Recent Forum and Blog Comments
- thank you all...
Dúon Forum topicArtisan bread problems: what the hell am I doing wrong? - Thanks, Floyd. Pick up a bagcmatecunon Blog postBuckwheat Cherry Levain
- Thank you Abe, yes, my
PetraRon Blog post50 % hydration Starter - Love the bread and the plants!
dabrownmanon Blog postPoolish 10% Wheat Rye - A couple of questions (well maybe a few more)aromaon Blog postWhite Bread
- Lovely delicious looking
Mebakeon Blog postPoolish 10% Wheat Rye - Here is the websiteAnonymouson Forum topicWhat happened to my dough?
- That is very helpful! I'msirrithon Forum topicWhat happened to my dough?
- You did sayAnonymouson Forum topicWhat happened to my dough?
- GoodAnonymouson Forum topicWhat happened to my dough?
- 500g flour * 0.62 = 62% watersirrithon Forum topicWhat happened to my dough?
- SatisfactionAnonymouson Blog post50 % hydration Starter
- First things firstAnonymouson Forum topicWhat happened to my dough?
- Yes, I would definitely think
Floydmon Forum topicRustic Bread - I have been buying from themAideuison Forum topicSprouted Grain
- Most beautiful bake!Fantastic
PetraRon Blog postSan Francisco Country Sourdough
- That gives me enough for my 2
PetraRon Blog post50 % hydration Starter
- That amount of starter
dabrownmanon Blog post50 % hydration Starter
- Can I use a Dutch Oven to
PetraRon Forum topicRustic Bread
- You are most welcome.The more
PetraRon Forum topicDo I always use rye flour or regular when feeding and proofing??
- I find stiff Starters so much
PetraRon Forum topicStiff Starters
- Stiff Startershoshanna673on Forum topicStiff Starters
- It doesn't need the baking soda
Antilopeon Forum topicSelf Rising Flour - Getting It
Grandpa Larryon Forum topicSelf Rising Flour - Yes, it is always the amount
PetraRon Forum topicNewbie Question: How do I use the starter if the recipe says "fresh" or "active"?
- When you store your Starter
PetraRon Forum topicNewbie Question: How do I use the starter if the recipe says "fresh" or "active"?
- I used Bicarbonate of Soda
PetraRon Forum topicPretzel Rolls (Laugenweck)
- I decided it's no fun to be afraid every dayclazar123on Forum topicIs soy dangerous?
- Unless you drink a quart of soy sauce ;-)
Antilopeon Forum topicIs soy dangerous?
- Is soy dangerous?
Floydmon Forum topicIs soy dangerous?
- Is soy dangerous?
Antilopeon Forum topicIs soy dangerous?
- Hey,
GermanFoodieon Forum topicPretzel Rolls (Laugenweck) - Without humor... there can be love!
dabrownmanon Forum topicIs soy dangerous?
- David G and PetraR...Anonymouson Forum topicNewbie Question: How do I use the starter if the recipe says "fresh" or "active"?
- Now that's my kind of bread
Antilopeon Blog postWhite Bread
- I agree with Antilopefotomat1on Forum topicStand mixer
- I appreciate the responses!Ibanananutmuffinon Forum topicNewbie Question: How do I use the starter if the recipe says "fresh" or "active"?
- That is one great looking loaf nof white bread!
dabrownmanon Blog postWhite Bread
- Surely something like this
BakerNewbieon Forum topicGuess the bread based on ingredients list - Thanks!
Kisegeron Blog postLong fields of barley and rye - This sounds quite a lot like
baybakinon Forum topicGuess the bread based on ingredients list - https://www.youtube.com/watchAnonymouson Forum topicArtofex diving arm mixers.
- Wisconsin connection?108 breadson Forum topicQuark Bread Recipe
- A different point-of-view
davidg618on Forum topicNewbie Question: How do I use the starter if the recipe says "fresh" or "active"? - I made mine with baking soda
alschmelzon Forum topicPretzel Rolls (Laugenweck) - Thanks for posting your
emkayon Forum topicQuark Bread Recipe - If I use Swiss cheese
Antilopeon Forum topicQuark Bread Recipe
- King Arthur Flour has a similar recipe
Antilopeon Forum topicStoring Dry Pie Mixture
- Blade
Shaion Blog postWhite Bread - Wonderful!
CAphylon Blog postLong fields of barley and rye