Recent Forum and Blog Comments
- Hmmm, interesting. I am sureflynnboyon Forum topicReally slack and wet dough ?
- AlasAnonymouson Forum topicReally slack and wet dough ?
- I do have one criticism of myflynnboyon Forum topicReally slack and wet dough ?
- You went by feelAnonymouson Forum topicReally slack and wet dough ?
- As I've mentioned a couple offlynnboyon Forum topicReally slack and wet dough ?
- ButAnonymouson Forum topicReally slack and wet dough ?
- not 8 oz
Mini Ovenon Forum topicToscana Parbakes - What I suspect now (edited)gerhardon Forum topicReally slack and wet dough ?
- re: When it isn't fun anymore - it will be time to stopdobieon Forum topicLevain Build Questions
- European flour vs. North American flourAnonymouson Forum topicReally slack and wet dough ?
- FlourMaverickon Forum topicReally slack and wet dough ?
- Thanks for the advice.flynnboyon Forum topicReally slack and wet dough ?
- I have found a nice video for youAnonymouson Forum topicMy first sourdough - Tartine Country Loaf!
- Home made roasted chicken stock in
dabrownmanon Forum topicJello in bread? - Like! Like! Like!
pmccoolon Blog postTwo Tartine Loaves with Different Scores - Those tiny 363 g loaves donl' take much time
dabrownmanon Forum topicToscana Parbakes
- Thanks
Isand66on Blog postSan Joaquin Inspired Onion Sourdough Batard - At 69% hydration this isn't a wet dough
dabrownmanon Forum topicReally slack and wet dough ?
- Oh, yes! I mean the first picture!
PalwithnoovenPon Blog postBanana Roti - Real beauties! And great
Edo Breadon Blog postTwo Tartine Loaves with Different Scores - Toscana
KathyFon Forum topicToscana Parbakes - Thanks for your input! I hadKriketon Forum topicMulti-color WW bread
- Hi Jon,What we have to looksatimison Forum topicProblem in baking lemon bread
- Curious did this come from
Edo Breadon Forum topicLevain Build Questions
- AdjustMaverickon Forum topicReally slack and wet dough ?
- Honestly have no idea
andychriston Forum topicJello in bread? - I didn't use 'cup'flynnboyon Forum topicReally slack and wet dough ?
- re: Wonder if you might be abledobieon Forum topicJello in bread?
- hoping for more detail
Mini Ovenon Forum topicReally slack and wet dough ?
- How many hours was the preferment
Mini Ovenon Forum topicReally slack and wet dough ?
- Hi MOI have followed theflynnboyon Forum topicReally slack and wet dough ?
- How long and at what temp
Mini Ovenon Forum topicReally slack and wet dough ?
- Concerning your recent failures
ccsdgon Forum topicDough suddenly turned liquid while kneading - Raymond Calvel - The Taste of Bread, 2001, Page 31
Wild-Yeaston Forum topicLevain Build Questions - you can do both
Mini Ovenon Forum topicLevain Build Questions
- Maybe I confused you, PalwithnoovenP!rossnrolleron Blog postBanana Roti
- Have you site searched?
Mini Ovenon Forum topicstove plans
- open crumb -how to
cynthia dewon Forum topicMy first sourdough - Tartine Country Loaf! - Oh, and if anyone is interested in looking at the awesomeTwoCatson Blog postTwo Tartine Loaves with Different Scores
- Thanks!TwoCatson Blog postTwo Tartine Loaves with Different Scores
- Thank you!TwoCatson Blog postTwo Tartine Loaves with Different Scores
- Boy those are as handsome
alfansoon Blog postTwo Tartine Loaves with Different Scores - Wooo.... gorgeous!
Floydmon Blog postTwo Tartine Loaves with Different Scores - The 2 on the right are the right length and the 2
dabrownmanon Blog postSprouting and Malting Primer
- Hi all,Thanks for your advicesatimison Forum topicHow to improve bread texture
- First Barley Malt
bayleafbakeron Blog postSprouting and Malting Primer - In general, Satimis,
andychriston Forum topicProblem in baking lemon bread
- thank you..bread1965on Forum topicstone or d/o country blonde
- I usually use the local whitereedlawon Forum topicFlat whole wheat loaves
- Here is my last one but I don't know if you speout
dabrownmanon Forum topicLight and Fluffy Whole Wheat Sourdough Bread