Recent Forum and Blog Comments
- maintainingMaverickon Forum topicWhy do we triple the weight of sourdough starters when we feed them?
- Big or little furry creatures all make fine baking
dabrownmanon Blog post1849 Gold Rush Sprouted 12 Grain Sourdough Fruit Cake III - Why?mikeson Forum topicCalculating nutrition for sourdough starter
- ...and didn't look edible.
Edo Breadon Forum topicThe 3-Kilo Boule - dough enhancerMaverickon Forum topicJello in bread?
- That looks great! I am going
KathyFon Blog postMarbled rye bread - re: Wow! Alan's answers really make my daydobieon Forum topicLevain Build Questions
- That hillarious...bread1965on Forum topicThe 3-Kilo Boule
- I have never had much interest….embthon Blog post1849 Gold Rush Sprouted 12 Grain Sourdough Fruit Cake III
- Fingers crossed!Laurenmailon Forum topicSpelt starter
- 3 kilos no problem!
dabrownmanon Forum topicThe 3-Kilo Boule
- Clever!
ccsdgon Forum topicIdeas for finger food breads? - Keep it thicker.
dabrownmanon Forum topicSpelt starter
- Delicious! I love mushrooms.
ccsdgon Forum topicIdeas for finger food breads?
- IF you don't feed by weight
dabrownmanon Forum topicSpelt starter
- Maggie Glezer A Blessing of Breadpretteddaon Forum topicDairy Free challah
- Looks great! Send some over
Isand66on Blog postBeautiful, blooming boules and chocolate! - Hi Abe, here's my update. (ILaurenmailon Forum topicSpelt starter
- i agree..bread1965on Forum topicThe 3-Kilo Boule
- yes, butbread1965on Forum topicThe 3-Kilo Boule
- I too prefer SD challah to commercial yeast
dabrownmanon Blog postChallah with my levain based preferment with no commecial yeast
- No worry about eggs and SD long proof times
dabrownmanon Blog postChallah with my levain based preferment with no commecial yeast
- There are all kinds of parchment paper
dabrownmanon Forum topiccovered clay bakers
- The Forkish recipes ....
foodsluton Forum topiccovered clay bakers - What kind of parchment are
KathyFon Forum topiccovered clay bakers
- re: another take on a few termsdobieon Forum topicLevain Build Questions
- Thank youMJ Sourdoughon Blog postChallah with my levain based preferment with no commecial yeast
- re: Feeding a SD culture brandobieon Forum topicLevain Build Questions
- Flour contentMaverickon Forum topicCalculating nutrition for sourdough starter
- I used to keep my white starter on the counter
dabrownmanon Forum topicWhy do we triple the weight of sourdough starters when we feed them?
- No recipe
BakerNewbieon Forum topicCommercial Bakery to Provide Dough - on pt #5Arjonon Forum topicWhy do we triple the weight of sourdough starters when we feed them?
- Two 1.5 kilo loaves….embthon Forum topicThe 3-Kilo Boule
- Just saw thisMaverickon Blog postSourdough Batards with Rosemary and Cream Cheese
- Thought about thatThanshinon Forum topicCalculating nutrition for sourdough starter
- The problem with nutrition caluculations
dabrownmanon Forum topicCalculating nutrition for sourdough starter
- hydrationMaverickon Forum topicDairy Free challah
- I don't understand. Please help me calculate.ithilason Forum topicCalories in sourdough starter
- Wow! Alan's answers really make my day
dabrownmanon Forum topicLevain Build Questions
- Dough temp
Mini Ovenon Forum topicGoing large - Levain tortureBakerBuckon Blog postPain au Levain with Farro
- Another oneAnonymouson Forum topicDairy Free challah
- Thanks too!
PalwithnoovenPon Blog postBanana Roti - Stretch and foldMaverickon Forum topicDairy Free challah
- That is one nice looking SFSD!
dabrownmanon Forum topicMy first sourdough - Tartine Country Loaf!
- correctionsMaverickon Forum topicDairy Free challah
- How do you feel about
Mini Ovenon Forum topicCommercial Bakery to Provide Dough
- crispy crustinvisiblechefon Forum topicFrench bread: times and temps
- Looks deliciousclazar123on Blog postBanana Roti
- You are most likely reacting to
Mini Ovenon Forum topicWhat is it in bread that I'm reacting to?