Recent Forum and Blog Comments
- very enriched naanclazar123on Forum topicHow to handle sticky doughs?
- Light bulbFordon Forum topicHeat source for a DIY proving cabinet.
- Light bulbFordon Forum topicHeat source for a DIY proving cabinet.
- First problem: there is nodoughookeron Forum topicHydration in Cook's Illustrated sourdough recipe
- It's that 24-hour wait maybe
fupjackon Forum topicHydration in Cook's Illustrated sourdough recipe - And then there's the satisfactionAnonymouson Forum topicTourist trap or the real deal?
- In your situation I woulddoughookeron Forum topicTourist trap or the real deal?
- Kelownagurl, the 'crumb' isDavidEFon Forum topicStarter Troubles
- the sourdough compulsion...Jane Doughon Forum topicTourist trap or the real deal?
- shaping problemschlebaon Blog postSan Joaquin Sourdough Baguettes
- I only used 5 grams total.
Apple Bettyon Forum topicRye Test Week 6 - Sounds like it needs more flourAnonymouson Forum topicTourist trap or the real deal?
- Apple Betty... yeast error?
Mini Ovenon Forum topicRye Test Week 6 - If you want to feed 50/50
Mini Ovenon Forum topicTourist trap or the real deal?
- I really doAnonymouson Forum topicStarter Troubles
- 10% rye starter!Anonymouson Forum topicStarter Troubles
- Congratulations!
Mini Ovenon Forum topicStarter Troubles
- Hi Michaelthanks for yourstefano_arturion Blog postPanettone di Giorilli
- no fat
Hippyteaon Forum topiccrispy crust softens on cooling :-( - Ok thanks I will give it a
rolloon Forum topicHow to handle sticky doughs? - I'm no expertAnonymouson Forum topicHow to handle sticky doughs?
- Excellent crumb.Anonymouson Forum topicStarter Troubles
- I couldn't wait. It had been
Kelownagurlon Forum topicStarter Troubles - Thanks just a naan bread
rolloon Forum topicHow to handle sticky doughs?
- Oooh looks goodAnonymouson Forum topicStarter Troubles
- What recipe are you doing?Anonymouson Forum topicHow to handle sticky doughs?
- OK here it is. I had to cook
Kelownagurlon Forum topicStarter Troubles
- Thanks, I don't wish to
rolloon Forum topicHow to handle sticky doughs?
- I'm sorry but unless it's in gramsAnonymouson Forum topicHydration in Cook's Illustrated sourdough recipe
- If the recipe is a sticky doughAnonymouson Forum topicHow to handle sticky doughs?
- Sorry I meant 0 gram gluten
rolloon Forum topicHow to make a dough like this?
- nice big bubbles thereAnonymouson Forum topicStarter Troubles
- I'm a little confused by the
cerevisiaeon Forum topicHow to make a dough like this? - Replacing some of it with
cerevisiaeon Forum topicTourist trap or the real deal?
- How hot do the ovens get?
cerevisiaeon Forum topicpizza crust
- Thanks guys. Yeah I meant the
rolloon Forum topicHow to make a dough like this?
- I would guess that there is
cerevisiaeon Forum topicHow to make a dough like this?
- I'm dreadful at math
Windischgirlon Forum topicHydration in Cook's Illustrated sourdough recipe - I look forward to your reviewbarryvabeachon Forum topicNutrimill Harvest Grain Mill.
- Thanks Cathy. So far the
Isand66on Blog postSprouted Wheat Porridge Bread with New Zealand Cheddar Cheese - Looks yummynmygardenon Blog postSprouted Wheat Porridge Bread with New Zealand Cheddar Cheese
- World Champion
Ingrid Gon Forum topicHow to make a dough like this? - Love them! Anything with
Isand66on Blog postBrian's onion and Garlic buns
- Are you near War Eagle?embthon Forum topicHello from Arkansas
- What is Pot Barley? Are we
Isand66on Blog postMulti-Grain Levain with Multi Photos
- Dough Update
Kelownagurlon Forum topicStarter Troubles
- Hi Stefano.Thank you very
mwilsonon Blog postPanettone di Giorilli - 2 things develop glutenAnonymouson Forum topicNew baker help
- WelcomeFordon Forum topicSwedish Hello from the Upper Peninsula of Michigan
- Hi thank you for all thenobbyon Forum topicNew baker help