Recent Forum and Blog Comments
- I agree with Paul's comments.
Isand66on Forum topicWhole Grain Bread - Another beauty Ski.I don't
Isand66on Blog postApple, walnut cream cheese filling, for a rainy weekend
- Beautiful bake! I can almost
Isand66on Blog postRustic Light Rye
- What hydration is your
Isand66on Blog postPorridge and Sprouted Breads
- Those are some reallySTUinlouisaon Blog postRustic Light Rye
- Good idea thanks for the tip.STUinlouisaon Forum topicGround Corn
- Don't over think what I wrote.
Mini Ovenon Forum topicstarters and loaves - Great! Thanks for all yourDicemanon Forum topicYeast/Flour Ratio
- 1% for yeastPostal Grunton Forum topicYeast/Flour Ratio
- I like to substitute masajebon Forum topicGround Corn
- You keep getting dark and darker for the bake
dabrownmanon Blog postApple, walnut cream cheese filling, for a rainy weekend - The other option is to
dabrownmanon Forum topicYeast/Flour Ratio
- I feed twice a day. By thejcopeon Forum topicSourdough Feed Schedule 1 or 2x/day?
- Ohhhh, I am so sorry. I havejanijon Forum topicLaser Thermometer for Brick Oven
- Refined Granulationcharbonoon Forum topicHow Fine Should Sieve Be for "white" Flour?
- Lots of variables to consider
pmccoolon Forum topicWhole Grain Bread - ParbakedMaverickon Forum topicStore bought bread
- Oven full of ciabatta's, 8-10
Rajan Shankaraon Forum topicLaser Thermometer for Brick Oven - I will double down
alfansoon Forum topicYeast/Flour Ratio - spoiled is correct!
alfansoon Forum topicStore bought bread
- Double everythingFordon Forum topicYeast/Flour Ratio
- A Hello everyone.....ANNA GIORDANIon Blog postIl Pane Francese....
- Stainless steel
ericreedon Forum topicstarters and loaves - Elevation matters...
Edo Breadon Forum topicstarters and loaves - Cara Anna. Tanto pane
Edo Breadon Blog postIl Pane Francese....
- Thank you Eric :) I used atiffykneeon Forum topicstarters and loaves
- I'm overwhelmed with yourtiffykneeon Forum topicstarters and loaves
- That's awesome!wolfetan44on Forum topicLaser Thermometer for Brick Oven
- Thanks MiniSTUinlouisaon Forum topicGround Corn
- And the corn cobs make some
dabrownmanon Forum topicGround Corn
- I have a 55 mesh sieve andsuaveon Forum topicHow Fine Should Sieve Be for "white" Flour?
- Cornmeal and grits
Mini Ovenon Forum topicGround Corn
- The salt thing...
drogonon Forum topicSomethings wrong with my Bakers Math... - Here is the rare A200 grainflormonton Forum topicGrain Mill for a Hobart A200 ?
- Thank you all for your kind
Flour.ish.enon Blog postPorridge and Sprouted Breads - Yes Gordon, that is indeed a great way
fusanon Forum topicSomethings wrong with my Bakers Math... - I would disagree - it is a
Edo Breadon Forum topicSomethings wrong with my Bakers Math...
- Bakers maths ...
drogonon Forum topicSomethings wrong with my Bakers Math...
- No probs FusanAnonymouson Forum topicSomethings wrong with my Bakers Math...
- Hi Abe
fusanon Forum topicSomethings wrong with my Bakers Math...
- Grocery stores sell what 80%gerhardon Forum topicStore bought bread
- metal
ericreedon Forum topicstarters and loaves
- Thanks all!
harshaon Blog postCoconut Bread - Salt ratioAnonymouson Forum topicSomethings wrong with my Bakers Math...
- @ Tommy
Mini Ovenon Forum topicWhere am I going wrong?
- Hello and Welcome!
Mini Ovenon Forum topicstarters and loaves
- Thanks for the info....aromaon Forum topicA quick question for the experts.....
- feed me, Seymour, feed meTommy gramon Forum topicSourdough Feed Schedule 1 or 2x/day?
- water flour salt and heatTommy gramon Forum topicWhere am I going wrong?
- Wow.....how exciting you are
Isand66on Blog post60% Kamut Sourdough (Tartine 3)