Recent Forum and Blog Comments
- Nice loaf dab!
Skibumon Blog post38 % Whole Grain Multi Grain SD with Sprouts, Pumpkin and Sunflower Seeds - Oven temperature?
hanseataon Blog postFarmers Market Week 19 (Spelt SD and Vollkornbrot continued) - I see you found your own
Janetcookon Blog postStore bought 12 grain bread - I liked it! - Very appetizing!
hanseataon Blog postNo Farmer's Market (Grain de Orge take 1/2, sfbi finish rye, SpeltSD)
- Nice!
hanseataon Blog postSourdough with whey
- Link to flour gluten levels
Skibumon Blog postStore bought 12 grain bread - I liked it!
- Beautiful crumb
Mini Ovenon Forum topicIs my 100% rye sourdough okay? - tip...
Mini Ovenon Forum topicWe 3 gmas went to boot camp!
- Hi Janet, no I didn't soak
Skibumon Blog postStore bought 12 grain bread - I liked it!
- Great advicejamesjr54on Blog postSourdough with whey
- Hi Brian,What a fun challenge
Janetcookon Blog postStore bought 12 grain bread - I liked it!
- semolina
Kiloon Forum topicSemolina flour??? - In tropical climate
Mini Ovenon Forum topicI've been a baaad baaad girl. Q. about my super old, unfed starter!
- what kind of baking set up
Mini Ovenon Forum topicSourdough starter gone mad!
- I didn't realizedosalon Forum topicmalt
- Many names are based on shape
Mini Ovenon Blog postWhen is a baguette not a baguette?
- Did it come out heavy?
Mini Ovenon Forum topicBack again
- You can use a lot more whey
dabrownmanon Blog postSourdough with whey - Nice buns Ian ;-)
Skibumon Blog postHamburger-Hot Dog Onion Parmesan Cream Cheese Buns
- Just push it through a sieve
dabrownmanon Forum topicmalt
- Lucy has been saving, in the back of the fridge
dabrownmanon Blog postNo……. Not Those Pharaohs
- it ate your postAnonymouson Blog postNo Farmer's Market (Grain de Orge take 1/2, sfbi finish rye, SpeltSD)
- I see the gremlin is back
dabrownmanon Blog postNo Farmer's Market (Grain de Orge take 1/2, sfbi finish rye, SpeltSD)
- This is just a thought not anrisenshineon Forum topicmalt
- That rye has to be tasty.
dabrownmanon Blog postNo Farmer's Market (Grain de Orge take 1/2, sfbi finish rye, SpeltSD)
- I'm with WS. Just sprinkle a little
dabrownmanon Forum topicIs my 100% rye sourdough okay?
- that sure does look nice,
WoodenSpoonon Forum topicIs my 100% rye sourdough okay? - Hmm
ElPanaderoon Forum topicSourdough starter gone mad! - An Excelsior Bakery Update
Excelsior Bakeryon Forum topicExcelsior Bakery - Description of authentic PandoroJanet Yangon Forum topicGluten development and pandoro
- timing test milling wheat with a Lee Household Flour Mill
subfuscpersonaon Forum topicFineness of Flour - That's next when I make itghazion Forum topicMini Ovens 104% Rye Celebration Bread
- Walker, I tested my Lee Millbarryvabeachon Forum topicFineness of Flour
- Congratulations Andy!
Salilahon Blog postThe New Bread and Roses Bakery - The resultCheapogiton Forum topicSourdough starter gone mad!
- Thanks for your guidance!
ExperimentalBakeron Blog postBasic Sourdough Bread using 1, 2, 3 formula - 2 Thumbs upghazion Forum topicIs my 100% rye sourdough okay?
- 2 TGghazion Forum topicIs my 100% rye sourdough okay?
- I guess you're right, no need
suambumerion Forum topicI've been a baaad baaad girl. Q. about my super old, unfed starter! - YumAnonymouson Blog postBolos Lêvedos - Portuguese Sweet Muffins
- Wanted to add that you might
Janetcookon Forum topicStarters: batter-type and thick-type
- The crumb looks good and I
Mirkoon Forum topicIs my 100% rye sourdough okay? - Jar should be fine
cerevisiaeon Forum topicStarters: batter-type and thick-type - I likeit an inch thick too.
dabrownmanon Blog postFocaccia
- Looks smashing
lepainSamidienon Forum topicIs my 100% rye sourdough okay? - Thank you so much:)
PetraRon Forum topicStarters: batter-type and thick-type - Thank you...
PetraRon Forum topicStarters: batter-type and thick-type
- 50% hydration
cerevisiaeon Forum topicStarters: batter-type and thick-type
- If you have 100g of 100%
biondanonimaon Forum topicStarters: batter-type and thick-type - Beautiful bread, looks moist
PetraRon Forum topicIs my 100% rye sourdough okay?