Recent Forum and Blog Comments
- really great bakeAnonymouson Blog postThis Week in Baking..April 17, 2015: Hamelman's Vermont Sourdough
- Great taste!
Christopher Hoffmanon Forum topicThe Most Amazing 100% Sprouted Whole Wheat Sandwich Bread - its the first riseAnonymouson Forum topicVERY basic questions
- Are you placing it in a
Laurentiuson Forum topicPoolish bread spreading out rather than rising upwards - Thanks for the ideasskiaddict1on Forum topicPar baking, grrrrrrrr
- sounds like it fermented too long
Mini Ovenon Forum topicPoolish bread spreading out rather than rising upwards - Thanks Lucyjrenee54on Forum topicOptimal time to use starter
- You would love this one. What it lacks in 100%
dabrownmanon Blog postSorta Altamura Style Sprouted 4 Grain with Desert Durum, Seeds and Baked Scald - bulk fermentation
plumhollowon Forum topicVERY basic questions - Glad you like the bread.
dabrownmanon Blog postSorta Altamura Style Sprouted 4 Grain with Desert Durum, Seeds and Baked Scald
- Looks delicious
WendySusanon Blog postSorta Altamura Style Sprouted 4 Grain with Desert Durum, Seeds and Baked Scald - Wow
Ovenbirdon Blog postSorta Altamura Style Sprouted 4 Grain with Desert Durum, Seeds and Baked Scald - Nice Work!
Ovenbirdon Blog postThis Week in Baking..April 17, 2015: Hamelman's Vermont Sourdough
- Thanks Janet. Adding some
Ovenbirdon Blog post2 Weeks Worth of Market Bread
- Yes, sprouted flour is diastaicdobieon Forum topicAre sprouted flours diastatic?
- Thanks! I've really been
Ovenbirdon Blog post2 Weeks Worth of Market Bread
- Oh My! Poor Daisy. I hope she heals up without
dabrownmanon Blog postSorta Altamura Style Sprouted 4 Grain with Desert Durum, Seeds and Baked Scald
- Spring Factors
RixterTraderon Forum topicThe Most Amazing 100% Sprouted Whole Wheat Sandwich Bread - Baskets in bulk
CaGa15on Forum topicBrotforms by the dozen - ordering direct from Germany? making them? - Thanks for the quick reply
Christopher Hoffmanon Forum topicThe Most Amazing 100% Sprouted Whole Wheat Sandwich Bread
- Coming alongnmygardenon Forum topicwhat did I do wrong
- one last questionAnonymouson Forum topicVERY basic questions
- Thanks!
plumhollowon Forum topicVERY basic questions
- Easy come, easy gonmygardenon Blog postThis Week in Baking..April 17, 2015: Hamelman's Vermont Sourdough
- how I'm sprouting
plumhollowon Forum topicVERY basic questions
- Love all those seeds!nmygardenon Blog postSorta Altamura Style Sprouted 4 Grain with Desert Durum, Seeds and Baked Scald
- There were comments?
WendySusanon Blog postThis Week in Baking..April 17, 2015: Hamelman's Vermont Sourdough
- So what happened
dabrownmanon Blog postThis Week in Baking..April 17, 2015: Hamelman's Vermont Sourdough
- "Lucy...Anonymouson Forum topicOptimal time to use starter
- Thanks, Ian!Yep, i love the
Mebakeon Blog postArts and Crafts Market #13 , and a new oven - Thanks, Ovenbird!I haven't
Mebakeon Blog postArts and Crafts Market #13 , and a new oven
- Commitment
Mebakeon Blog postArts and Crafts Market #13 , and a new oven
- hi! I used this:http://wwwSteffion Forum topicPoolish bread spreading out rather than rising upwards
- Thanks for sharing, those arekitchen_monkeyon Forum topicAutolyse with milk?
- In May, Lucy will be 11. Compared to my last
dabrownmanon Forum topicOptimal time to use starter
- Lucy thinks she knows everything about bread
dabrownmanon Forum topicOptimal time to use starter
- I'm so happy to hear about
Isand66on Blog postArts and Crafts Market #13 , and a new oven - Your breads all look and
Janetcookon Blog post2 Weeks Worth of Market Bread - Hello fifi in Dublinjrenee54on Forum topicHi from Dublin! Ireland
- Don't forget that from roughy day 3 to day 5 the
dabrownmanon Forum topicmaking starter problems, day 4
- If you could post the recipe
PetraRon Forum topicPoolish bread spreading out rather than rising upwards - Thank you for that DavidAnonymouson Forum topicVERY basic questions
- ConclusionAnonymouson Forum topicVERY basic questions
- Wheat Bran
davidg618on Forum topicVERY basic questions - I have been baking a lot of sprouted grain
dabrownmanon Forum topicVERY basic questions
- Bakers' PercentagesAnonymouson Forum topicVERY basic questions
- You have been a busy baker! All of it looks very
dabrownmanon Blog post2 Weeks Worth of Market Bread
- Thanks for your comment. Mykitchen_monkeyon Forum topicAutolyse with milk?
- recipe
plumhollowon Forum topicVERY basic questions
- Our water is considered on
The-Naked-Bakeron Forum topicBubbles but no rise