Recent Forum and Blog Comments
- Proportions sound backward, yorkshirecath
pmccoolon Forum topicMy starter just didn't start! - thanks for the suggestionsfour_rowon Forum topicRye Sandwhich Meteil ripped open during baking. Any suggestions?
- It's alive!
rubyyarnon Forum topicStarter has lost its love - Get a New ThermometerFordon Forum topicGummy Bread...
- Welcome!Fordon Forum topicHello from Yorkshire, England
- Appropriate Forum
Wannabeon Forum topicStretch and fold method - mason jars will be your friends later onjeanoon Forum topicStarting starter in a yogurt container, for now....
- I've found that baking in a
baybakinon Forum topicSan Fran sourdough how to get shiny, orange, blistered crust. - :p i did poked it with a
Kaipeaon Forum topicGummy Bread... - andouillejeanoon Blog posthamelman's semolina, sort of
- While oven temperature is important, try this firstrichkaimdon Forum topicGummy Bread...
- Got it , Thanksherbeapuceon Forum topicStarting starter in a yogurt container, for now....
- The wild yeastAnonymouson Forum topicStarting starter in a yogurt container, for now....
- Thank you very Muchherbeapuceon Forum topicStarting starter in a yogurt container, for now....
- Beautiful Looking
Apple Bettyon Blog posthamelman's semolina, sort of - I baked the loaves at 375F
Kaipeaon Forum topicGummy Bread...
- Weak Doughdoscoon Forum topicBeginner sourdough - weak, wet dough?
- Baking temp and time
lepainSamidienon Forum topicGummy Bread... - Bienvenue, stef
lepainSamidienon Forum topicStarting starter in a yogurt container, for now....
- Yes, I can seeAnonymouson Forum topicStarter has lost its love
- Yes you did :) There is just
rubyyarnon Forum topicStarter has lost its love
- Photo of starter - I hope
rubyyarnon Forum topicStarter has lost its love
- pizzasweetsliceon Forum topicSourdough super dense.
- why semolina flour?jeanoon Forum topicPasta from whole grains
- These are made with somedart73on Forum topicSourdough - problem
- note to selfjeanoon Forum topicRye Sandwhich Meteil ripped open during baking. Any suggestions?
- I'm a fan so farAnonymouson Blog postNew Year, New Mill, More Bread
- love auto correctjeanoon Blog posthamelman's semolina, sort of
- pancakes annd bricksjeanoon Blog posthamelman's semolina, sort of
- I might want that
Mini Ovenon Forum topicSourdough super dense. - oops silly meAnonymouson Forum topicSourdough - problem
- so you are using them likeAnonymouson Forum topicSourdough - problem
- Cool stone pots!
Mini Ovenon Forum topicSourdough - problem
- I live in a damp climate, but
Hippyteaon Forum topicKeeping bread - That's GoodAnonymouson Blog postNew Year, New Mill, More Bread
- ThanksAnonymouson Blog postNew Year, New Mill, More Bread
- Using this kind of stone pan:dart73on Forum topicSourdough - problem
- I agree and would repeat
Mini Ovenon Forum topicStarter has lost its love
- Thanks PhyllisAnonymouson Blog postNew Year, New Mill, More Bread
- Pretty hard to tell
Kaipeaon Forum topicGummy Bread...
- Great looking bake. It is
Isand66on Blog posthamelman's semolina, sort of - That sounds like something I
rubyyarnon Forum topicStarter has lost its love
- maybe underdeveloped?
Hippyteaon Forum topicGummy Bread...
- baking stone certainly helps.
Hippyteaon Forum topicGummy Bread...
- I had problem when scoringAnonymouson Forum topicSome basic level questions
- I also find with very wet
Hippyteaon Forum topicSome basic level questions
- PhotoAnonymouson Forum topicStarter has lost its love
- is it a problem?
Hippyteaon Forum topicYellowish looking bread
- The nature of sourdoughAnonymouson Forum topicBeginner sourdough - weak, wet dough?
- Starter update
rubyyarnon Forum topicStarter has lost its love