Recent Forum and Blog Comments
- proofing yeastarydbergon Forum topicJust bought a Retsel stone grinder, want good tasting wheat bread and sourdough, tips?
- From the...
drogonon Forum topicChoosing a white whole wheat flour - Good Morning GordonAnonymouson Forum topicChoosing a white whole wheat flour
- huh?
drogonon Forum topicChoosing a white whole wheat flour
- The oil gives the dough adoughookeron Forum topicScheduling Advice
- If your levain normallysuaveon Forum topicScheduling Advice
- And by the way..?bread1965on Forum topicScheduling Advice
- Adjusting proportions..bread1965on Forum topicScheduling Advice
- Why oil?bread1965on Forum topicScheduling Advice
- these past so many bakes
alfansoon Blog post33% Rye Levain Batards ala WoodenSpoon - thanks for the tip Ian
alfansoon Blog post33% Rye Levain Batards ala WoodenSpoon
- Buy this book if you're serious about sourdough bread
Wild-Yeaston Forum topicI ran across this book today - ZestPaddyLon Forum topicInventing Cookie Recipes
- rice flourHelenaon Forum topicChocolate almond cake ingredient help needed
- I suspect that there's thatsuaveon Forum topicChoosing a white whole wheat flour
- Nice recipe. Thanks for
Isand66on Blog postSourdough Cinnamon Raisin Beer Bread - Please have a look at
dabrownmanon Forum topicWhy won't my apple yeast water dough rise? - What an interesting
Isand66on Forum topicYou can learn something new about SD around the world every day
- No worries the fridge is your friend.
dabrownmanon Forum topicScheduling Advice
- Very nice baking. Love the
Isand66on Blog post33% Rye Levain Batards ala WoodenSpoon
- Very cute! Nice job.ian
Isand66on Forum topicSpelt owl buns
- Set the levain overnight,suaveon Forum topicScheduling Advice
- Not only a good read but
dabrownmanon Forum topicI ran across this book today
- One of my favorite books
Edo Breadon Forum topicI ran across this book today - Congratulationsbread1965on Forum topicTartine Bread - Sucess, finally!
- White Whole WheatBGMon Forum topicChoosing a white whole wheat flour
- Judging by the crumb thesuaveon Forum topicworking with low gluten flours
- One more thoughtbread1965on Forum topicQuestion about wasteful levain volumes
- Unless I'm misunderstandingdoughookeron Forum topicQuestion about wasteful levain volumes
- I'm with dabrownman on thisdoughookeron Forum topicQuestion about wasteful levain volumes
- Great ideanmygardenon Forum topicSpelt owl buns
- heat on the base may be an issue,tilton Forum topicworking with low gluten flours
- I'm too lazy to maintain a starter and too cheap
dabrownmanon Forum topicQuestion about wasteful levain volumes
- No Worries
dabrownmanon Forum topicQuestion about wasteful levain volumes
- no frige..bread1965on Forum topicConsensus?
- Try delaying the pre-shaping
Mini Ovenon Forum topicworking with low gluten flours - Wow! What is not to like about these?
dabrownmanon Blog post33% Rye Levain Batards ala WoodenSpoon
- I have indeed noticed that
corihalon Forum topicHello from Ontario! - looks like tripadvisor logo
yozzauseon Forum topicSpelt owl buns - No waste for me!
hanseataon Forum topicQuestion about wasteful levain volumes - One thing that is on thedoughookeron Forum topicThe sources of sour
- I bake exclusively with
artisttaon Forum topicworking with low gluten flours - It is also interesting todoughookeron Forum topicThe sources of sour
- It is interesting to see thatdoughookeron Forum topicThe sources of sour
- I found a list of LAB isolated in SD cultures from
dabrownmanon Forum topicThe sources of sour
- Teehee
Colin_Suttonon Blog post33% Rye Levain Batards ala WoodenSpoon - Anybody around these parts
alfansoon Blog post33% Rye Levain Batards ala WoodenSpoon
- Thanks a bunch
alfansoon Blog post33% Rye Levain Batards ala WoodenSpoon
- It's getting better all the time
alfansoon Blog post33% Rye Levain Batards ala WoodenSpoon
- I'm loolkng for it
dabrownmanon Forum topicThe sources of sour