Recent Forum and Blog Comments
- Absolutely. I'm continuallytimbit1985on Forum topicAutolyse oops
- bulk fermentation startsAnonymouson Forum topicSourdough problem
- Clever Hostsnmygardenon Blog postSome pots are luckier than others
- We develop gluten through thedoughookeron Forum topicSourdough problem
- quoteAnonymouson Forum topicSourdough problem
- bulk fermentation isn't to develop glutenAnonymouson Forum topicSourdough problem
- Abe, where do you get thedoughookeron Forum topicSourdough problem
- Lecithin is not fat.freemarianaon Forum topicLecithin?
- but your mistakeAnonymouson Forum topicAutolyse oops
- Now the onlky thing left
dabrownmanon Blog postI'm back, and with a mill! - Can you do "high milling"?kenlklaseron Blog postI'm back, and with a mill!
- very niceAnonymouson Forum topicSpelt Bread
- and at just 10% starterAnonymouson Forum topicSourdough problem
- Worth trying 100% Spelt Sourdough
Bröterichon Forum topicSpelt Bread - I tried it last night. I usedtimbit1985on Forum topicSour Oats?
- Agreed!Anonymouson Forum topicSourdough problem
- Hi Varda,This almost slipped
Janetcookon Blog postA year in bread - Hi John,What a pleasant
Janetcookon Blog postHappy Holidays TFL'ers With Some Sourdough
- Regarding Abe's process, youdoughookeron Forum topicSourdough problem
- Noted, thanks Abemclean08on Forum topicSourdough problem
- I've done many things
vardaon Blog postA year in bread - Constant battle`
vardaon Blog postA year in bread
- Yeah its tough to beat that fresh flour flavor for sure
WoodenSpoonon Blog postI'm back, and with a mill! - Thanks Cathy
WoodenSpoonon Blog postI'm back, and with a mill!
- Thank you, most informative....
Emerogorkon Forum topicI have a Yeast Affection.... - your recipeAnonymouson Forum topicSourdough problem
- Several bread-ingredientdoughookeron Forum topicLecithin?
- Have a readAnonymouson Forum topicI have a Yeast Affection....
- No going back nowAnonymouson Blog postI'm back, and with a mill!
- Wow, Varda. I had no idea
Song Of The Bakeron Blog postA year in bread - Thank you Varda. Welcome
Song Of The Bakeron Blog postHappy Holidays TFL'ers With Some Sourdough
- We'll still let you post...
Our Crumbon Blog postA year in bread - Very dolce holiday
Our Crumbon Blog postPandolce Genovese
- Ooh!nmygardenon Blog postI'm back, and with a mill!
- Those cinnamon rolls are
dabrownmanon Blog post50 Percent Whole Grain 25 Percent Sprouted 9 Grain SD with Whey
- I am going to try a newmclean08on Forum topicSourdough problem
- Nice wife
vardaon Blog postHappy Holidays TFL'ers With Some Sourdough
- Looks delicioussghazion Blog post50 Percent Whole Grain 25 Percent Sprouted 9 Grain SD with Whey
- The crumb shots are up.
dabrownmanon Blog post50 Percent Whole Grain 25 Percent Sprouted 9 Grain SD with Whey
- Nice bread!
vardaon Blog post50 Percent Whole Grain 25 Percent Sprouted 9 Grain SD with Whey
- Yeast from fruit,wheat,potatoes,etcclazar123on Forum topicSour Oats?
- Be careful
vardaon Blog postA year in bread
- The things you learn....balmagowryon Forum topicSour Oats?
- It doesn't affect the flaverclazar123on Forum topicLecithin?
- Anna,Thank you so much for
vardaon Blog postA year in bread
- No such thing
vardaon Blog postA year in bread
- lovely crumbAnonymouson Blog postWOW!!
- Lecithin is not fat.free
nicodvbon Forum topicLecithin? - Does lecithin affect thedoughookeron Forum topicLecithin?
- rising...
drogonon Forum topicSpelt Bread