Recent Forum and Blog Comments
- My method...Anonymouson Forum topicNewbie Question: How do I use the starter if the recipe says "fresh" or "active"?
- Of course you can mix it up
Grandpa Larryon Forum topicSelf Rising Flour - My reasoningAnonymouson Forum topicRound Braid Bread.Parallel Double Strands
- Self-rising
hanseataon Forum topicSelf Rising Flour - Thanks, Ian!
hanseataon Blog postWorthy of a Knight - Götzenburg Bread
- stand mixerLes Nightingillon Forum topicStoring Dry Pie Mixture
- Thank's AbeNW11, very kind ofiboron Forum topicRound Braid Bread.Parallel Double Strands
- It's rising as we speak (type)
thegrindreon Forum topicMy sourdough is too sour! - Second loaf is out of the oven
thegrindreon Forum topicMy sourdough is too sour!
- How is your baking process?To
PetraRon Forum topicsourdough starter - My Starter is very active too
PetraRon Forum topicMy sourdough is too sour!
- why no oven spring this time of the year?Anonymouson Forum topicsourdough starter
- Copy and pasted from above
thegrindreon Forum topicMy sourdough is too sour!
- I have a method which worksAnonymouson Forum topicMy sourdough is too sour!
- Hi AbeNW11
PetraRon Forum topicMy sourdough is too sour!
- You are most welcome, we all
PetraRon Forum topicDo I always use rye flour or regular when feeding and proofing??
- Very nice!Anonymouson Forum topicRound Braid Bread.Parallel Double Strands
- Yeahlmirageon Forum topicWater roux for recipe that doesn't have water?
- Exactlylmirageon Forum topicSubstitute milk?
- How do you bulk ferment for 12 hoursAnonymouson Forum topicMy sourdough is too sour!
- Thank you so much for some
sereknityjayneon Forum topicDo I always use rye flour or regular when feeding and proofing?? - That is so cool! Thanks for
RabbiBethon Forum topicI Think My Wife's Hobart N50 Is Finally HOT!! - I don't know if I even like buckwheatclazar123on Blog postBuckwheat Cherry Levain
- Thanks Tiger, but mine hasGrannys42on Forum topicSlow sourdough starter
- Great looking loaf. Great
Isand66on Blog postWorthy of a Knight - Götzenburg Bread - Nicely Done!
Edo Breadon Blog postFocaccia - first post - Way to go Joe!
dabrownmanon Forum topic2014 County Fair entries - Gave that answer long ago
thegrindreon Forum topicMy sourdough is too sour!
- Oops, I am very sorry, it is
PetraRon Forum topicMy sourdough is too sour!
- I have never entered anything
noonesperfecton Forum topic2014 County Fair entries - The results are in...
JoeVon Forum topic2014 County Fair entries - That is very fast
PetraRon Forum topicMy sourdough is too sour!
- You're being unrealistic.
JoeVon Forum topic2014 County Fair entries
- How old is your Sourdough
PetraRon Forum topicMy sourdough is too sour!
- I'm actually a web developer.
BakerNewbieon Forum topicGuess the bread based on ingredients list - It depends on what kind of
PetraRon Forum topicDo I always use rye flour or regular when feeding and proofing??
- Building strong bodiessandydogon Forum topicbatter not dough
- Are there some types of doughAnonymouson Forum topicArtofex diving arm mixers.
- I know
thegrindreon Forum topicMy sourdough is too sour!
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- Simular Issue
BetsyMePoochoon Forum topicArtisan bread problems: what the hell am I doing wrong? - Baguette crust
noonesperfecton Forum topic2014 County Fair entries
- Here ya go
thegrindreon Forum topicbiscuits
- It's free, no charge.
thegrindreon Forum topicMy sourdough is too sour!
- Samap F-100 LimitationsWilliam Rubelon Forum topicSAMAP F100
- One thing to keep in mind about self-raising flour
Antilopeon Forum topicSelf Rising Flour - Summer and Arizona
dabrownmanon Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage
- Endless list
hanseataon Blog postWorthy of a Knight - Götzenburg Bread
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