Recent Forum and Blog Comments
- Use bottled spring water and ...108 breadson Forum topicProblem with new starter from Ken Forkish
- Listen to Abehreikon Forum topicProblem with new starter from Ken Forkish
- HesterAnonymouson Forum topicProblem with new starter from Ken Forkish
- Atta flour has the right % of protein
Mini Ovenon Forum topictexture tips needed - few questions...Anonymouson Forum topicProblem with new starter from Ken Forkish
- Comparison videosshastaflouron Forum topicHelp! Gluten Free Milling
- I had the same problemhreikon Forum topicProblem with new starter from Ken Forkish
- I buy 50# sacks of flour as
baybakinon Forum topicBulk Flour storage - Thanks.
David Esq.on Blog postField Blend No. 2 is the winner. - Pizza Timing
David Esq.on Forum topicPlanning a Pizza Meal: How to minimize on-the-spot baking time?
- Oh Gorgeoushreikon Blog postField Blend No. 2 is the winner.
- Knobby ends on baguettes in Fench is
dabrownmanon Blog postThinking about baguettes - Instant read thermometerFordon Forum topictexture tips needed
- Instant read thermometerFordon Forum topictexture tips needed
- Varda started puting them on the end of her's
dabrownmanon Blog postThird Baguette Attempt
- Looks great to me.Fordon Forum topicthe elusive honeycomb...help!
- Posted to the Glossaryvtsteveon Blog postMaking White and Red Malts From Sprouted Rye, Whole Wheat and Spelt
- Toadiesvtsteveon Basic pageBaking Glossary
- The Bosch millfotomat1on Forum topicHelp! Gluten Free Milling
- I am in the middle of making this same recipe...Devoynicheon Blog postI made a brick!
- Two very important things
BobSon Forum topicusing starter straight from refrigerator - Cool...
Pompomon Blog postMaking White and Red Malts From Sprouted Rye, Whole Wheat and Spelt - Whatever works for you
BobSon Blog postLife with Fred: maintaining a starter in pictures
- Non diastatic red malt
dabrownmanon Blog postMaking White and Red Malts From Sprouted Rye, Whole Wheat and Spelt
- Great write-up!!
Pompomon Blog postLife with Fred: maintaining a starter in pictures
- Your baguette progress has been impressive.
dabrownmanon Blog postSprouted Ancient Grain Valentine’s Day DaBialotta’s
- Obviously more established startersAnonymouson Forum topicusing starter straight from refrigerator
- Sprouting in a jar
Pompomon Blog postMaking White and Red Malts From Sprouted Rye, Whole Wheat and Spelt
- This is only my second loafjen lynchon Forum topicusing starter straight from refrigerator
- Old boschclazar123on Forum topicHelp! Gluten Free Milling
- My husband and I make pizzaGertrude McFuzzon Forum topicPlanning a Pizza Meal: How to minimize on-the-spot baking time?
- Hello fellow KLite!PYon Forum topicHello,! I'm Miao from Kuala Lumpur
- The contact lens containermedora66on Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- I am no expert in judgingbarryvabeachon Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- Got a really good workout
SandSquidon Forum topicYet another Hobart N50 restoration project. - I think I prefermented forjstumpfon Blog postI made a brick!
- Yup you got the book right.PYon Blog postI made a brick!
- Yes that's most likely the casePYon Blog postI made a brick!
- Good idea...PYon Blog postI made a brick!
- This is what...Anonymouson Blog postI made a brick!
- So, now what to do with the brick?
Mini Ovenon Blog postI made a brick!
- Too many variables at work hereAnonymouson Forum topicDry dough/adding water
- Good to have you here
Henrylauon Forum topicHello,! I'm Miao from Kuala Lumpur - WelcomeAnonymouson Forum topicHello,! I'm Miao from Kuala Lumpur
- Ha!
greenbrielon Blog postThird Baguette Attempt - Thanks, Alan!
greenbrielon Blog postThird Baguette Attempt
- Stop it!
greenbrielon Blog postSourdough Ciabatta with Old Dough
- Appreciated!
greenbrielon Blog postSecond Baguette Bake, Second Post!
- Here is the recipeAnonymouson Forum topicRosemary and Black Olive Country Loaf
- Thank you Sir!
greenbrielon Blog postSecond Baguette Bake, Second Post!