Recent Forum and Blog Comments
- Hammelman's liquid culture.
David Esq.on Blog postFive Grain Levain Bread - This should work well
CAphylon Blog postFive Grain Levain Bread - Looks really good, Ian! I'll
bakingbadlyon Blog postIan's Oat Porridge Bread - Thanks, Dab!You're likely
bakingbadlyon Blog postBratwurst Roll and Black Forest
- I just gone up 120 g for each
PetraRon Forum topicHow much Starter should be used for Bread - Surely it would be....aromaon Forum topicHow much Starter should be used for Bread
- I have a similar issue with oven spring....aromaon Forum topicNot enough yeast in starter?
- I love my Kennwood Chef, it
PetraRon Forum topicCommercial KitchenAid
- Oh I do understand how
PetraRon Forum topicBread machine paddle has black streaky stuff
- Hi dabrownman,What beautifulbreadsongon Blog postSourdough Hot Cross Buns - 50% Whole Grain
- Thanks for the kind commentsgmabakingon Forum topicWe 3 gmas made multi-grain breads +
- BREAD MACHINE PADDLE HAS BLACK STREAKY STUFFsirbakesaloton Forum topicBread machine paddle has black streaky stuff
- CongratulationsBobBouleon Forum topicFirst loaf without commercial yeast
- If bread dough is your thing,
PeterSon Forum topicCommercial KitchenAid - I will make sure my water is
emkayon Forum topicNot enough yeast in starter? - I will make sure my water is
emkayon Forum topicNot enough yeast in starter?
- I am using milk powder which
PetraRon Forum topicusing milk vs milk powder
- That sounds good
PetraRon Forum topicHow much Starter should be used for Bread
- A handsome pup :)
Darwinon Blog postJust an update - Try the 3-2-1 methodPostal Grunton Forum topicHow much Starter should be used for Bread
- Nice! I am one of thosemini_maggieon Forum topicFirst loaf without commercial yeast
- warm up the starter a few degrees
Mini Ovenon Forum topicNot enough yeast in starter? - Thanks! Appreciate your kind
Isand66on Blog postIan's Oat Porridge Bread - What is: Mature culture (liquid)steve22802on Blog postFive Grain Levain Bread
- Whats the recipe for that
MANNAon Forum topicWe 3 gmas made multi-grain breads + - Thanks, DAB
gmagmabaking2on Forum topicWe 3 gmas made multi-grain breads + - I think Barbra's
dabrownmanon Forum topicWe 3 gmas made multi-grain breads + - Oh , that is how I do it, I
PetraRon Forum topicHow to store your Starter in the fridge?
- Thank you Mini Oven.Once a
PetraRon Forum topicHow to store your Starter in the fridge?
- chosing between soft vs hard wheat for different baked goods
subfuscpersonaon Forum topicWhere do you buy your grains or flours ONLINE? - Hi David Esq
PetraRon Forum topicHow much Starter should be used for Bread
- Like PR's whole grains book.pizza foolon Forum topicRadiation has made me an enemy of mankind! Tartine over-autolyse
- Looks awesome!
WoodenSpoonon Blog postIan's Oat Porridge Bread - I proofed this one in the
GerryRon Forum topicLa Cloche baked Pain à L’Ancienne - Another fun baking daygmabakingon Forum topicWe 3 gmas made multi-grain breads +
- Thanks Diane. Try this
Isand66on Blog postIan's Oat Porridge Bread
- I have no problem believing
Isand66on Forum topicWe 3 gmas made multi-grain breads +
- I'm sorry, Petra
davidg618on Forum topicHow much Starter should be used for Bread - There is a pumpernickel resemblance, dab
pmccoolon Blog postFirst gluten-free bread - Cue the dancing bears...
pmccoolon Blog postFirst gluten-free bread
- Toast is good, too, Khalid
pmccoolon Blog postFirst gluten-free bread
- Looks great. And in thatBob Marleyon Forum topicWe 3 gmas made multi-grain breads +
- Marvelous!
gmagmabaking2on Blog postIan's Oat Porridge Bread
- From a business perspective
Isand66on Blog post100% Rye
- From a business perspective
Isand66on Blog post100% Rye
- Thanks Khalid. This version
Isand66on Blog postIan's Oat Porridge Bread
- If "market price", thenmj05on Forum topicHow much would you charge for your bread?
- Time to dance!
Mini Ovenon Forum topicFirst loaf without commercial yeast
- Heck yeah!
WoodenSpoonon Forum topicFirst loaf without commercial yeast
- I know, just like you said goghazion Forum topicFirst sourdough