Recent Forum and Blog Comments
- Certainly it has been around in the UK for...aromaon Forum topicPre-baked bread
- You know what they say . . .
lepainSamidienon Blog postlessons learned - Love those Einkorn Crackers Karin.
dabrownmanon Blog postBoule and Pumpernickel for Plotziade 2 - Varda's sis, welcome to TFL :Sydon Blog postlessons learned
- Have never tried txsfarmer'sSydon Blog post36 hour Rye Pain au levain
- Maybe not the starter30 Chickenson Forum topicNot enough yeast in starter?
- That sourdough sounds reallySydon Blog post1/3 wholemeal with sprouted malted rye berries sour dough
- Those look great.
David Esq.on Blog post100% Rye - Hmmm
David Esq.on Forum topicScores on baguettes "disappear"
- Apologies
David Esq.on Forum topicReinhart's Multigrain Bread wet dough?
- I need a bigger screen
dmsnyderon Forum topicScores on baguettes "disappear" - What type of rye flour?sandydogon Blog post100% Rye
- Loaf Number 2
David Esq.on Blog post100% Whole Grain Goodness and Fiasco. A tale of two cities.
- This was my prior attempt....
David Esq.on Blog postMigrating to whole grains - Tartine Whole Wheat
- Process
cerevisiaeon Forum topicTangzhong milk bread deflates after cooling - Wet doughJane Doughon Forum topicReinhart's Multigrain Bread wet dough?
- Sorry to bother you again Davidsirrithon Forum topicScores on baguettes "disappear"
- I had this collapsed/ curvedaoon Forum topicTangzhong milk bread deflates after cooling
- That is exactly what I did.Jane Doughon Forum topicReinhart's Multigrain Bread wet dough?
- Looks lovely
vardaon Blog postIan's Oat Porridge Bread - resprouting?
vardaon Blog post1/3 wholemeal with sprouted malted rye berries sour dough
- eating the crust first?
vardaon Blog post36 hour Rye Pain au levain
- Strikingly beautiful
vardaon Blog postPortland Pumpernickel.
- Liquid Levain
vardaon Blog postFarmer's Market Week 33 (Sesame Wheat) + Tuesday Bake
- Nice, sis
vardaon Blog postlessons learned
- Nice!
vardaon Blog postBratwurst Roll and Black Forest
- Delicious too.
David Esq.on Blog postTartine basic whole wheat
- Agreed. Well written story.
David Esq.on Blog postlessons learned
- Thanks, Phyllis. You'll love
Mebakeon Blog post36 hour Rye Pain au levain - Attractive bunch of sourdough
Mebakeon Blog post1/3 wholemeal with sprouted malted rye berries sour dough
- I am going to try this one
CAphylon Blog post36 hour Rye Pain au levain - Wonderful!
CAphylon Blog postlessons learned
- I have to get my head around
PetraRon Forum topicHow much Starter should be used for Bread - Following the original recipe
CAphylon Blog postFive Grain Levain Bread
- They look really nice.Ralucaon Blog postTartine basic whole wheat
- Read the commentary to multigrain struan and the FAQ
David Esq.on Forum topicReinhart's Multigrain Bread wet dough?
- But 15 minutes at high speed
Mebakeon Forum topicBulk fermentation in enriched doughs
- Well done, Varda's sis. That
Mebakeon Blog postlessons learned
- It sounds to me
WoodenSpoonon Forum topicOven Spring - Wonderful looking loaves, WS,
Mebakeon Blog postPortland Pumpernickel.
- Welcome to the Pacific NWAnonymouson Blog postPortland Pumpernickel.
- Hmm, looks delicious! How
Mebakeon Forum topicKhachapuri
- Lovely results, josh. Sorry
Mebakeon Blog postFarmer's Market Week 33 (Sesame Wheat) + Tuesday Bake
- Those are real beauties, Josh
Mebakeon Blog postFarmer's Market Week 33 (Sesame Wheat) + Tuesday Bake
- There is a very real food movement to Paleo Diets
SylviaHon Blog postFirst gluten-free bread - Laissez faire
cerevisiaeon Forum topicReinhart's Multigrain Bread wet dough?
- Whole Grain Breads. And I'mJane Doughon Forum topicReinhart's Multigrain Bread wet dough?
- Book
cerevisiaeon Forum topicReinhart's Multigrain Bread wet dough?
- No worries
cerevisiaeon Forum topicHow much Starter should be used for Bread
- and I feel silly
Mini Ovenon Forum topicHow much Starter should be used for Bread