Recent Forum and Blog Comments
- Hodgson Mills Whole Rye Flour
davidg618on Forum topicA thoroughly unscientific survey - Another possibility...Distaffon Forum topicScaling up a recipe
- The recipe says to pre-heatDistaffon Forum topicScaling up a recipe
- Ooooo....Ju-Ju-Beadson Blog postLearning to Love the Long Cold Proof
- Freeze?Ju-Ju-Beadson Forum topicNostalgia
- Mississippi Gulf CoastJu-Ju-Beadson Forum topicA thoroughly unscientific survey
- Welcome!
Floydmon Forum topicHi from Saskatchewan, Canada - A sprouted rye bread
dabrownmanon Blog postLucy Takes Another Shot at Not So Tzitzel Like Sprouted Rye - Simit updates?
SCruzon Forum topicSIMIT - TURKISH SESAME BREAD - It does have those tiny bubbles
sallamon Forum topiccold fermented poolish, and feeding it - Two-stage bake?
drogonon Forum topicScaling up a recipe - Right you are.Josh. This is
dabrownmanon Blog postLucy Takes Another Shot at Not So Tzitzel Like Sprouted Rye
- Actually ElPanadero, it's notmarkdabakeron Forum topicStarting a Starter - Sourdough 101, a Tutorial
- Greater Toronto areaArjonon Forum topicA thoroughly unscientific survey
- Inproth5on Forum topicA thoroughly unscientific survey
- Thanks. Now that we alwaysDistaffon Forum topicScaling up a recipe
- Very Helpful, thanks so much
CAphylon Forum topicA thoroughly unscientific survey - Shopping Today
brednbrewon Forum topicKeeping The Pizza Crisp - Flour provenance ...
drogonon Forum topicA thoroughly unscientific survey
- So you bought the Komo
Isand66on Blog postNew Year, New Mill, More Bread - UK Flours
CAphylon Forum topicA thoroughly unscientific survey
- Wow!
CAphylon Blog posthamelman's semolina, sort of
- Fantastic breads!
CAphylon Blog postBread Brain
- Fabulous!
CAphylon Blog postFrench Style Durum Rye Cheese Porridge Bread
- StoneFordon Forum topicBottom of bread bakes faster in gas oven
- Looks wonderful
CAphylon Blog postLucy Takes Another Shot at Not So Tzitzel Like Sprouted Rye
- Woohoo!
Wild-Yeaston Blog postNew Year, New Mill, More Bread - The Knack
Wild-Yeaston Forum topicOven rise
- Mr, Jeano knows hos bread.
dabrownmanon Blog postLucy Takes Another Shot at Not So Tzitzel Like Sprouted Rye
- Itailian Bread
Stickyon Basic pageItalian Bread - Yes, you can indeed taase the
dabrownmanon Blog postLucy Takes Another Shot at Not So Tzitzel Like Sprouted Rye
- Over feedingFordon Forum topicKAF starter going acetone
- Thanks DA and Lucy :)My 2
Isand66on Blog postFrench Style Durum Rye Cheese Porridge Bread
- A simplefotomat1on Forum topicKeeping The Pizza Crisp
- cool!paul0130on Forum topicKAF starter going acetone
- Thankssloyeston Forum topicOven rise
- roasted
Mini Ovenon Blog postLucy Takes Another Shot at Not So Tzitzel Like Sprouted Rye - Grazie
dabrownmanon Blog postLucy Takes Another Shot at Not So Tzitzel Like Sprouted Rye
- I can't remember the supermarket brand
WoodenSpoonon Forum topicA thoroughly unscientific survey - Another fine porridge bread Ian.
dabrownmanon Blog postFrench Style Durum Rye Cheese Porridge Bread
- now I can't get that tune
Mini Ovenon Forum topicKAF starter going acetone
- Thanks, isand66hreikon Blog postThanks to Abe, I've made my first SD loaf
- We HaveAnonymouson Forum topicA thoroughly unscientific survey
- ThanksAnonymouson Blog postNew Year, New Mill, More Bread
- As a rule of thumb, if itDan001on Forum topiccold fermented poolish, and feeding it
- The siftAnonymouson Blog postNew Year, New Mill, More Bread
- YumAnonymouson Blog postLucy Takes Another Shot at Not So Tzitzel Like Sprouted Rye
- Well...
drogonon Forum topicsteam is *not* always the same temperature
- Grest looking first SD loaf.
Isand66on Blog postThanks to Abe, I've made my first SD loaf
- Thanks Dan for your kind help
sallamon Forum topiccold fermented poolish, and feeding it