Recent Forum and Blog Comments
- Pretty typical for a newbie baker, Pat
pmccoolon Forum topicNew and Getting confused.... - Assuming that all of your measurements
pmccoolon Forum topicNew and Getting confused....
- Recipe is Here...
AlanGon Forum topicA collection of Mark Sinclair videos - very well put
Joyofglutenon Forum topicNew and Getting confused.... - Mark has an Active Facebook presence
AlanGon Forum topicA collection of Mark Sinclair videos
- Certainlyproth5on Forum topicNew and Getting confused....
- I doubled this and used wholemickeyk44on Forum topicwhy is this so flat
- You could try messaging him direct...
RoundhayBakeron Forum topicA collection of Mark Sinclair videos - monster ovens
Joyofglutenon Forum topicLarge Wood Fired oven cooking times
- Thanks!cessnabmwon Forum topicA collection of Mark Sinclair videos
- Where did you get it from?Anonymouson Forum topicwhy is this so flat
- this is a no kneed recipemickeyk44on Forum topicwhy is this so flat
- great video, thanks for sharing!kalikanon Forum topicSFBI Video on Shaping
- Thank you!mimi7107on Forum topicSFBI Video on Shaping
- I'm with Mini Oven. The skin got too dry
dabrownmanon Forum topicSandwich Loaf Problem - I had no idea what the Game of Thrones was
dabrownmanon Blog postCersei's golden mound
- This is a great siteAnonymouson Forum topicGreat People on TFL
- Beautiful!sourdough chickon Forum topicUsing Ankarsrum with Peter Reinhardt's artisan sourdough recipe
- I;m thinking
dabrownmanon Blog post1.2.3 is easy as 1.2.3
- T^he tacos were o good we are having then
dabrownmanon Blog post72 Hour Retarded SD Pizza and Cinco de Mayo Street Tacos
- hrm, this went in a direction
Alchemist42on Forum topicLame - get one! - Ankarsrum with SourdoughVictor Melloon Forum topicUsing Ankarsrum with Peter Reinhardt's artisan sourdough recipe
- Thanks for pointing this outArjonon Forum topicSFBI Video on Shaping
- Haven't noticed a consistent differenceArjonon Blog post1.2.3 is easy as 1.2.3
- Removes some of the 'scare' factor
AlanGon Forum topicSFBI Video on Shaping
- never faster than #2sourdough chickon Forum topicUsing Ankarsrum with Peter Reinhardt's artisan sourdough recipe
- What speed were you running the KA at?
AlanGon Forum topicUsing Ankarsrum with Peter Reinhardt's artisan sourdough recipe
- Thanks for the recipe. I
Isand66on Blog postFirst fresh loaf for many months - Thanks for your posts. No Idonsabion Forum topicSandwich Loaf Problem
- Hi Kevin and clan!
Mini Ovenon Forum topicHello from South Carolina! - Nicely done. Lovely crust & crumb
Isand66on Blog postSourdough Italian Bâtard from dmsnyder
- My gears on the Pro 600 weresourdough chickon Forum topicUsing Ankarsrum with Peter Reinhardt's artisan sourdough recipe
- Thanks a lot for these tips,sourdough chickon Forum topicUsing Ankarsrum with Peter Reinhardt's artisan sourdough recipe
- I have undergone the reverse
DanielCoffeyon Forum topicUsing Ankarsrum with Peter Reinhardt's artisan sourdough recipe - Thank you leslieruf
EmmaFengon Blog postSourdough Italian Bâtard from dmsnyder - I see
EmmaFengon Blog postSourdough Italian Bâtard from dmsnyder
- Thanks for sharing
WendySusanon Forum topicSFBI Video on Shaping - Rimacinata vs. "Fine"
alfansoon Blog postSourdough Italian Bâtard from dmsnyder - Thank you dmsnyder
EmmaFengon Blog postSourdough Italian Bâtard from dmsnyder
- First, congrats on yourbarryvabeachon Forum topicUsing Ankarsrum with Peter Reinhardt's artisan sourdough recipe
- I take the dough from
WendySusanon Blog post1.2.3 is easy as 1.2.3
- Volume 2 of Bread
pmccoolon Forum topicSourdough books with reliable metric
- Thank you dabrownman
EmmaFengon Blog postSourdough Italian Bâtard from dmsnyder
- Dough temperature
FrugalBakeron Blog post1.2.3 is easy as 1.2.3 - Semolina isAnonymouson Blog postSourdough Italian Bâtard from dmsnyder
- Thank you alan
EmmaFengon Blog postSourdough Italian Bâtard from dmsnyder
- Great!very nice of you to
Mebakeon Blog post5 days workshop at SFBI - Thanks...
Detheron Forum topicSourdough books with reliable metric - Bulk Fermented forAnonymouson Forum topicwhy is this so flat
- I think 2 thingsAnonymouson Forum topicSandwich Loaf Problem