Recent Forum and Blog Comments
- No problem, hope you like it
baybakinon Blog postNatural Leaven Vienna Bread - Like David said.
dabrownmanon Forum topicStick just-fed starter back into fridge to slow it down? - Another wayDavidEFon Forum topicStick just-fed starter back into fridge to slow it down?
- Give it some timebikeprofon Forum topicStick just-fed starter back into fridge to slow it down?
- I'm pretty sure any bread with
dabrownmanon Blog postPain Au Bacon with 45% Whole Grain
- Doubled in 2 hrs?DavidEFon Forum topicStick just-fed starter back into fridge to slow it down?
- Great looking loaf!
bbegleyon Blog postNatural Leaven Vienna Bread - Here is whaat I do.
dabrownmanon Forum topicHow to store your Starter in the fridge?
- Great bread
hanseataon Blog postIan's Oat Porridge Bread - I don't find reading all capsMelesineon Forum topicQuestion about Ankarsrum
- It depends
hanseataon Forum topicHow to store your Starter in the fridge?
- NiceAnonymouson Blog postPain Au Bacon with 45% Whole Grain
- Thanks, IanI appreciate your
Mebakeon Blog post36 hour Rye Pain au levain - Great looking loaves as usual
Isand66on Blog postFarmer's Market Week 33 (Sesame Wheat) + Tuesday Bake - Welcome to the TFL Leah. It
Isand66on Blog postlessons learned
- So glad you gave this a try
Isand66on Blog post36 hour Rye Pain au levain
- Did you grind them before
Isand66on Blog post1/3 wholemeal with sprouted malted rye berries sour dough
- Wonderful rolls and rye Derek
Isand66on Blog post1/3 wholemeal with sprouted malted rye berries sour dough
- Beautiful looking bread.
Isand66on Blog postNatural Leaven Vienna Bread
- Beautiful looking bread.
Isand66on Blog postNatural Leaven Vienna Bread
- Great looking bread. I've
Isand66on Blog postPain Au Bacon with 45% Whole Grain
- Amen
lepainSamidienon Blog postNatural Leaven Vienna Bread - of course it's necessary
nicodvbon Forum topicBulk fermentation in enriched doughs - Hi AndyThank you for yourghazion Forum topicKneading Rye
- yes, rustic is the way to goRalucaon Blog postTartine basic whole wheat
- I haven't tried so far, but IRalucaon Blog postTartine basic whole wheat
- Thanks for that explanation,Sydon Blog post1/3 wholemeal with sprouted malted rye berries sour dough
- Gluten in rye
anandaon Forum topicKneading Rye - Thanks IanIt looks good, butCeciCon Blog post36 Hour Baguette
- Thanks so much Khalid.AtCeciCon Blog post36 Hour Baguette
- In a book I have it says toghazion Forum topicKneading Rye
- Do you own a probe
cerevisiaeon Forum topicScores on baguettes "disappear" - :) Hi Varda!The total
bakingbadlyon Blog postBratwurst Roll and Black Forest - :) Thank you!
bakingbadlyon Blog postFrom German Bread Roll to Curry Roll
- I haveAnonymouson Blog postMigrating to whole grains - Tartine Whole Wheat
- I agreeAnonymouson Blog postFarmer's Market Week 33 (Sesame Wheat) + Tuesday Bake
- oops
pmikeron Forum topicQuestion about Ankarsrum - Reading the fine print
pmikeron Forum topicQuestion about Ankarsrum
- Give me the
dabrownmanon Blog post1/3 wholemeal with sprouted malted rye berries sour dough
- Darn!
vardaon Blog postFarmer's Market Week 33 (Sesame Wheat) + Tuesday Bake - Hello cerevisiaesirrithon Forum topicScores on baguettes "disappear"
- I see TFL Gremlin is back.
dabrownmanon Blog postPortland Pumpernickel.
- lye bagels
gary.turneron Forum topicLye Bagels - I'm glad you like Portland.
dabrownmanon Blog postPortland Pumpernickel.
- looksAnonymouson Blog postFarmer's Market Week 33 (Sesame Wheat) + Tuesday Bake
- Hah! Good to know
gary.turneron Blog postFirst gluten-free bread
- whole spelt
vardaon Blog postFarmer's Market Week 33 (Sesame Wheat) + Tuesday Bake
- Hi SydSorry for any confusion
yozzauseon Blog post1/3 wholemeal with sprouted malted rye berries sour dough - Hi Dab you are quite right it
yozzauseon Blog post1/3 wholemeal with sprouted malted rye berries sour dough
- Hundreds of users use bothgerhardon Forum topicQuestion about Ankarsrum