Recent Forum and Blog Comments
- Those look great.We belong to
Floydmon Blog postHopia ~ Our well-loved snack! - Welcome to TFL, Klamp
pmccoolon Forum topicHello, new baker - Another one of my favorite
dabrownmanon Blog postspelt and rye sourdough / weekend bake - That is a nice combination.
dabrownmanon Forum topicmy weeknd bake
- Mini is right on as usual
dabrownmanon Forum topicNew Rye Sourdough Starter
- Love the fancy scoring for this
dabrownmanon Forum topicChocolate, orange & cranberry sourdough
- It took forever to climb to the top of the baking
dabrownmanon Blog posta new life
- I add about 5 g per 500 g of whole flour
dabrownmanon Blog postSprouting and Malting Primer
- Thanks! i like your
Mebakeon Blog posta new life - Welcome to the world of baking bread
KathyFon Forum topicHello, new baker - ah gingerbread. Now you're
Bakingfanaticon Forum topicChocolate, orange & cranberry sourdough - Congratulations Sir!
PalwithnoovenPon Blog posta new life - Wow I bet it will taste
Bakingfanaticon Forum topicChocolate, orange & cranberry sourdough
- Thanks, manI'm all into full
Mebakeon Blog posta new life
- I will, my friend. Thank you
Mebakeon Blog posta new life
- I will, my friend. Thank you
Mebakeon Blog posta new life
- Thanks Mini. Appearance to
andychriston Forum topicNew Rye Sourdough Starter - I've made the white diastatic malt for years
Pompomon Blog postSprouting and Malting Primer - Using both 50% & 100% starters
Pompomon Forum topicStarters: batter-type and thick-type
- Best wishes in your new challengeArjonon Blog posta new life
- i would thicken it up
Mini Ovenon Forum topicNew Rye Sourdough Starter - So wonderful!clazar123on Blog posta new life
- Beginning ...
drogonon Forum topicChocolate, orange & cranberry sourdough - Looks deliciousAnonymouson Blog postChallah with my levain based preferment with no commecial yeast
- Welcome to TFL, -G-man
pmccoolon Forum topicHi From Australia
- This may help
dmsnyderon Forum topicConverting 100% starter to 65%? - Thank you for sharing, Bandit
pmccoolon Forum topicmy weeknd bake
- Yes re-hydrate ADY
mwilsonon Forum topicActive vrs Instant Yeast - Not sure whether Instant
andychriston Forum topicActive vrs Instant Yeast
- I think you are misunderstanding something...
mwilsonon Forum topic"00" Flour
- Oh YA!
Mini Ovenon Forum topicChocolate, orange & cranberry sourdough
- SAF
Mini Ovenon Forum topicActive vrs Instant Yeast
- Hi everybody, I have ahaykoa2on Forum topicHow to par-bake, freeze, and do final baking?
- 2nd bake with powdered sugarHappyHighwaymanon Forum topicSourdough "noir"
- re: My thoughts (Maverick)dobieon Forum topicActive vrs Instant Yeast
- re: I've noticed yeast sizedobieon Forum topicActive vrs Instant Yeast
- Allinsons dried activedobieon Forum topicActive vrs Instant Yeast
- Pretty sure cornmeal was justcranboon Forum topicArtichoke Garlic Bread - Looking for a clone of Pescadero's Arcangeli Market's signature bread
- My brain hurts!Wendy Kon Blog postDouble Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration
- Children are much easier than sourdough!
dabrownmanon Forum topicHello from AGNN ~ Agnes Gloria News Network :)
- I thought you were worried about
dabrownmanon Blog postDouble Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration
- Has anyone froze these? Howchester52101on Basic pageBlueberry Cream Cheese Braid
- re: SAFdobieon Forum topicActive vrs Instant Yeast
- re: Peter Reinhart's Opiniondobieon Forum topicActive vrs Instant Yeast
- I'm glad it was a typo and not me being dim!Wendy Kon Blog postDouble Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration
- Salt rising bread is in its own special category
dabrownmanon Forum topicBread and Bread-Making (1889)
- I can see why - it looks great
dabrownmanon Forum topicSourdough "noir"
- SAFJane Doughon Forum topicActive vrs Instant Yeast
- Watch TemperatureFordon Forum topicHello from AGNN ~ Agnes Gloria News Network :)
- I think I found the formulahollymammaon Forum topicConverting 100% starter to 65%?