Recent Forum and Blog Comments
- Under done
gary.turneron Forum topicMy loaf eats beautifully for 1.5-2 days. Then, turns rancid? - That didn't tell me much
Mini Ovenon Forum topicWhat happened to my loaf? - Chef Nancy is a riot. I'm a
East Coast Cruston Forum topicAdventures @ NECI - I thought for a minute there you were going
dabrownmanon Blog postKitchen sink bread - Thanks, Alan!
dmsnyderon Blog postSourdough Italian Baguettes - Thanks, Floyd!
dmsnyderon Blog postSourdough Italian Baguettes
- So I am told,... (:
Emerogorkon Forum topicWith taste and texture conquered, how I need help with flavor. - Whole grain flourscarynon Forum topicWhole-milled flour as defined by Peyer Reinhart
- try rolling out batards
alfansoon Forum topicHow to bake oval loaves - lovely little fellas
alfansoon Blog postSourdough Italian Baguettes
- I'm glad you liked this bread.
dabrownmanon Blog postOld School Dark Sprouted Pumpernickel Sourdough – 2 ways
- Fermentation is key to great
sallamon Forum topicWith taste and texture conquered, how I need help with flavor. - Thanks for all the replies.
sallamon Forum topictool to calculate dough volume
- Very nice, David. Would you
Floydmon Blog postSourdough Italian Baguettes - Thank you, Ian
pmccoolon Blog postFun!!! - Thank you, Khalid
pmccoolon Blog postFun!!!
- my pleasureAnonymouson Forum topicMy loaf eats beautifully for 1.5-2 days. Then, turns rancid?
- And the internal temperature is?
pmccoolon Forum topicMy loaf eats beautifully for 1.5-2 days. Then, turns rancid?
- thanks Abe
OOdleson Forum topicMy loaf eats beautifully for 1.5-2 days. Then, turns rancid? - Hotel Pans
Wannabeon Forum topicHow to bake oval loaves - that could be an answerAnonymouson Forum topicMy loaf eats beautifully for 1.5-2 days. Then, turns rancid?
- 21 ingredients?!
pmccoolon Blog postKitchen sink bread
- moisture
OOdleson Forum topicMy loaf eats beautifully for 1.5-2 days. Then, turns rancid?
- I think when Reinhart is
Dreasbakingon Forum topicWhole-milled flour as defined by Peyer Reinhart - how moist are your loaves?Anonymouson Forum topicMy loaf eats beautifully for 1.5-2 days. Then, turns rancid?
- Cherries and Cheese.. Oh My!
Apple Bettyon Blog postMulti-Flour Cherry Cheddar Sourdough - Lots of beautiful bread as
Edo Breadon Blog postFun Bakes and King Arthur Flour Visit - Ditto... Perfect ssndwich bread
Apple Bettyon Blog postDurum with Sprouted Durum Sourdough
- If you have a local home brew
Dreasbakingon Forum topicWhole-milled flour as defined by Peyer Reinhart
- Everything looks wonderful.
Apple Bettyon Blog postOld School Dark Sprouted Pumpernickel Sourdough – 2 ways
- Bugs are one reason...embthon Forum topictiny bugs in my wheat
- p.s.Anonymouson Forum topictiny bugs in my wheat
- if you buy flour from a shopAnonymouson Forum topictiny bugs in my wheat
- Still loving it. It's so much
Dreasbakingon Forum topicExcited new Ankarsrum owner
- Giving me confidence108 breadson Forum topicFirst time grind - couple questions
- You'll be fine. Pantry moths
Dreasbakingon Forum topictiny bugs in my wheat
- Danish sourdoughNominingion Forum topicNorth German 80% rye
- Oopsnmygardenon Forum topicWhole-milled flour as defined by Peyer Reinhart
- good advice and grossed out108 breadson Forum topictiny bugs in my wheat
- Not sure which type you'll neednmygardenon Forum topicWhole-milled flour as defined by Peyer Reinhart
- Wicker baskets108 breadson Forum topicWhole-milled flour as defined by Peyer Reinhart
- I have heard if this problemFatmaton Forum topicArtisan baking enigma
- I've never had such a young starter
dabrownmanon Blog post3 Day Old Rye Starter Makes a fine Sourdough the Old School Way
- This one taste great when toasted
dabrownmanon Blog post3 Day Old Rye Starter Makes a fine Sourdough the Old School Way
- Fab!
CAphylon Blog post3 Day Old Rye Starter Makes a fine Sourdough the Old School Way - Looks wonderful, cherries and cheese, yum
CAphylon Blog postMulti-Flour Cherry Cheddar Sourdough
- The caramel bring the ame flavor
dabrownmanon Blog postOld School Dark Sprouted Pumpernickel Sourdough – 2 ways
- I'm pretty sure that making 4 loaves of bread a
dabrownmanon Blog postOld School Dark Sprouted Pumpernickel Sourdough – 2 ways
- detailsHeyloon Forum topicloaf losing volume at oven
- I see a lovely ear thereAnonymouson Blog postBaking this Week Part Drei: Pumpernickel Rye ala 1.2.3