Recent Forum and Blog Comments
- Well done Ako!
Ru007on Blog postComparing hydration 70% and 65% - This is one of the coolest
Ru007on Blog postReal barm bread
- Lazy, thanks for thesemolina_manon Forum topicPain Celtique? (Celtic bread)
- Thanks for sharing, Joy!
dmsnyderon Blog postWalnut Raisin Sourdough Bread from SFBI Artisan II - Your goal isn't to make thetgraysonon Forum topicIs there an optimal temperature for the final rise?
- We have come a long way to have the wine failure
dabrownmanon Blog postThird Shot at BBD # 83 - Six Grain Sprouted Sourdough – with Toadies in the Porridge - Practice, practice
breadforfunon Forum topictartine brick - overproofed? - Pain Celte?
Lazy Loaferon Forum topicPain Celtique? (Celtic bread) - Very pretty!
Lazy Loaferon Forum topicSeed Crusted Country Hearth Loaf
- 5/27 ~10PM EST after 2nd
EllaInKitchenon Forum topicNot sure if my SD starter is still alive - barm starter
Lazy Loaferon Blog postReal barm bread
- Obtaining barm
Lazy Loaferon Blog postReal barm bread
- My SD bread is a little too
EllaInKitchenon Forum topicSourdough bread too sour! - need help
- Just realized this post
EllaInKitchenon Forum topicSourdough bread too sour! - need help
- Very nice!
Yippeeon Forum topicHoneyed Spelt and Oat Sourdough ....... - Welcome to the site!AnotherLoafon Forum topicNew here
- Thanks!
helloiamakoon Blog postComparing hydration 70% and 65% - It's been going for 7 days.
Nikken007on Forum topicAlkaline water & starter - Meant as a comment for DABpleveeon Forum topicRoasted barley bread
- Wow! What beautiful bread.Rube Goldbergon Blog postReal barm bread
- Yeah!pleveeon Forum topicRoasted barley bread
- Amazing Loaf!MichaelHon Blog postComparing hydration 70% and 65%
- what a great idea
leslierufon Blog postReal barm bread - Great walnut raisin cranberry s'dough!
joyfulbakeron Blog postWalnut Raisin Sourdough Bread from SFBI Artisan II - 10% barley
Abelbreadgalleryon Forum topicRoasted barley bread - Lots of progressclazar123on Forum topicDeconstructing Muesli Bread
- ...so don't let it proof too much.You'syourloafon Forum topicProblems with splitting when baking
- Can't imagine..bread1965on Forum topicRoasted barley bread
- Oven temps are fine
Mini Ovenon Forum topicProblems with splitting when baking - Unbeleivable..bread1965on Blog postReal barm bread
- How do I gauge when the doughnoel milleron Forum topictartine brick - overproofed?
- Do you do any of the finalynoel milleron Forum topictartine brick - overproofed?
- poking
Mini Ovenon Forum topicProblems with splitting when baking
- Yes 10 gnoel milleron Forum topictartine brick - overproofed?
- Wow, how much barley
Mini Ovenon Forum topicRoasted barley bread
- my pizza mathryebreadasapon Forum topicspelt sourdough levain waiting in fridge--so nervous
- First of all...
Mini Ovenon Forum topicAlkaline water & starter
- I have 148g levain so I see that is a lot more than I thoughtryebreadasapon Forum topicspelt sourdough levain waiting in fridge--so nervous
- I'm not sure how you ended up with extra levain.
dabrownmanon Forum topicspelt sourdough levain waiting in fridge--so nervous
- With yeast dough out 18 hours and then
dabrownmanon Blog postSomun: Bosnian Flat Bread
- Now you know why most of the bread from Ancient
dabrownmanon Blog postReal barm bread
- Agree with prettedda
breadforfunon Forum topictartine brick - overproofed?
- How about
dabrownmanon Blog postBBD # 83 - Rice Duet Rolls
- Wow. Most impressive.
Floydmon Forum topicRoasted barley bread - i have 140 grams of my bread levain leftoverryebreadasapon Forum topicspelt sourdough levain waiting in fridge--so nervous
- Thanks!
PalwithnoovenPon Blog postBBD # 83 - Rice Duet Rolls - Amazing Results!
Yippeeon Blog postBBD # 83 - Rice Duet Rolls
- A meal on its own...
Yippeeon Blog postThird Shot at BBD # 83 - Six Grain Sprouted Sourdough – with Toadies in the Porridge
- Phew, that's one variable that I can put on hold!You'syourloafon Forum topicProblems with splitting when baking
- ...so a balance between hydration and folding?You'syourloafon Forum topicProblems with splitting when baking