Recent Forum and Blog Comments
- There is Miss Baker Chef anddoughookeron Forum topicArtofex diving arm mixers.
- Quark dilemma
Ingrid Gon Forum topicQuark Bread - These are the best mechanical
mwilsonon Forum topicArtofex diving arm mixers. - I thought it was well
whoopson Forum topicIs soy dangerous? - alright
paleo4everon Forum topicBest way to store.? - You kow, if we really want to
PetraRon Forum topicIs soy dangerous? - Oh that is sad that you do
PetraRon Forum topicQuark Bread
- I use 1-2tbsp Oil in my bread
PetraRon Forum topicBest way to store.?
- Oh, I thought it is welljustsayingon Forum topicIs soy dangerous?
- No quark in the US
hanseataon Forum topicQuark Bread - soy
whoopson Forum topicIs soy dangerous?
- Ty
paleo4everon Blog postSORRY.!
- I use Sainsbury's Strong
PetraRon Forum topicWhich flour is the best?
- It is a fav. Summer pudding
PetraRon Forum topicQuark Bread
- No worries!nmygardenon Blog postSORRY.!
- That sounds delicious! I am
alschmelzon Forum topicQuark Bread - WowCharSiuon Forum topicWhich flour is the best?
- The 'double and triple' is
emkayon Forum topicSourdough Dough Turned to Soup! - Cheers All
Wingnuton Blog postForgive me TFL, it's been 70 days since my last post - I use all the kneading methods that I have
dabrownmanon Forum topicS&F vs machine kneading - Quark is fantastic in cakes
PetraRon Forum topicQuark Bread
- I Know What to Look for.edroidon Forum topicSourdough Dough Turned to Soup!
- I love Quark too!
alschmelzon Forum topicQuark Bread
- 11.7% is sufficient. My flour
emkayon Forum topicSourdough Dough Turned to Soup!
- Very pretty!nmygardenon Forum topicEasy Brioche Dough
- I messed up.I discarded halfairam88on Forum topicWhole wheat starter ratios...
- The bread is a BEAUTY!!Oh I
PetraRon Forum topicQuark Bread
- thanks
paleo4everon Blog postDabrownman,
- The stoneware from
dabrownmanon Blog postDabrownman,
- Their Clocks Must Move Slowly in Portlandedroidon Forum topicSourdough Dough Turned to Soup!
- And if you are impatient forJane Doughon Forum topicWhole wheat starter ratios...
- I've Been Using King Arthur APedroidon Forum topicSourdough Dough Turned to Soup!
- Proteolysis
amberartisanon Forum topicSourdough Dough Turned to Soup! - There are three ways
dabrownmanon Forum topicTrying to replicate whole wheat with whole wheatberry bread.
- The only thing I would add to Jeff's
dabrownmanon Forum topicPumpernickel vs Vollkornbrot
- It looks like my
dabrownmanon Blog poststone dutch oven
- A few days later and the flavor is great.
David Esq.on Forum topicWeekday baking - Ideas for improving based on the tight schedule? - Will do.
David Esq.on Blog postHamelman's Whole Rye and Whole Wheat Bread
- Glad you liked it Khalid.
dabrownmanon Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage
- @ Karin I always thought if Lucy had a bakery
dabrownmanon Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage
- Oil and dough
David Esq.on Blog postBatard
- Thanks all for your feedback.Katnathon Forum topicS&F vs machine kneading
- Sounds like a plan for next
Isand66on Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage - Glad you liked the bread and post Eli!
dabrownmanon Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage
- I try not to shape
dabrownmanon Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage
- way too earlyghazion Forum topicWhole wheat starter ratios...
- Not necessarily so.Fordon Blog postOOPS on 2nd
- Maybe you know Marcus.
dabrownmanon Blog postSprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage
- What you have stated isYerffejon Forum topicPumpernickel vs Vollkornbrot
- I meant that this *looks*airam88on Forum topicWhole wheat starter ratios...