Recent Forum and Blog Comments

Thanks for this reply. The
benjamin163
Tuesday, June 7, 2016 - 07:12
on Forum topic
a question about scoring high hydration bread
Rye can feel sticky

Mini Oven
Tuesday, June 7, 2016 - 07:05
on Forum topic
Wheat with a touch of Rye
To add to what I said before...
richkaimd
Tuesday, June 7, 2016 - 06:37
on Forum topic
One New Ankarsrum: some Questions...
Sourdough Survival
jaltsc
Tuesday, June 7, 2016 - 06:17
on Forum topic
Sourdough Starter
AA is not a mold inhibitor

Joyofgluten
Tuesday, June 7, 2016 - 06:10
on Forum topic
Ascorbic acid preservation
Sorry I wasn't clear
deblacksmith
Tuesday, June 7, 2016 - 06:09
on Forum topic
It's not flour, water, salt and yeast anymore......
Love that story!

hanseata
Tuesday, June 7, 2016 - 06:05
on Forum topic
Great article about Zita (Baking Badly)...Congrats to him!
I understand wheat adds
bantrybay
Tuesday, June 7, 2016 - 06:02
on Forum topic
Wheat with a touch of Rye
Roller

hanseata
Tuesday, June 7, 2016 - 05:57
on Forum topic
One New Ankarsrum: some Questions...
lecithin..
chleba
Tuesday, June 7, 2016 - 05:56
on Forum topic
Vegan replacements in baking!
ok, thanks

Cuisine Fiend
Tuesday, June 7, 2016 - 05:47
on Blog post
San Francisco sourdough
response
artpfla
Tuesday, June 7, 2016 - 05:39
on Forum topic
loaf pans
thanks

Cuisine Fiend
Tuesday, June 7, 2016 - 05:32
on Blog post
San Francisco sourdough
Looks like you achieved a

Isand66
Tuesday, June 7, 2016 - 05:32
on Forum topic
Wheat with a touch of Rye
Thanks Ru

Isand66
Tuesday, June 7, 2016 - 05:17
on Blog post
Caramelized Onion, Maple Bread
Thanks Phyllis for your kind

Isand66
Tuesday, June 7, 2016 - 05:15
on Blog post
Caramelized Onion, Maple Bread
Yummmy!

Ru007
Tuesday, June 7, 2016 - 04:19
on Blog post
Caramelized Onion, Maple Bread
Thank you

Heikjo
Tuesday, June 7, 2016 - 03:22
on Forum topic
Loaves flatter after not using SD starter for two weeks
Never used it this way (only
tptak
Tuesday, June 7, 2016 - 03:15
on Forum topic
Vegan replacements in baking!
I keep a 100% rye starter

Ru007
Tuesday, June 7, 2016 - 02:40
on Forum topic
New to Sourdough
Wow, that's quite a looker.
AnotherLoaf
Tuesday, June 7, 2016 - 01:17
on Blog post
San Francisco sourdough
Your loaves look good

Ru007
Monday, June 6, 2016 - 22:04
on Forum topic
Loaves flatter after not using SD starter for two weeks
Thank you all for your concerns and suggestions,

Yippee
Monday, June 6, 2016 - 20:30
on Forum topic
How to pre-heat your oven...
David Snyder's Version $4 and quest for the

dabrownman
Monday, June 6, 2016 - 20:23
on Blog post
San Francisco sourdough
A bit too spicy...

Yippee
Monday, June 6, 2016 - 20:18
on Blog post
20160527 Portobello Mushroom Bread
Thank you..

Yippee
Monday, June 6, 2016 - 20:13
on Blog post
20160527 Portobello Mushroom Bread
I don't get the color of your crumb.

dabrownman
Monday, June 6, 2016 - 19:55
on Forum topic
Beautiful Crust, Great Flavor, Terrible Crumb/No Oven Spring (Tartine)
if it was HFCS they would have list it as such

dabrownman
Monday, June 6, 2016 - 19:49
on Forum topic
It's not flour, water, salt and yeast anymore......
I'm guessing like many a home baker, that they

dabrownman
Monday, June 6, 2016 - 19:48
on Forum topic
It's not flour, water, salt and yeast anymore......
Beautiful!

CAphyl
Monday, June 6, 2016 - 19:36
on Blog post
Caramelized Onion, Maple Bread
really is just saw dust.
deblacksmith
Monday, June 6, 2016 - 19:12
on Forum topic
It's not flour, water, salt and yeast anymore......
I guessing too - think it was corn syrup
deblacksmith
Monday, June 6, 2016 - 19:08
on Forum topic
It's not flour, water, salt and yeast anymore......
Glad you liked the bread DA.

Isand66
Monday, June 6, 2016 - 19:02
on Blog post
Caramelized Onion, Maple Bread
Thanks for your kind words

Isand66
Monday, June 6, 2016 - 18:55
on Blog post
Caramelized Onion, Maple Bread
The second flower is actually

Isand66
Monday, June 6, 2016 - 18:50
on Blog post
Caramelized Onion, Maple Bread
I've only baked a few loaves,
bantrybay
Monday, June 6, 2016 - 18:09
on Forum topic
Wheat with a touch of Rye
In answer to your questions1,
barryvabeach
Monday, June 6, 2016 - 17:55
on Forum topic
One New Ankarsrum: some Questions...
I usually pre heat the oven
MoonshineSG
Monday, June 6, 2016 - 17:02
on Forum topic
"heavy" bread
Thanks again for your

_vk
Monday, June 6, 2016 - 17:00
on Forum topic
Hello and Help "troubleshooting" a loaf
Anksarum - Use
bigcrusty
Monday, June 6, 2016 - 16:55
on Forum topic
One New Ankarsrum: some Questions...
Don't forget the fourth ingredient

Lazy Loafer
Monday, June 6, 2016 - 16:43
on Forum topic
New to Sourdough
Doing just fine...

Mini Oven
Monday, June 6, 2016 - 16:24
on Forum topic
New to Sourdough
I'm guessing there atre enzymes in flour that can

dabrownman
Monday, June 6, 2016 - 16:22
on Forum topic
It's not flour, water, salt and yeast anymore......
Rye will ferment faster

Mini Oven
Monday, June 6, 2016 - 16:14
on Forum topic
Wheat with a touch of Rye
Looks fab!

CAphyl
Monday, June 6, 2016 - 15:59
on Blog post
Sourdough Pancakes with new starter
Microcrystalline

Mini Oven
Monday, June 6, 2016 - 15:57
on Forum topic
It's not flour, water, salt and yeast anymore......
Very Easy

chrisf
Monday, June 6, 2016 - 15:34
on Forum topic
New to Sourdough
a suggestion
richkaimd
Monday, June 6, 2016 - 15:17
on Forum topic
One New Ankarsrum: some Questions...
You may be overproofed. A
tgrayson
Monday, June 6, 2016 - 15:05
on Forum topic
a question about scoring high hydration bread
a good place to start.

Mini Oven
Monday, June 6, 2016 - 15:02
on Forum topic
Beautiful Crust, Great Flavor, Terrible Crumb/No Oven Spring (Tartine)