Recent Forum and Blog Comments
- Jeff Varasano
MichaelLilyon Forum topicPizza using levain vs yeast - Here is a chart that
dabrownmanon Forum topicI am such an Idiot, why did I do that ? - Thanks, RuthieG, for letting me know.
dmsnyderon Blog postSourdough Italian Bread - This recipeRuthieGon Blog postSourdough Italian Bread
- No change in bulk fermetnation and final proof...
David Esq.on Forum topicI am such an Idiot, why did I do that ? - Update on flat bread situation
PetraRon Forum topicI am such an Idiot, why did I do that ? - Well, a couple thingsDavidEFon Forum topicPizza using levain vs yeast
- Another way to look at itDavidEFon Forum topicQUESTION
- Quick breads and gluten formationDavidEFon Forum topicAutolysis & soda bread
- I wonder if intense mixing would helpDavidEFon Forum topicReport on the rice flour experiment
- Don't see the point.PaddyLon Forum topicAutolysis & soda bread
- Was the bread a bit gritty?clazar123on Forum topicReport on the rice flour experiment
- Poolish/ Couche
amberartisanon Forum topicGetting my dough to hold it's shape - Are you using a basket to let
Isand66on Forum topicGetting my dough to hold it's shape - Stretch the gluten around the loaf
Felilaon Forum topicGetting my dough to hold it's shape - It depends
DivingDanceron Forum topicQUESTION - Lucky you, Janet (+ Chad sighting)
Our Crumbon Forum topicHas anyone milled these for bread? - I started my starter
dabrownmanon Forum topicHave been trying Ken Forkish recipes. Q about consistency of starter:
- Gluten-freeBaker Frankon Forum topicGluten free
- My fridge has bottles of
ExperimentalBakeron Forum topicHave been trying Ken Forkish recipes. Q about consistency of starter: - Hate that
hanseataon Forum topicHave been trying Ken Forkish recipes. Q about consistency of starter: - Thanks - that makes me feelTheresseon Forum topicHave been trying Ken Forkish recipes. Q about consistency of starter:
- I love it in the video when Forkish
dabrownmanon Forum topicHave been trying Ken Forkish recipes. Q about consistency of starter:
- SO much info out thereclazar123on Forum topicGluten free
- The great thing
dabrownmanon Blog postCHALLENGE FOR FELLOW BAKERS - A BREAD FOR THE KNIGHT WITH THE IRON HAND
- Sounds likeAnonymouson Forum topicYet another croissant post
- Thanks for the reply andwwon Forum topicBaguettes a la Bouabsa
- I buy malted grains at a
Janetcookon Forum topicHas anyone milled these for bread? - p.s. - just for the sake ofTheresseon Forum topicBread making as a way to stay grounded, human, connected to the Earth, and to use those senses...
- Ha - thanks Sheryl! Here itTheresseon Forum topicHave been trying Ken Forkish recipes. Q about consistency of starter:
- Good to know, Les!Theresseon Forum topicHave been trying Ken Forkish recipes. Q about consistency of starter:
- Theresse, Will look for your post108 breadson Forum topicHave been trying Ken Forkish recipes. Q about consistency of starter:
- Ohhh this thread isTheresseon Forum topicCoffee Roasting
- wasteful formulaeLes Nightingillon Forum topicHave been trying Ken Forkish recipes. Q about consistency of starter:
- I've been doing the same - ITheresseon Forum topicHave been trying Ken Forkish recipes. Q about consistency of starter:
- Well since I'm not sure nowTheresseon Forum topic4-5 hour car ride with bread dough (different from other thread!)...
- Roughly 100 percent is super convenient108 breadson Forum topicHave been trying Ken Forkish recipes. Q about consistency of starter:
- Thank you Cerevisiae! WillTheresseon Forum topicHave been trying Ken Forkish recipes. Q about consistency of starter:
- Here's the link to the recipe108 breadson Forum topicGood dark rye
- Next version of started today!
Skibumon Blog postCHALLENGE FOR FELLOW BAKERS - A BREAD FOR THE KNIGHT WITH THE IRON HAND - Quick question to those whojkandellon Blog postDouble Fermented Oat Porridge Bread
- Using a Cloche
Jim Burginon Forum topicUsing a Cloche - Wow, MiniO!
mcson Blog post100% Rye - Those are some beauties and
Isand66on Blog postFarmer's Market Week 37 (The Ogre) and more
- What a beautiful loaf. Love
Isand66on Blog postLavender&Honey Levain with Salt Crusted Crust.
- Sorry for the late comment.
Isand66on Blog postYeast Water Whole Grain Breakfast Rolls w/ Snockered Fruit and Dark Chocolate
- Welcome!
Floydmon Forum topicGreetings from Santa Cruz, CA, USA - Carl's starter
twcinnhon Forum topicHave you Ever Dried Your Starter and Rehydrated it Later? - I agree with you about the sugar...aromaon Forum topictxfarmer 30% rye sourdough sandwich loaf
- Here's what I do, but that recipe looks worth trying108 breadson Forum topicUsing a Cloche