Recent Forum and Blog Comments
- Well done, Varda
davidg618on Blog postHow long to bulk ferment? - Herejimwon Forum topicHi
- I use 1 starter for mostclazar123on Forum topicA Couple Questions for the Pros
- Oil is Oil but flour isn't flourclazar123on Forum topicAdding soy flour with whole wheat flour?
- A recipe would helpclazar123on Forum topicHelp With Sourdough Pancakes or Injera (Wheat and Non-Wheat)
- Soybean stuffDavidEFon Forum topicAdding soy flour with whole wheat flour?
- GlutenDavidEFon Forum topicAdding something other than flour?
- Hi Khalid
PetraRon Blog postSourdough Wheat and Wholemeal Bread with Pumpkin & Sunflower Seeds - Hey Varda,Those pictured
Mebakeon Blog postHow long to bulk ferment? - I meant , more bench time
Mebakeon Blog postSourdough Wheat and Wholemeal Bread with Pumpkin & Sunflower Seeds
- Welcome back!
lepainSamidienon Blog postMy first bake since back from Italy: San Joaquin Sourdough - Alternately
lepainSamidienon Forum topicA Couple Questions for the Pros
- SJSD from the master. They
Mebakeon Blog postMy first bake since back from Italy: San Joaquin Sourdough
- Those are fine looking breads
Mebakeon Blog postFarmer's Market Week 36 (Pane Maggiore) + NY Rye
- Very nice breads, Josh!
dmsnyderon Blog postFarmer's Market Week 36 (Pane Maggiore) + NY Rye - Welcome back, David. Your
emkayon Blog postMy first bake since back from Italy: San Joaquin Sourdough - Judging fermentation
dmsnyderon Blog postHow long to bulk ferment?
- Thanks, Josh!
dmsnyderon Blog postMy first bake since back from Italy: San Joaquin Sourdough
- Pretty nice crumb, in my opinion!
dmsnyderon Forum topicholes holes holes
- As alwaysAnonymouson Blog postMy first bake since back from Italy: San Joaquin Sourdough
- EasyAnonymouson Forum topicA Couple Questions for the Pros
- this is the baguette I madeangiechiaon Forum topicholes holes holes
- thanks for all comments. Iangiechiaon Forum topicholes holes holes
- flecks of polenta
emkayon Blog postSunflower seeded Tartine polenta bread
- Hi Varda,Interesting
Janetcookon Blog postHow long to bulk ferment? - Looking good, Alan!
dmsnyderon Blog postSan Joaquin Sourdough Baguettes
- Very mild
vardaon Blog postHow long to bulk ferment? - Thanks AllAnonymouson Blog postFarmer's Market Week 36 (Pane Maggiore) + NY Rye
- Have you ever added soybeanjustsayingon Forum topicAdding soy flour with whole wheat flour?
- Ok, So Now That You're Here...,
Wild-Yeaston Forum topicHi - Holy mackerel
lepainSamidienon Blog postFarmer's Market Week 36 (Pane Maggiore) + NY Rye
- Personal preferencesandydogon Forum topicStarters: batter-type and thick-type
- I appreciatejimwon Forum topicHi
- YepAnonymouson Forum topicStarters: batter-type and thick-type
- WellAnonymouson Forum topicStarters: batter-type and thick-type
- I've been making that loaf
Ginzu Gary Leeon Forum topicFustration.. Dough collapsing after scoring! - that combo? No, but it should work.
Mini Ovenon Forum topicAdding soy flour with whole wheat flour? - an update on progress...
alfansoon Blog postSan Joaquin Sourdough Baguettes - Did you mean "...how much..Bob Marleyon Forum topicStarters: batter-type and thick-type
- What ratio Flour/Water would
PetraRon Forum topicStarters: batter-type and thick-type
- I suppose I could transform aBob Marleyon Forum topicStarters: batter-type and thick-type
- Excellent...post to follow
Isand66on Forum topicTipo 00 grano tenero .... success! - Those loaves look lovelyAnonymouson Blog postHow long to bulk ferment?
- Really nice
BobSon Blog postSunflower seeded Tartine polenta bread - they have different qualitiesAnonymouson Forum topicStarters: batter-type and thick-type
- Thanks Mini.intersting
Isand66on Blog postRoasted Corn & Red Peppers Sourdough
- Don't get me wrong.. you mayrisenshineon Forum topicRoutine / Periodic Equipment Maintenance = Money Saved
- How did they work out for you
rozeboosjeon Forum topicTipo 00 grano tenero .... success! - Nice to meet you, Kilo
pmccoolon Forum topicHello from the Fl Keys - Nicely done, jimw
pmccoolon Forum topicHi