Recent Forum and Blog Comments
- How much rye is in the dough?
Mini Ovenon Forum topicQuestions about Marbled Rye bread - Thanks, Ian
CAphylon Blog postSprouted Sourdough White Bread - A New Style SFSD - i'd sayAnonymouson Forum topicSourdough - problem
- Still Recovering
CAphylon Blog postSprouted Sourdough White Bread - A New Style SFSD
- :)
Mini Ovenon Forum topicSourdough - problem
- 150ml waterAnonymouson Forum topicSourdough - problem
- WOW!
CAphylon Blog postNew Year, New Mill, More Bread
- So, Jim.... I have aerockon Forum topicTroubleshooting to adjust cooking temp/time
- Levain vs. StarterAnonymouson Forum topicSourdough - problem
- 150ml of water not 150g.dart73on Forum topicSourdough - problem
- Yes, recipe is: - 75g levaindart73on Forum topicSourdough - problem
- Congrats
Truth Serumon Blog postPolish Rye - the starter should be fed
Mini Ovenon Forum topicSourdough - problem
- They are easy to make thoughAnonymouson Blog postNew Year, New Mill, More Bread
- ThanksAnonymouson Blog postNew Year, New Mill, More Bread
- I'll offer themAnonymouson Blog postNew Year, New Mill, More Bread
- 6 and two 3'sAnonymouson Forum topicIn the land of the blind...
- Thanks, mixinator, I willerockon Forum topicTroubleshooting to adjust cooking temp/time
- that 8g is one problem
Mini Ovenon Forum topicIn the land of the blind...
- Can you give me the recipe?Anonymouson Forum topicSourdough - problem
- When I follow his recipesAnonymouson Forum topicSourdough - problem
- Humm.. maybe adart73on Forum topicSourdough - problem
- Whoa, underfed starter
Mini Ovenon Forum topicSourdough - problem
- Why not try both?Arjonon Blog postBread Flour Bleached vs unbleached?
- Thank you everyoneNominingion Forum topicIn the land of the blind...
- something wrong with recipe
Mini Ovenon Forum topicIn the land of the blind...
- when I follow his recipesAnonymouson Forum topicSourdough - problem
- I mean, fold 10X from borderdart73on Forum topicSourdough - problem
- Hi, my starter is smellingdart73on Forum topicSourdough - problem
- Corrections for Emmanuel Hadjiandreou's "How to make Bread"Anonymouson Forum topicSourdough - problem
- The pan got too hot.
Mini Ovenon Forum topicSourdough - problem
- The only other thing I
Mini Ovenon Forum topichow much time to bake a loaf?
- I get dense and strong yeastlazybakeron Forum topiceverything turns out dense/yeasty, help!
- Can't get bleached flour here ...
drogonon Blog postBread Flour Bleached vs unbleached? - Tangzhong Whole Wheat
dablueson Blog postWeekend Bake #2 - Tangzhong 50% Freshly Milled Whole Wheat - Come to Ontario it gets coldgerhardon Forum topicWhere to work :)
- Dense Bread
dablueson Forum topiceverything turns out dense/yeasty, help!
- What bearing oil?antkingon Forum topicHobart N50 restoration experience
- P.s.Anonymouson Forum topicIn the land of the blind...
- Let's analyseAnonymouson Forum topicIn the land of the blind...
- Poster is adding inAnonymouson Forum topicIn the land of the blind...
- Me too and I'm pondering onmarkdabakeron Forum topicLooking for an Oven
- SD sponge:350g rye flour,doughookeron Forum topicIn the land of the blind...
- Looks like it's ajacdawon Forum topicLooking for an Oven
- Thanks Leslie!
Hippyteaon Blog postThe Story of Ermintrude - Have you consideredBobBouleon Forum topicWhere to work :)
- Very nice looking products.
Edo Breadon Forum topicWhere to work :) - I need a serious pep talk pleaseNominingion Forum topicIn the land of the blind...
- A sorry sight/crumbshot with previous postNominingion Forum topicIn the land of the blind...
- Beautiful, Joshnmygardenon Blog postNew Year, New Mill, More Bread