Recent Forum and Blog Comments
- Senza parole.....ANNA GIORDANIon Blog postSorta Altamura Style Sprouted 4 Grain with Desert Durum, Seeds and Baked Scald
- Thank you breadman for thees5yon Forum topicGluten Free Bread
- You may find many grainaoidanon Forum topicGrain Mill for a Hobart A200 ?
- what's moreAnonymouson Forum topic1-2-3 Sourdough
- depends on how long you wish to bulk fermentAnonymouson Forum topic1-2-3 Sourdough
- There is a disparity
breadforfunon Blog postA Trip to Altamura Revisited - HelloYou may find many grainflormonton Forum topicGrain Mill for a Hobart A200 ?
- Thank you BradAnonymouson Blog postA Trip to Altamura Revisited
- Presumed as much
breadforfunon Blog postA Trip to Altamura Revisited
- thanks!Patfon Forum topicIs there any substitute for malt extract?
- Count on it.
David Esq.on Blog postMy first WFO bake: Lessons in time, temperature and humility - My bet...
alfansoon Forum topicOfficial Competition to Determine the Best Baguette - Looking forward to seeing your results, David!
dmsnyderon Blog postMy first WFO bake: Lessons in time, temperature and humility - For what it is worth
dabrownmanon Blog postA Trip to Altamura Revisited - Got it.
WendySusanon Forum topicBlog Posts are getting Spammed? - My copy just arrived and I looked at
WendySusanon Blog postThis Week in Baking..April 17, 2015: Hamelman's Vermont Sourdough
- It happens, occasionally
pmccoolon Forum topicBlog Posts are getting Spammed? - Thanks Abe
breadforfunon Blog postA Trip to Altamura Revisited
- Shiao-Ping of Fresh Lofian fame
dabrownmanon Blog postSourdough with 1-2-3 Method
- What's not to like? Your bread
dabrownmanon Forum topicGreetings from yet another newbie
- $42.12 delivered including
Christopher Hoffmanon Forum topicTartine Bread - malt syrupDonkey_hoton Forum topicIs there any substitute for malt extract?
- Another lesson
Christopher Hoffmanon Forum topicTartine Bread
- Wow! Winning twice is real milestone tough to
dabrownmanon Forum topicOfficial Competition to Determine the Best Baguette
- The final dough that is bulk proofing
WendySusanon Forum topic1-2-3 Sourdough
- I like not Mini Oven's Ancient mehtod.
dabrownmanon Forum topicAm I overfeeding my starter?
- That means a lot . . . .
Christopher Hoffmanon Forum topicTartine Bread
- I also have . . . .
Christopher Hoffmanon Forum topicTartine Bread
- A SD levain wonlt be as active or vigorous as
dabrownmanon Forum topicSourdough Ciabatta
- YesAnonymouson Forum topic1-2-3 Sourdough
- Now that is more normal 1:2:3 recipe.
dabrownmanon Forum topic1-2-3 Sourdough
- No it was me
dabrownmanon Forum topic1-2-3 Sourdough
- Next time...Anonymouson Forum topic1-2-3 Sourdough
- I baked this bread over the weekend
theresascon Forum topic1-2-3 Sourdough - Overall hydration %Arjonon Forum topic1-2-3 Sourdough
- Wow!
breadandthebeeson Forum topicTartine Bread - Defending my calculations :)Anonymouson Forum topic1-2-3 Sourdough
- One of
dabrownmanon Forum topic1-2-3 Sourdough
- You have a fairly wet levain for sure. Most
dabrownmanon Forum topic1-2-3 Sourdough
- When I do a 1:2:3 SourdoughAnonymouson Forum topic1-2-3 Sourdough
- That is one beautiful loaf of Tartine bread!
dabrownmanon Forum topicTartine Bread
- Loved the Julia Child video
dabrownmanon Forum topicElectric Cling-Film Dispenser
- it floats
ciabattaon Forum topicSourdough Ciabatta - Thanks MixinatorAnonymouson Forum topicAm I overfeeding my starter?
- you got my vote
Mini Ovenon Forum topicIs there any substitute for malt extract? - Glad you liked the YW Primer
dabrownmanon Forum topicYeast Water as a replacement for Osmotolerant commercial yeast?
- black treaclePatfon Forum topicIs there any substitute for malt extract?
- Gluten-free Baguettesbreadman1015on Forum topicGluten Free Bread
- I didn't notice if Clayton reduced the salt when he
dabrownmanon Forum topicYeast Water as a replacement for Osmotolerant commercial yeast?
- We discard starter at thedoughookeron Forum topicAm I overfeeding my starter?