Recent Forum and Blog Comments
- It's working! It's working!hisreputationon Forum topicTry, Try Again
- If you are on the West Coast
dabrownmanon Forum topicOpen Crumb Bread recipe - Bold bake out side and
dabrownmanon Blog post60% Kamut Sourdough (Tartine 3)
- Wilson's death is a real blow to open wheel racing
dabrownmanon Blog postThe Fruits of Advice and Experimentation
- Amazing, I do exactly the same thing :-)
dabrownmanon Forum topicLevain build - choices
- Thanks, Alan.Id like to tryamber108on Forum topicIdeal Humidity for Retarding
- Happy Baker!Ripolion Blog post60% Kamut Sourdough (Tartine 3)
- Recipe Flour QuantitiesRipolion Blog post60% Kamut Sourdough (Tartine 3)
- Chad Robertson's Tartinevmanon Forum topicOpen Crumb Bread recipe
- That looks much better! :)
Mini Ovenon Forum topicLoaves Are Flat (Updated!) - Eggs?
gary.turneron Forum topicButter vs Oil in whole wheat sandwich bread - KAMUT® Brand khorasan is anJame-Lon Blog post60% Kamut Sourdough (Tartine 3)
- Thank You :-)
Reynardon Blog postThe Fruits of Advice and Experimentation - If you like fruited rye.....clazar123on Blog postThe Fruits of Advice and Experimentation
- Whoa!
Every Loaf Countzon Forum topicLoaves Are Flat (Updated!) - Consistency is the Best Policy
AlanGon Forum topicLevain build - choices - Auto Defrost Will Lower the Humidity
AlanGon Forum topicIdeal Humidity for Retarding
- Thanks,
Frequent Flyeron Blog postSourdough Rise Data - Beautiful bake. I love Kamut
Isand66on Blog post60% Kamut Sourdough (Tartine 3) - Thanks againIJane Doughon Forum topicLevain build - choices
- There's a lot of freedom of expressionAnonymouson Forum topicLevain build - choices
- 70 % is recommended foramber108on Forum topicIdeal Humidity for Retarding
- I don't know whyAnonymouson Forum topicTry, Try Again
- er ...
drogonon Forum topicTry, Try Again - UnbleachedAnonymouson Forum topicTry, Try Again
- I keep just 100g of rye culture....aromaon Forum topicLevain build - choices
- very interesting!
leslierufon Blog postSourdough Rise Data - looks really great!
leslierufon Blog post60% Kamut Sourdough (Tartine 3)
- lovely loaves
leslierufon Blog postThe Fruits of Advice and Experimentation
- Nice workGregSon Blog postSourdough Rise Data
- Gorgeous!nmygardenon Blog post60% Kamut Sourdough (Tartine 3)
- Hi fotomat1 -- I am not surebakers are such nice peopleon Blog postSteps
- I was thinking of a briochefmlyhntron Forum topicAll Butter Chocolatish Peach Nut Volcanoes
- My Last Inputfotomat1on Blog postSteps
- Yes, that is the general idea,
andychriston Forum topicAll Butter Chocolatish Peach Nut Volcanoes - Initial Feedinghisreputationon Forum topicTry, Try Again
- Ah... So they're like...
Reynardon Forum topicAll Butter Chocolatish Peach Nut Volcanoes
- There really is no recipe, I
andychriston Forum topicAll Butter Chocolatish Peach Nut Volcanoes
- Yup, me too.
eleutheroson Blog postSomewhere down the road a piece from San Joaquin... - You Too?MichaelHon Blog postSomewhere down the road a piece from San Joaquin...
- Much appreciatedJane Doughon Forum topicLevain build - choices
- Whatever I'm making ...
drogonon Forum topicLevain build - choices
- Rye for meLes Nightingillon Forum topicLevain build - choices
- Soaked OatsGail_NKon Blog postWhat to do with "soaked oats" - advice?
- Soaked OatsGail_NKon Blog postWhat to do with "soaked oats" - advice?
- Fascinating. Thanks for the
Jon OBrienon Forum topicWhere bread began - WOW! It had to take a huge leap in faith
dabrownmanon Forum topicWhere bread began
- I'd add a small amount ofBreadBroon Blog postWhat to do with "soaked oats" - advice?
- Most real authorities reckon
Jon OBrienon Forum topicIs my starter supposed to look like this, pics attached
- There are no do's and don't for levain builds
dabrownmanon Forum topicLevain build - choices