Recent Forum and Blog Comments
- I would suggest
dabrownmanon Forum topicBulk fermentation questions - Gluten hydrolyzed?Fordon Forum topicLoaves Are Flat (Updated!)
- That is exactlyfotomat1on Forum topicFlour or water for slack dough
- I would say neither. Plasticsuaveon Forum topicFlour or water for slack dough
- I don't add any water or flour to
dabrownmanon Forum topicFlour or water for slack dough
- Thanks Charbono. Is there avasiliyon Forum topicRetsel stones get glazy
- Retel Glazingcharbonoon Forum topicRetsel stones get glazy
- Starting outJane Doughon Forum topicTry, Try Again
- Here's one I made a while ago
Isand66on Blog postThe start of a journey: oat & spelt sourdough... - Thanks.
Isand66on Blog postFrench Style Potato Sourdough
- Amazing what cats will do isn
Isand66on Blog postThe start of a journey: oat & spelt sourdough...
- Live food items...
Reynardon Blog postThe start of a journey: oat & spelt sourdough... - I think if I tried that, I'd
Reynardon Forum topicLooking for Recipe Suggestions...
- The girls are rather
Reynardon Blog postSprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment
- The Resultshisreputationon Forum topicTry, Try Again
- Its good to know that its not definitive....adrianjmon Forum topicFlour or water for slack dough
- The trouble with lots of flour is that...
RoundhayBakeron Forum topicFlour or water for slack dough - thanks Abe :)
leslierufon Forum topicBulk fermentation questions - Wow, I am so happy I joinedTroodledoodleon Forum topicTo feed, or not to feed?
- Thanks to all who commented...
MonkeyDaddyon Forum topicOh no... it's come to this... Ads - sounds like good canning pears
Mini Ovenon Forum topicLooking for Recipe Suggestions... - Try rinsing the bowl with
Mini Ovenon Forum topicMold or what?
- Lucy never brigs me food - that is still alive !
dabrownmanon Blog postThe start of a journey: oat & spelt sourdough...
- We eat awful good around here and Lucy eats
dabrownmanon Blog postSprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment
- What beautiful breads :-) As
Reynardon Blog postFrench Style Potato Sourdough
- That Lucy can be full of it......eeeerrrrr....I mean
dabrownmanon Blog postSprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment
- There's no substitute for experiencesuaveon Forum topicHow to get large holes in bread
- Lucy has out-done herself
Isand66on Blog postSprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment
- No, there is no kneadinggiyadon Forum topicMold or what?
- Oh dear, you're making me
Reynardon Blog postSprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment
- Another answer of 'it depends'
alfansoon Forum topicFlour or water for slack dough - Time honored tradition
Edo Breadon Blog postThis Point in the Odyssey - Mmmm, well living (and
Reynardon Forum topicLooking for Recipe Suggestions...
- I would guess if your dough is so
dabrownmanon Forum topicHow to get large holes in bread
- Ok thanks! I'll try that. It
DaveKon Forum topicHow to get large holes in bread - Cathy that bowl is treasurebakers are such nice peopleon Blog postThis Point in the Odyssey
- The most mnportan part for any bread maker is to
dabrownmanon Blog postThis Point in the Odyssey
- baking powder in this recipeLinda Loganon Blog postClayton's Buttermilk Whole Wheat Bread
- Hello too!
PalwithnoovenPon Forum topicHello! - I bake 1 loaf a week and rarely bake the same
dabrownmanon Forum topicTo feed, or not to feed?
- Fundamentals and Freedomnmygardenon Blog postThis Point in the Odyssey
- Shaping and risingFordon Forum topicLoaves Are Flat (Updated!)
- WelcomeFordon Forum topicHello!
- Why I feedFordon Forum topicTo feed, or not to feed?
- Good idea!adrianjmon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- Reattack on the 2-RowMiserDDon Blog postmake your own diastatic malt
- I would remember to tell them right offf.....
dabrownmanon Blog postThis Point in the Odyssey
- Think about itAnonymouson Forum topicTo feed, or not to feed?
- Other ideas..
drogonon Forum topicNew WFO: Il Fornino - Thanks, dabrownman! I dobakers are such nice peopleon Blog postThis Point in the Odyssey