Recent Forum and Blog Comments
- Well done!
Ru007on Blog postMy first satisfactory baguette - Three steps back, 1/2 step forward..bread1965on Forum topicDeconstructing Muesli Bread
- French Flour distributorsJaneeon Forum topicFrench 45 flour
- Inspirationalchalgrave_mikeon Blog postBaking for a wedding
- Nice bake!
Ru007on Blog postMore rye sourdough and lessons learned
- Two words: the lid.suaveon Forum topicBaking Stone Recommendation
- What do you mean "flatten outcranboon Forum topicWhole Wheat Hogies
- be glad posts don't double
Mini Ovenon Forum topicIt's not flour, water, salt and yeast anymore...... - Not much...
Yippeeon Blog post20160527 Portobello Mushroom Bread - "much people love brick andtgraysonon Forum topicBaking Stone Recommendation
- I use Fibrament Stones
Yippeeon Forum topicBaking Stone Recommendation
- The crumb looks good,
Ru007on Forum topicLoaves flatter after not using SD starter for two weeks
- How about this?Postal Grunton Forum topicBaking Stone Recommendation
- Avoid round stonessuaveon Forum topicBaking Stone Recommendation
- Totally disagree on baking
Edo Breadon Forum topicBaking Stone Recommendation - I would shape into the fridge..bread1965on Forum topicTartine: Another Bake, Another Flub...BUT Ideas
- This is starting to get frustrating..bread1965on Forum topicDeconstructing Muesli Bread
- Seeds
Lazy Loaferon Blog postMore rye sourdough and lessons learned - I know I could eat them all at one sitting.
dabrownmanon Blog postGluten-Free Strawberry Glazed Donuts - The thing is that if you don't have much time then
dabrownmanon Forum topicHow much starter should I use in a dough?
- These loaves really came out great and have to
dabrownmanon Blog postMore rye sourdough and lessons learned
- I'm guessing we should come up with a seedy GF
dabrownmanon Blog postSeedy, Sprouted, Bran Levain, 11 Grain Sourdough with Toadies and Figs
- A Masterpiece!
CAphylon Blog postSeedy, Sprouted, Bran Levain, 11 Grain Sourdough with Toadies and Figs - Wonderful!
CAphylon Blog postHansjoakim's Pain au Levain with Rye Sour
- came out great !
trailrunneron Blog postHansjoakim's Pain au Levain with Rye Sour - I should have known there really were enzymes on
dabrownmanon Forum topicIt's not flour, water, salt and yeast anymore......
- I should have known there really were enzymes in
dabrownmanon Forum topicIt's not flour, water, salt and yeast anymore......
- Baking stone
Nickisafoodieon Forum topicBaking Stone Recommendation - Thanks for reporting your bake, msmith1035!
dmsnyderon Blog postWhole Wheat Sourdough Bread - Baking stones
Lazy Loaferon Forum topicBaking Stone Recommendation
- Thanks for sharing that! Maycarawayseedon Forum topicwhat sort of oven for baking macarons?
- Added a few grainsmsmith1035on Blog postWhole Wheat Sourdough Bread
- Macarons ...
drogonon Forum topicwhat sort of oven for baking macarons? - It's a matter of personal tasteArjonon Forum topicHow much starter should I use in a dough?
- Standard supermarket "bread" ...
drogonon Forum topicIt's not flour, water, salt and yeast anymore......
- Brick ovenAnonymouson Forum topicPlease show off your brick and earth oven.
- I'm not a baguette expert
PalwithnoovenPon Blog postMy first satisfactory baguette - Beautiful!
PalwithnoovenPon Blog postSourdough Pancakes with new starter
- Lovely donuts!
PalwithnoovenPon Blog postGluten-Free Strawberry Glazed Donuts
- What do you expect from thetptakon Forum topicProduction Software
- I would expect the second onetptakon Forum topicHow much starter should I use in a dough?
- Now you've started me down a rabbit holebantrybayon Forum topicWheat with a touch of Rye
- Whoops, I missed that
Mini Ovenon Forum topicNew to Sourdough
- I think you're right. At thebenjamin163on Forum topica question about scoring high hydration bread
- The pitfall with stones is that they take
Mini Ovenon Forum topic"heavy" bread
- "I find that I get the sametgraysonon Forum topica question about scoring high hydration bread
- In the winter one time I put a levain build in the
dabrownmanon Forum topicHow to pre-heat your oven...
- 8% whole grain : rye , WW and spelt each makes
dabrownmanon Forum topicWheat with a touch of Rye
- It seems the lonk to the site has been reoived.
dabrownmanon Blog postSan Francisco sourdough
- Thanks for this reply.I'm notbenjamin163on Forum topica question about scoring high hydration bread