Recent Forum and Blog Comments
- 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
- During the kneading I justpstroson Blog postAlmost Purely Rye Sourdough
- I see where you are comingghazion Forum topicPale Crust
- The difference in height between...aromaon Forum topicOven Spring
- You're hooked now! Congratstchismon Forum topicFirst loaf without commercial yeast
- I usually leave mine out antchismon Forum topicHow to store your Starter in the fridge?
- It depends on how much
Mini Ovenon Forum topicHow to store your Starter in the fridge?
- Slowing the rise of theBob Marleyon Forum topicFirst loaf without commercial yeast
- Are you proofing in a basket?
dabrownmanon Forum topicLa Cloche baked Pain à L’Ancienne
- Find out yourself
Mini Ovenon Forum topicPale Crust
- How do you know the % of the
PetraRon Forum topicOven Spring
- Hey that happened to me too!
mcson Blog post100% Rye - I suppose too much gluten
Mini Ovenon Forum topicTangzhong milk bread deflates after cooling
- if you flatten the loaf out...
Mini Ovenon Forum topicTangzhong milk bread deflates after cooling
- So the Question comes up
Mini Ovenon Blog postAlmost Purely Rye Sourdough
- Dang! Hate this comment
Mebakeon Blog post100% Rye - Wow those are beauties, Mark!
Mebakeon Blog post100% Rye
- bread on my mind
mcson Blog post100% Rye
- Nope, no website.
mcson Blog post100% Rye
- Nope, no website.
mcson Blog post100% Rye