with Toadies and Figs
- Thanks To All Part 2
givemethedoughon Forum topicHobart N50 restoration experience
- Thanks To All!
givemethedoughon Forum topicHobart N50 restoration experience
- I agree this is a great
Edo Breadon Forum topicBaking Stone Recommendation
- How does a lid work thistgraysonon Forum topicBaking Stone Recommendation
- I was not saying you cannot
Edo Breadon Forum topicBaking Stone Recommendation
- ops I missed the question in
_vkon Forum topicdrying starter
- :)
_vkon Forum topicdrying starter
- Never toasted a muffin
Mini Ovenon Forum topicMUFFINS that don't have to be toasted
- spread it as thin as you
Mini Ovenon Forum topicdrying starter
- Thanks Mini Oven
_vkon Forum topicdrying starter
- garbage
_vkon Forum topicdrying starter
- describe "not well"
Mini Ovenon Forum topicdrying starter