Recent Forum and Blog Comments
- I vote for
dabrownmanon Blog postMy first bake since back from Italy: San Joaquin Sourdough - I don't
dabrownmanon Forum topicAdding soy flour with whole wheat flour?
- 111F?
vardaon Blog postHow long to bulk ferment? - Consistency
vardaon Blog postHow long to bulk ferment?
- Baking takes nerve
vardaon Blog postHow long to bulk ferment?
- glass
vardaon Blog postHow long to bulk ferment?
- long time ferment
vardaon Blog postHow long to bulk ferment?
- I used to have a white, Desem and
dabrownmanon Forum topicA Couple Questions for the Pros
- I suppose a bulk ferment is
dabrownmanon Blog postHow long to bulk ferment?
- Thank you!
portermarienaon Forum topicA Couple Questions for the Pros - Use rice flour,MisterTTon Blog postNeed Advice for Sticky Dough
- I have a 100% Wheat Starter
PetraRon Forum topicA Couple Questions for the Pros - They look GREAT
PetraRon Forum topicholes holes holes
- Tartine failure
David Esq.on Blog postTartine Whole Wheat Loaves - I thinkjimwon Forum topicHi
- Well done, Varda
davidg618on Blog postHow long to bulk ferment? - Herejimwon Forum topicHi
- I use 1 starter for mostclazar123on Forum topicA Couple Questions for the Pros
- Oil is Oil but flour isn't flourclazar123on Forum topicAdding soy flour with whole wheat flour?
- A recipe would helpclazar123on Forum topicHelp With Sourdough Pancakes or Injera (Wheat and Non-Wheat)
- Soybean stuffDavidEFon Forum topicAdding soy flour with whole wheat flour?
- GlutenDavidEFon Forum topicAdding something other than flour?
- Hi Khalid
PetraRon Blog postSourdough Wheat and Wholemeal Bread with Pumpkin & Sunflower Seeds
- Hey Varda,Those pictured
Mebakeon Blog postHow long to bulk ferment? - I meant , more bench time
Mebakeon Blog postSourdough Wheat and Wholemeal Bread with Pumpkin & Sunflower Seeds
- Welcome back!
lepainSamidienon Blog postMy first bake since back from Italy: San Joaquin Sourdough - Alternately
lepainSamidienon Forum topicA Couple Questions for the Pros
- SJSD from the master. They
Mebakeon Blog postMy first bake since back from Italy: San Joaquin Sourdough
- Those are fine looking breads
Mebakeon Blog postFarmer's Market Week 36 (Pane Maggiore) + NY Rye
- Very nice breads, Josh!
dmsnyderon Blog postFarmer's Market Week 36 (Pane Maggiore) + NY Rye - Welcome back, David. Your
emkayon Blog postMy first bake since back from Italy: San Joaquin Sourdough - Judging fermentation
dmsnyderon Blog postHow long to bulk ferment?
- Thanks, Josh!
dmsnyderon Blog postMy first bake since back from Italy: San Joaquin Sourdough
- Pretty nice crumb, in my opinion!
dmsnyderon Forum topicholes holes holes
- As alwaysAnonymouson Blog postMy first bake since back from Italy: San Joaquin Sourdough
- EasyAnonymouson Forum topicA Couple Questions for the Pros
- this is the baguette I madeangiechiaon Forum topicholes holes holes
- thanks for all comments. Iangiechiaon Forum topicholes holes holes
- flecks of polenta
emkayon Blog postSunflower seeded Tartine polenta bread
- Hi Varda,Interesting
Janetcookon Blog postHow long to bulk ferment? - Looking good, Alan!
dmsnyderon Blog postSan Joaquin Sourdough Baguettes
- Very mild
vardaon Blog postHow long to bulk ferment?
- Thanks AllAnonymouson Blog postFarmer's Market Week 36 (Pane Maggiore) + NY Rye
- Have you ever added soybeanjustsayingon Forum topicAdding soy flour with whole wheat flour?
- Ok, So Now That You're Here...,
Wild-Yeaston Forum topicHi - Holy mackerel
lepainSamidienon Blog postFarmer's Market Week 36 (Pane Maggiore) + NY Rye
- Personal preferencesandydogon Forum topicStarters: batter-type and thick-type
- I appreciatejimwon Forum topicHi
- YepAnonymouson Forum topicStarters: batter-type and thick-type
- WellAnonymouson Forum topicStarters: batter-type and thick-type