Recent Forum and Blog Comments
- This bread is a good looker inside and out for sure.
dabrownmanon Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage - The chacon ,akes me feel
dabrownmanon Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage
- I highly suggestAnonymouson Forum topicBaking Bread for a Wedding
- ProteaseAnonymouson Forum topicScalding milk is unnecessary? KA says so!
- WW flourghazion Forum topicWhole wheat starter ratios...
- I've cooked griddle scones and cornbread
Antilopeon Forum topicDutch Ovens - To use up your stronger flour
FlourChildon Forum topicfrench kneading/stretch and fold problems.. taut dough - I'll be checking out those
rozeboosjeon Forum topicGreenstein's Sourdough Rye (Rye Sour) care and feeding, illustrated - I have not been able to find
Isand66on Forum topicYogurt as main hydration agent? - Thank you ElPanadero
PetraRon Blog postRustic loaf - I am totally lost now lol, I
PetraRon Blog postRustic loaf
- Funny, one of my recipes I
Isand66on Forum topicScalding milk is unnecessary? KA says so!
- These look beautiful. I can
Isand66on Blog postPain au chocolate
- Hey, lets keep this site "G"
Isand66on Blog postPain au chocolate
- Mary, what a beautiful loaf
Isand66on Blog postTartine 70% Whole Wheat with Walnuts
- Love this one DA! You and
Isand66on Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage
- Hmm
ElPanaderoon Forum topicNo Margarine! Can I use butter instead? - I rounded up to 170g flour
Mini Ovenon Blog postRustic loaf - Walnut Oil
ElPanaderoon Blog postTartine 70% Whole Wheat with Walnuts
- How do you do the math?
David Esq.on Blog postRustic loaf - Chocolate Stout Bread & Pan
dablueson Blog postChocolateStout&FreshCherries&Hazelnut Levain - Oh it does lubricate the oil
PetraRon Blog postBatard
- Hmmm
ElPanaderoon Blog postBatard
- Salt is 2.7%
Mini Ovenon Blog postRustic loaf
- OOPS.!
paleo4everon Blog post2nd - A word of caution when bakingdoughookeron Forum topicDutch Ovens
- Now I am curious lol.
PetraRon Blog postRustic loaf
- I've learned over the years
Mini Ovenon Blog postRustic loaf
- Dad just turned 89 yrs
Mini Ovenon Forum topicNo Margarine! Can I use butter instead?
- http://www.oilsfats.org.nz
PetraRon Blog postBatard
- What effect does protease have
Mini Ovenon Forum topicScalding milk is unnecessary? KA says so!
- Thank you, it is not to bad,
PetraRon Blog postBatard
- Out of interest
ElPanaderoon Blog postBatard
- Thanks for your input. Yes, Iairam88on Forum topicAlmost given up...ww sourdough
- Sam's Club sells
Antilopeon Forum topicSubstitute active dry yeast?
- Looks good
Kisegeron Blog postBatard - RE:ADYPostal Grunton Forum topicSubstitute active dry yeast?
- Yes
TokyoTigeron Forum topicSourdough - Thank you all. Yes it tastedghazion Forum topicDate, Orange and Walnut
- HELP I have
TokyoTigeron Forum topicSourdough
- You can do it! @ BKSinAZ
dmsnyderon Blog postPane Valle del Maggia - FAQ
cerevisiaeon Forum topicSourdough - Here is a breakdown of protein in
Antilopeon Forum topicfrench kneading/stretch and fold problems.. taut dough
- Amazing... I wish one day, IBKSinAZon Blog postPane Valle del Maggia
- yea... since I posted that aBKSinAZon Forum topicfrench kneading/stretch and fold problems.. taut dough
- I agree that walnuts and
emkayon Blog postTartine 70% Whole Wheat with Walnuts - I do love the purple tinge
emkayon Blog postTartine 70% Whole Wheat with Walnuts
- Stellar DABAnonymouson Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage
- The O.P. says (s)he doesn'tdoughookeron Forum topicAlmost given up...ww sourdough
- I see two issues with your
FlourChildon Forum topicfrench kneading/stretch and fold problems.. taut dough