Recent Forum and Blog Comments
- Your liquid starter is 100%
Shiao-Pingon Blog postBread Inspired by Chad Robertson's Country Sourdough - Cool!
Salilahon Forum topicKindle edition of Tartine Bread for $2.99 - I've had good luck using corndoughookeron Forum topicCheap Convection Oven & Baking Stone
- Sticky StoneZammbreaderon Forum topicCheap Convection Oven & Baking Stone
- The guy in the video seems adoughookeron Forum topicCheap Convection Oven & Baking Stone
- starter/levainCarolinaon Blog postBread Inspired by Chad Robertson's Country Sourdough
- Just another way to add structureclazar123on Forum topicPectin in GF baking?
- Beautiful loaf.
Frequent Flyeron Blog postBetter this time - I'm sure I can't mimic thesuaveon Forum topicSprouted Flour - Revolution or Fad?
- Sprouted wheatcarynon Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- bake early….embthon Forum topicBest method for thanksgiving roll
- ElPanadero, I saw the pricebarryvabeachon Forum topicSprouted Flour - Revolution or Fad?
- Thanks!mertme36on Forum topicSourdough loaf not rising, Also Gummy, wet texture
- Grape Seed flour
imaloaferon Forum topicGrape seed flour - Zamm, a decent stone shouldbarryvabeachon Forum topicCheap Convection Oven & Baking Stone
- No
gary.turneron Forum topicSprouted Flour - Revolution or Fad? - Interesting
ElPanaderoon Forum topicSprouted Flour - Revolution or Fad? - Thanks everyone. These arePaddyscakeon Forum topicRye Test Week 3 C
- Production costs not the issue
gary.turneron Forum topicSprouted Flour - Revolution or Fad?
- Sticking to stoneZammbreaderon Forum topicCheap Convection Oven & Baking Stone
- Only baking oneZammbreaderon Forum topicCheap Convection Oven & Baking Stone
- " it might get less expensive
ElPanaderoon Forum topicSprouted Flour - Revolution or Fad?
- Wow! These look awesome.
Isand66on Forum topicRye Test Week 3 C - I have just started to bake
Isand66on Forum topicSprouted Flour - Revolution or Fad?
- Malting
ElPanaderoon Forum topicSprouted Flour - Revolution or Fad?
- Too add my two cents to theAnonymouson Forum topicSprouted Flour - Revolution or Fad?
- Sounds
ElPanaderoon Forum topicBBA Multigrain questions
- Malters sprout grains on hugesuaveon Forum topicSprouted Flour - Revolution or Fad?
- I've heard both sidesAnonymouson Forum topicSprouted Flour - Revolution or Fad?
- Janet
ElPanaderoon Forum topicAccessing TFL on an iPhone
- I use a quarry tile. ItsAnonymouson Forum topicbaking stone
- As I said on the other thread
Floydmon Forum topicAccessing TFL on an iPhone - Taste testcarynon Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- My first trial with pain au levain using all sprouted wheatcarynon Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- Yes, SCruz. About 2 hours of
Abelbreadgalleryon Forum topicRye, wheat and raisins (scalded flour method) - Experiment
Trevor J Wilsonon Forum topicTangzhong in recipes with little water - No bigaMaverickon Forum topicBBA Multigrain questions
- @Dido 18
dmsnyderon Blog postSan Joaquin Sourdough Baguettes - Nice Looking Bake
Apple Bettyon Forum topicRye Test Week 3 C - Can you tell us a little more
SCruzon Forum topicRye, wheat and raisins (scalded flour method) - Those look good. Wish that
MANNAon Forum topicRye Test Week 3 C - Here is Danielle Forestier ondoughookeron Forum topicSourdough loaf not rising, Also Gummy, wet texture
- Maybe the dough wasn't fermented enough?lazybakeron Forum topicSourdough loaf not rising, Also Gummy, wet texture
- Note
ElPanaderoon Forum topicAccessing TFL on an iPhone
- There are flash browsersAnonymouson Forum topicAccessing TFL on an iPhone
- Hello I have one questionsDido18on Blog postSan Joaquin Sourdough Baguettes
- Cardamom!edroidon Blog postHoliday Breads Recipe Testing
- The role of eggsJanet Yangon Forum topicTangzhong in recipes with little water
- Thanks for all the great comments!
CAphylon Blog postSourdough Experiments - "My understanding is that
ElPanaderoon Forum topicBBA Multigrain questions