Recent Forum and Blog Comments
- Had a nice chuckle with the
Apple Bettyon Forum topicIt's not flour, water, salt and yeast anymore...... - Light malthouse
drogonon Forum topicSaturday bakes - Bread crumb..
drogonon Forum topicMy loaf was nice but soft and looked like normal not sourdough loaf
- Very very nice.
Floydmon Blog postSan Francisco sourdough - I bake on a stone in an oil
Ruralidleon Forum topicSaturday bakes - Sprinkle Salt On Top
jimbtvon Forum topicFirst Loaf Recipe Request - That's not a flour that I
Ruralidleon Forum topicSaturday bakes
- Beautiful loaves
Lazy Loaferon Forum topicSaturday bakes - KISSArjonon Forum topicFirst Loaf Recipe Request
- Well done
Cuisine Fiendon Forum topicSaturday bakes - Brings back memories...nmygardenon Forum topicIt's not flour, water, salt and yeast anymore......
- I'm with Mini's suggestion too.
PalwithnoovenPon Forum topichelp with this scone recipe! - Patience iFordon Forum topicA simple tip when making croissants, Danish or really any yeast bread
- TemperatureFordon Forum topicMy loaf was nice but soft and looked like normal not sourdough loaf
- No idea!
PalwithnoovenPon Forum topicIt's not flour, water, salt and yeast anymore......
- Autolyse is done without saltbarryvabeachon Forum topicFirst Loaf Recipe Request
- If you followgerhardon Forum topichelp with this scone recipe!
- You are luckygerhardon Forum topicNew Newfie
- salt stops the autolysechlebaon Forum topicFirst Loaf Recipe Request
- welcome!
Ru007on Forum topicNew Newfie - What colour are the pans?
Mini Ovenon Forum topicloaf pans - Sprinkle Salt On Top
jimbtvon Forum topicFirst Loaf Recipe Request
- At the home page
PalwithnoovenPon Blog postChallah with a twist...
- Lovely loaf!
PalwithnoovenPon Blog postHansjoakim's Pain au Levain with Rye Sour
- Cut it! Cut it! Please!
PalwithnoovenPon Blog postSeedy, Sprouted, Bran Levain, 11 Grain Sourdough with Toadies and Figs
- ...yes, I was puzzled!You'syourloafon Forum topicHow can I tell if my bulk ferment is done?
- Thank you!
PalwithnoovenPon Blog postMy First Sourdough ~ A Real Primitive Bread
- nice bake!
Ru007on Blog postHansjoakim's Pain au Levain with Rye Sour
- "I haven't made the scone yet,"
Mini Ovenon Forum topichelp with this scone recipe!
- Science rules
lepainSamidienon Forum topicIt's not flour, water, salt and yeast anymore...... - Fan oven...
drogonon Forum topicwhat sort of oven for baking macarons?
- Good luck this weekend!
Mini Ovenon Forum topicNew Newfie
- Oh my!
Ru007on Forum topicIt's not flour, water, salt and yeast anymore......
- "Inactive yeast"? At least I
Lazy Loaferon Forum topicIt's not flour, water, salt and yeast anymore......
- If not opened
Mini Ovenon Forum topicIt's not flour, water, salt and yeast anymore......
- you know a site or articlesdannon Forum topicbrioche hydration
- Nowhere in my post did I sayds99302on Forum topicLaminating with Salted Butter
- Thanks, Ian!
dmsnyderon Blog postHansjoakim's Pain au Levain with Rye Sour - Kansas City, Missouri
kendalmon Forum topicHow can I tell if my bulk ferment is done? - I can taste the garlic from
Isand66on Blog postRoasted garlic scape & asiago levain - I've never seen "naturalzachyahooon Forum topicLaminating with Salted Butter
- unsalted or salted butterds99302on Forum topicLaminating with Salted Butter
- No idea, but Yuck!
Isand66on Forum topicIt's not flour, water, salt and yeast anymore......
- Great bake David. One to add
Isand66on Blog postHansjoakim's Pain au Levain with Rye Sour
- The first thing you do is click the tree icon
dabrownmanon Blog postSeedy, Sprouted, Bran Levain, 11 Grain Sourdough with Toadies and Figs - Recipe recall
dmsnyderon Blog postHansjoakim's Pain au Levain with Rye Sour
- There probably is a maximumtgraysonon Forum topicbrioche hydration
- As a fellow Memphian, I don'ttgraysonon Forum topicBeautiful Crust, Great Flavor, Terrible Crumb/No Oven Spring (Tartine)
- I always retard..
trailrunneron Blog postHansjoakim's Pain au Levain with Rye Sour - Thanks, dbm!
dmsnyderon Blog postHansjoakim's Pain au Levain with Rye Sour