Recent Forum and Blog Comments
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- Well, I didn't so much want
biondanonimaon Forum topicStarters: batter-type and thick-type - Open enough for who?
lepainSamidienon Forum topicTartine Style Crumb Open Enough? - odd numbers, another take
Mini Ovenon Forum topicWorlds Ugliest baguettes - I seriously doubt
nicodvbon Forum topicUsing gums - Welcome to TFL!DavidEFon Forum topicHello!
- Excellent
Mebakeon Blog postNo Farmer's Market (Grain de Orge take 1/2, sfbi finish rye, SpeltSD) - Chickpea <3
cerevisiaeon Forum topicHow to use up ten pounds of brown rice flour - Love chickpeas!
Felilaon Forum topicHow to use up ten pounds of brown rice flour - I willdosalon Forum topicmalt
- Retard Temperature
Wild-Yeaston Forum topicBEST TEMPERATURE FOR OVERNIGHT RETARDATION - Not for Bread Exactly...,
Wild-Yeaston Forum topicUsing gums
- Kosher Questionmiranmeon Forum topicLooking for sourdough starter that is certified kosher
- Cool
BobSon Forum topicFustration.. Dough collapsing after scoring! - Success!!I ignored the clockBKSinAZon Forum topicFustration.. Dough collapsing after scoring!
- Who knew beans could be so pretty
dabrownmanon Blog postStore bought 12 grain bread - I liked it! - Okay dab, 15 flours and 30 ingredients it is!
Skibumon Blog postStore bought 12 grain bread - I liked it! - Cinnamon and Cardamonrisenshineon Basic page10 Minute Banana Bread
- I have only ever eaten a
mwilsonon Forum topicGluten development and pandoro - Malt in autolyse
cerevisiaeon Forum topicmalt
- Well, assuming you treat it
cerevisiaeon Forum topicSourdough sponge
- What container would be best
mwilsonon Forum topicStarters: batter-type and thick-type
- Toasted Besan/Gram
cerevisiaeon Forum topicHow to use up ten pounds of brown rice flour
- Firm vs Wet
mwilsonon Forum topicStarters: batter-type and thick-type
- If the starter is really
cerevisiaeon Forum topicSourdough sponge
- thank you all fordosalon Forum topicmalt
- The only issue I can see isdoughookeron Forum topicSourdough sponge
- augment with rye
metropicalon Forum topicno knead variations - more crust - Besan
Felilaon Forum topicHow to use up ten pounds of brown rice flour
- Sake?
Felilaon Forum topicHow to use up ten pounds of brown rice flour
- I see where you're comingEllingham91on Forum topicSourdough sponge
- Thanks for saving my time
tranguon Forum topicPineapple juice starter being... a bit too active? - ThanksAnonymouson Blog postNo Farmer's Market (Grain de Orge take 1/2, sfbi finish rye, SpeltSD)
- The only issue I can see iscranboon Forum topicSourdough sponge
- I bakeAnonymouson Blog postFarmers Market Week 19 (Spelt SD and Vollkornbrot continued)
- I make a levain out of 1 tbsp
PetraRon Forum topicSourdough sponge - Coughing a hernia sounds.... like pain!
dabrownmanon Blog post38 % Whole Grain Multi Grain SD with Sprouts, Pumpkin and Sunflower Seeds
- Brown Rice FlourGail_NKon Forum topicHow to use up ten pounds of brown rice flour
- About those holes...Jane Doughon Forum topicA good baking wknd finally...
- Crumb shot - better late than neverJane Doughon Forum topicA good baking wknd finally...
- Possibilities
cerevisiaeon Forum topicHow to use up ten pounds of brown rice flour
- Baked the second batch Sundayjamesjr54on Blog postSourdough with whey
- Syd's Look Better
GSnydeon Blog postHaven't Lost My Touch - Thanks, Syd
GSnydeon Blog postHaven't Lost My Touch
- Thanks Floydjamesjr54on Blog postSourdough with whey
- My Starter Has Been Fed All Along
GSnydeon Blog postHaven't Lost My Touch
- The bread looks great Ski. Glad to
dabrownmanon Blog postStore bought 12 grain bread - I liked it!
- They all look great Syd.
dabrownmanon Blog postHaven't Lost My Touch
- Here it is
aly-hassabelnabyon Forum topicSuccess with new steaming method - Andy, two quick questionsjkandellon Blog postBaking for the Powburn Show, 2012. My Account of Codruta's Visit