Recent Forum and Blog Comments
- Aim of the gameAnonymouson Forum topicBulk fermentation questions
- Looks good...
drogonon Forum topicNew WFO: Il Fornino - Some really good information here.
leslierufon Forum topicBulk fermentation questions - Utopisch!
Mini Ovenon Forum topicNew WFO: Il Fornino - Seeds
Mini Ovenon Forum topicLooking for Recipe Suggestions...
- That last bit...
Mini Ovenon Blog postmake your own diastatic malt
- Such a beautiful loaf!
Mini Ovenon Blog postSunday Gravy Italian Style Sourdough
- Experimental bread...
Truth Serumon Forum topicLooking for Recipe Suggestions... - Welcome
Truth Serumon Forum topicHello Fresh Loafers!
- Great Thread
Truth Serumon Forum topicKitchenAid Mixer Repair
- Should I Chance It?hisreputationon Forum topicTry, Try Again
- Simpler is better!rossnrolleron Blog postHomemade proofingbox
- Lucy is my German born
dabrownmanon Blog postTodays Bake - 2015-08-20 - Nope, just bread flour, cakegiyadon Forum topicMold or what?
- Trailrunner: thanks for thedoughookeron Forum topicKitchenAid Mixer Repair
- Or pop your tin into a clear
Reynardon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem.. - I remember sucking the nectar
Isand66on Blog postFried Sandwich Loaf + other goodies and memories - This is my recommendation,jcopeon Forum topicNew to baking - any advice on sourdough hugely appreciated!!
- Thanks!
Isand66on Blog postFrench Style Potato Sourdough
- Ill do what I can
fusanon Blog postHomemade proofingbox - 6 Row and 2 RowMiserDDon Blog postmake your own diastatic malt
- What high hydtration?
fusanon Blog postTodays Bake - 2015-08-20
- Don't know, what colour is it?
Mini Ovenon Blog postmake your own diastatic malt
- My home grown malt leaves
Mini Ovenon Forum topicspecks in bread dough
- like the looks of the bottom crust too!
Mini Ovenon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- Every sourdough is a uniquergconneron Forum topicBloating
- Every organization has thatrgconneron Forum topicBulk fermentation questions
- I dont understand the needrgconneron Forum topicBulk fermentation questions
- Are you using any rye flour
Laurentiuson Forum topicMold or what? - Levain is 100% hydration orrgconneron Blog postSourdough bake 8-20-2015
- Thank you
redif2003on Blog postBaguette crust troubleshooting - There's nothing worse...
Reynardon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- Yeah thats a good point. I'mgiyadon Forum topicMold or what?
- My daughter just took a beginning class on
dabrownmanon Blog postBread calligraphy
- I'm positive he isn't building mass quantities of
dabrownmanon Forum topicBulk fermentation questions
- I think the crust and crumb of this combo
dabrownmanon Blog postSourdough bake 8-20-2015
- You really have an affinity
PalwithnoovenPon Blog postFrench Style Potato Sourdough - Really interesting breakdown of your process...
RoundhayBakeron Forum topicBulk fermentation questions - You're welcome!
PalwithnoovenPon Blog postFried Sandwich Loaf + other goodies and memories
- Thanks Cathy!adrianjmon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- I go by size: 3X rise meansrgconneron Forum topicBulk fermentation questions
- Looks good to me..
drogonon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- My guess
KathyFon Forum topicMold or what? - Beautiful views and bread !
trailrunneron Blog postMultigrain Pain au Levain, a la Franko - Me too!
KathyFon Forum topicBulk fermentation questions
- There you go! That is about as good as
dabrownmanon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- To be honest it doesn't say,giyadon Forum topicMold or what?
- I think the reason
dabrownmanon Blog postTodays Bake - 2015-08-20
- Ken is a former IBMer, I am argconneron Forum topicBulk fermentation questions
- Sometimes you want to strangle this site
dabrownmanon Blog postTodays Bake - 2015-08-20