Recent Forum and Blog Comments

I do mill my own. Been at it

Dreasbaking
Monday, May 4, 2015 - 18:42
on Forum topic
Whole-milled flour as defined by Peyer Reinhart
Thanks DA. I think you would

Isand66
Monday, May 4, 2015 - 18:40
on Blog post
Multi-Flour Cherry Cheddar Sourdough
Thanks. Glad you like it

Isand66
Monday, May 4, 2015 - 18:35
on Blog post
Multi-Flour Cherry Cheddar Sourdough
Bubbles
Ramses2
Monday, May 4, 2015 - 18:31
on Forum topic
TOO MANY LARGE BLISTERS IN DOUGH
I did increase the levain

leslieruf
Monday, May 4, 2015 - 17:42
on Forum topic
Forkish bake week
For field blend #2, did you
kalikan
Monday, May 4, 2015 - 17:16
on Forum topic
Forkish bake week
Good to know
mrvegemite
Monday, May 4, 2015 - 16:19
on Blog post
Dough hydration and crumb texture
I keep both

Edo Bread
Monday, May 4, 2015 - 16:09
on Forum topic
adding rye to whole wheat starter
The color of the durum really came through

dabrownman
Monday, May 4, 2015 - 14:16
on Blog post
Sourdough Italian Baguettes
Thanks for the explaination

Apple Betty
Monday, May 4, 2015 - 14:10
on Blog post
Old School Dark Sprouted Pumpernickel Sourdough – 2 ways
Beautiful Demi-Baguettes

Apple Betty
Monday, May 4, 2015 - 14:03
on Blog post
Sourdough Italian Baguettes
It was! I learnt a lot

leslieruf
Monday, May 4, 2015 - 13:32
on Forum topic
Forkish bake week
Crumb photo and tasting notes added to OP

dmsnyder
Monday, May 4, 2015 - 13:29
on Blog post
Sourdough Italian Baguettes
Thanks,baybakin!

dmsnyder
Monday, May 4, 2015 - 13:27
on Blog post
Sourdough Italian Baguettes
See My Post Below

AlanG
Monday, May 4, 2015 - 13:12
on Forum topic
Buffering capacity of whole grain flours?
Could you please clarify what
Anonymous
Monday, May 4, 2015 - 13:10
on Blog post
Oatmeal Hazelnut Miche
Obscure mechanism

Doc.Dough
Monday, May 4, 2015 - 12:44
on Forum topic
Buffering capacity of whole grain flours?
that's what i used to do
Heylo
Monday, May 4, 2015 - 12:43
on Forum topic
loaf losing volume at oven
I'll start with 1,2,3 then
jackiex
Monday, May 4, 2015 - 12:26
on Forum topic
Favorite bread for weekday breakfast or lunch?
these look awesome! ready to

baybakin
Monday, May 4, 2015 - 11:34
on Blog post
Sourdough Italian Baguettes
lovely loaves
Anonymous
Monday, May 4, 2015 - 11:31
on Blog post
Dough hydration and crumb texture
my experience
Anonymous
Monday, May 4, 2015 - 11:31
on Blog post
Dough hydration and crumb texture
Hang on, dbman!

dmsnyder
Monday, May 4, 2015 - 11:30
on Blog post
Sourdough Italian Baguettes
the beervtartine recipe I just followed
Anonymous
Monday, May 4, 2015 - 11:24
on Forum topic
Tartine recipes. I hope it's just me, but has anyone else noticed..
thanks Abe
mrvegemite
Monday, May 4, 2015 - 11:11
on Blog post
Dough hydration and crumb texture
Tartine?

drogon
Monday, May 4, 2015 - 11:09
on Forum topic
Tartine recipes. I hope it's just me, but has anyone else noticed..
Oh! Guess I misunderstood that question.
Anonymous
Monday, May 4, 2015 - 11:02
on Forum topic
What happened to my loaf?
I think this is due to the

baybakin
Monday, May 4, 2015 - 11:00
on Forum topic
Tartine recipes. I hope it's just me, but has anyone else noticed..
thanks for your advice
mrvegemite
Monday, May 4, 2015 - 11:00
on Blog post
Dough hydration and crumb texture
well its called tartine
Anonymous
Monday, May 4, 2015 - 10:05
on Forum topic
Tartine recipes. I hope it's just me, but has anyone else noticed..
Aargh, got it wrong

RoundhayBaker
Monday, May 4, 2015 - 10:04
on Forum topic
Tartine recipes. I hope it's just me, but has anyone else noticed..
Whoops, sorry it wasn't you...

RoundhayBaker
Monday, May 4, 2015 - 10:00
on Forum topic
Tartine recipes. I hope it's just me, but has anyone else noticed..
Always a challenge, yes...

RoundhayBaker
Monday, May 4, 2015 - 09:58
on Forum topic
Tartine recipes. I hope it's just me, but has anyone else noticed..
Paul, Gary

OOdles
Monday, May 4, 2015 - 09:49
on Forum topic
My loaf eats beautifully for 1.5-2 days. Then, turns rancid?
All the bread looks fantastic Phyllis!

dabrownman
Monday, May 4, 2015 - 08:47
on Blog post
Fun Bakes and King Arthur Flour Visit
Did you shape and proof the loaf?

RoundhayBaker
Monday, May 4, 2015 - 08:33
on Forum topic
loaf losing volume at oven
could just be
Anonymous
Monday, May 4, 2015 - 08:24
on Forum topic
Tartine recipes. I hope it's just me, but has anyone else noticed..
i was looking t see how the yellow

dabrownman
Monday, May 4, 2015 - 08:23
on Blog post
Sourdough Italian Baguettes
I am no expert
Anonymous
Monday, May 4, 2015 - 08:20
on Blog post
Dough hydration and crumb texture
Got a question for you

RoundhayBaker
Monday, May 4, 2015 - 08:08
on Forum topic
What happened to my loaf?
Che bello......
ANNA GIORDANI
Monday, May 4, 2015 - 05:07
on Forum topic
Organic stonemilled sourdough brandnew bakery search for a baker
Thanks Betty for your kind

Isand66
Monday, May 4, 2015 - 05:04
on Blog post
Durum with Sprouted Durum Sourdough
Thanks DA and Lucy. We spent

Isand66
Monday, May 4, 2015 - 05:01
on Blog post
Durum with Sprouted Durum Sourdough
Thanks Wendy. Try just

Isand66
Monday, May 4, 2015 - 04:58
on Blog post
Durum with Sprouted Durum Sourdough
Like what those experts said

FrugalBaker
Monday, May 4, 2015 - 04:06
on Blog post
Dough hydration and crumb texture
What fun! And

WendySusan
Monday, May 4, 2015 - 03:57
on Forum topic
Forkish bake week
These are beautiful. I just

WendySusan
Monday, May 4, 2015 - 03:53
on Blog post
Sourdough Italian Baguettes
The bread turned out much
STUinlouisa
Monday, May 4, 2015 - 03:00
on Blog post
Kitchen sink bread
crumbs
mrvegemite
Monday, May 4, 2015 - 02:21
on Blog post
Dough hydration and crumb texture
Yes guesses are right

FrugalBaker
Monday, May 4, 2015 - 01:44
on Blog post
Dough hydration and crumb texture