Recent Forum and Blog Comments
- Thanks!
MacawGuyon Forum topicSourdough Rye - Is Shipton Mill UK's versioniamsaraiamon Forum topicShipton Mill article
- Thanks for all the suggestions
CAphylon Blog postSourdough with rye, spelt and soaker - The bag said...
pmikeron Forum topicWhole wheat bread experiment - vital wheat gluten - Poke test videoBoulangeron Forum topicPoke Test
- Thank you for the linkI haveBoulangeron Forum topicPoke Test
- Being the King of Rolls
dabrownmanon Blog postSacaduros - 46 Percent Whole Grains - The great thing about millet
dabrownmanon Blog postSourdough with rye, spelt and soaker
- Enjoyed that, thanks.
Mini Ovenon Forum topicShipton Mill article - red Caputo "The Chef's Flour"
Mini Ovenon Forum topicCaputo Flour
- Notice the loaf isjust a flat as the last
dabrownmanon Blog postRe-Do of the Last Easter Sourdough Bake for BBQ
- The last 3 bakes have been
dabrownmanon Blog postLast of the Easter Sourdough Bakes Turns Ugly in a Tasty Way
- Thanks, dabrownman
CAphylon Blog postSourdough with rye, spelt and soaker
- Nice to see this
dabrownmanon Forum topicShipton Mill article
- You are getting down to
dabrownmanon Blog postSourdough with rye, spelt and soaker
- I've stirred up a poolish
Mini Ovenon Forum topicThin crispy flaky crust
- Got some
dabrownmanon Blog post36Hr Onion and light rye sour
- Thanks, Ian
CAphylon Blog postSourdough with rye, spelt and soaker
- Love your HC buns
dabrownmanon Blog postHot Cross Buns 2014
- Further calculations150grams flour + 150 grams water is = 300 grAnonymouson Forum topicScaling back Tartine Bread Starter technique
- Evrey time I check the price of chestnut flour
dabrownmanon Forum topicChestnut Sourdough...
- Yummy!
rebeccameachinon Blog postHot Cross Buns 2014 - Updated calculationsAnonymouson Forum topicScaling back Tartine Bread Starter technique
- I looked after I wrote this!clazar123on Forum topicWhen do you score?
- Calculations hereAnonymouson Forum topicScaling back Tartine Bread Starter technique
- switch climate
Mini Ovenon Forum topicClimate affecting dough rise
- does this recipe lend it'sbobkuon Forum topicThin crispy flaky crust
- You're ugly bread doesn't
Isand66on Blog postLast of the Easter Sourdough Bakes Turns Ugly in a Tasty Way - May not be perfect DA, but
Isand66on Blog postRe-Do of the Last Easter Sourdough Bake for BBQ
- I love onions in my breads
Isand66on Blog post36Hr Onion and light rye sour
- Beautiful loaf Syd. You
Isand66on Blog postPain de Campagne
- Nice job! These look great
Isand66on Blog postSourdough with rye, spelt and soaker
- try using just the tip
Mini Ovenon Forum topicHaving Problems Scoring (bread, not drugs, that is!)
- These look beautiful Karin
Isand66on Blog postOster-Pinze - Austrian Easter Bread With A Blessing
- I have never heard of these
Isand66on Blog postSacaduros - 46 Percent Whole Grains
- That's a beauty and I can see
Isand66on Blog postPane de Campagne Redux (fixed hydration)
- @Greg ... scoringdoscoon Forum topicHaving Problems Scoring (bread, not drugs, that is!)
- They are pretty healthy except
dabrownmanon Blog postSacaduros - 46 Percent Whole Grains
- I've got a couronne on the bake list for
dabrownmanon Blog postSacaduros - 46 Percent Whole Grains
- Different strokes for different fokes!DavidEFon Forum topiclong baking time for bread
- I'm glad we chucked the SD in
dabrownmanon Blog postPizza Civitavecchia
- I don't have a very nice
SallyBRon Forum topicChestnut Sourdough... - Your mileage may varyDavidEFon Forum topicTrying to come up with a weekday sourdough schedule
- Tricky, total protein
Mini Ovenon Forum topicThin crispy flaky crust
- Beautiful!
CAphylon Forum topicChestnut Sourdough...
- It depends on which type ofadrion Forum topicTrying to come up with a weekday sourdough schedule
- Scoring tutorial
CAphylon Forum topicWhen do you score?
- David's Scoring Tutorial
CAphylon Forum topicHaving Problems Scoring (bread, not drugs, that is!)
- Feeding RatioDavidEFon Forum topicTrying to come up with a weekday sourdough schedule
- OK maybe this weekend I willTylerDavison Forum topicTrying to come up with a weekday sourdough schedule