Recent Forum and Blog Comments
- Hardly new!balmagowryon Forum topicalternative to starters
- Indeed, I have yet to findAnonymouson Blog postTartine Country Rye
- I'd only discard the glassydoughookeron Forum topicGlass-and-Oat-Topped San Joaquin Sourdough
- Lecithin is an emulsifier butgerhardon Forum topicalternative to starters
- Thanks for this. I will try
Janetcookon Forum topicTexas Farmer manic bread posts? Where'd they go? - Knowing when the
dabrownmanon Forum topicWhat is the best way to tell if your dough is proven ready for baking? - The NYT recipe just ended upqwiksilveron Forum topicHere we go again? No knead part deux?
- I don't see another optionSCChrison Forum topicTexas Farmer manic bread posts? Where'd they go?
- A sad outcome for sure.
dabrownmanon Forum topicGlass-and-Oat-Topped San Joaquin Sourdough
- Keep tweaking
David Esq.on Blog postRye Starter bread - The UK doesn't have a definition of sourdough?Anonymouson Forum topicalternative to starters
- Doubling Dough
David Esq.on Forum topicWhat is the best way to tell if your dough is proven ready for baking?
- Wow.
David Esq.on Forum topicGlass-and-Oat-Topped San Joaquin Sourdough
- Definitions
David Esq.on Forum topicalternative to starters
- No real definition of "sourdough"..
drogonon Forum topicalternative to starters - Yep.
David Esq.on Blog postThanksgiving Overnight Country Brown
- Thank you.
David Esq.on Blog postThanksgiving Overnight Country Brown
- Not Consumablenomoloscaon Forum topicGlass-and-Oat-Topped San Joaquin Sourdough
- sour dough powder
David Esq.on Forum topicalternative to starters
- Emulsifiers would be lecithindoughookeron Forum topicalternative to starters
- That is some fine bread!
dabrownmanon Blog post1/3 higher rise, creamy shredable crumb
- Nice Bread !
dabrownmanon Blog postTartine Country Rye
- lol
PetraRon Blog postRye Starter bread - Lovely boules of bread, David
Mebakeon Blog postThanksgiving Overnight Country Brown - Thanks for the kind words ,
Mebakeon Blog postArts and crafts market #9
- Just reporting back that IZammbreaderon Forum topicCheap Convection Oven & Baking Stone
- Those look wonderful, nice
FlourChildon Blog postThanksgiving Overnight Country Brown - What a pleasure it is to
FlourChildon Blog postArts and crafts market #9
- One of the bakeries local(ish) to me...
drogonon Forum topicalternative to starters
- Trash what?DavidEFon Forum topicGlass-and-Oat-Topped San Joaquin Sourdough
- Lactic acid?DavidEFon Forum topicalternative to starters
- The way to tell a high quality coconut oilAnonymouson Forum topicThe Most Amazing 100% Sprouted Whole Wheat Sandwich Bread
- Nice loaf! My guess iscranboon Blog post1/3 higher rise, creamy shredable crumb
- Have succeeded again! Pain au
leslierufon Blog postSuccess at last - Thanks for her Chinese link.
Janetcookon Forum topicTexas Farmer manic bread posts? Where'd they go?
- ...and who wouldn't?nmygardenon Forum topicGlass-and-Oat-Topped San Joaquin Sourdough
- That's not an idle rumor or adoughookeron Forum topicalternative to starters
- Big holes
Ingrid Gon Blog postRye Starter bread - Rumor has it that bakeriestchismon Forum topicalternative to starters
- I'm starting to get drippingdoughookeron Forum topicOld Hobart A200
- Actually, I just found thebarryvabeachon Forum topicWhat is the best way to tell if your dough is proven ready for baking?
- Poke and pray108 breadson Forum topicWhat is the best way to tell if your dough is proven ready for baking?
- Yes, Ive seen that too theaoidanon Forum topicOld Hobart A200
- Rix
ElPanaderoon Forum topicThe Most Amazing 100% Sprouted Whole Wheat Sandwich Bread - sweetners..
drogonon Forum topicSpelt/Rye bread
- thanks everyoneitaion Forum topicSpelt/Rye bread
- When I make sourdough, thedoughookeron Forum topicAm I the only idiot?
- Sourdough Acidity - part 2
FlourChildon Forum topicHelpful sourdough tips from Brod and Taylor
- Thanks, DA!Happy baking to
Mebakeon Blog postArts and crafts market #9
- I like to thinkAnonymouson Forum topicAm I the only idiot?