Recent Forum and Blog Comments
- Great question. I served itHappyHighwaymanon Forum topicSourdough "noir"
- Bean paste filled English Muffins should
dabrownmanon Blog postHopia ~ Our well-loved snack! - Multiple options for thisvasiliyon Forum topicJust bought Hard White Wheat...now what? :)
- Fresh (or cake) yeast...
Reynardon Forum topicActive vrs Instant Yeast - Yes, you will need a mill orbarryvabeachon Forum topicJust bought Hard White Wheat...now what? :)
- The last time I looked...
Reynardon Forum topicActive vrs Instant Yeast
- Progress!
Our Crumbon Blog posta new life - Mix, mill & bake
Our Crumbon Forum topicJust bought Hard White Wheat...now what? :)
- Hi Khalid,My heart leapt with
Janetcookon Blog posta new life - Unfortunately, it's not that simple
breadforfunon Forum topicDoes 1/2 amount of Levain equal double amunt of bulk fermenting? - OK, here's what I did...chavezc07on Forum topicStarter - bubbles but no rise
- Exciting progress!
dmsnyderon Blog posta new life - Oh, Khalid!nmygardenon Blog posta new life
- re: Sourdough "noir"dobieon Forum topicSourdough "noir"
- Thanks dabrownman :) HopingDKTon Forum topicHello from AGNN ~ Agnes Gloria News Network :)
- 我的中文也说得不太好。哈哈哈
PalwithnoovenPon Blog postHopia ~ Our well-loved snack! - Thanks for the warm wishes,
Mebakeon Blog posta new life - 我也学习了中文但是我不会说中文好。
Floydmon Blog postHopia ~ Our well-loved snack! - 太谢谢了！太謝謝了！
PalwithnoovenPon Blog postHopia ~ Our well-loved snack!
- Thanks, dear DATrue, it feels
Mebakeon Blog posta new life
- Congratulations, Khalid!
pmccoolon Blog posta new life - So that pumpernickel is made
andychriston Forum topicNew Rye Sourdough Starter - 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