Recent Forum and Blog Comments
- Buckwheat
hanseataon Blog postTartine buckwheat porridge bread - I can imagine how the masa
wassisnameon Blog postHominy and Herbs - After a week and a half, andBob Marleyon Forum topicDesiring a stronger flavored starter
- Interesting
hanseataon Blog postHominy and Herbs
- Pinched
hanseataon Blog postPain Au Levain with Spelt Flour
- Wow!
vardaon Blog postFarmer's Market Week 34 (Sourdough w/ Fresh Milled Wheat) - All good to know:ABob Marleyon Forum topicDesiring a stronger flavored starter
- sour tasteFordon Forum topicDesiring a stronger flavored starter
- Hmmm, I have both, a Rye
PetraRon Forum topicDesiring a stronger flavored starter - Go for it
pmccoolon Forum topicDesiring a stronger flavored starter - Nice bold bake!
hungryscholaron Blog postAlmost Purely Rye Sourdough - Looks amazing.
David Esq.on Blog postFarmer's Market Week 34 (Sourdough w/ Fresh Milled Wheat) - Looks like a beauty.Question
Isand66on Blog postPortland Pumpernickel V.2.0 - Great looking loaf Josh.What
Isand66on Blog postFarmer's Market Week 34 (Sourdough w/ Fresh Milled Wheat)
- knotsadrion Forum topicLost the race with the heat
- I agree, a tasty tangled web
hungryscholaron Forum topicLost the race with the heat
- I totally agree with lucky ICeciCon Blog postPain Au Levain with Spelt Flour
- Bread looks awesome. Wellghazion Forum topicNot enough yeast in starter?
- rivers... interesting idea
Mini Ovenon Blog postThe snappish landscape, rye rivers between ice - Can't wait to hear how it
SCruzon Blog postPortland Pumpernickel V.2.0 - Heavy lifting
pmccoolon Blog postPlans to start a bakery; what next?
- looks yummy
Kiloon Blog postNew England Style Hot Dog Buns - Hi Derek,After reading your
Janetcookon Blog postupdate on rye sprouts - My 2penneth
ElPanaderoon Blog postPlans to start a bakery; what next? - I wouldn't change a thing!
dabrownmanon Blog postFarmer's Market Week 34 (Sourdough w/ Fresh Milled Wheat) - Thanks, Janet. Hominy is
wassisnameon Blog postHominy and Herbs
- Hi, mzteaze
pmccoolon Forum topicHello...
- Nothing like May in Phoenix.
dabrownmanon Blog post10 Grain 50 Percent Whole Grain Sourdough - Back To The Old Sourdough Ways
- I will bake one tomorrow andRalucaon Blog postTartine basic whole wheat
- Thank you, CeciC, this one is
wassisnameon Blog postHominy and Herbs
- The crumb structureMisterTTon Blog postTartine buckwheat porridge bread
- comments lost
emkayon Blog postTartine buckwheat porridge bread - dab: Thanks for all your help
emkayon Forum topicNot enough yeast in starter?
- I'm still new at this whole
emkayon Forum topicNot enough yeast in starter?
- 1. Sourdough looses some ofadrion Forum topicdull looking baguette
- Thanks!
Faguson Blog postThe snappish landscape, rye rivers between ice - 2% is indeed typical for a
Floydmon Blog postHokkaido Milk Bread with Tangzhong - No.MichaelHon Blog postPain Au Levain with Spelt Flour
- I have some other questionsangiechiaon Forum topicdull looking baguette
- Hi Dabrownman and Davidthanksangiechiaon Forum topicdull looking baguette
- ?
ElPanaderoon Blog postPain Au Levain with Spelt Flour
- thanks Derek. Have yet to tryangiechiaon Forum topicdull looking baguette
- Hi Sylviathanks so much forangiechiaon Forum topicdull looking baguette
- Thanks zdenka!
mcson Forum topic100% Rye Video - Question on the salt
UnConundrumon Blog postHokkaido Milk Bread with Tangzhong - Welcome to TFL mzteaze.I am
PetraRon Forum topicHello...
- (No subject)
Abelbreadgalleryon Forum topicOne kilo of sourdough per one kilo of flour - Great video!!!kolobezkaon Forum topic100% Rye Video
- So you basically have 31%adrion Forum topicOne kilo of sourdough per one kilo of flour
- Formula
Abelbreadgalleryon Forum topicOne kilo of sourdough per one kilo of flour