Recent Forum and Blog Comments
- Looks fine. Enjoy!
phazon Forum topicNeed some sourdough advice - C above. Enjoy!
phazon Forum topicSourdough discard muffins
- ): There's no extra; only
OldWoodenSpoonon Forum topicSourdough discard muffins - Nice looking loaf, love the additions
CalBeachBakeron Blog postSunflower, Pepita and Walnut 35% Whole Wheat Sourdough Hokkaido Milk Bread - I am thankful for any and allGentle Oneon Forum topicNew to sourdough baking
- Yes, yeast bread is the
GaryBishopon Forum topicNew to sourdough baking - So cold ferment vs cold proofGentle Oneon Forum topicNew to sourdough baking
- blue corn pocket tortillas!
Precaudon Forum topicClas- Blue Corn/Whole Wheat Tortillas - Does anybody have any advicepapapari319on Forum topicQuestion about induction ranges for baking sourdough
- Thanks for your comments.
RichieRichon Blog postDebra Wink’s English Muffins with Biga. - Same thing if i read this
phazon Forum topicNew to sourdough baking
- Cheers, Benny. They aregavincon Blog postDebra Wink’s English Muffins with Biga.
- C above and remarks. Enjoy!
phazon Forum topicOdd outcome when making/baking wheat boule
- Could be the water (too much
phazon Forum topicOdd outcome when making/baking wheat boule
- another bookSueVTon Forum topicBread books or blogs in Italian about sourdough
- ...Drumlugon Forum topicUsing Vital Wheat Gluten in Bread Flour for Pizza Dough
- You may find this useful
GaryBishopon Forum topicNew to sourdough baking
- boule with light crust
maybeon Forum topicOdd outcome when making/baking wheat boule - rye risingmarianaon Forum topicStruggling with Rye Starter
- booksmarianaon Forum topicBread books or blogs in Italian about sourdough
- yes I thought so
jo_enon Forum topicClas- Blue Corn/Whole Wheat Tortillas - Drop water and increase time
maybeon Forum topicOdd outcome when making/baking wheat boule
- If ya don't make extra, there
phazon Forum topicSourdough discard muffins
- Drop water and increase time
phazon Forum topicOdd outcome when making/baking wheat boule
- Rye starter riseAnother Girlon Forum topicStruggling with Rye Starter
- Adriano's blogmarianaon Forum topicBread books or blogs in Italian about sourdough
- 100% freshly milled grains!
GaryBishopon Forum topicMilling flour with the Marga Mulino Flaker
- Blog
mwilsonon Forum topicBread books or blogs in Italian about sourdough - The smaller bags are a must
Debra Winkon Blog postWhite with 20% Lupin flakes & 5% Lupin Flour - Ooops
Precaudon Forum topicColor of Whole Wheat Berries
- Thanks, Benny!
dmsnyderon Blog postA new bread book looks very promising - Those look good!
OldWoodenSpoonon Forum topicSourdough discard muffins
- '''''''
Rockon Blog postDebra Wink’s English Muffins with Biga. - Not sure what format or
yozzauseon Blog postWhite with 20% Lupin flakes & 5% Lupin Flour - Another batch of nice-looking breads
Debra Winkon Blog postWhite with 20% Lupin flakes & 5% Lupin Flour
- I haven't tried using it yet ...tomgoodellon Forum topicStruggling with Rye Starter
- Ring dimensions
Debra Winkon Blog postDebra Wink’s English Muffins with Biga.
- Mixed Flour Miche - Bread 3rd editionlouiscohenon Forum topicOver-Hydrated Mixed Flour Miche
- Thankslouiscohenon Forum topicOver-Hydrated Mixed Flour Miche
- Thank you
Isand66on Blog postMultigrain Date Purple Sweet Potato Bread - Nice!
Precaudon Forum topicClas- Blue Corn/Whole Wheat Tortillas
- You have mastered the use of
Benitoon Blog postWhite with 20% Lupin flakes & 5% Lupin Flour - Ian your bakes always have a
Benitoon Blog postMultigrain Date Purple Sweet Potato Bread
- The crumb looks nicely open
Benitoon Blog postDebra Wink’s English Muffins with Biga.
- Very handsome loaves David.
Benitoon Blog postA new bread book looks very promising
- I was trying to be funny :)gavincon Blog postWhite with 20% Lupin flakes & 5% Lupin Flour
- Gavin I will not be the focus
yozzauseon Blog postWhite with 20% Lupin flakes & 5% Lupin Flour
- Nice work Derek. What willgavincon Blog postWhite with 20% Lupin flakes & 5% Lupin Flour
- The perfect loafpleveeon Blog postA new bread book looks very promising
- interesting
jo_enon Forum topicOver-Hydrated Mixed Flour Miche