Recent Forum and Blog Comments
- Thanks for the tip Macca, I
tiemuon Forum topicBaking badly for years and it's time to try learn doing it right - Rye is fun
KathyFon Blog postTrying out my rye starter - Looks like you're getting the
KathyFon Blog postBread in the grill continued.
- maltzextrakt
drogonon Forum topicof travels, dutch oven and diastastic malt - I would say that it hassuaveon Forum topicStruggling with crumb
- Whoops, I see that Mini Oven has used a..
RoundhayBakeron Forum topicEinkorn progress - What's the protein percentage of the flour...
RoundhayBakeron Forum topicEinkorn progress
- I've adopted Gordon's wayAnonymouson Forum topicScheduling Question
- My husband says
Mini Ovenon Forum topicBaguette - I'm finding bitter fades away
Mini Ovenon Blog post100% Einkorn with Hazelnut Bread
- In cooking and baking
Mini Ovenon Forum topicEinkorn progress
- Good baker?
drogonon Forum topicScheduling Question
- optimal proofingLes Nightingillon Forum topicStruggling with crumb
- Rye starters are funPostal Grunton Blog postTrying out my rye starter
- They are a bit misleadingBobBouleon Forum topicEinkorn progress
- Good point to clarify
alfansoon Forum topicScheduling Question - EinkornJane Doughon Forum topicEinkorn progress
- This is an interesting thread
Truth Serumon Forum topicRetarding salt-free bread dough question, please - "and then"bread1965on Forum topicScheduling Question
- Should not be an issue
alfansoon Forum topicScheduling Question
- I was going to say, photo'sAnonymouson Forum topicof travels, dutch oven and diastastic malt
- oh yer!Anonymouson Blog postCiabatta practice
- sorry, reply is below
alfansoon Blog postCiabatta practice
- size
alfansoon Blog postCiabatta practice
- Frustration
leslierufon Forum topicof travels, dutch oven and diastastic malt - Late questionMJ Sourdoughon Blog postSourdough Batards with Rosemary and Cream Cheese
- Glad you found it interestingMJ Sourdoughon Forum topicPoilane - English pamphlet - great quick read!!!
- Good Luckbread1965on Forum topicFirst post
- Wow! 2 wood fired ovens!
dabrownmanon Blog postRustique - I use ascorbic acid (vitamindoughookeron Forum topicBaking badly for years and it's time to try learn doing it right
- I did a
dabrownmanon Forum topicEinkorn progress
- That is a huge amount of pre-fermented flour
dabrownmanon Blog postAn 'experiment' with left over levain
- Good thinking!nmygardenon Blog postAn 'experiment' with left over levain
- There is no doubt thatBobBouleon Forum topicEinkorn progress
- It sure looks good....
dabrownmanon Forum topicSourdough trial
- Love ciabatta as a roll for individual sandwiches.
dabrownmanon Blog postCiabatta practice
- An interesting perspective.....aromaon Forum topicEinkorn progress
- Well done!BobBouleon Forum topicEinkorn progress
- Absolutely gorgeous!
alschmelzon Forum topicSourdough trial - It's pretty easy. Check out
alschmelzon Forum topicWhat to do with leftover croissant dough?
- methodflouronmyfaceon Forum topicStruggling with crumb
- Love this one. That input error really
dabrownmanon Blog postManaging Starter - Not the way of Ken Forkish!
- The bottom looks pale compared to the top?
dabrownmanon Forum topicStruggling with crumb
- Chloramine, which most butrgconneron Forum topicBaking badly for years and it's time to try learn doing it right
- And don't forget...
Reynardon Forum topicBaking badly for years and it's time to try learn doing it right - No worries - you can make better bread at home
dabrownmanon Forum topicBaking badly for years and it's time to try learn doing it right
- Thanks DABaromaon Forum topicEinkorn progress
- Lessons on this siteGentle Oneon Forum topicBaking badly for years and it's time to try learn doing it right
- I make both red nondiasttic and white
dabrownmanon Forum topicDiastatic Malt Powder
- Love this one.
dabrownmanon Forum topicWholemeal Beetroot Bread