Recent Forum and Blog Comments
- Underbaked?
drogonon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem.. - You don't have to use themsunyfunon Forum topicbanneton
- Yes
TwoBreadedBoyon Blog postGerman Beer Rye... From Russia - Now that is a great looking loaf of bread! Just
dabrownmanon Forum topicDabrownman, thank you for advice - The basket I used is in
dabrownmanon Blog postDouble Levain Sprouted 4 Grain Sourdough with Seeds
- working with spelt
SCruzon Blog post100% Spelt Sourdough - trying spelt for the first time - Hi Colinhreikon Forum topicThank You D.M. Snyder. SJSD Baguettes
- Protease
Mini Ovenon Forum topicwarm vs cold poolish - Maybe...
drogonon Forum topicbanneton
- What ...
drogonon Forum topicAscorbic Acid Preservative
- Very jealous Paul....what a
Isand66on Blog postMultigrain Pain au Levain, a la Franko - Ascorbic Acid, my two cents worth
Joyofglutenon Forum topicAscorbic Acid Preservative - Привет, twobreadedboy !
Russian_Bakeron Blog postGerman Beer Rye... From Russia - ThanksSTUinlouisaon Blog postWhat the???? kind of bread is that?
- ThanksSTUinlouisaon Blog postWhat the???? kind of bread is that?
- Thanks Fotomat1 and Ford
Colin_Suttonon Forum topicHigh hydration dough shaping (video) - SJSD Baguettes
Colin_Suttonon Forum topicThank You D.M. Snyder. SJSD Baguettes
- It's fine. I made a nice dark
TwoBreadedBoyon Blog postSome Thoughts on Bread and aShaquille O'neal-inspired Loaf
- BTW - wasn't judging - just
Edo Breadon Blog postSome Thoughts on Bread and aShaquille O'neal-inspired Loaf - Alaska...embthon Blog postMultigrain Pain au Levain, a la Franko
- I did this primarily as a
TwoBreadedBoyon Blog postSome Thoughts on Bread and aShaquille O'neal-inspired Loaf
- Mmmm, dark rye!
pmccoolon Blog postGerman Beer Rye... From Russia - Bread flour vs. AP
KathyFon Forum topicStarters with Bread Flour ...(vs AP) - Just becasue you can....
Edo Breadon Blog postSome Thoughts on Bread and aShaquille O'neal-inspired Loaf
- In quickbread, any acid isrgconneron Forum topicAscorbic Acid Preservative
- Ascorbic acid (vitamin C)rgconneron Forum topicAscorbic Acid Preservative
- I have a bread flour starter
Edo Breadon Forum topicStarters with Bread Flour ...(vs AP)
- When we made quick bread
Reynardon Forum topicAscorbic Acid Preservative - perhaps you should know what
mwilsonon Forum topicAscorbic Acid Preservative - The taste, oddly enough, is
TwoBreadedBoyon Blog postSome Thoughts on Bread and aShaquille O'neal-inspired Loaf
- http://i.imgur.com/dm2fQM0h
TwoBreadedBoyon Blog postSome Thoughts on Bread and aShaquille O'neal-inspired Loaf
- http://i.imgur.com/dm2fQM0h
TwoBreadedBoyon Blog postSome Thoughts on Bread and aShaquille O'neal-inspired Loaf
- Beautiful bake Paul!!!
Skibumon Blog postMultigrain Pain au Levain, a la Franko - Amazing - thank you Mini
leslierufon Forum topicTyping the ° Degree Symbol - David, the recipe is fantastichreikon Forum topicThank You D.M. Snyder. SJSD Baguettes
- Very nice baguettes, hreik!
dmsnyderon Forum topicThank You D.M. Snyder. SJSD Baguettes - Im glad you like it
fusanon Forum topicIn searh of sourness - 15 parts per million in thejstumpfon Forum topicAscorbic Acid Preservative
- 2 more pics: 2 more loaveshreikon Forum topicThank You D.M. Snyder. SJSD Baguettes
- ShapingFordon Forum topicMy limited but rewarding sourdough experience, an introduction.
- Great --Fordon Forum topicHigh hydration dough shaping (video)
- ˚°Fordon Forum topicTyping the ° Degree Symbol
- OK. Thanks for the
Jon OBrienon Forum topicGluten Intolerance - how much differenceArjonon Forum topicMy limited but rewarding sourdough experience, an introduction.
- It's one of those "great minds ...." things, Paul. ;-)
dmsnyderon Blog postMulti-grain Levain: Variation on 75% WW Levain from FWSY
- You win that bet, KathyF!
dmsnyderon Blog postMulti-grain Levain: Variation on 75% WW Levain from FWSY
- You are braver than I!
pmccoolon Blog postSome Thoughts on Bread and aShaquille O'neal-inspired Loaf
- Those look very nice, David
pmccoolon Blog postMulti-grain Levain: Variation on 75% WW Levain from FWSY
- There's a photo somewhere in the stack
pmccoolon Blog postMultigrain Pain au Levain, a la Franko
- Thank you, palwithnooven
pmccoolon Blog postMultigrain Pain au Levain, a la Franko