Recent Forum and Blog Comments
- re: My DOsdobieon Forum topicDutch oven: hot or cold
- Nom
GSnydeon Blog postHoney Whole Wheat Challah Double Knot Rolls - We like this one a lt too!
dabrownmanon Blog postDouble Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration - You are fine.rgconneron Forum topicMeasuring
- Yippee! 100% Whole grain!Wendy Kon Blog postDouble Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration
- Bad image but an idea of howbscruggs99on Forum topicFWSY pizza dough problem
- Oh myAnonymouson Blog postAncient World Meets New One in Seeded Sprouted Sourdough
- My DOsrgconneron Forum topicDutch oven: hot or cold
- Nice oneAnonymouson Forum topicFWSY pizza dough problem
- Ok, first one just came outbscruggs99on Forum topicFWSY pizza dough problem
- "regular" mixing vs. FF's
alfansoon Forum topicwhipping air into the dough - re: My takeaway is...dobieon Forum topicDutch oven: hot or cold
- Hint, hint ...
dmsnyderon Blog postHoney Whole Wheat Challah Double Knot Rolls - re: Ok so let me repeat what Idobieon Forum topicLong lasting loaf
- Ok so let me repeat what Igerhardon Forum topicLong lasting loaf
- Re: Are you a troll?dobieon Forum topicLong lasting loaf
- Great looking tortillas dab!!!
Skibumon Blog postMake Clour, or is it florn, Tortillas and Skip the Flour and Corn Ones - re: Lucy is my German borndobieon Blog postMake Clour, or is it florn, Tortillas and Skip the Flour and Corn Ones
- Are you a troll?gerhardon Forum topicLong lasting loaf
- re: I doubt there is a big difference between fresh and frozendobieon Forum topicLong lasting loaf
- Thanks Karin!
Skibumon Blog postA blooming boule!
- Pumpernickel!
Jon OBrienon Forum topicLong lasting loaf - Each recipe is different.
dabrownmanon Forum topicAge of starter for use in recipes...
- I like rye butgerhardon Forum topicLong lasting loaf
- You don't give offence;
Jon OBrienon Forum topicLong lasting loaf
- Hmm...
drogonon Forum topicLong lasting loaf - Lucy is my German born
dabrownmanon Blog postMake Clour, or is it florn, Tortillas and Skip the Flour and Corn Ones
- Many thanks to both of youkitchen_monkeyon Forum topicwhipping air into the dough
- re: Yes table salt it isdobieon Blog postMake Clour, or is it florn, Tortillas and Skip the Flour and Corn Ones
- Don't soak then for more than
dabrownmanon Forum topicHelp with sprouting?
- I'm pretty sure that
dabrownmanon Blog postA Primer on Homemade, Wild Yeast Starter, Simplified
- Well, I had to toss the whole lot ;-/
Cher504on Forum topicHelp with sprouting? - Yes table salt it is
dabrownmanon Blog postMake Clour, or is it florn, Tortillas and Skip the Flour and Corn Ones
- re: When you make flour tortillas they are naturallydobieon Blog postMake Clour, or is it florn, Tortillas and Skip the Flour and Corn Ones
- clearly i have offended youBreadDreamon Forum topicLong lasting loaf
- French Folds with Babette
alfansoon Forum topicwhipping air into the dough
- Do you mean roll it out thenbscruggs99on Forum topicFWSY pizza dough problem
- Thanks all! That bread turnedWW4Lyfeon Forum topicGreetings from Whole Wheat in the Bread Machine
- ReinhartMaverickon Forum topicHelp..
- good luckMaverickon Forum topicFWSY pizza dough problem
- Practice makes perfect...
Truth Serumon Forum topicFWSY pizza dough problem - hand vs machineMaverickon Forum topicwhipping air into the dough
- My favoriteMaverickon Blog postHoney Whole Wheat Challah Double Knot Rolls
- I'll be trying again tonight!bscruggs99on Forum topicFWSY pizza dough problem
- thicknessMaverickon Forum topicFWSY pizza dough problem
- I hope so! Lol. Thanks forbscruggs99on Forum topicFWSY pizza dough problem
- overmixingMaverickon Forum topicMulti-color WW bread
- If you gave your starter a
Edo Breadon Forum topicMouldy starter ....should I just give up ? - Another website for you with photosAnonymouson Forum topicFWSY pizza dough problem
- I probably should have lookedbscruggs99on Forum topicFWSY pizza dough problem