Recent Forum and Blog Comments
- Thanks. I can't wait to
Isand66on Blog postMÜNSTER FARM LOAF/MÜNSTERLÄNDER BAUERNSTUTEN - Banana Maple Walnut Flaxmini_maggieon Forum topicFrench toast - your ideal bread?
- argh!thaliablogson Blog postSan Joaquin Sourdough: Update
- 'active' starterthaliablogson Blog postSan Joaquin Sourdough: Update
- I can't quibble
dabrownmanon Forum topictroubleshooting boules - Very Interesting
CAphylon Blog postMÜNSTER FARM LOAF/MÜNSTERLÄNDER BAUERNSTUTEN - I like a sourdough or
alschmelzon Forum topicFrench toast - your ideal bread? - Bake them longer
GermanFoodieon Forum topicPretzel Rolls (Laugenweck) - Looks good!
Kisegeron Blog postMÜNSTER FARM LOAF/MÜNSTERLÄNDER BAUERNSTUTEN - Beautiful loaf
Kisegeron Blog postPane Montanaro from "The Splendid Table"
- general purpose knowledge articles
alfansoon Forum topictroubleshooting boules - It shares a lot of rye characteristicsclazar123on Forum topicToo much yeast?
- Effects of Kefir on Fermentation
Bob S.on Forum topicKefir Bread - Odd that the flattest loaf with the least spirng
dabrownmanon Forum topictroubleshooting boules
- Laugenweck/ pretzel rollsrabbouchion Forum topicPretzel Rolls (Laugenweck)
- Just about anything
pmccoolon Forum topicFrench toast - your ideal bread? - I've seen a similar shape as
baybakinon Forum topicPan Candeal - I love the french toast made
baybakinon Forum topicFrench toast - your ideal bread?
- I like this bread as it reminds me of spiced cake.
dabrownmanon Blog postWhole grain spice bread
- The longer the retard the less
dabrownmanon Forum topicPre-Ferment and long retard
- Panettone
dabrownmanon Forum topicFrench toast - your ideal bread?
- My son grabs the Walnut,Conjuayon Forum topicFrench toast - your ideal bread?
- this week's recipesjeanoon Forum topicRyetest Photos thread 1
- The best I ever ateFlyinAggieon Forum topicFrench toast - your ideal bread?
- ChallahAnonymouson Forum topicFrench toast - your ideal bread?
- I found the recipes in thisreptilegrrlon Blog postGluten-Free Sourdough
- These breads need longreptilegrrlon Forum topicToo much yeast?
- For these recipes, I am usingreptilegrrlon Forum topicToo much yeast?
- Try 1/2 tsp for about 4 hours of fermentation.kenlklaseron Forum topicToo much yeast?
- Those do look good!kenlklaseron Forum topicSoft rolls with whole wheat flour
- It doesn't sound like it is, but
dabrownmanon Forum topicPan Candeal
- What flours are you using?clazar123on Forum topicToo much yeast?
- I have experienced this too
alschmelzon Forum topicToo much yeast?
- I'm guessing that since you bulk retarded
dabrownmanon Blog postWhat's the difference between great oven spring and a blowout?
- It sure has a nice profile and looks like
dabrownmanon Blog postHere is the crumb
- The hydration
pmikeron Forum topiccrumbs, texture and falling apart - Thanks. Yes, the dough was
Isand66on Blog postMÜNSTER FARM LOAF/MÜNSTERLÄNDER BAUERNSTUTEN
- Interesting shapingPaddyscakeon Blog postMÜNSTER FARM LOAF/MÜNSTERLÄNDER BAUERNSTUTEN
- The Black bread is not blackPaddyscakeon Forum topicRye Test, Week 1, C
- No..this is called RhinelandPaddyscakeon Forum topicRye Test, Week 1, C
- Thank you. The Black breadPaddyscakeon Forum topicRye Test, Week 1, C
- Khalid, that's a good one toocranboon Blog postTIPS: How to keep your sourdough starter warm
- Ahhh, the salt
pmikeron Forum topiccrumbs, texture and falling apart
- Now that is a nice
dabrownmanon Forum topicKefir Bread
- Love both of those breads. .
dabrownmanon Forum topicRye Test, Week 1, C
- Will this work with whole wheatclazar123on Forum topicKefir Bread
- Is that a Danish Rye Bread?richkaimdon Forum topicRye Test, Week 1, C
- Those are thirsty floursclazar123on Forum topiccrumbs, texture and falling apart
- Hydration, autolyse and more
pmikeron Forum topiccrumbs, texture and falling apart
- Thanks DA.Look forward to
Isand66on Blog postMÜNSTER FARM LOAF/MÜNSTERLÄNDER BAUERNSTUTEN