Recent Forum and Blog Comments
- Thanks for the encouragement!jamm1234on Forum topichelp wanted
- learning to post additional pictures
dabrownmanon Blog postDella Fattoria's Seeded Wheat Sourdough - @Gertrudedoscoon Blog postDella Fattoria's Seeded Wheat Sourdough
- SJSD formula @ hester
dmsnyderon Forum topicLong fermentation: Is long bulk or final better? - Woe, slow down!Robaronion Forum topicFound "the upper limit" of a Hobart N-50
- Link worked for me, but ..
drogonon Forum topicYes pizza wins as the most addictive food! - Thanks, Davidhreikon Forum topicLong fermentation: Is long bulk or final better?
- Agreed
SandSquidon Forum topicFound "the upper limit" of a Hobart N-50 - M new SD starter...Wartfaceon Blog postWild Yeast Sourdough Starter
- AP vs Bread Flourbwraithon Blog postSourdough Ciabatta
- Agreed dabrownman,
jaxler12on Forum topicHello from the Windy City - "High" hydration?
dmsnyderon Forum topicLong fermentation: Is long bulk or final better?
- Thanks Abe!
jaxler12on Forum topicHello from the Windy City
- Thanks for answering...Wartfaceon Blog postSourdough Ciabatta
- Crumb pictureGertrude McFuzzon Blog postDella Fattoria's Seeded Wheat Sourdough
- Glad it actually worked.
dabrownmanon Forum topicYes pizza wins as the most addictive food!
- AP vs Bread Flourbwraithon Blog postSourdough Ciabatta
- Love that Craisin - Rye loaf and the challah -
dabrownmanon Forum topicHello from the Windy City
- just beautifulAnonymouson Forum topicHello from the Windy City
- well, it did post as a link
Behnamon Forum topicYes pizza wins as the most addictive food! - Welcome. I use a Focaccia Romana recipe for
dabrownmanon Blog postPizza Bianca alla Romana - Advice Sought
- Thank you all for your help and advice.hreikon Forum topicLong fermentation: Is long bulk or final better?
- I like retarding the final proofingAnonymouson Forum topicLong fermentation: Is long bulk or final better?
- ...continuing...BakerBuckon Forum topicCroissant rising problem
- Yes, indeed. This is why IBobcon Forum topicFound "the upper limit" of a Hobart N-50
- My first thoughtArjonon Blog postPizza Bianca alla Romana - Advice Sought
- SFBI advice
dmsnyderon Forum topicLong fermentation: Is long bulk or final better?
- You can't go wrong with either choicePostal Grunton Forum topicLong fermentation: Is long bulk or final better?
- IMHOFordon Forum topicLong fermentation: Is long bulk or final better?
- I depends on the recipe.
dabrownmanon Forum topicLong fermentation: Is long bulk or final better?
- Beer blog entryAnonymouson Forum topicBeer bread
- dont say that miniHeyloon Forum topictimes and temps for my rye-spelt loaf
- Thank youdebdpon Forum topicGalletas Cubanas- Cuban Crackers
- Yes and noRobaronion Forum topicFound "the upper limit" of a Hobart N-50
- It's a big difference!Robaronion Forum topicKitchenaid mixers. Hobart Vs. "The current ones".
- Hope I'm not too lateAnonymouson Blog postNew Year, New Mill, More Bread
- I have read that Hobartdoughookeron Forum topicKitchenaid mixers. Hobart Vs. "The current ones".
- We don't kick anybody around here
Mini Ovenon Forum topicUPDATE BELOW- Still Messed Up!!! Can anyone help me figure this one out? - We must be on the same
Mini Ovenon Forum topictimes and temps for my rye-spelt loaf
- Over or under-proofing?108 breadson Forum topichelp wanted
- Thank youBakerBuckon Forum topicCroissant rising problem
- Temps. etc.
drogonon Forum topicShaping Sourdough Dilemma
- Your loaf looks a little darkBreadBroon Forum topictimes and temps for my rye-spelt loaf
- Thanks for your tips Gordon.Talalon Forum topicShaping Sourdough Dilemma
- Gluten, Coeliac, etc.
drogonon Forum topicShaping Sourdough Dilemma
- Use a thermometer
drogonon Forum topictimes and temps for my rye-spelt loaf
- Welcome!
lepainSamidienon Forum topicHello from the Hudson Valley, NY - Thank you both for yourTalalon Forum topicShaping Sourdough Dilemma
- The ice water slows down the
Isand66on Blog postEven more 36 hour sourdough baguettes - never gets old - Baking bread today
Bea_USAon Blog postFive Grain Levain Bread