Recent Forum and Blog Comments
- The first leap forward is
dabrownmanon Forum topicBest Loaf Ive made yet! - Welcome Donna
leslierufon Forum topicHello from Christchurch New Zealand - I dehydrated after just seeingrockrash12@gmail.comon Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- I've been using fleischmannsglenlheinon Forum topicswitching to red star dry active yeast
- Wheat free breadMasterofnothingon Forum topicPercent of gluten in different flours
- Thanks for the words of
a_warming_trendon Blog post48-Hour Sourdough Torpedos, Three Ways - Where?
drogonon Forum topicEngland here I come (in my dreams) for bread classes - HMMMM, Green Chile!Postal Grunton Blog postTête du Désert Vide de Lucie Sud-ouest Germées 5 Pain au Levain
- an easy way to add salt after autolyse
subfuscpersonaon Forum topicAutolysis: Incorporating the salt after an autolysis period - Handy conversion website
alfansoon Forum topicswitching to red star dry active yeast - "Almost true. It would depend
ElPanaderoon Forum topic$1,000 Starter? - @golgi70proth5on Forum topicAutolysis: Incorporating the salt after an autolysis period
- Prager Brothers in Carlsbadleucadianon Forum topicSan Diego bakery favorites?
- wheats..
drogonon Forum topicPercent of gluten in different flours
- Love the finger dimpled top,
dabrownmanon Blog postLa Bucatina Toscana
- Love your expriments and long retards!
dabrownmanon Blog post48-Hour Sourdough Torpedos, Three Ways
- Now that is fine loaf of bread!
dabrownmanon Blog postDry Figs and Brazil`s Nuts Tartine
- I'm so sad this forum hasAnonymouson Forum topicBay Cities Italian Deli - Santa Monica, CA
- OMG!BobBouleon Forum topicGreek(?) flatbread
- Siete così gentile!
CAphylon Blog postSemolina Tartine - Aha, said the lowly sandwich loaf baker :)shastaflouron Forum topicSide by side comparison
- Salt in porridge?
drogonon Forum topicAutolysis: Incorporating the salt after an autolysis period
- autoyise time ...
drogonon Forum topicAutolysis: Incorporating the salt after an autolysis period
- Red Star ADYPostal Grunton Forum topicswitching to red star dry active yeast
- Congratulations!
CAphylon Blog postDry Figs and Brazil`s Nuts Tartine
- Just Gorgeous!
CAphylon Blog post48-Hour Sourdough Torpedos, Three Ways
- Now that is nice loaf of bread and it
dabrownmanon Blog post"More than 15 but less than 30" Ingredient Sourdough (Based on BBA Basic Sourdough)
- why not add salt later?Anonymouson Forum topicAutolysis: Incorporating the salt after an autolysis period
- I don't know ...doscoon Blog post"More than 15 but less than 30" Ingredient Sourdough (Based on BBA Basic Sourdough)
- a question arrisesBarbaraton Forum topicAutolysis: Incorporating the salt after an autolysis period
- If you cook itArjonon Blog post"More than 15 but less than 30" Ingredient Sourdough (Based on BBA Basic Sourdough)
- Credit is all yours!Anonymouson Blog postSemolina Tartine
- You posted it!
CAphylon Blog postSemolina Tartine
- what a great discussion!Barbaraton Forum topicAutolysis: Incorporating the salt after an autolysis period
- Any pointers on soakers?doscoon Blog post"More than 15 but less than 30" Ingredient Sourdough (Based on BBA Basic Sourdough)
- Brazildoscoon Blog postDry Figs and Brazil`s Nuts Tartine
- Sounds right
cerevisiaeon Forum topicswitching to red star dry active yeast - Hey Dave, Rio de Janeiro
digopennaon Blog postDry Figs and Brazil`s Nuts Tartine - Brazildoscoon Blog postDry Figs and Brazil`s Nuts Tartine
- Thank you for explaning this to meAnonymouson Forum topicAutolysis: Incorporating the salt after an autolysis period
- I think wetting the flour is just as importantAnonymouson Forum topicAutolysis: Incorporating the salt after an autolysis period
- Autolyse...
drogonon Forum topicAutolysis: Incorporating the salt after an autolysis period
- BothAnonymouson Forum topicAutolysis: Incorporating the salt after an autolysis period
- Wonderful outcome!
chouette22on Blog post48-Hour Sourdough Torpedos, Three Ways - Well its a mixture of the
digopennaon Blog postDry Figs and Brazil`s Nuts Tartine
- Nicedoscoon Blog postDry Figs and Brazil`s Nuts Tartine
- My understanding of autolyse...doscoon Forum topicAutolysis: Incorporating the salt after an autolysis period
- do you mean to tell me...Anonymouson Forum topicAutolysis: Incorporating the salt after an autolysis period
- Layla, you are making thebarryvabeachon Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- isand66 ... thanksdoscoon Blog post"More than 15 but less than 30" Ingredient Sourdough (Based on BBA Basic Sourdough)