Recent Forum and Blog Comments
- YES!
sereknityjayneon Forum topicFrustrated!! - Thank You FordCalGalon Forum topicGreetings from a Starter Newbie
- Converting Baker's % to Weight
Bob S.on Blog postSweet Pan Rye with Whole Wheat - Beautiful doughs! Love theM2on Blog postMarket Day - video
- Thanks for the explanation of
Janetcookon Blog postMarket Day - video - That looks great.
David Esq.on Forum topicBest crust for far - thanks Ford. There's a start
metropicalon Forum topicrye liquid levain - Here is a link to your starter
Antilopeon Forum topicFrustrated!! - Mike AveryFordon Forum topicrye liquid levain
- Beautiful!
pantone_000on Blog postMexican buns aka coffee cookie buns aka rotiboy buns - Add flour?
pantone_000on Forum topicA beginner question about cinnamon bread
- New Techniquesedroidon Forum topicBrioche with Tangzhong
- can't find it
sereknityjayneon Forum topicFrustrated!!
- Beautiful! Those look like
scoyuon Forum topicBrioche with Tangzhong - Thank you Syd
mcson Blog postMarket Day - video - My usualFordon Forum topicGreetings from a Starter Newbie
- hi hydration sponge
metropicalon Forum topiccold fermented biga
- Here is one
sereknityjayneon Forum topicFrustrated!!
- In the starter I only use 1/4
sereknityjayneon Forum topicFrustrated!!
- Hi, I was reading through the
PetraRon Forum topicFrustrated!! - Also love the scoring and
Isand66on Blog postGötzenburg Bread - I almost missed this post..
Isand66on Blog postGötzenburg Bread
- If it acts like a starter,
Mini Ovenon Forum topic(really) old pizza dough - Indeed
rozeboosjeon Forum topicBauernbrot mit Sauerteig (rye bread) - recipe and questions - I think the wheat %
Mini Ovenon Forum topicBauernbrot mit Sauerteig (rye bread) - recipe and questions
- Noodle water in bread
Mini Ovenon Forum topicPasta water in breadmaking
- nobody has gotten gutsy yet...
Mini Ovenon Forum topicBrioche with Tangzhong
- Well, Mark, if you for someSydon Blog postMarket Day - video
- Beautiful bread
Kisegeron Blog postSourdough with olive oil and rosemary - Thanks, JoshYes the puree is
Mebakeon Blog postGötzenburg Bread - Hi, JoshYes, that is the
Mebakeon Blog postPain au Levain and Onion Walnut Rye
- Rustic Loafshoshanna673on Blog postRustic loaf
- Well thank you Donkey_hot
mcson Blog postMarket Day - video
- Good questions Janet
mcson Blog postMarket Day - video
- Really amazing...how youDonkey_hoton Blog postMarket Day - video
- Thanks Mariana
mcson Blog postMarket Day - video
- Hi Mark,Loved the video. You
Janetcookon Blog postMarket Day - video
- Just let it sit and ferment.doughookeron Forum topicHelp With Saurdough Seed Culture
- I think you would like this
dabrownmanon Blog postNo Knead Sprouted Spelt, Barley & Potato Sourdough - Crust formation?
pantone_000on Forum topicStarting and maintaining a live sourdough culture in Southeast Asia
- Thanks brownI will keep it
Jason1876on Blog postFWSY 10% whole wheat with poolish - Hello DavidThanks for ur
Jason1876on Blog postFWSY 10% whole wheat with poolish
- Cool:)I see, yes, I think I
PetraRon Forum topicBauernbrot mit Sauerteig (rye bread) - recipe and questions
- Brioche w/ Tangzhou - Expensive Breadedroidon Forum topicBrioche with Tangzhong
- Sorry about your rosemary!
CAphylon Blog postSourdough with olive oil and rosemary - Thanks Khalid.I've been
Isand66on Blog post36 Hour Bacon, Baked Potato and Cheese Sourdough
- Certainly
rozeboosjeon Forum topicBauernbrot mit Sauerteig (rye bread) - recipe and questions
- Mesmerizing!marianaon Blog postMarket Day - video
- What a nice looking SD. Has to be
dabrownmanon Blog postSourdough with olive oil and rosemary
- Thanks Cathy
mcson Blog postMarket Day - video