Recent Forum and Blog Comments
- Thanks for that
Littlebrooklynon Forum topicBakery Bought Sourdough - Glutenous Bread
Juergen Krausson Blog postThe New Bread and Roses Bakery - Great Article Proth5Bob Marleyon Forum topicPercent Levain in Dough
- I gave my second loaf away
emkayon Blog postTartine-ish oat porridge bread - If you have no fearsAnonymouson Forum topicHelp diagnose my lava rock steamed loaf
- The breads look very good, Mary!
dmsnyderon Forum topicHelp diagnose my lava rock steamed loaf - An update on my steam situation
emkayon Forum topicHelp diagnose my lava rock steamed loaf
- You have a great looking oven - beautiifully done!
dabrownmanon Forum topic42" Pompeii Oven - Temecula - Grain mill dreams
Our Crumbon Blog post100% WholeWheat with Branny Levain - Thanks, proth, for sharing.doughookeron Forum topicPercent Levain in Dough
- I agree with yourAnonymouson Forum topicUsed pottery kiln brick.
- Beautiful bake Mary! It's so
Isand66on Blog postTartine-ish oat porridge bread - Crumb Shot
BobSon Blog postThe Finnish Rye that isn't. - there is a difference
yozzauseon Forum topicUsed pottery kiln brick. - Sir Lancelot Unbleached Hi-Gluten Flour
Antilopeon Forum topic"Better for Bread" - It's funny how porridge and
emkayon Blog postTartine-ish oat porridge bread
- Is there any 13.3% flour thatJanet Yangon Forum topic"Better for Bread"
- Thanks so much, Karin. I seeFlatBreadon Forum topicRecipe question
- I dub thee Lucy, the Princess
Isand66on Blog postItalian Yeast Water Buns
- Friends,proth5on Forum topicPercent Levain in Dough
- All-Purpose and Bread Flour protein
Antilopeon Forum topic"Better for Bread"
- Looks terrific!nmygardenon Blog postTartine-ish oat porridge bread
- calibration weight
alfansoon Forum topicTest Digital Scale Calibration With Coins - Late response
MichaelLilyon Forum topichow to properly build my fire? - For the OP: masonry ovens
MichaelLilyon Forum topicWood oven survey.
- Got mine from Fantes
Our Crumbon Blog post100% WholeWheat with Branny Levain
- Yes and often
Our Crumbon Forum topicHave you Ever Dried Your Starter and Rehydrated it Later?
- Where do you buy a #55 sieve?clazar123on Blog post100% WholeWheat with Branny Levain
- For a kitchen scale
Antilopeon Forum topicTest Digital Scale Calibration With Coins
- When I forumlate a bread from
baybakinon Forum topicPercent Levain in Dough - Will the real Sorcerer please....
Our Crumbon Blog post100% WholeWheat with Branny Levain
- 1) HYDRATION that is based ondoughookeron Forum topicPercent Levain in Dough
- Thanks,
davidg618on Blog postVeggie-White Sauce Pizza - Their website
dabrownmanon Forum topic"Better for Bread"
- Now that is a great loaf of
dabrownmanon Blog post100% WholeWheat with Branny Levain
- I find this confusing as well
biondanonimaon Forum topicPercent Levain in Dough - Survey responseBobSpongeon Forum topicWood oven survey.
- When it springs righr back
dabrownmanon Forum topicBakery Bought Sourdough
- Well, I still have a few
biondanonimaon Forum topicRehydrated starter not behaving!
- Mine tooAnonymouson Blog postTartine-ish oat porridge bread
- Thanks DavidAnonymouson Blog postFarmer's Market Week 36 (Cracked Wheat + 70% Detmolder Rye)
- Excellent review of how this is doneclazar123on Forum topicHave you Ever Dried Your Starter and Rehydrated it Later?
- The mini oven is
dabrownmanon Blog postItalian Yeast Water Buns
- Sure you can!DavidEFon Forum topicHave you Ever Dried Your Starter and Rehydrated it Later?
- More waterDavidEFon Forum topicBakery Bought Sourdough
- Get yourself a real set ofBob Marleyon Forum topicTest Digital Scale Calibration With Coins
- THANK YOU and that's what IBob Marleyon Forum topicPercent Levain in Dough
- You were wondering why yourdoughookeron Forum topicBakery Bought Sourdough
- Well not impressed at all
Littlebrooklynon Forum topicBakery Bought Sourdough
- I am using the Sainsbury own
PetraRon Forum topicBakery Bought Sourdough