Recent Forum and Blog Comments
- Good eye, Khalid!
dmsnyderon Blog postPain au Levain with Whole Wheat Flour 6-2-14 - DavidEF and dabrowman, thanksflynnboyon Forum topicProblem with second rising when using 100% wholemeal in mix ?
- btw, i still have the problemAnonymouson Forum topicZojirushi heat on the right side. is this normal?
- Those are some beauties David
Isand66on Blog postPain au Levain with Whole Wheat Flour 6-2-14 - Spelt is one of those grains
dabrownmanon Forum topic100% whole sour spelt - Those ears !
lepainSamidienon Blog postPain au Levain with Whole Wheat Flour 6-2-14 - Yes, inoculation = yeastDavidEFon Forum topicProblem with second rising when using 100% wholemeal in mix ?
- Gorgeous
lepainSamidienon Blog postTriticale&Blue Corn Meal SD
- The joys of sourdough
lepainSamidienon Forum topic100% whole sour spelt
- Thank you for your advice,ghazion Forum topic100% whole sour spelt
- The baked loaf is never going
MangoChutneyon Forum topicProblem with second rising when using 100% wholemeal in mix ? - 100% whole wheat won't rise as high
dabrownmanon Forum topicProblem with second rising when using 100% wholemeal in mix ?
- So....
David Esq.on Blog postNeed Advice for Sticky Dough - So....
David Esq.on Blog postNeed Advice for Sticky Dough
- If you mean am I using theflynnboyon Forum topicProblem with second rising when using 100% wholemeal in mix ?
- What a nice looking loaf of bread.
dabrownmanon Blog postTriticale&Blue Corn Meal SD
- Beautiful inside and out perfectly
dabrownmanon Blog postPain au Levain with Whole Wheat Flour 6-2-14
- Krispy Kreme does that...sortaDavidEFon Forum topicThe Ultimate in Social Network Marketing for Bakers?
- Not certain, but perhaps...DavidEFon Forum topicProblem with second rising when using 100% wholemeal in mix ?
- What now?
vardaon Blog postHow long to bulk ferment? - Thanks MC. Perhaps I shouldflynnboyon Forum topicProblem with second rising when using 100% wholemeal in mix ?
- Next time I'll do better; IBob Marleyon Forum topicStarters: batter-type and thick-type
- My 100% whole wheat sourdough
MangoChutneyon Forum topicProblem with second rising when using 100% wholemeal in mix ?
- First I thought: odd. Bakingadrion Forum topicDifference in browning between yeast and baking powder?
- my pizza dough
Kiloon Forum topicHello from the Fl Keys - Amazing Pain au levain David!
Mebakeon Blog postPain au Levain with Whole Wheat Flour 6-2-14 - I only do the Bulk fermenting
PetraRon Forum topicCold rising in a standard temp fridge - Looks Good...,
Wild-Yeaston Forum topicHi - I will give it a try...Shyamalaon Forum topicHelp With Sourdough Pancakes or Injera (Wheat and Non-Wheat)
- I'll definitely look up some
portermarienaon Blog postTartine Bread Baguettes and another learning attempt at some jalepeno bread - Very NiceAnonymouson Blog postTartine Bread Baguettes and another learning attempt at some jalepeno bread
- sisters think alike!
v's sison Blog postHow long to bulk ferment? - If you like a really hard crust
dabrownmanon Forum topicStarters: batter-type and thick-type
- I would never use 30 g of starter to refresh
dabrownmanon Forum topicStarters: batter-type and thick-type
- Apple has an
dabrownmanon Forum topicThe Ultimate in Social Network Marketing for Bakers?
- TFL doesn't have a "Like" button? :<(
dmsnyderon Forum topicThe Ultimate in Social Network Marketing for Bakers?
- This is a very wet all wheat loaf
Mini Ovenon Blog postNeed Advice for Sticky Dough - So no overnight proofing?
David Esq.on Blog postNeed Advice for Sticky Dough
- Don't leave in the banneton
Mini Ovenon Blog postNeed Advice for Sticky Dough
- A crust, heavy skin can't
mwilsonon Forum topicStarters: batter-type and thick-type - Perhaps it is sitting too longclazar123on Forum topicHelp With Sourdough Pancakes or Injera (Wheat and Non-Wheat)
- I don't think you need tojackie9999on Blog postNeed Advice for Sticky Dough
- MWILSON:Bob Marleyon Forum topicStarters: batter-type and thick-type
- I have both spiral and planetary
awysockion Forum topicProsumer Spiral Mixer - Regardless. You're obviously
mwilsonon Forum topicStarters: batter-type and thick-type
- As stated in my other threadsBob Marleyon Forum topicStarters: batter-type and thick-type
- Neither. Controlling relative
mwilsonon Forum topicStarters: batter-type and thick-type
- hmmm
vardaon Blog postHow long to bulk ferment?
- It's been an improvisational projectShyamalaon Forum topicHelp With Sourdough Pancakes or Injera (Wheat and Non-Wheat)
- Probably the yeast inBob Marleyon Forum topicDifference in browning between yeast and baking powder?