Recent Forum and Blog Comments
- Looks GreatAnonymouson Blog postTartine-ish oat porridge bread
- Now that is a healthy, hearty
dabrownmanon Forum topic75% Whole Wheat Bread - some of us are not lookingdoughookeron Forum topicBakery Bought Sourdough
- Well ifAnonymouson Forum topicrising problems with double recipe
- No formulaAnonymouson Forum topicrising problems with double recipe
- beautiful!embthon Forum topic42" Pompeii Oven - Temecula
- Sourdough starter
anandaon Forum topicBakery Bought Sourdough - This is one of our favorite
dabrownmanon Blog postSpelt, Farro, Rye and Wheat Sourdough – 50% Whole Grain
- pizza temp
baybakinon Blog postVeggie-White Sauce Pizza - The basic country bread
emkayon Forum topicTartine's real Hydration - Baked it again, with less satisfying results
BurntMyFingerson Blog postKoji Bread - Beautiful scoring
David Esq.on Forum topicA good baking wknd finally... - Thank you very much.Jane Doughon Forum topicA good baking wknd finally...
- I'm not sure the microbes aredoughookeron Forum topicRehydrated starter not behaving!
- DavidEF - I'm sure what youdoughookeron Forum topicBakery Bought Sourdough
- Lucy wants to guess
dabrownmanon Blog postMaking it up bread
- Nice!
davidg618on Blog postVeggie-White Sauce Pizza - You mean the way Chad himeslf
amberartisanon Forum topicTartine's real Hydration - Basically I just peek underbscruggs99on Forum topicrising problems with double recipe
- I'm not scared...DavidEFon Forum topicUsed pottery kiln brick.
- crumb is excellent!
Mini Ovenon Forum topicWorlds Ugliest baguettes - Well, almost...DavidEFon Forum topicBakery Bought Sourdough
- Judging the bulk rise
Mini Ovenon Forum topicrising problems with double recipe
- Interesting...DavidEFon Forum topicrising problems with double recipe
- A big rise and bland flavordoughookeron Forum topicBakery Bought Sourdough
- I find that to be trueDavidEFon Forum topicRehydrated starter not behaving!
- I'm ashamed to admit but Ibscruggs99on Forum topicrising problems with double recipe
- Here it is again at 73% whole wheat
David Esq.on Blog postTartine Whole Wheat Loaves
- Amazing!BobBouleon Forum topic42" Pompeii Oven - Temecula
- Thanks! The new kitchen is
Floydmon Blog postMaking it up bread - Heh, I would agree that both
Floydmon Blog postMaking it up bread
- How fun
cerevisiaeon Blog postMaking it up bread - Thanks Floyd.
MANNAon Forum topic75% Whole Wheat Bread - thanksbikeprofon Forum topicMy Rofco experience
- Rice flour
cerevisiaeon Forum topicDough sticking to floured brotform
- Sounds good. I'll give them
biondanonimaon Forum topicRehydrated starter not behaving! - What was the sizeAnonymouson Forum topicrising problems with double recipe
- I doubt you killed it
Mini Ovenon Forum topicRehydrated starter not behaving!
- Don't use AP flour. Use rice flour for
dabrownmanon Forum topicDough sticking to floured brotform
- One of two possibilities
lepainSamidienon Blog postMaking it up bread - Very nice.
Floydmon Forum topic75% Whole Wheat Bread
- If its baker's %Anonymouson Forum topicPercent Levain in Dough
- If memory serves me rightAnonymouson Forum topicTartine's real Hydration
- ThanksAnonymouson Forum topicMy Rofco experience
- Quite right, and thank you.
Floydmon Blog postMaking it up bread
- Thanks! Yes, the move went
Floydmon Blog postMaking it up bread
- Indeed, it was a bit
Floydmon Blog postMaking it up bread
- Thanks AllAnonymouson Blog postFarmer's Market Week 36 (Cracked Wheat + 70% Detmolder Rye)
- Yep, it's a triple!
dabrownmanon Forum topicWorlds Ugliest baguettes
- Thanks for the response andbscruggs99on Forum topicrising problems with double recipe