Recent Forum and Blog Comments
- A proofing thermostat is adoughookeron Forum topicHomemade Proofing Box
- 3/4 cup of mashed sweet
AnnaInNCon Forum topicSweet Potato Rolls - I didn't dry the grains, just
sunnybunnybreadon Blog post100% Sprouted Grain Bread - I Can't WaitFlyinAggieon Blog postSan Joaquin Sourdough Baguettes
- I like to go about 10-11%
Isand66on Forum topicForkish Pizza with Levain - I would heat your oven to the
Isand66on Blog postLearning and Progressing
- flourMaverickon Forum topicHelp needed with shaping loaves please
- Lovely loaves. They did look
Janetcookon Blog postPain de Mie with Condensed Milk - Thanks, Caroline!
dmsnyderon Blog postFennel-Hazelnut-Fig Levain - Create a surface
Edo Breadon Forum topicHelp needed with shaping loaves please - Thanks, Davidnmygardenon Blog postLearning and Progressing
- Beautiful bake !
trailrunneron Blog postFennel-Hazelnut-Fig Levain - Nice-looking breads, Cathy!
dmsnyderon Blog postLearning and Progressing
- Thanks, Cathy!
dmsnyderon Blog postFennel-Hazelnut-Fig Levain
- Yes the preservation is what makes it
dabrownmanon Blog postLucy’s YW & SD Holiday Fruitcake - Eye of the beholder.
David Esq.on Forum topicForkish Pizza with Levain - You are welome any time Zita!
dabrownmanon Blog postLucy’s YW & SD Holiday Fruitcake
- This one was the largest dough.
David Esq.on Forum topicForkish Pizza with Levain
- Not 100 % sure.
David Esq.on Forum topicForkish Pizza with Levain
- doesn't look like 80% hydration
Mini Ovenon Forum topicHelp needed with shaping loaves please - researchMaverickon Forum topicMore sour taste in my sourdough loaf?
- My mis-shapen loaf; I've added a crumb shot Maverick.Nominingion Forum topicHelp needed with shaping loaves please
- not muchMaverickon Forum topicLevain Quantities in Ken Forkish's "Flour Water Salt Yeast"
- sourdoughdrboydon Forum topicSourdough Yeast and Gout
- Masterful, David!nmygardenon Blog postFennel-Hazelnut-Fig Levain
- Gorgeous fruit-filled cakenmygardenon Blog postLucy’s YW & SD Holiday Fruitcake
- formulaMaverickon Forum topicHelp needed with shaping loaves please
- Thanks for your feedbacknmygardenon Blog postLearning and Progressing
- Another view of the same loafNominingion Forum topicHelp needed with shaping loaves please
- Here's a photo of the finished productNominingion Forum topicHelp needed with shaping loaves please
- Thanks, Zita
CAphylon Blog postTartine sourdough with walnuts, walnut oil and fresh sage - If I were your husband, I'd
bakingbadlyon Blog postTartine sourdough with walnuts, walnut oil and fresh sage - If possible, I'd like to be a
bakingbadlyon Blog postLucy’s YW & SD Holiday Fruitcake
- Tried to find your bakery
CAphylon Forum topicLaminated dough and pastry sheeters.
- Great crust
CAphylon Forum topicForkish Pizza with Levain
- Agree!balmagowryon Forum topichand vs machine
- She's been watchng you
dabrownmanon Blog postSwirly Whirly SJSD
- Now you got Lucy blushing,
dabrownmanon Blog postSwirly Whirly SJSD
- If you like
dabrownmanon Forum topicForkish Pizza with Levain
- 3 bulk fermentations
Mini Ovenon Forum topicAutolyse
- what they said
Mini Ovenon Forum topichand vs machine
- Very nice Cathy. Your crumb
Isand66on Blog postLearning and Progressing
- Looks great! How did you
Isand66on Forum topicForkish Pizza with Levain
- Bread RevolutionLostHighwayon Forum topicSo many new books...
- Thanks David!
Kisegeron Blog postSwirly Whirly SJSD - Gotta try this!
Kisegeron Blog postSwirly Whirly SJSD
- Ah the slicer's treat!
Mini Ovenon Blog postA new loaf is born - Raisin Rye with Sesame and fennel
- Thanks DBM!
Kisegeron Blog postSwirly Whirly SJSD
- Ken forkish high altitudetrickyon Forum topicLevain Quantities in Ken Forkish's "Flour Water Salt Yeast"
- Marvelous breads, Josh!
dmsnyderon Blog postA new loaf is born - Raisin Rye with Sesame and fennel