Recent Forum and Blog Comments
- If we ever get back to
steve711on Forum topicWant to share a 50lb bag of First Clear? - Better math
steve711on Forum topicWant to share a 50lb bag of First Clear?
- Substituting solodmarianaon Forum topicRoggenmalz redux
- ask two bakers
UVCaton Forum topicTips for a more open crumb? - Sorr! There terms are sojkandellon Forum topicHelp with levain and sourdough rise
- Actually, that looks pretty
OldWoodenSpoonon Forum topicTips for a more open crumb? - AP flour would be ok. I'm ingavincon Forum topicHelp with levain and sourdough rise
- Solod out of stock
alcophileon Forum topicRoggenmalz redux - Hearth oven, Deck temp vs Oven tempJimatthelakeon Forum topicHearth oven, Deck temp vs Thermostat temp
- Been there!
OldWoodenSpoonon Blog postBig Mess = Success (sort of)
- It takes between 1 & 2 hours to stabilise at 230Ctherearenotenoughnoodlesintheworldon Forum topicHearth oven, Deck temp vs Thermostat temp
- A timely article I just got
Rockon Forum topicQuestionable Starter - Glad you liked them. I madetpassinon Forum topicHelp with levain and sourdough rise
- Solod's shelf lifemarianaon Forum topicRoggenmalz redux
- Periodically….martinoon Blog postNew Orleans Po-Boy Bread - it's all Eric's fault
- You know, I thought it wasKimberlyMon Forum topicHelp with levain and sourdough rise
- It's normal.BrianShawon Forum topicQuestionable Starter
- Great price!
Precaudon Forum topicRoggenmalz redux - Due to bake soonUplanderon Forum topicBread is too light and fluffy
- I'd be better off ordering directly from Baker's Authority
pmccoolon Forum topicWant to share a 50lb bag of First Clear? - Thank you Gavin and Gary
albacoreon Forum topicMaking Butter - Banana Extract
Sabinaon Forum topicBanana Cookies - Has anyone built a Scott ovenfbedfordon Forum topicModernizing the Alan Scott oven
- Hi Simon,I tried your recipe,Zaphodon Forum topicBread is too light and fluffy
- So basically just mix up thetpassinon Forum topicHelp with levain and sourdough rise
- I recently bought the JP10Abreadman_nzon Forum topicLittle help w/ N50 ..Thanks in advance
- One thing I don't recommendtpassinon Forum topicModernizing the Alan Scott oven
- Tom...Ahhhhh... So basicallyKimberlyMon Forum topicHelp with levain and sourdough rise
- Innoculation means thetpassinon Forum topicHelp with levain and sourdough rise
- Yesterday I made sourdough buckwheat pancakestpassinon Forum topicHelp with levain and sourdough rise
- Thanks so much, Gavin.What ifKimberlyMon Forum topicHelp with levain and sourdough rise
- J,I keep my starter starterKimberlyMon Forum topicHelp with levain and sourdough rise
- Thanks so much everyone.MoreKimberlyMon Forum topicHelp with levain and sourdough rise
- Hi,I am definitely interestednicolaasdekkeron Forum topicModernizing the Alan Scott oven
- What temperature is yourjkandellon Forum topicHelp with levain and sourdough rise
- Jewish Sour Rye Phase #6 the crumb reveal
The Roadside Pie Kingon Blog postJewish Sour Rye - This is my 14 hour levaingavincon Forum topicHelp with levain and sourdough rise
- I'm impressed with yourgavincon Forum topicMaking Butter
- Looks great! What is yoursemolina_manon Forum topicFrankenlaib
- One thing you could try fortpassinon Forum topicFlour Power / Tara Jensen Method
- Solod and its liquid extract in the USmarianaon Forum topicRoggenmalz redux
- Yes, BA's is what I've gottpassinon Forum topicSource for First Clear Flour?
- I'm hoarding my last amount
alcophileon Forum topicRoggenmalz redux
- What a lot of books forget to mention
Breadzikon Forum topicFlour Power / Tara Jensen Method - Sorry I can't help you
Breadzikon Forum topicWant to share a 50lb bag of First Clear?
- That's amazing considering
Breadzikon Forum topicSource for First Clear Flour?
- I learned about first cleartpassinon Forum topicSource for First Clear Flour?
- I'm pretty sure you can use all purpose
Breadzikon Forum topicSource for First Clear Flour?
- Wow! Great project!
GaryBishopon Forum topicMaking Butter - Thanks All
LoriDNYCon Forum topicFlour Power / Tara Jensen Method