Recent Forum and Blog Comments
- Thanks for the Link
AlanGon Forum topicBuffering capacity of whole grain flours? - Nice braiding. Keep it upiboron Forum topicThe Triple Rope 3 Strand Loaf. Bunched Variation
- Thank you for your commentiboron Forum topicThe Triple Rope 3 Strand Loaf. Bunched Variation
- Your past posts have intrigued and inspired me
WendySusanon Forum topicThe Triple Rope 3 Strand Loaf. Bunched Variation - I would suggest
Mini Ovenon Forum topicWhat happened to my loaf? - Try this...richkaimdon Forum topicWhat can I learn from this?
- One down, two to go!
thedoughycoedon Blog postFinals Week - Biting off More Than I Can Chew - Baked really wellAnonymouson Forum topicThe Triple Rope 3 Strand Loaf. Bunched Variation
- P.s.Anonymouson Blog postDough hydration and crumb texture
- no starter
Mini Ovenon Forum topicTOO MANY LARGE BLISTERS IN DOUGH
- I almost always bake oval
lumoson Forum topicHow to bake oval loaves - just tried to calculate the bakers percentage of the levain
leslierufon Forum topicForkish bake week - Did I justnmygardenon Blog postFinals Week - Biting off More Than I Can Chew
- Nice work on allnmygardenon Blog postFinals Week - Biting off More Than I Can Chew
- Nice progress!nmygardenon Forum topicWhat can I learn from this?
- proteolytic system of Lactobacillus sanfrancisco CB1
Doc.Doughon Forum topicBuffering capacity of whole grain flours? - I bought all of baskets from Goodwill on Dollar
dabrownmanon Forum topicWhole-milled flour as defined by Peyer Reinhart - Thanks Betty. This one is a
Isand66on Blog postMulti-Flour Cherry Cheddar Sourdough - Thanks Phillis. Hope you get
Isand66on Blog postMulti-Flour Cherry Cheddar Sourdough
- I do mill my own. Been at it
Dreasbakingon Forum topicWhole-milled flour as defined by Peyer Reinhart - Thanks DA. I think you would
Isand66on Blog postMulti-Flour Cherry Cheddar Sourdough
- Thanks. Glad you like it
Isand66on Blog postMulti-Flour Cherry Cheddar Sourdough
- BubblesRamses2on Forum topicTOO MANY LARGE BLISTERS IN DOUGH
- I did increase the levain
leslierufon Forum topicForkish bake week
- For field blend #2, did youkalikanon Forum topicForkish bake week
- Good to knowmrvegemiteon Blog postDough hydration and crumb texture
- I keep both
Edo Breadon Forum topicadding rye to whole wheat starter - The color of the durum really came through
dabrownmanon Blog postSourdough Italian Baguettes
- Thanks for the explaination
Apple Bettyon Blog postOld School Dark Sprouted Pumpernickel Sourdough – 2 ways - Beautiful Demi-Baguettes
Apple Bettyon Blog postSourdough Italian Baguettes
- It was! I learnt a lot
leslierufon Forum topicForkish bake week
- Crumb photo and tasting notes added to OP
dmsnyderon Blog postSourdough Italian Baguettes - Thanks,baybakin!
dmsnyderon Blog postSourdough Italian Baguettes
- See My Post Below
AlanGon Forum topicBuffering capacity of whole grain flours?
- Could you please clarify whatAnonymouson Blog postOatmeal Hazelnut Miche
- Obscure mechanism
Doc.Doughon Forum topicBuffering capacity of whole grain flours?
- that's what i used to doHeyloon Forum topicloaf losing volume at oven
- I'll start with 1,2,3 thenjackiexon Forum topicFavorite bread for weekday breakfast or lunch?
- these look awesome! ready to
baybakinon Blog postSourdough Italian Baguettes - lovely loavesAnonymouson Blog postDough hydration and crumb texture
- my experienceAnonymouson Blog postDough hydration and crumb texture
- Hang on, dbman!
dmsnyderon Blog postSourdough Italian Baguettes
- the beervtartine recipe I just followedAnonymouson Forum topicTartine recipes. I hope it's just me, but has anyone else noticed..
- thanks Abemrvegemiteon Blog postDough hydration and crumb texture
- Tartine?
drogonon Forum topicTartine recipes. I hope it's just me, but has anyone else noticed.. - Oh! Guess I misunderstood that question.Anonymouson Forum topicWhat happened to my loaf?
- thanks for your advicemrvegemiteon Blog postDough hydration and crumb texture
- I think this is due to the
baybakinon Forum topicTartine recipes. I hope it's just me, but has anyone else noticed..
- well its called tartineAnonymouson Forum topicTartine recipes. I hope it's just me, but has anyone else noticed..
- Aargh, got it wrong
RoundhayBakeron Forum topicTartine recipes. I hope it's just me, but has anyone else noticed..